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Classic Beef Chili Recipe

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4.3 from 8 reviews

This Classic Beef Chili recipe is a hearty and flavorful dish combining ground beef, beans, and a blend of spices simmered together to create a rich, comforting meal perfect for any occasion. With fire-roasted tomatoes and optional chipotle for a smoky kick, this chili is ideal for satisfying cravings on a chilly day.

Ingredients

Meat and Vegetables

  • 1½ lbs ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 4 cloves garlic, minced

Spices and Seasonings

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • Salt to taste
  • Freshly ground black pepper to taste

Liquids and Canned Ingredients

  • 2-3 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can Rotel tomatoes with green chiles
  • 1 (16-ounce) can pinto beans, drained and rinsed
  • 1 (16-ounce) can dark red kidney beans, drained and rinsed

Optional Ingredients

  • 1-2 chopped chipotle peppers
  • 1-2 tablespoons adobo sauce

Instructions

  1. Brown the Beef and Vegetables: Heat a Dutch oven or large pot over medium heat. Add the ground beef and start browning. When the beef is about halfway cooked, add the chopped onion and cook for 3 to 4 minutes until it softens. Then add the green bell pepper and continue cooking until the beef is fully browned and the vegetables are tender.
  2. Add Spices and Garlic: Reduce heat to low. Add minced garlic, chili powder, ground cumin, dried marjoram, and smoked paprika. Stir continuously and cook for about 1 minute to let the spices release their flavors.
  3. Combine Other Ingredients: Stir in the brown sugar, low-sodium beef broth (2 to 3 cups depending on desired thickness), tomato paste, fire-roasted diced tomatoes, Rotel tomatoes with green chiles, pinto beans, and kidney beans. If using, add the chopped chipotle peppers and adobo sauce for added heat and depth.
  4. Simmer the Chili: Lower the heat to a gentle simmer and cook uncovered for 30 to 45 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken to your preferred consistency.
  5. Season and Serve: Taste the chili and season with salt and freshly ground black pepper to your liking. Serve hot, optionally with toppings such as shredded cheese, sour cream, or chopped green onions.

Notes

  • Using low-sodium beef broth helps control the salt content since canned ingredients can add saltiness.
  • Adjust the amount of chipotle peppers and adobo sauce depending on your preferred spice level.
  • Simmering time can be extended for a thicker chili and more developed flavors.
  • Pinto and kidney beans provide a classic texture and color contrast but can be substituted with black beans if preferred.
  • Serve with cornbread or tortilla chips for a complete meal.

Find it online: https://marthatasty.com/classic-beef-chili-recipe/