Classic Beef Chili
A thick, hearty chili of ground beef, kidney beans, tomatoes and warm spices that tastes even better the next day.
- Servings
- 6
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
Ingredients
Equipment
- Large Dutch oven or heavy pot
Instructions
Heat the oil in the pot over medium-high heat. Brown the beef, breaking it up, until no pink remains and some bits are crusty, 8–10 minutes. Spoon off excess fat, leaving about 2 tbsp.
Add the onion and bell pepper and cook until soft, 6 minutes. Stir in the garlic, chili powder, cumin, oregano, paprika, salt and tomato paste and cook for 2 minutes.
Add the tomatoes, beans and broth. Bring to a boil, then lower the heat, partly cover and simmer, stirring now and then, until thick and deeply flavored, 45 minutes.
Taste and adjust the salt and chili powder. Serve with cheese, sour cream and anything else you like on chili.
Notes
- Chili keeps 4 days in the fridge and freezes for 3 months. It thickens overnight; add a splash of water when reheating.
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Nutrition estimate
- Calories
- 495
- Protein
- 37 g
- Carbs
- 29 g
- Fat
- 27 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
