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This classic beef chili is pure comfort in a bowl and has been my go-to recipe whenever I want to feed a hungry crowd or cozy up on a chilly day. The rich tomato base, tender ground beef, and robust spices make every bite hearty and satisfying—the very definition of a family favorite.
I first cooked this chili for a game night with friends, and they could not stop asking for seconds. Simmering it low and slow fills the house with the most inviting warmth.
Ingredients
- Olive oil: enhances browning and adds smooth flavor look for extra virgin for best taste
- Ground beef: brings richness and a hearty texture choose fresh and lean if possible
- Yellow onion: adds sweetness and depth the fresher the better for flavor
- Green bell pepper: provides a mild crispness and color select a firm unblemished pepper
- Garlic: builds aromatic foundation use fresh cloves for best results
- Crushed tomatoes and tomato sauce: make the chili base rich and tangy check labels and select brands with minimal added sugar
- Dark red kidney beans: pack in protein and soak up the bold spices rinse well to remove excess salt
- Pinto beans: offer a creamy contrast and extra body choose beans with intact skins
- Chili powder: delivers classic smoky heat reach for fresh spice blends for brightest flavor
- Ground cumin: gives earthy warmth always buy whole and grind if you can
- Oregano: layers in herbaceous notes dried works perfectly here
- Salt and black pepper: sharpen and balance the flavors
- Cayenne pepper: controls the spice level adjust to taste
- Toppings: like sour cream shredded cheddar chopped onion and tortilla chips bring texture and extra fun
Step-by-Step Instructions
- Sear the Beef:
- Pour olive oil into a heavy pot and heat over medium-high for one minute making sure the oil shimmers before adding the beef. Place ground beef in the pot and use a sturdy spoon to break it into small pieces. Cook for about eight to ten minutes stirring regularly until you see the edges getting brown and most of the pink color is gone. This caramelization brings out savory depth.
- Sauté the Vegetables:
- Add chopped onion and chopped green bell pepper straight into the pot with the browned beef. Stir well then let them cook for about five minutes. The onions should turn translucent and the peppers become slightly softened but not mushy. Their sweetness will start blending into the beef base.
- Bloom the Garlic and Spices:
- Mix in minced garlic and stir for just one minute. Make sure not to let it brown or burn as that will turn bitter. Sprinkle in chili powder cumin and oregano then stir continuously for another minute. This step lets the spices release essential oils and deepen their flavors.
- Build the Chili Base:
- Add the crushed tomatoes and tomato sauce slowly stirring to fully mix with the beef and vegetable mixture. Pour in the drained kidney beans and pinto beans making sure everything is evenly distributed in the pot. The mixture should look thick and hearty.
- Add Seasonings and Simmer:
- Sprinkle in salt black pepper and cayenne pepper. Take a wooden spoon and give it a thorough stir. Adjust the stove to high to bring the chili just to a boil. Once bubbling lower the heat until it is just simmering. Place the lid on but leave a tiny crack so a bit of steam can escape. Stir occasionally for at least one hour and up to three hours—longer simmering creates richer flavor and softer beans.
- Final Season and Serve:
- About fifteen minutes before serving remove the lid and check the consistency. If you like it thicker let it simmer uncovered for that time. Taste and adjust salt or cayenne as desired. Spoon piping hot chili into bowls and add your favorite toppings like tangy sour cream cheddar and a handful of tortilla chips.
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My favorite part is the way the kidney beans soak up the chili flavor and transform into little powerhouses of taste. Every year during fall my kids beg to help pick toppings it has become our playful family ritual before football games.
Storage Tips
Let the chili cool completely before placing it into airtight containers. It will keep in the fridge for up to four days. For longer storage freeze it in meal-size portions. To reheat gently simmer on the stovetop adding a splash of water as needed to loosen up the texture.
Ingredient Substitutions
Ground turkey can replace beef for a lighter version. If you only have dry beans soak and cook them ahead of time. For a vegetarian option swap the meat for hearty mushrooms or extra beans and add corn for sweetness.
Serving Suggestions
Top each bowl with a swirl of sour cream a generous scoop of shredded cheddar and a sprinkle of chopped onions. Serve alongside buttery cornbread or with crunchy tortilla chips for dipping. For a bit of freshness a side salad works beautifully.
Cultural Roots
Chili has long roots in Tex-Mex cooking traditions blending indigenous ingredients and cowboy ingenuity. Every cook has their spin in my house the ritual of simmering chili feels like part of fall itself.
Recipe FAQs
- → What’s the best cut of beef for this chili?
Ground beef is preferred for its quick cooking and even texture, but you can also use chopped chuck for a heartier bite.
- → Can I adjust the spice level?
Absolutely. Adjust the cayenne pepper or chili powder to control the heat according to your taste preference.
- → How can I thicken the chili?
Simmer uncovered for the last 30 minutes or stir in a bit of masa harina or cornmeal to achieve your desired thickness.
- → What toppings work well with this chili?
Sour cream, shredded cheddar cheese, chopped green onions, and crushed tortilla chips complement the rich flavors wonderfully.
- → Can I use other beans in this dish?
Yes, black beans or cannellini beans are suitable substitutes, or you can mix them in for added variety.