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Best beef chili recipe

Ingredients: 2 lb (900 g) ground beef (80/20), 1 large onion (diced), 3–4 cloves garlic (minced), 2 tbsp chili powder, 1 tbsp ground cumin, 1–2 tsp smoked paprika, 1 tsp dried oregano, 1/2–1 tsp cayenne (optional), 1 tbsp tomato paste, 1 (28 oz/794 g) can crushed tomatoes, 2 (15 oz/425 g) cans kidney beans (drained/rin

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  1. Best Beef Chili Recipe (En-US)

    Ingredients: 2 lb (900 g) ground beef (80/20), 1 large onion (diced), 3–4 cloves garlic (minced), 2 tbsp chili powder, 1 tbsp ground cumin, 1–2 tsp smoked paprika, 1 tsp dried oregano, 1/2–1 tsp cayenne (optional), 1 tbsp tomato paste, 1 (28 oz/794 g) can crushed tomatoes, 2 (15 oz/425 g) cans kidney beans (drained/rinsed), 3 cups beef broth (or water), 1–2 tsp salt, black pepper to taste. Instructions: 1) Brown beef in a large pot over medium-high heat; drain excess fat if needed. 2) Add onion and cook until softened (5–7 min). Stir in garlic for 30 seconds. 3) Add chili powder, cumin, paprika, oregano, and cayenne; cook 1 minute to bloom spices. 4) Stir in tomato paste, then crushed tomatoes and broth. 5) Simmer uncovered 20–30 minutes. 6) Add beans and simmer 10–20 minutes more, until thick. Adjust salt/pepper and add a splash of broth if too thick. Optional: finish with a squeeze of lime or a small amount of brown sugar to balance acidity.

  2. Tips for Flavor & Texture

    For deeper flavor, simmer 45–90 minutes (stir occasionally). If you like it smoky, use chipotle in adobo (1–2 tsp) instead of some cayenne. For thicker chili, simmer longer or mash a portion of beans. Let it rest 10–15 minutes before serving; flavors meld.

  3. Serving Suggestions

    Serve with shredded cheese, sour cream, chopped cilantro, diced onions, or jalapeños. Great with cornbread, rice, or baked potatoes.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

How spicy should it be?

Start with 1/2 tsp cayenne and adjust to taste; you can always add more later.

Can I make it ahead or freeze it?

Yes. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently, adding a splash of water/broth if thick.

Professional-care note (health)

If you have dietary restrictions (e.g., low-sodium, kidney disease, or food allergies), check ingredient labels and consider reducing salt and choosing low-sodium broth. If you’re immunocompromised, reheat leftovers to steaming hot (165°F/74°C) and follow safe food-handling practices.

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