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Beef Chili

A warm and hearty beef chili perfect for family gatherings on cozy winter evenings, featuring ground beef, aromatic spices, and protein-packed beans.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef
  • 1 cup beef broth
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can kidney beans, drained and rinsed 15 oz can
  • 1 can black beans, drained and rinsed 15 oz can
  • 1 can crushed tomatoes 28 oz can
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 large bell pepper, chopped
  • 1 whole jalapeño, chopped (optional)

Method
 

Preparation
  1. In a large pot over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain any excess grease.
  2. Add the chopped onion and minced garlic to the pot. Sauté for approximately 3-4 minutes, or until the onion is translucent.
  3. Stir in the chopped bell pepper and jalapeño (if using). Cook for another 3 minutes until softened.
  4. Mix in the kidney beans, black beans, and crushed tomatoes.
  5. Stir in chili powder, cumin, and season with salt and pepper. Pour in the beef broth and stir everything together. Bring to a boil, then reduce heat to low.
  6. Let it simmer uncovered for 40-45 minutes, stirring occasionally.
  7. Taste and adjust seasonings if necessary. Serve warm with your favorite toppings.

Notes

For a leaner option, ground turkey or chicken can be used instead of ground beef. Allow the chili to sit overnight in the refrigerator for enhanced flavor. Avoid overcooking the beans; they should be tender but not mushy. Skip sautéing the onions and garlic at your own risk; they add depth to the dish. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat on the stovetop over low heat, adding beef broth to restore texture as needed.