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Hearty Beef Chili Recipe

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3.9 from 11 reviews

This hearty Beef Chili recipe combines ground beef, kidney beans, and a blend of chili spices to create a flavorful and comforting dish. Slow-simmered in a Dutch oven, it develops rich, deep flavors perfect for a cozy meal. Serve with your favorite toppings like shredded cheddar cheese and sour cream for a classic chili experience.

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • 2 yellow onions (medium, finely chopped)
  • 1 red bell pepper (stemmed, seeded and finely chopped)
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt (divided)
  • 6 garlic cloves (minced)
  • 2 pounds ground beef (85-90% lean)
  • 30 oz can dark red kidney beans (drained and rinsed)
  • 28 oz can diced tomatoes
  • 28 oz can tomato puree

Instructions

  1. Prepare the base: Heat the vegetable oil in a large Dutch oven over medium heat until shimmering. Add the finely chopped onions and red bell pepper, then sprinkle in chili powder, ground cumin, cayenne pepper, and half the salt. Cook this mixture, stirring occasionally, until the vegetables soften, about 7 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Cook the beef: Increase the heat to medium-high and add the ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink, about 10 minutes.
  3. Add beans and tomatoes: Stir in the drained kidney beans, diced tomatoes with their juices, tomato puree, and the remaining salt. Bring the mixture to a gentle simmer.
  4. Simmer covered: Reduce the heat to maintain a slow simmer and cover the Dutch oven. Let it cook for 45 minutes, allowing the flavors to meld.
  5. Simmer uncovered: Remove the lid and continue simmering gently for another 45 minutes to thicken the chili and intensify the flavors.
  6. Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with shredded cheddar cheese and sour cream if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. For frozen chili, thaw in refrigerator for 24 hours before reheating.

Notes

  • Use lean ground beef (85-90%) to keep the chili rich but not greasy.
  • Adjust cayenne pepper to control the spiciness to your liking.
  • Adding toppings like shredded cheddar cheese and sour cream adds creamy, savory richness.
  • This chili tastes even better the next day as flavors blend.
  • Freezing leftovers ensures you have a quick and hearty meal ready to heat and enjoy later.

Find it online: https://dishcooks.com/hearty-beef-chili-recipe/