Classic Beef Chili

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 servings

📝 Ingredients List

• 2 lbs ground beef (85/15 lean)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups beef bone broth (alcohol-free)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Wooden cutting board
• Measuring cups and spoons
• Silicone spatula or wooden spoon

Step-by-Step Beginner-Friendly Instructions

1. Heat the Dutch oven over medium-high heat. Add the ground beef, breaking it apart with your spoon, and cook for 6–8 minutes until fully browned.
2. Add the diced onions to the beef. Sauté for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
3. Add the chili powder, cumin, paprika, and oregano. Stir constantly for 1 minute to toast the spices and unlock their deep aroma. ✨
4. Pour in the crushed tomatoes, kidney beans, and beef broth. Stir well to combine all ingredients.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally. The sauce should become thick, glossy, and deeply flavored. 😋
6. Taste and adjust salt and pepper as needed before serving hot with your favorite toppings.

💡 Pro Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. It actually tastes better the next day as the flavors meld!
• Freezing: This chili freezes perfectly for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Customization: If you love heat, add a finely diced jalapeño along with the onions.
• Thickness: If you prefer a thicker chili, simmer for an additional 15 minutes with the lid off.

Variations

• Veggie Boost: Add diced bell peppers or carrots during the onion sauté stage for extra nutrition.
• The “No-Bean” Option: Simply omit the kidney beans and increase the beef to 2.5 lbs for a meat-heavy, low-carb style dish.

FAQ

Can I use a different meat? Yes! This recipe works great with ground turkey or even ground venison for a leaner profile.

Is this recipe spicy? It is very mild. If you prefer more “kick,” add a pinch of cayenne pepper or crushed red pepper flakes.