Description
This Classic Chili Recipe is hearty, comforting, and packed with rich flavor. Made with ground beef, beans, and a bold spice blend, it’s the perfect one-pot meal for chilly nights or game day gatherings.
Ingredients
1 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 lb ground beef (80/20 for best flavor)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 cups beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
1 tsp salt
1/2 tsp black pepper
1 bay leaf
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and green bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds.
2. Add ground beef to the pot and break it up with a spoon. Cook until no longer pink, about 6–8 minutes. Drain excess grease if needed.
3. Stir in kidney beans, pinto beans, crushed tomatoes, tomato paste, and beef broth. Mix well to combine.
4. Add chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and bay leaf. Stir to incorporate.
5. Bring chili to a boil, then reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened.
6. Taste and adjust seasoning. Remove bay leaf before serving. Serve with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
Notes
For a smoother texture, blend one can of beans before adding to the pot.
Let the beef brown slightly before stirring to add caramelized flavor.
Add a pinch of sugar if the chili tastes too acidic.
Perfect for meal prep—flavors deepen even more the next day.
Serve with cornbread, tortilla chips, or over baked potatoes.