This hearty beef chili is a warming dish, packed with tender beef, beans, and spices. It’s perfect for chilly nights when you need something comforting and tasty!
Plus, it’s easy to make in one pot, so cleanup is a breeze! I love to top mine with cheese and a dollop of sour cream. It’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Ground Beef: I prefer using 80% lean ground beef for its balance of flavor and fat. If you’re looking for a leaner option, ground turkey or chicken works well too. You can also use plant-based ground meat for a vegetarian version.
Beans: Kidney beans are a classic for chili, but feel free to replace them with black beans, pinto beans, or even chickpeas if you like. This gives you room to explore different textures!
Spices: Chili powder is key for flavor, but if you want to shake things up, use taco seasoning instead! Just be mindful of the salt content. Adjust based on your taste preference.
Tomatoes: If canned tomatoes aren’t available, you can use fresh tomatoes. Just be sure to peel and chop them fine. You can also use salsa for extra flavor!
Cheese: Cheddar cheese is great, but pepper jack can add a spicy kick. Vegan cheese is a tasty substitute as well, if you’re avoiding dairy!
How Do You Properly Brown Ground Beef?
Getting that nice browning on your beef elevates the flavor of your chili, so pay attention to this step! Here’s how to do it right:
- Use a large pot to avoid overcrowding the meat, which can lead to steaming instead of browning.
- Heat the pot over medium-high heat and add your olive oil. Wait until the oil is shimmering before adding the beef.
- Break the beef up as it cooks. Don’t stir too often; let it sit for a minute or two after breaking it up to allow a nice brown crust to form.
- Once browned, use a slotted spoon to remove excess fat if necessary. This will prevent your chili from being greasy!
With these tips, you should achieve perfectly browned beef that adds wonderful flavor to your chili! Enjoy cooking!
Delicious Beef Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (80% lean)
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (for topping)
- Sour cream (for topping)
- 2 green onions, sliced (for garnish)
- 1 fresh jalapeño, sliced (for garnish)
Time Needed:
This delicious Beef Chili takes about 15 minutes to prepare and approximately 30 minutes to cook. In total, you’re looking at about 45 minutes from start to finish. It’s a quick and satisfying meal you can enjoy any night of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté until it becomes softened and translucent, which should take about 4 to 5 minutes. Then, stir in the minced garlic and cook for another minute until it’s fragrant.
2. Brown the Beef:
Add the ground beef to the pot, breaking it up with a spoon. Cook until the meat is browned and no longer pink, which will take about 6 to 8 minutes. If there’s excess fat, be sure to drain it off to keep the chili from becoming greasy.
3. Spice it Up:
Next, stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if you like it spicy), and some salt and black pepper. Cook this mixture for about 1 to 2 minutes to toast the spices and enhance their flavors.
4. Add the Tomatoes and Broth:
Pour in the diced tomatoes, tomato sauce, and beef broth. Mix everything together well so it’s evenly combined.
5. Simmer to Perfection:
Bring the chili to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes. Don’t forget to stir occasionally to prevent sticking.
6. Mix in the Beans:
After 20 minutes, add the kidney beans into the pot. Continue to cook the chili for another 10 minutes. This will blend the flavors beautifully and slightly thicken the chili.
7. Final Taste Check:
Make sure to taste your chili and adjust any seasoning as needed. If you want it saltier or spicier, now’s the time to do that!
8. Serve and Enjoy:
Serve your Beef Chili hot, topped with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and jalapeño slices for extra flavor and color!
This savory Beef Chili is full of rich flavor, warming warmth, and a delightful combination of spices. It’s perfect for enjoying on a cozy evening or serving at your next gathering!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative and works well in this recipe. Just be aware that it might be a bit less rich than beef, so you might want to adjust the spices slightly to enhance the flavor.
Is It Possible to Make This Recipe in a Slow Cooker?
Yes, you can! Sauté the onions and garlic in a skillet first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This allows for the flavors to meld beautifully.
Can I Freeze Leftover Chili?
Definitely! Let the chili cool completely, then transfer it to an airtight container or freezer bags. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or microwave until heated through.
How Can I Adjust the Heat Level?
If you prefer a milder chili, simply omit the cayenne pepper and serve it without jalapeños. For extra heat, add more cayenne or spicier peppers according to your taste. Remember, you can always add heat, but it’s harder to take it away!
