Hearty beef chili simmered with tomatoes, beans, and cumin-forward spices until deeply flavored.
Beans are optional but included here for classic American chili style. If you prefer thicker chili, simmer uncovered longer or mash a small portion of beans into the pot.
Great topping pairings: cheddar, scallions, sour cream, pickled jalapeños. Built to sit alongside cornbread, baked potatoes, Mexican rice, and roasted vegetables.
Ingredients
Scale
Measurement units
- 1 tbsp Olive oil
- 1 whole Large onion, diced
- 1 whole Green bell pepper, diced
- 3 clove Garlic cloves, minced
- 1 ½ lb Ground beef
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- ½ tsp Black pepper
- 1 pinch Cayenne
- 28 oz Crushed tomatoes
- 14 oz Diced tomatoes
- 1 cup Beef broth
- 15 oz Kidney beans, drained and rinsed
- 15 oz Black beans, drained and rinsed
Ingredients
Scale
Measurement units
- 1 tbsp Olive oil
- 1 whole Large onion, diced
- 1 whole Green bell pepper, diced
- 3 clove Garlic cloves, minced
- 1 ½ lb Ground beef
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- ½ tsp Black pepper
- 1 pinch Cayenne
- 28 oz Crushed tomatoes
- 14 oz Diced tomatoes
- 1 cup Beef broth
- 15 oz Kidney beans, drained and rinsed
- 15 oz Black beans, drained and rinsed
Instructions
Sauté the aromatics
Heat olive oil (1 tbsp) in a large pot over medium heat.
Add large onion (1 whole), diced and green bell pepper (1 whole), diced and cook until softened.
Add garlic cloves (3 cloves), minced and cook until fragrant.
Equipment: large pot or Dutch oven, wooden spoon
Brown the beef
Add ground beef (1 ½ lb) to the pot and break it apart with a spoon.
Cook, stirring occasionally, until deeply browned throughout.
Drain excess fat from the pot if needed.
Equipment: large pot or Dutch oven, wooden spoon
Season well
Add chili powder (1 tbsp), ground cumin (1 tsp), smoked paprika (1 tsp), salt (1 tsp), black pepper (½ tsp), and cayenne (1 pinch) to the pot.
Stir to coat the beef and bloom the spices.
Equipment: large pot or Dutch oven, wooden spoon
Add tomatoes and broth
Pour in crushed tomatoes (28 oz), diced tomatoes (14 oz), and beef broth (1 cup).
Stir everything together to combine.
Equipment: large pot or Dutch oven, wooden spoon
Simmer to develop flavor
Bring the chili to a gentle simmer over medium heat.
Reduce heat to low and cook uncovered, stirring occasionally, until the chili thickens.
Equipment: large pot or Dutch oven, wooden spoon
Add beans and simmer
Fold in kidney beans, drained and rinsed (15 oz) and black beans, drained and rinsed (15 oz).
Continue to simmer until beans are heated through and flavors meld.
Equipment: large pot or Dutch oven, wooden spoon
Rest and adjust seasoning
Taste the chili and adjust seasoning with salt or pepper as needed.
Remove from heat and let rest before serving.
Equipment: large pot or Dutch oven
Serve with toppings
Ladle chili into bowls.
Serve with sour cream, shredded cheddar, diced white onion, sliced jalapeños, tortilla chips, and hot sauce on the side.
Tomorrow's Meal
Chili Cheese Cornbread Skillet
Leftover chili layered with crumbled cornbread and melted cheese, then baked until bubbly and golden
You'll need to pick up:
Cornbread (store-bought or homemade)Shredded cheddar cheeseSour cream for topping
Quick overview:
- 1.Preheat oven to 375°F
- 2.Crumble 2 cups cornbread into bite-sized pieces
- 3.Spread half the chili in a buttered skillet
- 4.Layer half the cornbread crumbles over chili
- 5.Add remaining chili, then top with remaining cornbread
- 6.Sprinkle 1 cup shredded cheddar cheese over top
- 7.Bake 20-25 minutes until cheese melts and edges crisp
- 8.Serve with sour cream and jalapeños
Before you cook
Cook notes
- • Beans are optional but included here for classic American chili style.
- • If you prefer thicker chili, simmer uncovered longer or mash a small portion of beans into the pot.
- • Great topping pairings: cheddar, scallions, sour cream, pickled jalapeños.
- • Built to sit alongside cornbread, baked potatoes, Mexican rice, and roasted vegetables.
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