Beef Chili Recipe
This hearty beef chili recipe is the ultimate comfort food to warm you up on chilly nights. With tender ground beef, bold spices, and a rich, savory tomato base, this dish is as cozy as it gets.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 pound ground beef 85% lean works well
- 1 red bell pepper diced
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon cayenne pepper optional, for extra heat
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 cup beef broth or water, if preferred
Optional toppings:
- Shredded cheese
- Sour cream
- Diced avocado
- Green onions or fresh cilantro
Instructions
Sauté the aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute, until fragrant.
Brown the beef
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s browned and no longer pink, about 5–7 minutes. Drain any excess grease if needed.
Add the vegetables and spices
- Stir in the diced red bell pepper, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Let the spices toast for a minute to release their flavors.
Build the base
- Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Add the beans
- Stir in the kidney beans and black beans. Simmer the chili over medium-low heat for 20–25 minutes, stirring occasionally. The flavors will meld together, and the chili will thicken slightly.
Taste and serve
- Taste the chili and adjust the seasoning if needed. Serve hot with your favorite toppings and sides.