Description
This Ultimate Beef Chili is a hearty, flavorful dish packed with ground beef, kidney beans, and a blend of bold spices. Slow-simmered to perfection, it’s perfect for a comforting meal and can be customized with your favorite toppings like shredded cheddar, sour cream, and fresh cilantro.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 pounds ground beef (80/20 preferred)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 ½ cups beef broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
Optional Toppings
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
- Jalapeños
- Cilantro
Instructions
- Sauté Onions: Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until soft and golden brown.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant, taking care not to burn it.
- Brown Beef: Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, about 7 to 10 minutes. Drain any excess fat if needed to keep the chili from being greasy.
- Add Spices: Sprinkle in chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir the mixture and allow the spices to toast for about 1 minute to enhance their flavors.
- Incorporate Tomato Paste and Tomatoes: Stir in the tomato paste thoroughly, then add the diced tomatoes with their juices. Let the mixture simmer gently for 2 to 3 minutes to blend the flavors.
- Add Broth and Beans: Pour in the beef broth and add the drained kidney beans. Stir everything together and bring the mixture to a low boil.
- Simmer Chili: Reduce the heat to low and let the chili simmer uncovered for 30 to 45 minutes, stirring occasionally to prevent sticking and encourage thickening.
- Adjust Seasoning: Taste the chili and adjust the seasoning as needed. Add a dash of hot sauce if you prefer extra heat.
- Serve: Serve the chili hot topped with your choice of optional toppings like shredded cheddar cheese, chopped green onions, sour cream, jalapeños, or fresh cilantro. Pair with sides such as rice, bread, or baked potatoes for a complete meal.
Notes
- Use 80/20 ground beef for the best flavor and texture.
- Drain excess fat after browning beef to prevent a greasy chili.
- Simmering uncovered helps thicken the chili and concentrate flavors.
- Adjust spice levels by adding more chili powder or hot sauce according to taste.
- Kidney beans can be substituted with black beans or pinto beans if preferred.
- For a thicker chili, simmer longer or add a small amount of masa harina or cornmeal.
- Leftovers taste even better after a day as flavors continue to meld.
