Classic Beef Chili
A rich and hearty beef chili combining tender beef with vibrant spices and hearty beans, perfect for cozy meals with friends and family.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 pounds ground beef (80% lean)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper Adjust to taste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth (or water)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
- Shredded cheese for serving (optional)
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5-7 minutes. Then add minced garlic and cook for an additional minute.
Cooking
- Increase the heat to medium-high and add the ground beef. Break it apart and stir until fully browned, about 8-10 minutes. Drain any excess fat if necessary.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir to evenly coat and allow to toast for 2-3 minutes.
- Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine all ingredients.
- Bring mixture to a boil, then reduce heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally.
- After 1 hour, taste the chili and adjust seasoning with salt and pepper. If desired, simmer uncovered for an additional 15 minutes for a thicker consistency.
Serving
- Serve hot, garnished with fresh cilantro, sour cream, or shredded cheese as desired.
Notes
For best flavor, let the chili rest for about 30 minutes before serving. Use fresh spices for maximum flavor and adjust heat according to your preference. Chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.