Classic Beef Chili
When a winter chill hits the air, there is nothing more cozy, comforting, and warming than a big pot of chili simmering on the stove (plus, it also makes your kitchen smell amazing at the same time!). While there are an endless variety of chili recipes to choose from, I always come back to the classic beef and bean chili. This tried-and-true recipe is flavored with onion, garlic, tomatoes, and warm spices — and even better, it cooks in just an hour. Serve it alongside your favorite chili side dishes or over baked potatoes for the perfect weeknight dinner. Here’s how to make it.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 pounds ground beef, preferably 80 to 85% lean
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 (about 15-ounce) cans kidney beans, drained and rinsed
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
- 1 teaspoon apple cider vinegar
Serving options:
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Tortilla chips
- Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.
- Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
- Add 2 (about 15-ounce) drained and rinsed cans kidney beans, 1 (28-ounce) can fire-roasted crushed tomatoes, and 1 (14.5-ounce) can low-sodium beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.
- Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.