Description
Classic beef chili is an American staple. This simple version is made with tender ground beef, kidney and pinto beans, fragrant aromatics, and perfectly balanced seasonings. This beef chili is not only easy to assemble but delivers that classic chili flavor you crave!
Ingredients
Units
Scale
- 1 lb ground beef, SEE NOTE 1
- 2 teaspoons salt, divided
- 1 onion, diced
- 1 stalk of celery, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2-3 cups dry beans, pre-cooked, or 3-4 cans of beans, drained
- 1 (14 oz) can tomato sauce
- 3 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 1 bay leaf
Instructions
- Warm a 5 quart, or larger, pot over medium heat. Add 1 lb. of beef and 1 teaspoon of salt. Brown the beef just until no pink remains. Using a slotted spoon, remove the beef to a bowl and set aside. Leave the grease in the pot.
- Add the diced onion, celery, green pepper, 2 minced garlic cloves, and 1 teaspoon of salt. Cook and stir until the onions start to brown, 10-15 minutes.
- Add the chili powder, smoked paprika, oregano, pepper, cumin, and bay leaf to the vegetables. Cook and stir for 2-3 minutes to bloom the dry seasonings.
- Add the beef back to the pot and stir to coat with the seasonings. Then add the beef beans, beef broth, and tomato sauce. Bring to a boil, then lower to a simmer and cover stirring occasionally.
- Continue to simmer the chili for at least one hour, and up to two hours depending on how thick you like your chili. SEE NOTE 2
- Serve with your favorite toppings like freshly diced onions, shredded cheddar cheese, sliced jalapenos, and sour cream.
Notes
1. If you like a meatier chili, add up to two pounds of beef, using 1 teaspoon of salt per pound added.
2. To thicken the chili faster, leave the lid off, but longer cook times leads to richer flavor overall. You can also use a thickener like cornstarch or cornmeal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stove-top
- Cuisine: American
