Print

Beef Chili Recipe

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 3 reviews

A hearty and flavorful beef chili recipe featuring ground beef, kidney beans, and a blend of spices simmered to perfection. This comforting dish is perfect for cozy nights and delivers a balanced, rich taste with a subtle smoky undertone.

Ingredients

Meat and Aromatics

  • 2 pounds ground beef, 80/20 for a good fat balance
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil

Beans and Tomatoes

  • 2 cans kidney beans, 15 oz each, drained and rinsed
  • 1 can crushed tomatoes, 28 oz

Spices and Flavorings

  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar

Liquids

  • 1 cup beef broth

Instructions

  1. Prep Your Ingredients: Chop the onion finely and mince the garlic cloves to prepare for sautéing. Have the cans of kidney beans and crushed tomatoes ready for easy access during cooking.
  2. Brown the Beef: Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 7 minutes. Drain excess fat to keep the chili from becoming greasy.
  3. Sauté the Aromatics: Add the diced onion and minced garlic to the browned beef. Stir and cook for 4 minutes until the onion is soft and fragrant.
  4. Spice It Up: Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper over the mixture. Stir and toast the spices for about 1 minute to enhance their flavors.
  5. Combine and Simmer: Pour in the crushed tomatoes, kidney beans, beef broth, and add brown sugar. Stir well and bring the mixture to a boil. Reduce heat to low and let it simmer gently for 40 minutes, stirring occasionally. Taste halfway through to adjust salt as needed.
  6. Serve and Enjoy: Once the chili has thickened and flavors have melded, ladle into bowls. Allow it to rest off the heat for a few minutes before serving. The chili tastes even better the next day if kept refrigerated.

Notes

  • For a thicker chili, simmer uncovered to allow some liquid to evaporate.
  • Adjust chili powder quantity to make it milder or spicier according to preference.
  • Use 90/10 ground beef for a leaner chili, but expect slightly less richness.
  • Substitute kidney beans with black beans or pinto beans if preferred.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://dishesbydiana.com/beef-chili-recipe/