How to make beef chili
To make beef chili, start by browning 1–1.5 lb (450–700 g) ground beef in a large pot over medium-high heat. Drain excess fat if needed. Add 1 diced onion and 3–4 minced garlic cloves, cooking until softened (about 3–5 minutes). Stir in 1–2 tablespoons chili powder, 1–2 teaspoons ground cumin, 1 teaspoon smoked paprika
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How to Make Beef Chili (En-US)
To make beef chili, start by browning 1–1.5 lb (450–700 g) ground beef in a large pot over medium-high heat. Drain excess fat if needed. Add 1 diced onion and 3–4 minced garlic cloves, cooking until softened (about 3–5 minutes). Stir in 1–2 tablespoons chili powder, 1–2 teaspoons ground cumin, 1 teaspoon smoked paprika (optional), 1/2–1 teaspoon dried oregano, and salt/pepper. Cook the spices for 30–60 seconds to bloom flavor. Add 1 can (14–15 oz) diced tomatoes (with juices) and 1 can (15 oz) tomato sauce or crushed tomatoes. Pour in 1–2 cups beef broth or water. Add 1 can (15 oz) kidney beans (drained and rinsed) and/or black beans if you like. Bring to a simmer, then reduce heat and cook 20–45 minutes, stirring occasionally. Taste and adjust seasoning. For a thicker chili, simmer uncovered longer; for thinner, add more broth. Optional: add chopped cilantro, shredded cheese, or sour cream when serving.
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Quick Safety & Food-Care Note
For food safety, cook ground beef to at least 160°F (71°C). If reheating leftovers, heat to 165°F (74°C). Refrigerate chili within 2 hours and store up to 3–4 days; freeze up to 2–3 months.
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Serving Ideas
Serve with rice, cornbread, tortillas, or baked potatoes. Top with diced onions, jalapeños, avocado, shredded cheddar, or a squeeze of lime for brightness.
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