Description
Hearty and flavorful beef chili packed with ground beef, beans, and vegetables, simmered in a rich and spicy tomato-based broth. Perfect for a cold day!
Ingredients
Scale
- 2 lbs Ground Beef (80/20 blend recommended for flavor)
- 2 large Onions, chopped
- 2 Green Bell Peppers, chopped
- 2 Red Bell Peppers, chopped
- 4 cloves Garlic, minced
- 2 Jalapeño Peppers, seeded and minced (optional, for extra heat)
- 1 (28 ounce) can Crushed Tomatoes
- 1 (15 ounce) can Tomato Sauce
- 1 (15 ounce) can Diced Tomatoes, undrained
- 1 (15 ounce) can Kidney Beans, drained and rinsed
- 1 (15 ounce) can Black Beans, drained and rinsed
- 1 (15 ounce) can Pinto Beans, drained and rinsed
- 1/4 cup Chili Powder
- 2 tablespoons Cumin
- 1 tablespoon Smoked Paprika
- 1 teaspoon Oregano, dried
- 1/2 teaspoon Cayenne Pepper (optional, for extra heat)
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black Pepper, or to taste
- 2 cups Beef Broth
- 2 tablespoons Olive Oil
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the ground beef to the pot and break it up with a spoon. Cook, stirring occasionally, until the beef is browned. Drain off any excess grease.
- Add the chopped onions, green bell peppers, and red bell peppers to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and jalapeño peppers (if using) to the pot and cook for another minute, until fragrant.
- Stir in the crushed tomatoes, tomato sauce, and diced tomatoes.
- Add the kidney beans, black beans, and pinto beans to the pot.
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper.
- Pour in the beef broth. Stir well to combine all the ingredients.
- 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 3 hours. Stir occasionally to prevent sticking.
- Taste the chili and adjust the seasonings as needed.
- Ladle the chili into bowls.
- Top with your favorite toppings, such as shredded cheddar cheese, sour cream, green onions, cilantro, and avocado slices.
- Serve with tortilla chips, cornbread, or crackers for dipping.
- Enjoy!
Notes
- Use a good quality ground beef. An 80/20 blend is recommended for flavor.
- Don’t skip the browning step.
- Adjust the seasonings to your taste.
- Simmer the chili for as long as possible for richer flavor.
- Use fresh ingredients whenever possible.
- Get creative with the toppings.
- Chili is even better the next day.
- Freeze any leftovers.
- A teaspoon of brown sugar or molasses can add a subtle sweetness.
- Experiment with different beans.
- Add other vegetables to your chili, such as carrots, celery, or zucchini.
- Use a slow cooker. Simply brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Add a secret ingredient. Some people swear by adding a secret ingredient to their chili, such as a tablespoon of cocoa powder, a shot of espresso, or a splash of beer.
- Prep Time: 20 minutes
- Cook Time: 60 minutes