Imagine a warm bowl of classic beef chili, its rich aroma wafting through the air, promising comfort and satisfaction.
This hearty dish is a breeze to make, bringing indulgent coziness to your table with minimal fuss.
As the ingredients simmer together, they transform into a mouthwatering, savory delight that seems to hug you from the inside.
Let’s bring this delicious chili to life and savor every comforting bite!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- 1 can opener
- 1 measuring cup
- 1 measuring spoons set
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups beef broth
- 1 tablespoon tomato paste
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Classic Beef Chili, follow this timeline:
- Reading and Preparation (5 minutes):
- Spend a few minutes reading through the recipe instructions and gathering all necessary equipment and ingredients.
- Prep Time (15 minutes):
- Start by chopping the onion and green bell pepper, and mincing the garlic.
- Open the cans of diced tomatoes, kidney beans, and black beans, and drain and rinse the beans.
- Measure out the spices (chili powder, cumin, paprika, salt, black pepper) and set them aside.
- Cooking Time (1 hour 30 minutes):
- 0-10 minutes: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
- 10-20 minutes: Add the chopped onion, minced garlic, and green bell pepper to the pot. Sauté until softened.
- 20-21 minutes: Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for an additional minute.
- 21-25 minutes: Pour in the diced tomatoes, kidney beans, black beans, beef broth, and tomato paste. Stir well to combine all ingredients.
- 25-30 minutes: Bring the mixture to a boil.
- 30-90 minutes: Reduce the heat to low, cover, and let simmer for 1 hour. Stir occasionally.
- Resting Time (10 minutes):
- Once cooking is complete, remove the pot from the heat and let the chili rest for 10 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the chopped onion, minced garlic, and green bell pepper, and sauté until softened.
Stir in the chili powder, cumin, paprika, salt, and black pepper, cooking for an additional minute.
Pour in the diced tomatoes, kidney beans, black beans, beef broth, and tomato paste.
Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low.
Cover and let simmer for 1 hour, stirring occasionally.
Remove from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Shredded Cheese: Sprinkle on top for a creamy, melty texture that complements the chili’s flavors.
- Sour Cream: Add a dollop for a tangy, cool contrast to the warm, spicy chili.
- Chopped Cilantro: Fresh cilantro adds a burst of freshness and color to each serving.
- Crusty Bread: Serve alongside for dipping and soaking up every last bit of the savory sauce.
- Cornbread: Pair with a slice for a sweet, buttery side that balances the chili’s heat.
Storage
To store beef chili, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze beef chili, let it cool completely.
Then transfer to airtight containers or freezer bags, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
When reheating beef chili, use a stovetop or microwave.
Stir occasionally to guarantee even heating.
Add a splash of broth if needed to maintain moisture.
Enjoy with fresh toppings.
Final Thoughts
Enjoying a bowl of classic beef chili is a comforting experience.
The robust flavors and hearty ingredients make it a perfect meal for any occasion.
Preparing it ahead enhances its taste, allowing the spices to meld beautifully.
Don’t forget to personalize your serving with your favorite toppings.
Whether you prefer a mild or spicy version, this recipe offers flexibility to suit your taste.
Frequently Asked Questions
Can I Substitute Ground Turkey for Beef in Chili?
You can substitute ground turkey for beef. Adjust the cooking time since turkey cooks faster. Increase seasoning slightly for flavor balance, as turkey is milder. Make certain turkey reaches an internal temperature of 165°F for safety.
How Can I Make Chili Vegetarian?
Replace the ground beef with canned chickpeas or crumbled tofu. Use vegetable broth instead of beef broth. Confirm all ingredients, like beans and spices, are vegetarian-friendly. Season generously to maintain flavor depth and adjust spices as needed.
What Side Dishes Go Well With Chili?
You should pair chili with sides like cornbread for sweetness, rice to absorb flavors, or a crisp green salad for freshness. Consider tortilla chips for crunch or a baked potato to complement the hearty chili.
Is It Possible to Make Chili in a Slow Cooker?
Yes, you can make chili in a slow cooker. Brown the beef first, then transfer it along with the other ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How Can I Thicken My Chili if It’s Too Watery?
You can thicken your chili by simmering it uncovered to reduce liquid. Alternatively, create a slurry with cornstarch and water, then stir it in. Another method is mashing some beans to naturally thicken the mixture.
Classic Beef Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 can opener
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 1 green bell pepper chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can red kidney beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 2 cups beef broth
- 1 tablespoon tomato paste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Add the chopped onion, minced garlic, and green bell pepper, and sauté until softened.
- Stir in the chili powder, cumin, paprika, salt, and black pepper, cooking for an additional minute.
- Pour in the diced tomatoes, kidney beans, black beans, beef broth, and tomato paste.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let simmer for 1 hour, stirring occasionally.
- Remove from heat and let the chili rest for 10 minutes before serving.
Notes
