Description
Make one pot classic chili in 30 minutes on the stovetop. This easy ground beef chili is perfect for new cooks who want a hearty, cozy weeknight dinner.
Ingredients
- 1 tablespoon olive oil or other neutral oil
- 1 pound ground beef lean if possible
- 1 medium yellow onion finely chopped
- 1 small green bell pepper finely chopped optional but recommended for flavor
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine salt plus more to taste
- 0.25 teaspoon black pepper
- 1 can fifteen ounce crushed or diced tomatoes
- 1 can fifteen ounce kidney beans drained and rinsed
- 1 cup low sodium beef or chicken broth or water
- Optional toppings: Shredded cheddar or Monterey Jack cheese, Plain yogurt or a creamy topping, Sliced green onions or chopped cilantro, Cooked white or brown rice, Tortilla chips or warm tortillas
Instructions
- Place a large heavy pot on the stove over medium high heat and let it warm for one to two minutes until the bottom feels hot when you hold your hand a few inches above it.
- Add the oil to the pot and tilt the pot so the oil coats the bottom in a thin shiny layer.
- Add the ground beef to the hot oil and use a wooden spoon to break it into small crumbles, spreading it out in an even layer. Cook for 5 to 7 minutes, stirring every minute, until the beef is browned with no pink pieces left and you see golden bits on the bottom of the pot.
- Stir in the chopped onion and bell pepper. Cook for 3 to 4 minutes, stirring often, until the onion looks soft and slightly translucent and the pepper looks bright and tender.
- Add the minced garlic, chili powder, cumin, paprika, oregano, salt, and black pepper. Stir constantly for about 30 seconds to 1 minute, just until the garlic smells fragrant and the spices coat the meat and vegetables and look slightly darker.
- Pour in the crushed or diced tomatoes, the drained kidney beans, and the broth or water. Stir well, scraping the bottom of the pot with the spoon to loosen any browned bits so they dissolve into the chili.
- When the mixture starts to bubble, turn the heat down to medium low so you see gentle, lazy bubbles around the edges. Partially cover the pot with a lid and simmer for 15 to 20 minutes, stirring once or twice, until the chili thickens slightly and looks glossy and the beans are very soft.
- After simmering, remove the lid and check the texture. If the chili looks too thick, stir in a splash of water or broth until it is thick but easy to ladle. If it looks thin, let it simmer uncovered for another 3 to 5 minutes until it clings lightly to the back of a spoon.
- Taste the chili carefully. Add a pinch more salt for flavor, or a little extra chili powder or black pepper if you like more heat, stirring and tasting in small amounts until it suits you.
- Turn off the heat. Ladle the chili into warm bowls and finish with shredded cheese, a spoon of creamy topping, and a sprinkle of green onion or cilantro if you like. Serve on its own, over rice, or with tortilla chips for dipping.
Notes
- Cook ground beef until there is no pink left and it reaches a safe internal temperature of at least 160 degrees F.
- Refrigerate leftovers within two hours of cooking, keeping hot chili at 140 degrees F or warmer until served.
- Use a wide pot rather than a narrow tall one so the beef can brown instead of steaming.
- Rinse canned beans under cold water before adding them to remove excess starch and salt.
- Let the chili rest off the heat for about 5 minutes before serving to thicken slightly and settle flavors.
- Cool leftover chili, then store it in an airtight container in the refrigerator for up to 4 days.
- Freeze chili for up to 3 months in flat freezer bags or containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American