Classic Beef Chili – Hearty, Spicy & Perfect for Weeknights!
A hearty, spicy beef chili made with tender ground beef, kidney beans, pinto beans, and tomatoes. This comforting weeknight dish simmers to rich flavor in under an hour and serves 6.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (preferably lean)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup beef broth (or water)
- 1 bell pepper, diced (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Cook the ground beef until browned, 5-7 minutes, breaking it up with a spatula.
- Add the onion and garlic; sauté until translucent, 3-4 minutes. Stir in the bell pepper (if using) and cook for 2 more minutes.
- Add the drained beans, crushed tomatoes, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Mix thoroughly.
- Pour in beef broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot with optional garnishes like cheese or sour cream.
Notes
Use lean beef or substitute with ground turkey/chicken for a lighter version.
Adjust heat level by adding or omitting cayenne pepper or diced jalapeños.
Garnish options include chopped parsley, lime wedges, or green onions.
Store leftovers in an airtight container for up to 4 days.
Adjust heat level by adding or omitting cayenne pepper or diced jalapeños.
Garnish options include chopped parsley, lime wedges, or green onions.
Store leftovers in an airtight container for up to 4 days.