Classic Beef Chili
This classic beef chili is a hearty and satisfying dish, perfect for cold days or casual gatherings. Load it up with your favorite toppings for a personalized touch!
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 cutting 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
- 2 cans (15 oz each) diced tomatoes with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon vegetable oil
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened.
- Add the minced garlic and ground beef to the pot. Cook until the beef is browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well and cook for another 1-2 minutes to toast the spices.
- Add the diced tomatoes (with juices), drained kidney beans, drained black beans, and beef broth. Stir everything together until combined.
- Bring the mixture to a simmer. Reduce heat to low and cover the pot. Let it simmer for about 45 minutes to 1 hour, stirring occasionally.
- Taste the chili and adjust seasoning if necessary. If it seems too thick, you can add a little more beef broth or water.
- Serve the chili hot in bowls. Top with shredded cheese, sour cream, chopped green onions, or cilantro if desired.
Notes
Feel free to customize this chili by adding corn, jalapeños, or other beans.
Chili tastes even better the next day after the flavors have had time to meld, so consider making it ahead of time.