Description
Hearty and flavorful beef chili, simmered to perfection with a blend of spices, beans, and tomatoes. Perfect for a cold night or a casual gathering.
Ingredients
Scale
- 2 lbs Ground Beef (80/20 blend recommended for flavor)
- 2 large Yellow Onions, chopped
- 2 Green Bell Peppers, chopped
- 2 Red Bell Peppers, chopped
- 4 cloves Garlic, minced
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tbsp Smoked Paprika
- 1 tsp Oregano, dried
- 1/2 tsp Cayenne Pepper (adjust to taste)
- 1/4 tsp Ground Cinnamon
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 1 (15 oz) can Diced Tomatoes, undrained
- 1 (15 oz) can Kidney Beans, drained and rinsed
- 1 (15 oz) can Black Beans, drained and rinsed
- 1 cup Beef Broth
- 2 tbsp Olive Oil
- 1 tbsp Brown Sugar (optional, for sweetness)
- Salt and Black Pepper to taste
- Optional Toppings: Shredded Cheddar Cheese, Sour Cream, Green Onions, Cilantro, Avocado slices, Tortilla Chips
Instructions
- Prepare the beef. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and no longer pink (7-10 minutes). Crumble the beef well.
- Drain excess fat. Carefully drain off any excess grease from the pot.
- Sauté the onions and bell peppers. Add the chopped onions and bell peppers to the pot with the browned beef. Cook, stirring frequently, until the onions become translucent and the bell peppers soften slightly (5-7 minutes).
- Add the garlic. Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Bloom the spices. Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, and cinnamon to the pot. Cook, stirring constantly, for about 1 minute, until fragrant.
- Incorporate the tomatoes. Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Stir well to combine. Scrape the bottom of the pot to loosen any browned bits.
- Add the beans and broth. Add the drained and rinsed kidney beans and black beans to the pot. Pour in the beef broth. Stir well to combine.
- Season and simmer. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally.
- Taste and adjust. After simmering for at least an hour, taste the chili and adjust the seasoning as needed. Add salt and black pepper to taste. If the chili is too acidic, you can add a tablespoon of brown sugar to balance the flavors. If you want more heat, add a pinch more cayenne pepper.
- Serve hot. Ladle the chili into bowls and serve hot.
- Add your favorite toppings. Top with your favorite toppings, such as shredded cheddar cheese, sour cream, green onions, cilantro, avocado slices, and tortilla chips.
- Store leftovers. Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
Notes
- Use high-quality ingredients for the best flavor.
- Adjust spices to your liking.
- Simmer for as long as possible to meld flavors.
- Let the chili cool completely before storing.
- Freeze in individual portions for easy thawing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes