Description
This easy chili recipe is a hearty and flavorful meal perfect for family dinners or gatherings. Made with lean ground beef, a blend of spices, tomatoes, and kidney beans, it simmers slowly to develop rich, comforting flavors. Served with classic toppings like shredded cheddar cheese, sour cream, and tortilla chips, this chili is both satisfying and simple to prepare.
Ingredients
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon mustard powder
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 lbs ground beef (90% lean)
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar (optional)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 cup chicken broth
- 1 cube beef bouillon (or 1 teaspoon Better Than Bouillon)
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes (undrained)
- 16 oz kidney beans, drained
For Serving
- Shredded cheddar cheese
- Sour cream
- Lime wedges
- Fritos or tortilla chips
Instructions
- Combine Seasonings: In a small bowl, mix together chili powder, ground cumin, dried oregano, salt, mustard powder, cayenne pepper, and red pepper flakes. Set the seasoning blend aside before starting cooking.
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add diced onions and cook for about 8 minutes, stirring occasionally until they soften and release their natural sugars, which balances the acidity of the tomatoes.
- Cook Ground Beef and Vegetables: Season ground beef with salt and pepper. Increase heat to medium-high and add beef to the pot. Cook and crumble for 5 minutes until browned. Add minced garlic, diced green bell pepper, and jalapeno; cook for 3 more minutes to soften.
- Drain Excess Grease and Season: Remove excess fat from the pot. Add the prepared seasoning blend, tomato paste, brown sugar (if using), Worcestershire sauce, and hot sauce. Stir thoroughly to coat the beef mixture evenly with the seasonings.
- Add Liquids and Clean Pot: Pour in the chicken broth. Use a silicone spatula to scrape the bottom and sides of the pot to deglaze and lift any flavorful bits stuck to the surface.
- Add Tomatoes and Bouillon: Stir in the beef bouillon cube, crushed tomatoes, and undrained diced tomatoes. Bring the chili to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
- Simmer the Chili: Partially cover the pot and simmer the chili for 45 minutes, stirring occasionally to prevent sticking and to break up meat that has settled at the bottom.
- Add Kidney Beans and Final Simmer: Stir in the drained kidney beans and continue to simmer for an additional 15 minutes or until the chili reaches your desired thickness and consistency.
- Adjust Seasoning and Rest: Taste the chili and add any additional salt, pepper, or hot sauce as needed. Remove from heat and let it rest for 5 minutes; it will thicken slightly during this time.
- Serve: Serve hot topped with shredded cheddar cheese, sour cream, lime wedges, and Fritos or tortilla chips alongside cornbread for a complete meal.
Notes
- The brown sugar is optional but adds a subtle sweetness that balances chili acidity.
- Use lean ground beef (90% lean) to reduce excess grease.
- For a spicier chili, leave some seeds in the jalapeno or add extra cayenne pepper.
- Simmering low and slow develops the best flavors and tenderizes the beef.
- Customize toppings to your liking: avocado, chopped onions, or fresh cilantro are great additions.
- Beef bouillon can be substituted with beef broth if preferred.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
