Description
A rich and hearty beef chili with a deep, smoky flavor profile. This award-winning recipe features tender beef, a blend of aromatic spices, and a thick, satisfying consistency.
Ingredients
Scale
- 2 lbs ground beef (80/20)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 cans (15 oz) kidney beans, drained and rinsed
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly to caramelize the paste.
- Pour in the crushed tomatoes and beef broth. Stir well, scraping the bottom of the pot to release any browned bits.
- Bring the mixture to a boil, then reduce heat to low and cover with a lid.
- Stir in the kidney beans and simmer for 45 to 60 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper. Serve hot with desired toppings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American