Beef Chili

Enjoy the classic flavors of this Beef Chili, a hearty, one-pot meal made with tender ground beef, rich aromatic spices, and a variety of toppings. It's the perfect comfort food for chilly winter days and can be savored alone or alongside your favorite side dishes. Whether you're warming up after a cold day or gathering around the table with loved ones, this Beef Chili is sure to satisfy.

Course Main Course

Cuisine Mexican, Tex-Mex

Prep Time 15

Cook Time 45

Total Time 1

Servings serving

Calories 400

Author Sangeetha Vel

Ingredients

For Chili

1.5 lbs Lean Ground Beef
1 medium Onion chopped
5 cloves Garlic minced
2 tbsp Chili Seasoning Powder homemade or store-bought
1 tsp Cumin Powder
1 medium Green Bell Pepper diced
14.5 oz Fire Roasted Diced Tomatoes
14.5 oz Diced Tomatoes
15 oz Kidney Beans
2 cups Beef Broth
1 tbsp Tomato Paste
7 oz Fire Roasted Green Chiles reduce to half or skip for less heat
3 tbsp Olive Oil
Black Pepper to taste
Salt to taste

Toppings

Sour cream
Cheddar cheese
Jalapeno peppers
Tortilla chips
Cilantro leaves
Lime wedges or lime juice to squeeze before serving

US Customary - Metric

Instructions

Making Beef Chili

Heat oil in a large pot over medium heat, then add onions, garlic, and bell peppers. Sauté until they become soft and release their sweet, garlicky aromas. This step is essential as it forms the flavor base of your chili.
Add the ground beef to the pot. Use a spatula or spoon to break it into smaller pieces. Cook until it's evenly browned, which typically takes about 5-7 minutes. Browning the meat not only cooks it through but also adds a rich depth to the chili.
Sprinkle chili powder, cumin, black pepper, and salt over the beef. Stir thoroughly to ensure the spices are well distributed, allowing them to start infusing the meat with flavor.
Add tomato paste and roasted green chile to the pot. Mixing these in adds a robust depth and a hint of heat, enhancing the overall flavor profile. Note that this recipe leans toward the hotter side, so feel free to adjust the amount of roasted green chile to suit your taste preferences.
Stir in both the fire-roasted and regular diced tomatoes along with the kidney beans. Combine well to ensure all ingredients are evenly distributed and start to meld flavors.
Add beef broth and mix everything together. Bring the mixture to a boil and let it simmer for about 7-10 minutes. This step helps to integrate all the flavors and soften the beans and tomatoes.
Reduce the heat to low and allow the chili to simmer uncovered for 20-25 minutes. This slow cooking process is crucial as it thickens the chili and intensifies the flavors, creating a more cohesive and robust dish.
Finish by topping your beef chili with sour cream, cheddar cheese, chopped jalapeños, cilantro leaves, and lime wedges. This not only adds layers of flavor but also provides a delightful textural contrast.

Serving

Serve this beef chili with tortilla chips, cornbread, or other Tex-Mex dishes of your choice for a complete and satisfying meal. If you're looking for more pairing ideas, refer to our Serving Suggestion section below.

Notes

Here are some essential tips for making perfect Beef Chili every time:

Saute Aromatics Thoroughly: It’s crucial to sauté your aromatics (like onions, garlic, and bell peppers) on medium heat until they're well-cooked. This step releases their natural flavors, enriching your chili with a more intense profile.
Deglaze the Pan: After browning the meat, there might be bits stuck to the bottom of the pan. Don't let these go to waste! Add a little beef broth or even beer to the pan and scrape these bits off. This technique, called deglazing, adds an extra layer of flavor to your chili.
Spice Check: For the base spices, I use chili powder, cumin, and black pepper. The chili powder should be a blend that includes cayenne, cumin, Mexican oregano, paprika, garlic powder, onion powder, and salt, which are generally available in stores. Avoid using pure chili or chile powders, as these are much spicier and can overpower your dish.
Tailor to Taste: While I add canned roasted green chiles for a bit of heat, you can reduce the amount or omit them altogether if you prefer a milder chili.
Don't Skip Simmering: Let your chili simmer for the suggested time to allow the flavors to meld properly. If time allows, simmering it longer (up to an hour on low heat) will deepen the flavors even more, creating an intensely flavorful chili.
Tone Down the Heat: If your chili turns out too spicy, you can easily moderate the heat. Adding a tablespoon of brown sugar, a small block of cream cheese, and a few dollops of sour cream can soften the spiciness while adding a creamy, rich texture and flavor.
Thicken with Masa Harina: If you like your chili with a thicker texture, consider using masa harina (a type of corn flour used in Mexican cooking) as a natural thickener. Stir a small amount into the chili towards the end of cooking to achieve the desired consistency.
Rest the Chili: Once cooked, let your chili rest for at least half an hour before serving. This resting period allows the flavors to meld together even more, enhancing the overall taste.
Consider Other Add-ins: Although I’ve kept the recipe simple, feel free to experiment with other ingredients like chopped celery, brewed coffee, or a couple of squares of dark chocolate. These can enhance the complexity and richness of your beef chili.

Nutrition

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