Classic American Beef Chili

Quick facts

Ingredients

• 2 lb ground beef
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 tbsp tomato paste
• 1 can crushed tomatoes, 28 oz
• 1 can diced tomatoes, 14.5 oz
• 2 cans kidney or pinto beans, 15 oz each, drained and rinsed
• 1 1/2 cups beef broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Step-by-step method

1. Brown ground beef in a Dutch oven over medium-high heat 7–9 minutes. Break it into small chunks but leave some texture. Drain excess fat if necessary.

2. Add onion and bell pepper and cook 5–6 minutes. Stir in garlic, chili powder, cumin, paprika and oregano for 30 seconds until fragrant.

3. Add tomato paste and cook 1–2 minutes, stirring until it darkens slightly. This caramelizes the paste and rounds out its acidity.

4. Add crushed tomatoes, diced tomatoes, beans, broth, salt and pepper. Bring to a boil, then reduce to a low simmer.

5. Simmer uncovered 45–60 minutes, stirring every 10–15 minutes so the bottom does not scorch. Add a splash of broth if it thickens too early.

6. Taste and adjust salt and spice. Let stand 10 minutes before serving; chili thickens as it rests. Serve with cheddar, chopped onion, sour cream or cornbread if desired.

How to know it is done

Use the visual cues described in the method and, when appropriate, an instant-read thermometer. Do not rely on time alone because ingredient size, oven calibration and cookware can change the cooking rate.

Tips for the best result

• Toast the spices briefly in the pot to wake up their aroma.
• Uncovered simmering concentrates flavor and creates the correct consistency.
• Chili is excellent made one day ahead because the flavors continue to blend overnight.

Variations and substitutions

You can adjust heat and seasonings to taste. When substituting a major ingredient or dairy product, keep a similar quantity and fat/moisture level so the final texture stays close to the original.

Storage and reheating

Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight and reheat on the stove, adding broth or water if it becomes too thick.

Approximate nutrition per serving

Approximately 450 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.