Ingredients:
For the Chili:
- 1 lb (450g) ground beef (preferably 80% lean for flavor and texture)
- 1 tablespoon olive oil (if needed, for cooking the beef)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (15 oz) kidney beans, drained and rinsed (or black beans, pinto beans, or a mix of beans)
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or water)
- 1-2 tablespoons chili powder (adjust to your spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon (optional, for a depth of flavor)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon brown sugar (optional, to balance the acidity)
- 1 tablespoon Worcestershire sauce (optional, for extra umami flavor)
For Toppings (Optional):
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Sliced green onions
- Jalapeño slices
- Lime wedges
- Tortilla chips or cornbread, for serving
Instructions:
1. Brown the Beef:
Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon as it cooks. This should take about 5-7 minutes. Once browned, drain any excess fat, but leave a little for flavor.
Season the Beef: While the beef is cooking, season it with a pinch of salt and pepper to enhance the flavor. This will help the beef absorb the spices and create a flavorful base for the chili.
2. Sauté the Vegetables:
Cook the Onion, Garlic, and Bell Pepper: To the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. The onions should turn translucent, and the garlic will release its aroma.
Add the Spices: Add the chili powder, cumin, smoked paprika, oregano, cinnamon (if using), and red pepper flakes (for heat, if you prefer). Stir well to coat the vegetables and beef with the spices. Cook for an additional 1-2 minutes to bloom the spices, enhancing their flavor.
3. Add the Tomatoes and Beans:
Stir in the Tomatoes and Beans: Once the spices are fragrant, add the diced tomatoes (with their juices), tomato sauce, tomato paste, and beef broth to the pot. Stir well to combine everything. The tomatoes will provide a rich base for the chili, while the tomato paste will help thicken the sauce.
Add the Beans: Add the kidney beans (or your choice of beans) to the pot, stirring them into the mixture. The beans provide texture and make the chili more filling.
Season with Worcestershire and Sugar (Optional): If using, add the Worcestershire sauce for extra umami flavor and a tablespoon of brown sugar to balance the acidity from the tomatoes. Stir everything together.
4. Simmer the Chili:
Bring to a Boil: Turn the heat up to medium-high and bring the chili to a gentle boil. Once it starts boiling, reduce the heat to low, and let it simmer uncovered for 30-45 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken.
Adjust the Seasoning: Taste the chili as it simmers and adjust the seasoning with additional salt, pepper, or chili powder as needed. If you like a spicier chili, you can add more red pepper flakes or a dash of hot sauce at this stage.
5. Serve the Beef Chili:
Check the Consistency: Once the chili has simmered and thickened, check the consistency. If you prefer a thicker chili, let it simmer longer until it reaches the desired consistency. If it’s too thick, you can add a bit more beef broth or water to thin it out.
Serve: Ladle the beef chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, fresh cilantro, sliced green onions, or jalapeño slices. You can also serve it with lime wedges for a burst of freshness and a side of tortilla chips or cornbread for extra crunch.
Serving Suggestions:
- With Cornbread: Serve your chili with a warm slice of homemade or store-bought cornbread. The sweetness of the cornbread pairs perfectly with the spiciness of the chili.
- With Rice: For a heartier meal, serve the chili over a bed of steamed rice. This adds some extra carbs and makes the meal more filling.
- With Tortilla Chips: Tortilla chips are great for dipping into the chili and adding a crunch. You can also crumble them on top of the chili for texture.
- With a Side Salad: A light, refreshing side salad with greens like arugula or mixed lettuce will provide a nice contrast to the richness of the chili.
Tips for the Perfect Beef Chili:
- Use Ground Beef with Fat: For the best flavor and texture, use beef with a bit of fat (80% lean). The fat will contribute richness to the chili, making it more flavorful.
- Customize the Beans: Kidney beans are traditional, but feel free to swap them for black beans, pinto beans, or a mix of beans to suit your taste.
- Adjust the Spice Level: If you like your chili spicier, you can add more chili powder, cayenne pepper, or hot sauce. For a milder chili, reduce the amount of chili powder and cayenne pepper or omit the red pepper flakes.
- Let it Simmer Longer: The longer the chili simmers, the more the flavors will develop. If you have the time, let it simmer for an hour or more on low heat, stirring occasionally.
- Use Fresh Ingredients: Fresh onions, garlic, and peppers will make a significant difference in the flavor of your chili, so don’t skip them!
Storage and Reheating:
Storing Leftovers: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits, so it tastes even better the next day.
Freezing the Chili: You can also freeze the chili for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat it, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Reheating: To reheat, place the chili in a pot over low heat, adding a bit more broth or water if it has thickened too much. Stir occasionally to ensure it heats evenly.
Final Thoughts:
This Beef Chili is a comforting, flavorful, and customizable dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. The rich, savory beef, beans, and vegetables, combined with a blend of warm spices, create a hearty meal that’s sure to satisfy your cravings. Whether you enjoy it as a simple dinner or as part of a more elaborate meal with sides, this beef chili will be a hit with family and friends alike. The best part is that it’s so versatile—add more spice, top it with your favorite ingredients, and enjoy a bowl of chili that’s perfect for you. Enjoy!