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Beef Chili

Featured in Cozy Bowls of Comfort.

Here's that perfect chili recipe you'll make again and again. It starts with browning the beef until it gets those crispy bits - that's where the flavor comes from. Then add your beans, tomatoes, and that perfect blend of spices that'll make your kitchen smell amazing. The secret is letting it bubble away on low heat, letting all those flavors get to know each other. Some like it spicy, some mild - just adjust the heat to your liking. Top it with cheese, sour cream, green onions, or whatever makes you happy. Makes enough to feed the whole gang, and it's even better the next day.
A young woman with wavy hair is gazing down contemplatively in a warmly lit kitchen filled with plants.
Updated on Wed, 15 Jan 2025 19:11:52 GMT
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A close-up view of a pot of chili topped with fresh cilantro, corn, diced potatoes, and mixed vegetables, accompanied by whole tomatoes and a blue dishcloth. Pin it
A close-up view of a pot of chili topped with fresh cilantro, corn, diced potatoes, and mixed vegetables, accompanied by whole tomatoes and a blue dishcloth. | cookingkeys.com

You know those chilly evenings when only a big bowl of comfort will do? This hearty chili recipe has been my winter savior for years. I've tweaked and perfected it through countless Sunday football gatherings and cozy family dinners. The secret lies in layering those rich flavors and letting everything simmer until your whole kitchen smells incredible.

What Makes This Chili Special

This isn't your average pot of chili. The blend of spices creates deep layers of flavor without overwhelming heat. I love using a mix of beans for different textures and that splash of apple cider vinegar at the end brightens everything up perfectly. Sometimes I'll throw in a spoonful of cocoa powder when nobody's looking it adds this amazing richness that people can never quite put their finger on.

Ingredients You'll Need

  • For the Base:
    • 2 tablespoons olive oil
    • 2 pounds ground beef (or mix of meats)
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 1-2 jalapeños, finely chopped (optional)
  • Seasonings:
    • 2 tablespoons tomato paste
    • 2 teaspoons ground cumin
    • 1 tablespoon ground ancho chili powder
    • 1/2 teaspoon chipotle chili powder (optional)
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon black pepper
  • Liquids and Beans:
    • 1 (28-ounce) can diced tomatoes
    • 1 (15-ounce) can tomato sauce
    • 1 1/2 cups beef broth or water
    • 2 (15-ounce) cans kidney, black, or pinto beans
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon sugar (optional)

Let's Make It Together

Start with the Base
Heat olive oil in large Dutch oven over medium heat. Add diced onion, sauté until softened about 5 minutes. Stir in garlic, bell peppers, jalapeños, cook until fragrant 2-3 minutes.
Brown the Meat
Add ground beef, break up with wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
Build Those Flavors
Stir in tomato paste, cumin, ancho chili powder, chipotle powder, paprika, oregano, salt, and pepper. Cook 2 minutes to toast spices.
Let it Simmer
Pour in diced tomatoes, tomato sauce, and broth. Bring to boil, reduce heat to low. Cover partially and simmer 45 minutes to 1 1/2 hours, stirring occasionally.
Final Touches
Add beans, vinegar, and sugar if using. Simmer uncovered 10-15 minutes more until thickened. Taste and adjust seasonings.

Kitchen Secrets for Amazing Chili

Don't rush the browning process it's where all the good flavors start. I always keep my heat at medium so the spices can bloom without burning. That long simmer isn't just for show the flavors really do get better the longer they hang out together. Sometimes I'll even make this a day ahead it's always better the next day.

A bowl of hearty chili containing ground meat, beans, corn, and diced vegetables, garnished with fresh cilantro. Pin it
A bowl of hearty chili containing ground meat, beans, corn, and diced vegetables, garnished with fresh cilantro. | cookingkeys.com

Make it Your Own

My family loves loading up their bowls with toppings. Set out some sour cream, shredded cheese, diced onions, fresh cilantro and let everyone customize their bowl. For extra crunch sprinkle some crushed tortilla chips on top. Nothing beats warm cornbread on the side for soaking up all that goodness.

Storing Your Chili

This chili is meal prep heaven. It'll keep in the fridge for about a week and freezes beautifully for up to 3 months. I often make a double batch and freeze portions in individual containers perfect for busy weeknights. Just reheat gently on the stovetop or microwave and dinner is served.

Frequently Asked Questions

→ Can I make this ahead?

You bet! It actually tastes better the next day when the flavors have mixed together. Keeps in the fridge for a week or freeze it for up to 3 months.

→ How spicy is it?

It's got a nice warmth without being too hot. Add more chipotle powder if you like it spicier, or keep some fresh jalapenos on the side for people to add their own heat.

→ What if I can't find ancho chili powder?

Regular chili powder works fine too. Just use about 1 1/2 tablespoons total and adjust to taste as you cook.

→ Do I have to cook it for the full 90 minutes?

The longer it simmers, the better it tastes. But 45 minutes will do if you're short on time. Just make sure the meat is fully cooked.

→ What's the best way to freeze it?

Let it cool completely, then pack it in freezer containers. Leave a little space at the top since it'll expand when frozen. Thaws perfectly for an easy dinner later.

Conclusion

A classic beef chili recipe that's perfect for feeding a crowd or enjoying a cozy meal. Packed with protein, spices, and robust flavors that develop beautifully during slow cooking.

Beef Chili

A bowl of warm, hearty chili packed with beef, beans and veggies. Perfect for cold days, game nights, or feeding a hungry crowd.

Prep Time
15 Minutes
Cook Time
90 Minutes
Total Time
105 Minutes

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 10 Servings (1 pot)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 2 tablespoons olive oil.
02 2 onions, chopped fine.
03 4 garlic cloves, chopped.
04 2 pounds ground beef.
05 1 teaspoon salt.
06 1 tablespoon ancho chili powder.
07 1/4 teaspoon chipotle powder.
08 1 tablespoon cumin.
09 2 teaspoons oregano.
10 2 bell peppers, diced.
11 1 big can (28 oz) whole tomatoes.
12 2 cups water.
13 2 cans kidney or black beans, rinsed.
14 1 cup corn.

Instructions

Step 01

Heat oil in a big pot. Cook onions and garlic until soft, about 6 minutes. Add beef and salt, break it up while cooking until no pink shows.

Step 02

Toss in all your spices and peppers. Let them cook for a minute to wake up the flavors.

Step 03

Quick blend the tomatoes just to break them up. Pour them in with water and bring everything to a bubble.

Step 04

Turn heat down low and let it cook for at least 45 minutes. Longer makes it better - up to 90 minutes if you've got time.

Step 05

Stir in beans and corn. Cook 5 more minutes till hot. Taste and add more salt or spices if needed.

Step 06

Top with your favorites - sour cream, cheese, avocado, radishes, green onions, lettuce, jalapenos, or cilantro.

Notes

  1. Regular chili powder works if you can't find ancho.
  2. Keeps great in the fridge for a week.
  3. Freezes for up to 3 months.

Tools You'll Need

  • Large pot.
  • Blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 512
  • Total Fat: 29 g
  • Total Carbohydrate: 32 g
  • Protein: 35 g