Beef Chili
User Reviews
5
Beef Chili
Description
Beef Chili combines browned ground beef and sautéed onions and garlic as its base. Whole canned tomatoes and tomato paste add acidity and richness, while beef broth contributes to the stew-like consistency. Spices such as chili powder, cumin, oregano, bay leaf, and cayenne pepper flavor the dish with a layered warmth. Kidney beans provide body and texture to the chili once simmered together. Cooking gently for about an hour allows the ingredients to blend and the tomatoes to break down, thickening the chili. Optional adjustments include thinning with broth if too thick or simmering uncovered to reduce liquid.
The chili can be served in bowls garnished with cheese, sour cream, diced red onions, cilantro, avocado, and corn chips, adding layers of texture and freshness. Cornbread is a suggested side to complement the robust stew. This chili is well suited for colder days or gatherings where a substantial, savory dish is appealing.
For best flavor, simmer with the pot covered to retain moisture but uncover near the end for thicker consistency if desired. Adjust the cayenne pepper to control spiciness. Leftovers can improve in flavor after a day, making this chili a good candidate for make-ahead meals.
Ingredients
- 2 lbs. ground beef
- 2 cups onion diced
- 3 large garlic minced (about 1 tablespoon, cloves
- 1 (14.5 ounce) whole tomatoes not drained, can
- 1 ¼ cups beef broth (plus extra broth to thin the chili at the end, if desired)
- 1 (6 ounce) tomato paste canned
- 2 ½ tablespoons chili powder
- 2 ½ teaspoons cumin
- 1-2 teaspoons brown sugar (or increase to 1 tablespoon for a sweeter flavor)
- 1 ½ teaspoons kosher salt plus more to taste
- 1 bay leaf
- 1 teaspoon oregano dried
- ¼ teaspoon cayenne pepper (more or less, to taste)
- 1 (15.5 ounce) Kidney Beans drained and rinsed (or sub with a can of corn, drained, or pinto beans
- cornbread optional for serving; green onions aka chives; diced red onion
- corn chips
- cheese
- sour cream
- green onions
- cilantro
- avocado
- red onion
Instructions
- In a large Dutch oven over medium-high heat, sauté beef, onion, and garlic until the meat is no longer pink. Drain fat and return beef mixture to the pot.
- Add the whole tomatoes and their juices, beef broth, tomato paste, chili powder, cumin, brown sugar, salt, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or a fork as you stir.
- Add the beans and simmer the mixture for 10-15 minutes longer. Thin the chili with extra beef broth, if necessary. Discard the bay leaf.
- Ladle into individual serving bowls and garnish with desired toppings.
Notes
- Adjust cayenne pepper to suit your preferred spice level; omit for milder chili or increase cautiously for extra heat.
- Simmer the chili with the lid on to keep moisture, or remove the lid near the end to thicken the chili.
- If the chili becomes too thick, stir in additional beef broth, crushed tomatoes, or tomato sauce to reach the desired consistency.
- Stir occasionally during cooking to prevent sticking and burning on the bottom of the pot.
- For enhanced flavor, prepare the chili at least a day ahead to allow the seasonings to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 307kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1083mg | 45% |
| Potassium | 976mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1139IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 96mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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