There is nothing like a big pot of beef chili on a cold evening. I remember the first bowl I ever had, and I loved how thick and warm it was, with all those spices blending together. It felt like the kind of food that brings people to the table. Since then, I have made this recipe many times, and it only gets better.
This is my version of a classic American beef chili. It is hearty, it is filling, and it is full of flavor from chili powder, cumin, and tomatoes. One pot is all you need. I love making a big batch and eating it all week long.
Ingredients
- 2 pounds ground beef (80/20)
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup beef broth
- 1 tablespoon brown sugar
- Shredded cheddar cheese, sour cream, and chopped green onions for serving
Steps
1. Brown the ground beef
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook it, breaking it apart with a spoon, until it is browned all over. This takes about 8 to 10 minutes. Do not rush this part. Those browned bits at the bottom of the pot add so much flavor to the finished chili. When the beef is done, drain off most of the fat, but leave a little in the pot for cooking the vegetables.
2. Cook the onion and pepper
Add the diced onion and bell pepper to the pot with the beef. Cook them for about 5 minutes, stirring now and then, until the onion turns soft and clear. Then add the minced garlic and cook for 1 more minute. You will smell the garlic right away. Be careful not to burn it, because burnt garlic tastes bitter.
3. Add the spices
Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper over the meat and vegetables. Stir everything together and cook for about 1 minute. Toasting the spices in the pot like this wakes up their flavor in a way that just stirring them into liquid does not. Your kitchen will start smelling amazing at this point, and that is how you know it is working.
4. Pour in the tomatoes and broth
Add the crushed tomatoes, tomato sauce, and beef broth to the pot. Stir well, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor, and you want them mixed in. Then stir in the brown sugar. It sounds strange in chili, but it balances the acidity of the tomatoes and rounds out the whole flavor. Bring everything up to a gentle boil.
5. Add the beans
Once the pot is bubbling gently, stir in the kidney beans and pinto beans. I like using two kinds of beans because it makes the chili heartier and more interesting to eat. If you only like one kind, just use two cans of your favorite. Give everything a good stir so the beans are spread evenly through the pot.
6. Let it simmer low and slow
Turn the heat down to low and let the chili simmer uncovered for 45 minutes to 1 hour. Stir it every 10 to 15 minutes so nothing sticks to the bottom. The longer it simmers, the thicker it gets and the better the flavors blend together. This is the part where patience really pays off. I usually use this time to shred the cheese and chop the green onions for topping.
7. Taste and adjust
After the chili has simmered, give it a taste. Add more salt if it needs it. If you want it spicier, add a little more cayenne or chili powder. If it tastes too sharp from the tomatoes, add another pinch of brown sugar. If it is too thick for your liking, stir in a splash of beef broth. This is your chili, so make it taste the way you love it.
8. Serve it your way
Ladle the chili into bowls while it is hot. I love mine with a big handful of shredded cheddar cheese melted on top, a spoonful of sour cream, and some chopped green onions. You can also serve it over rice, or scoop it up with tortilla chips. Whatever you choose, serve it warm and enjoy every bite.
Tips
This chili tastes even better the next day, so it is perfect for meal prep. Store it in the fridge for up to 4 days, or freeze it for up to 3 months. If you like it really thick, simmer it uncovered a little longer. If you want a milder chili, just skip the cayenne pepper.
Conclusion
This hearty beef chili has become one of my favorite things to cook when I want something warm and filling. It is easy, it feeds a crowd, and the leftovers are wonderful. I hope it becomes a regular in your kitchen too, the way it has in mine.
