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Chili

Chili

A hearty classic chili with ground beef, warm spices, and a rich tomato base—perfect for meal prep and cozy dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced (optional)
  • 4 cloves garlic, minced
  • 2 pounds ground beef
  • 2 tsp fine sea salt
  • 1 tsp black pepper
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 to 1/2 tsp cayenne (optional)
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes
  • 1 1/2 cups beef broth
  • 2 cans (15 ounces each) beans, drained and rinsed (optional)
  • 1 tbsp brown sugar (optional)
  • 1 to 2 tsp vinegar or lime juice (optional)

Method
 

  1. Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion (and bell pepper if using) and cook 5 to 7 minutes until softened. Add garlic and cook 30 seconds.
  2. Brown the beef. Add ground beef, salt, and pepper. Cook 8 to 10 minutes, breaking it up, until browned. Drain excess grease if needed.
  3. Bloom the spices. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook 1 minute, stirring constantly.
  4. Simmer. Add crushed tomatoes, diced tomatoes, and broth. Bring to a simmer, then reduce heat to low and cook uncovered 30 to 40 minutes, stirring occasionally.
  5. Add beans. Stir in beans (if using) and simmer 10 more minutes.
  6. Finish. Stir in brown sugar (if using) and a splash of vinegar or lime juice. Taste and adjust salt and heat.
  7. Serve. Serve hot with your favorite toppings.

Notes

  • Chili tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.
  • For thicker chili, simmer uncovered longer. For thinner, add broth a splash at a time.
  • If you like a smoother texture, mash a cup of beans and stir them back in.