Soups & Stews
Classic Beef Chili
A thick, well-spiced pot of beef and kidney bean chili that simmers to deep flavor in about 90 minutes.
- Prep
- 15 mins
- Cook
- 1 hr 15 mins
- Total
- 1 hr 30 mins
- Serves
- 8
- Level
- Easy
A straightforward chili with ground beef, beans, tomatoes and a blend of chili powder, cumin and smoked paprika. Cooking the spices briefly in the fat before adding liquid wakes them up. A long, low simmer gives the best texture; thin with a little broth if it gets too thick.
Ingredients
Serves 8
Directions
- Brown the beef in a large Dutch oven over medium-high heat, breaking it up, for 8 to 10 minutes, until no pink remains and it reaches 160°F (71°C). Spoon off all but 2 tablespoons of fat.
- Add the onion and bell pepper and cook 5 minutes, until soft. Stir in the garlic and cook 30 seconds.
- Add the chili powder, cumin, paprika and oregano and stir for 1 minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce and broth, and add the salt and pepper. Bring to a boil, then reduce to a low simmer.
- Cook partly covered for 45 minutes, stirring now and then. Add the beans and simmer 15 to 20 minutes more, until thick. Adjust the salt and serve with toppings.
Tips and make-ahead notes
- Better the next day; keeps 4 days refrigerated and freezes up to 3 months.
- Add a tablespoon of unsweetened cocoa or a splash of vinegar at the end for depth.
- Add a minced chile for more heat.
Nutrition per serving
- Calories
- 410
- Carbohydrates
- 28g
- Protein
- 31g
- Fat
- 20g
- Fiber
- 9g
- Sodium
- 1000mg
Estimated. Values change with brands, portion sizes and substitutions.
