Description
This hearty beef chili recipe is made with ground beef, two types of kidney beans, plenty of vegetables, and a deeply flavorful mix of spices. It’s easy to make in one pot and tastes even better the next day.
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef or boneless beef chuck
- 2 yellow onions, chopped
- 4 cloves garlic, diced
- 2 carrots, diced
- 3 ribs celery, chopped
- 2 green bell peppers, chopped
- 1 jalapeño, seeded and diced
- 1 15.5-ounce can light red kidney beans, rinsed and drained
- 1 15.5-ounce can dark red kidney beans, rinsed and drained
- 2 cups beef broth
- 2 8-ounce cans tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1/4 cup chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry oregano, crumbled
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook for 5–7 minutes, stirring occasionally, until they soften. Season lightly with salt and black pepper.
- Stir in the garlic, carrots, and celery. Cook for another minute until fragrant.
- Turn up the burner to medium or medium-high heat and add the ground beef or beef chuck. Break it up as it cooks and season lightly with salt and pepper. Cook for about 10 minutes, until the meat is browned and fully cooked through. (If you prefer, you can brown the beef in a separate pan and drain off the excess fat before adding it to the vegetables — but I usually keep it in the pot. The fat adds flavor!)
- Add the chili powder, paprika, cumin, oregano, and red pepper flakes. Stir well to coat the meat and vegetables, and let the spices cook for about a minute to bring out their flavor.
- Mix in the tomato paste and stir until incorporated. Let it cook for about a minute.
- Add the tomato sauce, beef broth, and apple cider vinegar. Bring the mixture to a simmer.
- Cover the pot and let it simmer gently for 45 to 60 minutes if using ground beef, or 60 to 75 minutes if using beef chuck. Stir occasionally and adjust the heat as necessary to maintain a steady simmer. And remember, longer simmering = more flavor, so if you’ve got the time, let it go for a few hours!
- Stir in the kidney beans, green bell peppers, and jalapeño. Continue simmering uncovered for 15 to 30 minutes, until the peppers are tender and the chili has thickened to your liking. Taste and adjust seasoning before serving.
Notes
- For a vegetarian version, swap the beef with lentils and mushrooms.
- Want more heat? Leave the seeds in your jalapeño or add hot sauce at the end.
- This chili freezes well — store in an airtight container for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Eat
- Method: Stovetop
- Cuisine: Soups & Stews
