Classic Ground Beef Chili Recipe – Easy Homemade Chili with Beans

 

Ingredients

• 1 lb ground beef : Choose lean or regular, based on your preference.
• 1 medium onion : Chopped, for flavor.
• 2 cloves garlic : Minced, for aroma.
• 1 bell pepper : Chopped (any color), for sweetness and crunch.
• 1 can (15 oz) kidney beans : Drained and rinsed.
• 1 can (15 oz) black beans : Drained and rinsed.
• 1 can (28 oz) crushed tomatoes : For the base of the chili.
• 2 tablespoons tomato paste : To thicken and add richness.
• 2 tablespoons chili powder : For spice and depth of flavor.
• 1 teaspoon cumin : Adds an earthy flavor.
• 1 teaspoon smoked paprika : For a smoky note.
• Salt and pepper : To taste.
• 1 cup beef broth : For added moisture and flavor.
• Optional toppings : Sour cream, shredded cheese, chopped cilantro, sliced ​​jalapeños.

Instructions

1. Sauté the Vegetables

• In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes).
• Stir in the minced garlic and cook for an additional minute until fragrant.

2. Brown the Ground Beef

• Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.

3. Add the Seasonings

• Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 1-2 minutes to toast the spices.

4. Incorporate Remaining Ingredients

• Add the crushed tomatoes, tomato paste, kidney beans, black beans, and beef broth to the pot. Stir well to combine.

5. Simmer the Chili

• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 1 hour.

6. Serve

• Taste and adjust seasoning if needed. Serve hot, topped with sour cream, shredded cheese, chopped cilantro, and sliced ​​jalapeños as desired.

Tips

• Make it Spicy : Add diced jalapeños or a dash of hot sauce for extra heat.
• Slow Cooker Option : This recipe can also be made in a slow cooker. Brown the meat and vegetables first, then transfer to the slow cooker and cook on low for 6-8 hours.
• Storage : Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Conclusion

This classic ground beef chili is hearty, flavorful, and easy to make. Perfect for cozy nights or gatherings, it's a dish that warms the soul and satisfies the appetite. Enjoy it with cornbread or over rice for a complete meal!