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Best Beef Chili

Best Beef Chili

This Best Beef Chili is a hearty dish perfect for gatherings, featuring ground beef, beans, and a blend of spices.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course main dish
Cuisine American
Servings 10 servings
Calories 513 kcal

Equipment

  • large heavy-bottomed pot
  • blender

Ingredients
  

For the chili

  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 pounds lean ground beef
  • 1 teaspoon salt
  • 1 tablespoon ancho chili powder or to taste
  • ¼ teaspoon chipotle chili powder or to taste
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • 2 each sweet bell peppers diced (red, orange, yellow, or mixed)
  • 1 28-ounce can whole, peeled tomatoes or same amount of crushed or puréed
  • 2 cups water
  • 2 15-ounce cans kidney beans or black beans drained and rinsed
  • 1 cup fresh or frozen corn kernels

For the garnishes

  • sour cream
  • grated sharp cheddar
  • thinly sliced radishes
  • sliced scallions
  • chopped onions
  • avocado slices
  • shredded lettuce
  • chopped fresh jalapeños
  • fresh cilantro

Instructions
 

Method

  • In a large, heavy-bottomed pot over medium heat, heat the olive oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.
  • Add the ground beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.
  • Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
  • In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.
  • Lower the heat and simmer for a minimum of 45 minutes or up to 1 ½ hours, or until the liquid is well flavored (the longer the better!). Add more hot water during cooking, ½ cup at a time, if the mixture seems too thick.
  • Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder if you like.
  • Set out bowls of your favorite garnishes for serving.

Notes

This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.

Nutrition

Serving: 1servingCalories: 513kcalCarbohydrates: 32gProtein: 35gFat: 29g
Keyword Beef Chili, Chili, Comfort Food, hearty meal, Winter Recipe
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