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Beef Chili

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 380

Ingredients

  • 1.5 lb ground beef (80/20)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 tbsp olive oil

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Drain excess fat.
  • Add the onion and bell pepper. Cook for 3–4 minutes until softened.
  • Stir in the garlic and cook for 1 minute.
  • Add the tomato paste and stir to coat everything. Cook for 1–2 minutes to caramelize slightly.
  • Add the diced tomatoes, tomato sauce, beef broth, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and cayenne if using. Stir well.
  • Bring to a boil, then reduce heat to low. Simmer uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor.
  • Taste and adjust the seasoning. Serve hot with your favorite toppings.

Notes

Chili always tastes better the next day as the flavors develop — make it ahead whenever you can. For a slow cooker, brown the beef and saute the vegetables first, then cook on LOW for 6–8 hours. Refrigerate up to 5 days or freeze up to 3 months. Top with shredded cheddar, sour cream, jalapenos, or green onions.