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Classic Hearty Beef Chili

A rich and flavorful beef chili, slow-simmered with beans, tomatoes, and a perfect blend of spices. The ultimate comfort food for a cold day.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 68 people
Calories 485 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon
  • Knife and Cutting Board
  • Measuring spoons
  • can opener
  • colander (for rinsing beans)
  • Ladle

Ingredients
  

  • ═══ FOR THE CHILI BASE ═══
  • 2 tablespoon olive oil
  • 1 large yellow onion (chopped)
  • 1 green bell pepper (chopped)
  • 4 cloves garlic (minced)
  • 2 lbs ground beef (85/15 lean)
  • 2 tablespoon tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 cup beef broth
  • ═══ FOR THE SPICE BLEND ═══
  • ¼ cup chili powder
  • 2 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or to taste)
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • ═══ FOR THE BEANS ═══
  • 1 15 oz can kidney beans (rinsed and drained)
  • 1 15 oz can pinto beans (rinsed and drained)

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  • Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is browned all over. Drain off any excess grease.
  • Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
  • Stir in the tomato paste and cook for another minute. Add the crushed tomatoes, rinsed beans, beef broth, salt, and pepper. Stir everything together to combine.
  • Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, stirring occasionally, to allow the flavors to meld. For best results, simmer for 1.5 to 2 hours.
  • Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Notes

  • For a thicker chili, simmer uncovered for the last 20 minutes to reduce the liquid.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
  • Substitute ground turkey or chicken for a leaner option; adjust cooking time as needed.
  • Save time by prepping vegetables and spices the night before; this chili tastes even better the next day.
  • Serve with cornbread, tortilla chips, or over rice to make it a complete meal.