Beef Chili
When the weather turns colder, nothing beats a comforting bowl of beef chili. Whether you're with family or enjoying a quiet evening, this hearty dish brings warmth and flavor to every bite.
Equipment
- Dutch Oven
Ingredients
- 1 lb ground beef lean (80/20)
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes (15 oz)
- 1 can kidney beans drained and rinsed (15 oz)
- 1 can black beans drained and rinsed (15 oz)
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
- to taste salt and pepper
Instructions
- In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned and fully cooked (about 5-7 minutes).
- Add the chopped onion and minced garlic to the pot with the browned beef. Stir occasionally, cooking until the onions are softened and translucent (about 3 minutes).
- Sprinkle in the chili powder, cumin, paprika, and cayenne pepper (if using). Stir well to toast the spices, cooking for about a minute to release their full flavor.
- Add the diced tomatoes, kidney beans, black beans, and beef broth to the pot. Stir to combine.
- Bring the chili to a gentle simmer, then reduce the heat to low. Let it cook for at least 30 minutes, stirring occasionally. Taste and adjust the seasoning with salt, pepper, or more chili powder if needed.
- Once the chili has thickened and the flavors have melded together, it’s ready to serve. Ladle into bowls and top with optional garnishes like shredded cheddar cheese, sour cream, or fresh cilantro.
Notes
This beef chili can be customized by adding your favorite toppings or adjusting the spice level to suit your taste. Feel free to simmer longer for a deeper, richer flavor.