Classic Beef Chili
A bold, chunky beef chili loaded with beans, tomatoes, and warming spices. Not too spicy, not too mild, just that perfect balance of smoky heat and depth of flavor.
Prep: 15 min
Cook: 45 min
Servings: 6
Ingredients
- 1.5 lb ground beef
- 15 oz kidney beans, drained
- 15 oz black beans, drained
- 28 oz diced tomatoes
- 2 tbsp tomato paste
- 1 large yellow onion
- 4 garlic cloves
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 cup beef broth
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 4 minutes. Add the ground beef and break it up, cooking until browned (about 6 minutes). Drain excess fat.
- Add minced garlic, chili powder, cumin, smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Stir for 1 minute until the spices are fragrant and coat the meat.
- Stir in the tomato paste and cook for 1 minute. Pour in the diced tomatoes with their juices and the beef broth.
- Add both cans of drained beans. Stir everything together and bring to a boil.
- Reduce heat to low, cover partially, and simmer for 35-45 minutes, stirring occasionally. The chili should be thick and rich.
- Taste and adjust seasoning. For more heat, add cayenne. For more depth, add a splash of Worcestershire or a square of dark chocolate.
- Serve in bowls topped with shredded cheddar, sour cream, diced onion, and a sprinkle of fresh cilantro.