Beef Chili Recipe

Classic Beef Chili

This recipe makes a hearty and flavorful beef chili, perfect for a cozy meal. You can adjust the spice level to your preference and add your favorite toppings.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 pound ground beef (85% lean or 90% lean)
• 2 cloves garlic, minced
• 1 green bell pepper, diced (optional)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 4 cups beef broth
• Salt and freshly ground black pepper, to taste

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Chopped fresh cilantro
• Chopped red onion
• Lime wedges

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Stir in the garlic, bell pepper (if using), chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
4. Add the crushed tomatoes, kidney beans, black beans, and beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until slightly thickened.
5. Season with salt and pepper to taste.
6. Serve hot topped with your favorite toppings.

Tips:

• For a richer flavor, you can brown the ground beef with some chopped bacon.
• If you like your chili thicker, you can mash some of the beans with a fork before adding them to the pot.
• To make this recipe in a slow cooker, simply brown the ground beef and onions in a skillet as directed. Then, add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• Feel free to experiment with different types of beans, such as pinto beans or chickpeas. You can also add other vegetables, such as corn or diced tomatoes.