Perfect Beef Chili Recipe

A hearty beef chili featuring slow-cooked beef and a rich blend of chilies, perfect for a cozy family dinner or game day. This recipe delivers a deep, complex flavor profile that's ready in about 3 hours with minimal hands-on time.

Ingredients

• 2 tablespoons olive oil
• 2 pounds ground beef (80/20 lean)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cup beef broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Shredded cheddar cheese (for garnish)

Directions

1. Brown the beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 8-10 minutes. Drain any excess fat.
2. Sauté aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
3. Add spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their flavor.
4. Simmer the chili: Pour in the crushed tomatoes and beef broth. Add the rinsed and drained kidney beans and black beans. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
5. Season and serve: Season the chili with salt and black pepper to taste. If the chili is too thick, add a little more beef broth until desired consistency is reached. Garnish with fresh cilantro and shredded cheddar cheese before serving.