Classic Ground Beef Chili
This hearty and flavorful classic chili recipe features ground beef, beans, tomatoes, and a perfect blend of spices. It’s a comforting dish ideal for chilly evenings, game days, or a cozy family dinner.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 28 ounces crushed tomatoes
- 1 can 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for extra spice
- 1 tablespoon brown sugar optional, for balance
- Toppings: shredded cheese sour cream, chopped green onions, or tortilla chips (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat if necessary.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
- Add the tomato paste and cook for another minute, stirring to combine.
- Stir in the crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Add the brown sugar if desired. Mix well.
- Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the chili thickens and the flavors meld.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
Customize the chili with additional vegetables such as bell peppers, corn, or zucchini.
For a milder version, reduce the chili powder and omit the cayenne pepper.
Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stove or microwave before serving.
For a milder version, reduce the chili powder and omit the cayenne pepper.
Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stove or microwave before serving.