Description
This Classic Beef Chili Recipe is a hearty and flavorful dish featuring ground beef, beans, and a blend of aromatic spices simmered to perfection. Perfect for cozy dinners, it combines diced tomatoes, tomato sauce, and beef broth to create a rich and satisfying chili that is both easy to prepare and filling. Top it with your favorite garnishes like sour cream, cheese, and cilantro for an extra touch of deliciousness.
Ingredients
Scale
Chili Base
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 lb ground beef
- 3 cloves garlic, minced
Spices
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp garlic powder
- 1.5 tsp salt
- 1/2 tsp pepper
- pinch cayenne powder
Tomato & Beans
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 1 15oz can pinto beans
- 1 15oz can kidney beans
- 3 tbsp tomato paste
Additional Ingredients
- 2 tbsp honey
- 2 cups beef broth
Optional Toppings
- Sour cream
- Greek yogurt
- Cheese
- Green onion
- Fritos
- Cilantro
Instructions
- Heat olive oil and cook onions: In a large Dutch oven or sauce pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the diced yellow onion and cook for 2-3 minutes until softened and fragrant.
- Brown the ground beef: Add 1 pound of ground beef to the pot with the onions. Cook for another 2-3 minutes until the meat is no longer pink, breaking it apart as it cooks.
- Add minced garlic: Stir in 3 cloves of minced garlic and cook briefly until aromatic, about 30 seconds to 1 minute.
- Incorporate spices: Add 3 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons garlic powder, 1.5 teaspoons salt, 1/2 teaspoon pepper, and a pinch of cayenne powder to the meat mixture. Stir well to combine and coat the beef evenly with the spices.
- Add tomatoes, beans, and liquids: Pour in 1 can (15 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 1 can (15 oz) pinto beans, 1 can (15 oz) kidney beans, 3 tablespoons tomato paste, 2 tablespoons honey, and 2 cups beef broth. Stir everything together thoroughly.
- Simmer the chili: Bring the mixture to a light boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Let cook uncovered for 30 minutes, stirring occasionally to prevent sticking and encourage flavors to meld.
- Serve and garnish: Once simmered, ladle the chili into bowls and add optional toppings such as sour cream, Greek yogurt, shredded cheese, chopped green onion, Fritos, and fresh cilantro as desired.
Notes
- This chili pairs perfectly with cornbread or tortilla chips for a well-rounded meal.
- Adjust the cayenne powder to control the heat level according to your taste preference.
- Use low-sodium beef broth if you want to reduce sodium content.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a thicker chili, simmer uncovered longer or add a slurry of cornstarch and water during the last 5 minutes of cooking.
- Beans can be swapped or used canned or freshly cooked according to convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 327
- Sugar: 10.6 g
- Sodium: 846.4 mg
- Fat: 7.3 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 5.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 43.3 g
- Fiber: 11.9 g
- Protein: 25 g
- Cholesterol: 33.9 mg
