Description
A classic and hearty beef chili recipe, perfect for a comforting meal. This chili features ground beef, tomatoes, beans, and bold spices like chili powder, cumin, and oregano for a rich, warming dish.
Ingredients
2 tablespoons olive oil
2 pounds ground beef
1 large yellow onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Toppings: sour cream, shredded cheddar cheese, chopped onion, tortilla chips
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off the excess fat.
3. Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes.
4. Stir in the minced garlic and cook for one minute more until fragrant.
5. Stir in the chili powder, cumin, and oregano, and cook for another minute to toast the spices.
6. Add the crushed tomatoes, tomato sauce, kidney beans, and pinto beans to the pot.
7. Season with salt, black pepper, and cayenne pepper.
8. Stir everything to combine well.
9. Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally.
10. For best results, simmer for 2-3 hours to allow the flavors to deepen.
11. Taste and adjust seasonings before serving.
12. Serve hot with your desired toppings.
Notes
For deeper flavor, simmer the chili for 2–3 hours on low heat.
Adjust cayenne pepper to control heat level.
Customize with your favorite toppings like sour cream, shredded cheese, chopped onion, or tortilla chips.
This chili tastes even better the next day after the flavors have melded.