Easy Ground Beef Chili

Name: Easy Ground Beef Chili
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 Bowls
Ingredients: 2.5 pounds 85 percent lean ground beef; 1 (40.5-oz) can red kidney beans, drained and rinsed; 2 tablespoons Knorr Beef Flavor Bouillon or kosher salt or 2 to 3 teaspoons of kosher salt; 2 tablespoons olive oil; 1 large yellow onion or 2 medium; 1 red bell pepper or poblano pepper; 6 cloves garlic; 1 oz crushed tomatoes; ¼ cup tomato paste; 1 tablespoon ancho chili powder; 1 tablespoon pasilla chili powder or ground ancho chili; 1 tablespoon chipotle chili powder; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon dried oregano; 1 teaspoon smoked or regular paprika; 1 tablespoon brown sugar; ¼ teaspoon ground black pepper; ¼ teaspoon ground chile de Arbol or ½ teaspoon red peppers flakes; ¼ teaspoon granulated garlic; ¼ teaspoon ground cinnamon; (1) oz Dark Mexican beer such as Dos Equis, or 1 cup of red wine Malbec; 2 tablespons Masa Harina such as Maseca; 1 tablespoon fresh lime juice; kosher salt

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5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6 Bowls
Calories
551 kcal
Course
Main Course
Cuisine
American

Easy Ground Beef Chili

Deacon Moody

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Ground beef chili is a hearty and filling dish that is perfect for cold weather. This easy ground beef chili recipe is seasoned with chipotle chili powder, ancho chili powder, cumin, coriander, oregano, garlic, and a touch of cinnamon before simmering in a tomato-based isauce; however, these spices can be changed to suit your preferences.nn

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Ingredients

Servings

2.5 pounds 85 percent lean ground beef
1 (40.5-oz) can red kidney beans, drained and rinsed
2 tablespoons Knorr Beef Flavor Bouillon or kosher salt or 2 to 3 teaspoons of kosher salt
2 tablespoons olive oil
1 large yellow onion or 2 medium , minced
1 red bell pepper or poblano pepper , minced
6 cloves garlic , minced
1 oz crushed tomatoes
¼ cup tomato paste
1 tablespoon ancho chili powder (use less if you prefer a milder chili)
1 tablespoon pasilla chili powder or ground ancho chili
1 tablespoon chipotle chili powder (use less if you prefer a milder chili)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon dried oregano
1 teaspoon smoked or regular paprika
1 tablespoon brown sugar or sub with molasses or honey
¼ teaspoon ground black pepper
¼ teaspoon ground chile de Arbol or ½ teaspoon red peppers flakes
¼ teaspoon granulated garlic
¼ teaspoon ground cinnamon , optional
(1) oz Dark Mexican beer such as Dos Equis, or 1 cup of red wine Malbec or sub with 1 cup of water
2 tablespons Masa Harina such as Maseca , optional
1 tablespoon fresh lime juice
kosher salt , to taste

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Instructions

Place a large pot on the stovetop and add the olive oil. Preheat the oil over medium-high heat. Add in the ground beef and beef bouillon and cook the beef until it’s well browned, stirring and breaking up for about 10 to 12 minutes. Drain off the excess fat.
Lower the heat to medium, add chipotle powder, oregano, coriander, cinnamon, ancho chili powder, pasilla chili powder, paprika, ground cumin, and garlic powder, and cook frequently stirring for 2 minutes. Stir in the tomato paste and cook, stirring for 2 minutes.
Add the yellow onion and poblano to the pot and cook them until they’re tender about 10 minutes. Next, add the crushed tomatoes, beer, and brown sugar and bring to a boil, then reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally.
Place the masa harina in a small bowl. Add ¼ cup water and stir together with a fork. Dump the masa mixture into the chili. Add the beans and bring back to a simmer, stirring constantly, and cook for 20 minutes.
If your mixture becomes thicker than you prefer, you can add the water gradually until the chili reaches your desired consistency. If it’s too thin, continue simmering until it reaches your desired thickness.
Once your chili has reached the desired consistency, add the lime juice, taste the chili, and adjust the seasonings as needed. Add kosher salt and pepper to your preference.
Ladle the chili into bowls. Serve with shredded Mexican blend cheese, chopped cilantro, tortilla chips, chopped onion or green onions, and lime wedges.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Leftovers in an airtight container.
To store: Leftovers in an airtight container.
To reheat: To store ground beef chili, cool it down and transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
To reheat:
Make Ahead
Make Ahead
Ground Beef Chili can be made a day ahead and refrigerated covered for up to 3 days. If needed, add more water to thin it out.
Ground Beef Chili can be made a day ahead and refrigerated covered for up to 3 days. If needed, add more water to thin it out.
How to Freeze
How to Freeze
Let the Ground Beef Chili cool completely, then transfer to an airtight freezer container; store in the freezer for up to 3 months. Before serving the Ground Beef Chili, defrost it in the fridge for up to 12 hours and then reheat it on the stovetop over medium heat until hot.
Let the Ground Beef Chili cool completely, then transfer to an airtight freezer container; store in the freezer for up to 3 months. Before serving the Ground Beef Chili, defrost it in the fridge for up to 12 hours and then reheat it on the stovetop over medium heat until hot.