Classic Beef Chili
This hearty classic beef chili is perfect for a cozy meal. Packed with ground beef, beans, and a blend of spices, it's a comforting dish that serves well on its own or with rice and cornbread. Enjoy a bowlful of flavor that warms you up from the inside out!
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 chopping board
- 1 measuring cups and spoons
- 1 can opener
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper chopped (any color)
- 1 can kidney beans, drained and rinsed 15 oz
- 1 can black beans, drained and rinsed 15 oz
- 1 can diced tomatoes 14.5 oz
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, to taste
- splash of olive oil for cooking
Instructions
- In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onions and bell pepper. Sauté for about 5 minutes until the onions are translucent.
- Add the minced garlic and sauté for an additional minute, being careful not to burn it.
- Increase the heat to medium-high, and add the ground beef to the pot. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Drain excess fat, if necessary. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper.
- Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
- Taste and adjust seasonings if needed. For a thicker chili, let it simmer a bit longer.
Notes
This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making it great for meal prepping.
Feel free to customize the beans or add more vegetables according to your preference!