Classic Beef Chili
Comfort Food · 8 Servings · About 1 Hour
Good chili is about building layers of flavor: browning the beef for fond, toasting the spices to bloom their oils, and then simmering everything low and slow until it thickens into something rich and deeply savory. This version uses two kinds of beans, two forms of tomato, and a spice blend that hits smoky, warm, and just a little heat. It's better the next day.
Ingredients
- 2 lbs ground beef (85/15)
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown the beef: Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
- Sauté the aromatics: Add onion and bell pepper to the pot. Cook 5 minutes until softened. Add garlic and stir for 30 seconds.
- Toast the spices: Add chili powder, cumin, smoked paprika, and cayenne. Stir for 1 minute — this blooms the spices and deepens their flavor significantly.
- Add tomato paste: Stir in the tomato paste and cook 1 minute until it darkens slightly. This concentrates the tomato flavor.
- Build the chili: Add crushed tomatoes, diced tomatoes with their juices, and beef broth. Stir everything together.
- Add beans: Stir in the drained kidney beans and pinto beans. Bring to a boil.
- Simmer: Reduce to a low simmer and cook uncovered for 40-45 minutes, stirring occasionally. The chili should thicken as it reduces. Season with salt and pepper.
- Serve: Ladle into bowls and top with shredded cheddar, sour cream, diced raw onion, and sliced jalapeños.
Pro Tips
- Chili is always better the next day. The flavors meld and deepen as it cools and reheats. Make it a day ahead if you can.
- A tablespoon of cocoa powder or a square of dark chocolate stirred in at the end adds a subtle depth that people can't identify but will notice.
- For thicker chili, mash some of the beans against the side of the pot as it simmers — they'll break down and thicken the broth naturally.
- A splash of apple cider vinegar right before serving brightens all the flavors.
Variations
- Texas-style (no beans): Skip the beans, use chuck roast cut into 1/2-inch cubes instead of ground beef, and add 2 more tablespoons of chili powder.
- White chicken chili: Swap beef for chicken, use white beans, add green chiles and cumin, and finish with lime and cilantro.
- Vegetarian: Replace beef with 2 cups diced sweet potato and an extra can of black beans. Use vegetable broth.
- Slow cooker: Brown beef on the stove, then transfer everything to a slow cooker. Cook on low 6-8 hours.
Nutrition
Per serving (about 1.5 cups):