Hearty Beef Chili (Print Version)
Slow-simmered beef and bean chili with bold spices and tender vegetables in every bite.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional, for heat)
→ Beans
07 - 1 (14 oz) can kidney beans, drained and rinsed
08 - 1 (14 oz) can black beans, drained and rinsed
→ Tomatoes and Liquids
09 - 1 (28 oz) can diced tomatoes
10 - 2 tbsp tomato paste
11 - 1 cup beef broth
→ Spices
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 1/2 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 1/4 tsp cayenne pepper (optional, for extra heat)
→ Optional Garnishes
19 - Chopped fresh cilantro
20 - Sour cream
21 - Grated cheddar cheese
22 - Diced avocado
# How to Make It:
01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until fully browned, approximately 6 to 8 minutes. Drain any excess fat if necessary.
03 - Stir in the diced red and green bell peppers along with the minced jalapeño. Cook for 3 minutes, allowing the vegetables to soften slightly.
04 - Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to coat the meat and vegetables evenly with the spice mixture.
05 - Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the diced tomatoes and beef broth, then add the drained kidney beans and black beans. Bring the entire mixture to a boil.
06 - Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally. Remove the lid for the final 15 minutes if a thicker consistency is desired.
07 - Taste the chili and adjust the seasoning as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, grated cheddar cheese, or diced avocado as preferred.
# Expert Advice:
01 -
- It tastes like it simmered all day but honestly asks almost nothing of you beyond a little patience.
- The spice blend hits that sweet spot where everyone at the table goes back for seconds without reaching for water.
02 -
- Do not rush the simmer because the hour on low heat is when the flavors actually marry and the texture shifts from watery to velvety.
- Draining and rinsing the beans is the difference between a clean, bright chili and one that tastes vaguely metallic.
03 -
- A cast iron Dutch oven holds and distributes heat more evenly than any other pot, giving you a deeper, more consistent simmer.
- Adding a pinch of brown sugar or a square of dark chocolate at the simmer stage balances the heat and rounds out the flavor in a way people will notice but never quite identify.