Hearty Ground Beef Chili
A comforting and thick beef chili featuring ground beef, beans, and a rich tomato sauce. Perfect for chilly days and great for topping with cheese or transforming into dishes like Frito pie.
Recipe Details
- Prep Time: 20 mins
- Cook Time: 2 hrs 10 mins
- Total Time: 2 hrs 30 mins
- Servings: 8
Full Ingredient List
- 2 tablespoons vegetable oil
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- ¼ cup chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 2 pounds ground beef, 85-90% lean
- 30 oz can dark red kidney beans, drained and rinsed
- 28 oz can diced tomatoes
- 28 oz can tomato puree
- 6 garlic cloves, minced
- 1 teaspoon salt, divided
- Black pepper, to taste
Chili Base
Tools and Equipment
- Large Dutch oven
- Wooden spoon
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 tablespoons | vegetable oil | none | |
| 2 medium, finely chopped | yellow onions | finely chopped | |
| 1, stemmed, seeded and finely chopped | red bell pepper | finely chopped | |
| ¼ cup | chili powder | none | |
| 1 tablespoon | ground cumin | none | |
| ½ teaspoon | cayenne pepper | none | |
| 2 pounds, 85-90% lean | ground beef | none | ground turkey, ground chicken |
| 30 oz can, drained and rinsed | dark red kidney beans | drained and rinsed | black beans, pinto beans |
| 28 oz can | diced tomatoes | with juice | petite diced tomatoes |
| 28 oz can | tomato puree | none | crushed tomatoes |
| 6, minced | garlic cloves | minced | ¾ teaspoon garlic powder |
| 1 teaspoon, divided | salt | none | |
| to taste | black pepper | none |
Instructions
- Step 1: Heat the oil in the Dutch oven over medium heat until shimmering. (Tips: Ensure the oil is hot enough for sautéing, look for a shimmer on the surface.)
- Step 2: Add onions, bell pepper, chili powder, cumin, cayenne, and ½ teaspoon salt. Cook until vegetables are softened, about 7 minutes. (Tips: Stir regularly to avoid burning the spices.)
- Step 3: Add minced garlic and stir for another 30 seconds. (Tips: Be careful not to burn the garlic.)
- Step 4: Increase heat to medium-high, add ground beef, cook while breaking it up with a spoon, until no longer pink, about 10 minutes. (Tips: Break up any large clumps of beef.)
- Step 5: Stir in beans, diced tomatoes with their juice, tomato puree, and remaining ½ teaspoon salt. Bring to simmer, reduce heat to maintain a slow simmer, cover and cook for 45 minutes. (Tips: Stir occasionally to ensure even cooking.)
- Step 6: Remove the lid and continue to simmer uncovered for an additional 45 minutes. (Tips: This will thicken the chili.)
- Step 7: Season with additional salt and pepper to taste before serving. (Tips: Adjust seasoning to your preference.)
Additional Information
Notes: For a richer flavor, toppings like shredded cheddar cheese and sour cream can be added before serving. Chili freezes well and can be kept in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.