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Classic Beef Chili

A steaming bowl of hearty beef chili, packed with ground beef, kidney beans, and tomatoes, garnished with fresh parsley.
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A hearty, beefy chili recipe perfect for game day or a chilly evening. This recipe focuses on deep flavor and a satisfying texture, with options to customize your spice level and toppings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 2 cups beef broth
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, diced tomatoes (with their juice), rinsed kidney beans, rinsed pinto beans, and beef broth. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally. For deeper flavor, simmer for 2-3 hours.
  6. Taste and adjust seasonings as needed. If the chili is too thick, add a little more beef broth.
  7. Serve hot, garnished with your favorite toppings.

Notes

  • For a thicker chili, you can simmer it uncovered for the last 30 minutes of cooking.
  • If you prefer a milder chili, reduce or omit the cayenne pepper.
  • This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Consider this a base recipe; feel free to add other vegetables like corn or jalapeños.

Nutrition

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