Classic Beef Chili
Hearty beef chili with beans, tomatoes, and spices for a comforting meal.
15 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) kidney beans, drained
- 2 cans (15 oz each) diced tomatoes
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper (optional)
- 2 cups beef broth
- Salt and pepper to taste
- 2 tbsp olive oil
Nutrition Facts
Share this Recipe
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
Add the minced garlic and diced bell pepper. Cook for another 2-3 minutes until fragrant.
Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until browned, about 7-10 minutes.
Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, kidney beans, and beef broth. Stir well to combine.
Bring the chili to a boil, then reduce heat to low. Simmer uncovered for at least 1 hour, stirring occasionally, until thickened.
Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.
Chef's Tips
- For deeper flavor, let the chili simmer for 2-3 hours on low heat.
- Top with shredded cheese, sour cream, chopped onions, or fresh cilantro for extra flavor.
- For a thicker chili, mash some of the beans before adding them to the pot.
- This chili tastes even better the next day as flavors continue to meld.
- Freeze leftovers in airtight containers for up to 3 months for quick meals later.
