Classic Beef Chili
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Classic Beef Chili
This classic beef chili builds deep flavor in one pot in about 90 minutes. Brown the beef hard for a savory crust, bloom the chili powder and cumin in the fat, then let everything simmer low so the sauce thickens and the spices meld. It feeds six, holds beautifully on the stove, and tastes even better the next day. Serve it with shredded cheddar, sour cream, and chopped onion.
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 pounds ground beef (80/20)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1 6-ounce can tomato paste
- 1 28-ounce can crushed tomatoes
- 1 cup beef broth
- 2 15-ounce cans kidney beans, drained and rinsed
- 1 tablespoon brown sugar
Directions
- Heat the oil in a large heavy pot over medium-high heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute.
- Add the ground beef. Break it up and cook until browned and no longer pink, about 8 minutes. Spoon off excess fat if needed.
- Stir in the chili powder, cumin, smoked paprika, oregano, and salt. Cook 1 minute until fragrant, then stir in the tomato paste and cook 2 minutes more.
- Add the crushed tomatoes, beef broth, kidney beans, and brown sugar. Stir well and bring to a simmer.
- Lower the heat, cover partially, and simmer 1 hour, stirring now and then, until thick. Taste and adjust salt.
- Serve hot with shredded cheddar, sour cream, and chopped onion.
Tips and variations
- For more depth, stir in 1 tablespoon of unsweetened cocoa powder or a square of dark chocolate with the tomatoes.
- Use a fattier 80/20 ground beef. The extra fat carries the spice and keeps the chili rich.
- Chili thickens as it sits. If it gets too thick, loosen it with a splash of broth.
- This freezes well for up to 3 months. Cool fully, then portion into airtight containers.
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Common questions
- What beans are best for chili
- Kidney beans are the classic choice for their firm texture and deep color. Pinto or black beans also work well if that is what you keep on hand.
- Can I make chili in a slow cooker
- Yes. Brown the beef and aromatics first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours.
- Why add brown sugar to chili
- A spoonful of brown sugar balances the acidity of the tomatoes and rounds out the heat. It does not make the chili taste sweet.
- How do I thicken chili
- Simmer it uncovered for the last 15 minutes, or stir in a tablespoon of cornmeal or masa harina and cook 5 minutes more.
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