Description
This hearty and flavorful Beef Chili recipe is a perfect comfort food that combines ground beef, beans, and a blend of spices simmered to perfection. It’s easy to make and delivers a warm, spicy, and satisfying meal, ideal for chilly evenings or casual gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth
- Salt and pepper to taste
Toppings (optional)
- Shredded cheese
- Sour cream
- Chopped green onions
- Tortilla chips
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, bell pepper, and jalapeño (if using). Sauté for 4-5 minutes until vegetables are softened and fragrant.
- Brown the Beef: Add ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary to ensure a leaner chili.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to help release the spices’ flavors and aromas.
- Add Tomatoes and Beans: Pour in the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth. Stir everything to combine evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for 30-40 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot topped with shredded cheese, sour cream, chopped green onions, and tortilla chips as desired.
Notes
- For a spicier chili, leave the jalapeño seeds in or add extra cayenne pepper.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
- Can be made ahead and flavors improve after resting overnight in the fridge.
- Leftovers can be frozen for up to 3 months.
- Serve with cornbread or rice for a complete meal.
