Classic Beef Chili

• 2 pounds ground beef
• 1 large onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 cans kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Steps

1. 1 Brown the ground beef in a large pot, breaking it into crumbles, and drain excess fat.
2. 2 Add the diced onion and bell pepper to the pot, cooking until softened.
3. 3 Stir in the minced garlic and cook for an additional minute.
4. 4 Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, Worcestershire sauce, salt, and black pepper.
5. 5 Bring to a simmer, then reduce heat and let cook for 1 hour, stirring occasionally.
6. 6 Taste and adjust seasoning if necessary before serving.

Nutrition

Tips

• For extra depth of flavor, add a splash of beer or coffee with the tomatoes.
• This chili tastes even better the next day as the flavors meld together.
• Top with your favorite fixings like shredded cheese, sour cream, or chopped green onions.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. Freezes well for up to 3 months.

Serving Suggestions

• Serve with warm cornbread or tortilla chips.
• Pair with a crisp salad for a complete meal.

FAQ