Classic Beef Chili Recipe

This is my take on a classic beef chili recipe. It’s loaded with tons of spice, beans, ground beef, and plenty of peppers for a nice aroma and punch of heat.

4.80 from 10 votes

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Prep Time: 15

Cook Time: 30

Inactive time: 45

Total Time: 1 30

Servings:

Calories: 338kcal

Equipment

Large pot

Ingredients

1 pound ground beef (90/10)
1 tablespoon neutral oil (as needed)
1 yellow onion (peeled and diced)
1 red bell pepper (trimmed, seeded, and diced)
1 green bell pepper (trimmed, seeded, and diced)
1 jalapeño (trimmed and small-diced)
2 tablespoons butter
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
2 teaspoons garlic powder
½ teaspoon cayenne powder (more or less to taste)
3 tablespoons tomato paste
2 cups water (or beef stock)
1 (4.5-ounce) can diced green chilies
1 (14.5-ounce) can fire-roasted crushed tomatoes
1 (15-ounce) can kidney beans (drained)
2 tablespoons brown sugar (plus more to taste)
Salt and pepper (to taste)

Instructions

Brown the beef:

Heat a large pot over medium-high heat. Add the beef and cook, breaking it up as it cooks, for 15 minutes until completely browned and cooked through. Season all over with salt and pepper and transfer to a bowl.

Cook the aromatics:

If the pot seems dry, add 1 tablespoon of neutral oil and turn the heat to medium. Add the onion, bell peppers, and jalapeño. Cook for 8 to 10 minutes until the onion and peppers soften. Season with salt and pepper.
Melt the butter into the vegetables and add the chili powder, cumin, paprika, garlic powder, and cayenne powder. Cook for 1 minute until fragrant.

Brown the tomato paste:

Return the meat to the pot and toss to combine. Add the tomato paste and cook, mashing it into the beef until it deepens in color and sticks to the bottom of the pot, 3 to 5 minutes.

Simmer the chili:

Pour in the water or stock and scrape up anything stuck to the bottom of the pot. Add the chopped green chilies, crushed tomatoes, kidney beans, and brown sugar. Taste and adjust the seasonings to your preference. Bring to a boil and then reduce the heat. Simmer for at least 45 minutes, stirring occasionally, until the chili is thick.
After the chili finishes simmering, taste and season it again to your preferences.

To serve:

Ladle the chili into bowls or pile on top of baked potatoes. Enjoy with your favorite garnishes, like sour cream, radishes, avocado, or grated cheese. Enjoy!

Nutrition

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