Description
Hearty and flavorful chili packed with ground beef, beans, and a blend of spices. Perfect for a cold day and easily customizable with your favorite toppings!
Ingredients
Scale
- 3 pounds ground beef (80/20 preferred)
- 2 large yellow onions, chopped
- 1 large green bell pepper, chopped
- 2 jalapeños, seeded and minced (adjust to taste)
- 4 cloves garlic, minced
- 6 ounces tomato paste
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 6 cups beef broth
- 2 (28-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
Instructions
- Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Sauté the Onions and Bell Pepper: Add the chopped onions and bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
- Add the Jalapeños and Garlic: Stir in the minced jalapeños and garlic. Cook for another minute or two, until fragrant.
- Add Tomato Paste and Spices: Stir in the tomato paste, chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring constantly, to toast the spices.
- Deglaze the Pot: Pour in about 1 cup of the beef broth and scrape the bottom of the pot to loosen any browned bits (fond).
- Add Remaining Ingredients: Add the remaining beef broth, diced tomatoes (undrained), tomato sauce, kidney beans, and pinto beans. Stir well to combine.
- Bring to a Simmer: Bring the chili to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2-3 hours, stirring occasionally.
- Season to Taste: After simmering for at least an hour, taste the chili and season with salt and black pepper to taste.
- Adjust Consistency (Optional): If the chili is too thick, add a little more beef broth to reach your desired consistency. If it’s too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
- Serve Hot: Ladle the chili into bowls and serve hot.
- Add Toppings: Top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, and tortilla chips.
Notes
- Spice Level: Adjust the amount of jalapeños and cayenne pepper to control the spice level.
- Meat Variations: You can use other types of ground meat, such as ground turkey or ground chicken, instead of ground beef. You can also use a combination of different meats. For a richer flavor, you can add some chopped bacon or chorizo to the chili.
- Bean Variations: Feel free to use different types of beans, such as black beans, great northern beans, or cannellini beans. You can also use a combination of different beans.
- Vegetarian Chili: To make a vegetarian chili, omit the ground beef and add more beans or vegetables, such as corn, zucchini, or sweet potatoes. You can also use vegetable broth instead of beef broth.
- Slow Cooker Chili: This chili can also be made in a slow cooker. Brown the ground beef and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing Chili: Chili freezes well. Let the chili cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Adding Chocolate: For a richer, more complex flavor, try adding a tablespoon or two of unsweetened cocoa powder or a few squares of dark chocolate to the chili during the last 30 minutes of simmering. This will add depth and richness without making the chili taste like chocolate.
- Beer: Adding a bottle of your favorite beer (dark beers like stouts or porters work well) when you add the beef broth can add a lot of depth. Let it simmer a bit longer to cook off the alcohol.
- Coffee: Similar to chocolate, a shot of espresso or a strong brewed coffee can enhance the savory flavors of the chili. Add it with the beef broth.
- Liquid Smoke: If you want a smoky flavor without using smoked paprika, add a few drops of liquid smoke to the chili. Be careful not to add too much, as it can be overpowering.
- Make Ahead Tip: You can make the chili a day or two ahead of time. The flavors will meld together even more as it sits in the refrigerator. Just reheat it gently before serving.
- Serving Suggestions: Besides the usual toppings, chili is also great served over rice, cornbread, or even baked potatoes. You can also use it as a topping for nachos or chili dogs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes