This classic beef chili is a one-pot stew of ground beef, kidney beans, tomatoes, and warm spices that is thick enough to hold a spoon upright. It takes about 20 minutes of active work and 45 to 60 minutes of simmering, and the recipe makes about 8 servings.
Why This Chili Works
Browning the beef properly gives the pot a deep, savory base, and cooking the spices in the hot fat for a minute wakes them up before any liquid goes in. A gentle simmer then thickens the chili and blends everything together. If you enjoy hearty bowls like this one, the white chicken chili is a lighter cousin, and the vegetable soup is a good pick for the days after.
Ingredients
- 2 tablespoons olive oil
- 2 pounds (900 g) ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 can (28 ounces or 795 g) crushed tomatoes
- 1 can (8 ounces or 227 g) tomato sauce
- 1 cup (240 ml) beef broth
- 2 cans (15 ounces or 425 g each) kidney beans, drained and rinsed
- 1 tablespoon brown sugar, optional
Method
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef and cook for 8 to 10 minutes, breaking it into crumbles, until browned with no pink remaining. Ground beef is safe at an internal temperature of 160°F (71°C). Drain off excess fat, leaving about 1 tablespoon.
- Add the onion and bell pepper and cook for 5 minutes, stirring, until softened.
- Stir in the garlic, chili powder, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute, until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and broth, scraping up any browned bits from the bottom.
- Add the beans and the brown sugar, if using. Bring to a gentle boil, then reduce the heat to low.
- Simmer partially covered for 45 to 60 minutes, stirring now and then. Add a splash of broth if it gets too thick. The chili is ready when a spoon dragged across the bottom leaves a clear trail. Taste and adjust the salt.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Chili too thin | Not enough simmering time or lid fully on | Simmer uncovered for 15 to 20 minutes, or mash a few beans into the pot |
| Chili too thick | Simmered too long | Stir in beef broth or water a quarter cup at a time |
| Bland flavor | Too little salt or spices not cooked in fat | Add salt in pinches, and next time bloom the spices for 1 minute |
| Greasy surface | Fat not drained | Spoon off the fat, or chill the chili and lift off the solid layer |
| Sharp, acidic taste | Canned tomatoes | Add the optional tablespoon of brown sugar and simmer 10 minutes more |
Heat, Toppings, and Substitutions
This chili is mild to medium. For more heat, add a diced jalapeno with the onions or a pinch of cayenne pepper with the spices. For less, cut the chili powder to 2 tablespoons.
- Swap one can of kidney beans for pinto or black beans.
- Use ground turkey in place of beef, and cook it to 165°F (74°C).
- No smoked paprika? Use regular paprika.
- Top with shredded cheddar, sour cream or plain Greek yogurt, sliced green onions, or crushed tortilla chips, and serve with warm cornbread.
For a slow cooker, brown the beef and vegetables first, then move everything to the cooker and cook on low for 6 to 8 hours.
Storage, Freezing, and Reheating
Cool the chili within two hours of cooking, then refrigerate in airtight containers for up to 4 days. It also freezes for up to 3 months. Thaw it overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring often, until it is steaming hot throughout, adding a splash of water or broth if it has thickened. Leftovers are also good over baked potatoes or tucked into quesadillas.
FAQ
How long should chili simmer?
Simmer for 45 to 60 minutes. Longer is fine as long as you stir now and then and add broth if it gets too thick.
Should I drain the beans?
Yes, drain and rinse canned beans. The canning liquid can make the chili taste dull and slightly slimy.
Does chili taste better the next day?
Many cooks find it does, because the flavors have time to blend. Reheat it gently and add a splash of broth if needed.
Can I make this chili without beans?
Yes. Leave out the beans and add 1 extra cup (240 ml) of broth, or use another pound (450 g) of beef. Simmer until thick.