Description
A classic, hearty beef chili packed with ground beef, kidney beans, and a blend of warm spices. This comforting American main course is perfect for chilly evenings and tastes even better the next day, making it ideal for leftovers. The recipe is gluten-free and easy to prepare on the stovetop, offering a balanced meal full of protein, fiber, and bold flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Meat and Beans
- 1 pound ground beef
- 1 can (15 ounces) kidney beans, drained and rinsed
Liquids and Sauces
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 teaspoon sugar (optional)
Instructions
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and green bell pepper and cook for 4 to 5 minutes until softened.
- Brown the beef: Add ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked through. Drain any excess fat if necessary.
- Add seasonings and garlic: Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper. Cook for about 1 minute until fragrant.
- Incorporate tomato paste: Add tomato paste and stir well to coat the meat and vegetables evenly.
- Add liquids and beans: Pour in crushed tomatoes, kidney beans, beef broth, and sugar if using. Stir to combine all ingredients thoroughly.
- Simmer the chili: Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 30 to 40 minutes, stirring occasionally, until the chili thickens and flavors develop.
- Final seasoning check: Taste the chili and adjust salt, pepper, or spices as desired before serving.
Notes
- This chili tastes even better the next day as the flavors meld and deepen.
- For a thicker consistency, simmer the chili longer or mash some of the beans before adding them to the pot.
