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Classic Beef and Bean Chili

Ingredients · Serves 8 · Prep 15 min · Total 1 hr 30 min

  • Chili
  • 1 tbsp vegetable oil
  • 2 lb ground beef, 85% lean
  • 1 ½ tsp kosher salt, divided
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper (optional)
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes, 28 oz
  • 1 can kidney beans, 15 oz, drained and rinsed
  • 1 can pinto beans, 15 oz, drained and rinsed
  • 1 cup beef broth
  • Toppings
  • shredded cheddar, sour cream, sliced green onions, tortilla chips (optional)
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Classic Beef and Bean Chili

Steps

  1. Heat the oil in a Dutch oven over medium-high heat. Add the beef and 1 teaspoon salt and break it into crumbles. Cook until browned and no pink remains (160°F / 71°C). Spoon off all but about 1 tablespoon of fat.
  2. Add the onion and bell pepper and cook, stirring, until softened.
  3. Add the garlic, chili powder, cumin, smoked paprika, oregano, cayenne and tomato paste. Stir constantly until the spices smell toasty.
  4. Stir in the crushed tomatoes, beans, broth and remaining salt. Bring to a boil, then lower the heat to a gentle simmer.
  5. Simmer partly covered, stirring every 10 minutes or so and scraping the bottom, until thick and rich.
  6. Taste and adjust the salt and heat. Ladle into bowls and add toppings.
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Classic Beef and Bean Chili

Steps, continued

  1. Cook to 160°F inside (check with a thermometer).