A traditional ground beef chili recipe is necessary for everyone. Make this your go-to option! It produces plenty to freeze for later and includes beans, corn, peppers, tomatoes, and peppers.
This Beef Chili Should Be Cooked Slowly
The long, leisurely simmer is what really makes this hearty chili stand out. The chili slowly becomes nearly creamy as tomatoes, onions, garlic, peppers, and other ingredients are added.
If you’re not in a hurry, you can let it simmer for up to 1 1/2 hours, but you can trim the time down to around 45 minutes. You’ll receive terrific, intense flavor in return.
Like all delicious chili, it always tastes even better the second or third day.
Ingredients
To make the chili:
Olive oil, two tablespoons
2 medium onions, cut finely
4 garlic cloves, chopped finely
2 pounds of lean beef
1 teaspoon salt
1 tablespoon ancho chili powder, or to preference
or to taste, 1/4 teaspoon chipotle chili powder
1 tablespoon cumin powder
2 teaspoons oregano
2 diced sweet bell peppers, either red, orange, yellow, or a mix
Whole, peeled tomatoes in a single (28-ounce) can, or the equivalent in crushed or puréed tomatoes
2 cups water
2 (15-ounce) cans of washed and drained kidney beans or black beans
1 cup of corn, either fresh or frozen
For the accoutrements:
soured milk
sharp cheddar grated
Sliced radishes, thin
Sliced scallions
Chopped onions
Avocado slices
diced lettuce
Jalapenos, freshly chopped
uncooked cilantro
Cook the meat, onions, and garlic:
Heat the oil in a sizable, heavy-bottomed pot over medium heat. When the onions start to soften, add the garlic and onions, and simmer, stirring frequently, for 6 minutes.
Add salt and the beef. Cook for 5 minutes, or until the meat is no longer pink, breaking it up with a potato masher or the edge of a spoon.
Add the oregano, cumin, and chipotle powders, as well as the ancho and chipotle powders, to the saucepan. Cook for one minute while stirring. Add the bell peppers and stir.
To purée and incorporate the tomatoes, pulse the tomatoes and their juices in a blender for five seconds. Put them in the water-filled kettle and heat until boiling.
Cook the chili: Reduce the heat and simmer the mixture for at least 45 minutes or as long as 1 1/2 hours, depending on how flavorful you like your liquid to be.
If the mixture seems too thick while cooking, add 1/2 cup at a time extra hot water.
Add the beans and corn: Stir the beans and corn for 5 minutes, or until they are heated through. If desired, taste and add more salt or chili powder.
Set out bowls of your preferred garnishes for serving when serving with garnishes.
When frozen, this chili can last for up to three months and keeps for about a week when refrigerated.