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Award Winning Beef Chili

Award Winning Beef Chili
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This 'Award Winning Beef Chili' recipe is a beloved family dish known for its rich flavor, ease of preparation, and versatility. It combines rich ground beef with a robust blend of spices, tomatoes, and beans, creating a deeply satisfying, complex dish perfect for chilly evenings, bustling potlucks, or quiet family dinners. It's designed to nourish both body and soul, with flavors that deepen and improve with time, making it a true crowd-pleaser.

Ingredients

Scale

2 lbs Ground Beef (80/20)
1 tbsp Olive Oil
1 large Yellow Onion, chopped
4 cloves Garlic, minced
28 oz can Canned Diced Tomatoes (undrained)
15 oz can Canned Tomato Sauce
15 oz can Canned Kidney Beans, rinsed and drained
15 oz can Canned Pinto Beans, rinsed and drained
2 cups Beef Broth
3 tbsp Chili Powder
1 tbsp Cumi
1 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Cayenne Pepper (optional, or to taste)
1 tsp Salt (or to taste)
1/2 tsp Black Pepper (or to taste)

Instructions

  1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 2 lbs ground beef, break it apart with a spoon, and cook until thoroughly browned, about 6-8 minutes. Drain any excess fat from the pot
  2. Reduce the heat to medium. Add the chopped yellow onion to the pot with the browned beef. Cook until the onion softens and becomes translucent, approximately 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it
  3. Stir in the 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. If using, add the 1/2 tsp cayenne pepper now. Cook the spices for 1-2 minutes, stirring constantly
  4. Pour in the 28 oz can diced tomatoes (undrained), 15 oz can tomato sauce, and 2 cups beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Next, add the rinsed and drained 15 oz can kidney beans and 15 oz can pinto beans
  5. Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour. Stir occasionally to prevent sticking and ensure even cooking. For the best flavor, aim for a simmer of 2-3 hours; the longer it simmers, the more the flavors deepen and meld
  6. After simmering, taste the chili. Adjust the seasonings as needed, adding more salt, pepper, or cayenne if desired
  7. Ladle the hot chili into bowls. Garnish with your favorite toppings and enjoy your incredible homemade meal!

Notes

Don't skip draining the excess fat after browning the ground beef to ensure a cleaner, richer flavor profile.

Blooming your spices by cooking them directly in the pot with onions and garlic for a minute or two before adding liquids is a game-changer for enhancing their flavor.

When adding liquids, use your spoon to scrape up any browned bits (fond) from the bottom of the pot; these contain concentrated flavor and add incredible depth.

While 1 hour works, this chili truly benefits from a longer simmer of 2-3 hours on low heat, covered, allowing flavors to meld, deepen, and the chili to thicken beautifully.

Always taste your chili at the end of cooking and adjust salt, pepper, and spice levels to your personal preference.

Using fresh, good quality onions and garlic makes a noticeable difference in the overall taste.

Consider adding a dash of apple cider vinegar or a squeeze of fresh lime juice right before serving to brighten all the flavors.

Store cooled chili in an airtight container in the refrigerator for up to 3-4 days. Chili freezes exceptionally well in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://fabiloustaste.com/award-winning-beef-chili/