Classic Beef Chili

Name: Classic Beef Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 lbs ground beef; 2 tbsp chili powder; 1 tbsp cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; 2 (15 oz) cans kidney beans, drained and rinsed; 2 (14.5 oz) cans diced tomatoes; 1 (6 oz) can tomato paste; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp sugar; Optional garnishes: shredded cheese, sour cream, chopped cilantro, sliced jalapenos

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 8

This Classic Beef Chili is your go-to comfort dish for chilly evenings or casual gatherings. Packed with flavor and a touch of heat, it's a soul-warming favorite that never disappoints.

Print Recipe

Why You'll Love This Recipe

Hearty and filling, perfect for feeding a crowd.
Easy to customize with your favorite toppings.
Rich in flavor with a satisfying balance of spices.
Simple to prepare with ingredients you likely have on hand.

Ingredients

2 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

2 lbs ground beef

2 tbsp chili powder

1 tbsp cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

2 (15 oz) cans kidney beans, drained and rinsed

2 (14.5 oz) cans diced tomatoes

1 (6 oz) can tomato paste

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp sugar

Optional garnishes: shredded cheese, sour cream, chopped cilantro, sliced jalapenos

Ingredients Explained

Olive oil kicks things off by sautéing the aromatics, adding a subtle richness. The onion and garlic build the flavor base, each offering its unique warmth and depth. Ground beef is the heart of the chili, bringing protein and a meaty texture. The chili powder, cumin, smoked paprika, and cayenne pepper work together to create a robust, spicy profile. A pinch of salt and black pepper enhances all these flavors. Kidney beans add body and fiber, while diced tomatoes and tomato paste contribute acidity and richness. Beef broth keeps everything moist and flavorful, and a splash of Worcestershire sauce introduces a savory umami note. Finally, a dash of sugar balances the acidity and heat.

Tips & Tricks

Browning the beef well adds a deeper flavor, so take your time with this step.
If you like your chili thicker, let it simmer uncovered for a while longer.
Leftovers taste even better the next day as the flavors continue to develop.

Detailed Instructions

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the onion and let it cook until it's translucent and soft, about five minutes. Stir in the garlic and cook for another minute, just until it releases its aroma.

Next, add the ground beef to the pot. Use a wooden spoon to break it apart as it browns. You want it to be crumbly and cooked through, with no pink remaining.

Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the beef evenly with these spices, letting their flavors meld with the meat.

Add the kidney beans, diced tomatoes, tomato paste, and beef broth to the pot. Stir everything together, ensuring the tomato paste is fully incorporated.

Pour in the Worcestershire sauce and sprinkle in the sugar. Bring the mixture to a gentle simmer, adjusting the heat as needed to maintain a steady bubble.

Cover the pot and let the chili cook on low heat for at least 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Once done, serve the chili hot, garnished with your choice of toppings like shredded cheese, sour cream, chopped cilantro, or sliced jalapenos.

Simplified Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.

2. Stir in garlic and cook for another minute.

3. Add ground beef to the pot, cooking until browned and crumbled.

4. Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper, stirring to coat the beef.

5. Stir in kidney beans, diced tomatoes, tomato paste, and beef broth.

6. Add Worcestershire sauce and sugar, bringing the mixture to a simmer.

7. Cover and let cook on low heat for at least 30 minutes, stirring occasionally.

8. Serve hot with optional garnishes.

Serving Suggestions

This chili pairs wonderfully with a side of warm cornbread or crusty bread. For a lighter option, serve it over a bed of rice or quinoa. It's also fantastic topped with a handful of tortilla chips for added crunch.

Frequently Asked Questions

Can I use a different type of bean?: Absolutely! Black beans or pinto beans work well as substitutes or additions.
Is this chili spicy?: It has a moderate kick, but you can adjust the cayenne pepper to your taste.
Can I make this in a slow cooker?: Yes, after browning the meat and onions, transfer everything to a slow cooker and cook on low for 6-8 hours.

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