Beef Chili Recipe
User Reviews
5
Beef Chili Recipe
Description
This Beef Chili recipe starts by sautéing diced onions, green peppers, jalapeños, and garlic in olive oil until softened and fragrant. Ground beef is then added and browned, breaking it apart as it cooks. Ground cumin, chili powder, smoked paprika, salt, and cayenne pepper are stirred in to coat the meat, infusing robust spice and smoky aromas.
Crushed tomatoes, tomato sauce, beef broth, and drained kidney and black beans join the pot for simmering. The mixture cooks over medium-low heat for about 30 minutes, allowing flavors to meld and the chili to thicken. The beans add creaminess and body while the spices create a layered heat profile.
Chili is served hot, ladled into bowls and garnished with toppings that add creaminess (sour cream), sharpness (cheddar), heat (jalapeño), freshness (green onions), and herbaceous notes (cilantro). These can be adjusted to taste.
The chili can be prepared up to two days in advance, cooled, refrigerated, and reheated, which often deepens flavor. Removing from the fridge an hour before reheating helps even warming.
Ingredients
- 1 tablespoon olive oil
- 2 onion large, diced, yellow
- 1 green pepper diced
- 1-2 jalapeno pepper finely chopped, with seeds
- 8 cloves garlic chopped or minced, or 2 tablespoons minced garlic
- 2 pounds ground beef
- 2 tablespoons cumin ground
- 1-2 tablespoons chili powder adjust to your tastes
- 2 teaspoons smoked paprika or sweet paprika
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper adjust to your taste
- 14 ounces crushed tomatoes canned
- 15 ounces tomato sauce canned or condensed tomato soup for Aussies
- 2 cups beef or chicken broth
- 28 ounces Kidney Beans canned, drained
- 14 ounces black beans canned, drained
Toppings:
- 1 tablespoon sour cream
- 1 handful cheddar cheese grated
- 1 tablespoon jalapeño sliced
- 1 tablespoon green onions chopped
- 1 tablespoon cilantro chopped, fresh
Instructions
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes).
- Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
Notes
- Prepare chili up to 2 days ahead; cool completely and refrigerate.
- Remove chili from refrigerator at least an hour before reheating to allow even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 48g | 96% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 769mg | 32% |
| Potassium | 1.603mg | 0% |
| Fiber | 16g | 64% |
| Sugar | 7g | 14% |
| Vitamin A | 2.262IU | 0% |
| Vitamin C | 29mg | 32% |
| Calcium | 129mg | 13% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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