There’s nothing quite like a steaming bowl of rich, hearty chili to warm you up from the inside out. This classic beef chili recipe is my go-to for chilly evenings, game days, or any time a craving for serious comfort food strikes. It’s packed with flavor, perfectly spiced, and simmers to thick, savory perfection. Get ready to find your new favorite chili!
Ingredients
• 2 lbs / 900 g ground beef 80/20
• 1 large yellow onion chopped
• 1 red bell pepper chopped
• 4 cloves garlic minced
• 2 tbsp / 30 ml olive oil
• 1/4 cup / 30 g chili powder
• 2 tbsp / 16 g ground cumin
• 1 tbsp / 8 g smoked paprika
• 1 tsp / 3 g dried oregano
• 1/2 tsp / 1.5 g cayenne pepper optional
• 1 tsp / 6 g salt
• 1/2 tsp / 1 g black pepper
• 1 28 oz / 794 g can crushed tomatoes
• 1 15 oz / 425 g can kidney beans rinsed and drained
• 1 15 oz / 425 g can black beans rinsed and drained
• 1 1/2 cups / 355 ml beef broth
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground beef to the pot. Break it up with a spoon and cook until browned all over. Drain off any excess grease.
4. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.
5. Pour in the crushed tomatoes and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
6. Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 3 hours for a deeper flavor. Stir occasionally.
7. Stir in the rinsed kidney beans and black beans. Let the chili simmer for another 15-20 minutes, uncovered, to allow it to thicken slightly.
8. Taste and adjust seasonings if necessary. Serve hot with your favorite toppings like shredded cheese, sour cream, and green onions.
Nutritional Information
• (Per serving, approx. 1.5 cups)
• Calories: 450 kcal
• Protein: 35 g
• Carbohydrates: 30 g
• Fat: 22 g
• Fiber: 10 g
Pro Tips
• for Perfect Chili
• For a richer flavor, use a combination of ground beef and ground pork or spicy Italian sausage.
• Add a tablespoon of unsweetened cocoa powder or a square of dark chocolate to the chili along with the tomatoes. This adds incredible depth and complexity without making it sweet.
• Let the chili rest. Like many stews, chili is often even better the next day after the flavors have had more time to meld together.
FAQ
Q: Can I make this chili ahead of time
A: Yes, absolutely! This chili is actually even better the next day. Making it ahead allows the flavors to meld and deepen. Simply cool it completely and store it in an airtight container in the refrigerator for up to 4 days.
Q: How can I make this chili less spicy
A: To reduce the heat, you can omit the cayenne pepper entirely. The chili powder will still provide a mild, warm spice. For a spicier version, you can increase the amount of cayenne pepper to your liking.
Q: What is the best ground beef for chili
A: This recipe recommends an 80/20 ground beef. The 20% fat content adds a lot of flavor and richness to the chili. You will drain the excess grease after browning, so it won’t be overly greasy.
Q: How long should I simmer the chili
A: For the best flavor, simmer the chili for at least 1 hour. However, if you have the time, letting it simmer for up to 3 hours will result in a much deeper, richer, and more complex flavor as the ingredients meld together.
Q: Can I use different beans in this recipe
A: Certainly. While the recipe calls for kidney and black beans, you can easily substitute them with your favorites. Pinto beans are a classic choice, but you could also use cannellini beans or a chili bean mix.
