Description
Foolproof chili recipe with a step-by-step checklist to avoid common mistakes. This rich, hearty chili is ready in under an hour, perfect for busy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1½ pounds ground beef (85% lean)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 cups beef broth
- 1 tablespoon brown sugar
- Optional Toppings: Shredded cheddar cheese, Sour cream, Diced green onions, Tortilla chips, Fresh cilantro
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Add ground beef and cook, breaking it apart, until deeply browned with crispy edges, 8–10 minutes.
- Add diced onion and both bell peppers; cook until vegetables soften and onions turn translucent, 5–6 minutes.
- Stir in minced garlic and cook until fragrant, about 1 minute, then add tomato paste and cook for 2 minutes, stirring constantly until it darkens slightly.
- Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper; stir to coat, cooking for 1 minute to toast the spices.
- Pour in crushed tomatoes, diced tomatoes, both beans, beef broth, and brown sugar; stir well to combine.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until chili thickens.
- Taste and adjust seasoning with additional salt, chili powder, or cayenne as needed; serve hot and ensure internal temperature reaches 165°F.
Notes
- Chili tastes better the next day; refrigerate overnight and reheat gently.
- Stir in 1 tablespoon maple syrup or brown sugar to balance acidity.
- If chili is too thin after simmering, cook uncovered for 10 more minutes or mash a few beans against the pot side to thicken.
- Freeze cooled chili in individual containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American