Ingredients
2 pounds Ground Beef
2 tablespoons Olive Oil
1 large Yellow Onio
4 cloves Garlic
1 large Green Bell Pepper
3 tablespoons Chili Powder
1 tablespoon Cumi
1 teaspoon Smoked Paprika
1 teaspoon Dried Oregano
½ teaspoon Cayenne Pepper
28 ounces Crushed Tomatoes
6 ounces Tomato Paste
2 cups Beef Broth
2 (15 ounce) cans Kidney Beans, rinsed & drained
1 (15 ounce) can Pinto Beans, rinsed & drained
1 ½ teaspoons Salt
½ teaspoon Black Pepper
Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef. Break it apart with a spoon and cook until fully browned, about 6-8 minutes. Drain off any excess grease
- Sauté Aromatics: Add the diced onion, minced garlic, and diced green bell pepper to the pot with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant
- Build the Flavor: Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices
- Add Tomatoes and Broth: Pour in the crushed tomatoes and tomato paste. Stir everything together. Add the beef broth. Bring the mixture to a gentle simmer
- Add Beans: Stir in the rinsed and drained kidney beans and pinto beans. Ensure everything is well combined
- Simmer to Perfection: Reduce the heat to low, cover the pot, and let your Classic Beef Chili simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors meld and deepe
- Season and Serve: Taste the chili and adjust salt and black pepper as needed. Ladle the warm Classic Beef Chili into bowls. Serve immediately with your favorite toppings. Enjoy your homemade beef chili!
Notes
Drain the Fat: Always drain the excess fat from your ground beef after browning. Too much grease makes your Classic Beef Chili oily and less appealing.
Toast Your Spices: Do not skip the step of toasting the spices. Cooking the chili powder, cumin, and other spices for a minute before adding liquids dramatically intensifies their flavors.
Longer Simmer = Deeper Flavor: While 1 hour is sufficient, simmering your Classic Beef Chili for 2-3 hours on low heat allows the flavors to truly meld and develop. The chili becomes richer and more complex.
Sweetness Balance: If your tomatoes taste a bit acidic, add a pinch of sugar or a teaspoon of maple syrup. This balances the acidity and enhances the overall flavor profile without making it sweet.
Taste and Adjust: Always taste your Classic Beef Chili before serving. Adjust the salt, pepper, and even a little more chili powder or cayenne if needed.
Fresh Herbs at the End: Stir in fresh cilantro just before serving for a vibrant burst of flavor and color.
Refrigeration: Store leftover Classic Beef Chili in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight.
Freezing: This Classic Beef Chili freezes exceptionally well. Allow the chili to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It will maintain its quality for up to 3 months.
Reheating (Stovetop): For best results, gently reheat Classic Beef Chili on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of beef broth or water if it seems too thick.
Reheating (Microwave): Reheat individual portions in the microwave in 1-minute intervals, stirring in between, until hot.
- Prep Time: 20 mins
- Cook Time: 1 hour 20 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 80mg