Description
This homemade Beef Chili is rich, thick, and packed with flavor. Made with ground beef, beans, tomatoes, and warm spices, it’s the perfect cozy one-pot dinner for busy nights or meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, diced
3–4 garlic cloves, minced
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste
1 can (28 oz) crushed tomatoes
2 cups beef broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 teaspoon brown sugar (or maple syrup)
1 bay leaf
1 tablespoon fresh lime juice
Shredded cheddar cheese, sour cream, green onions (for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and bell pepper with a pinch of salt, cook 6–8 minutes until softened.
Add garlic and cook 30–60 seconds until fragrant.
Add ground beef, cook until browned, breaking into crumbles.
Drain excess fat if needed.
Stir in chili powder, cumin, paprika, oregano, and red pepper flakes. Cook 1–2 minutes.
Add tomato paste and cook 1–2 minutes to deepen flavor.
Pour in crushed tomatoes and beef broth, scraping the bottom of the pot.
Add beans, brown sugar, and bay leaf.
Bring to a simmer, then reduce heat and cook 30–45 minutes partially covered.
Remove bay leaf, stir in lime juice.
Taste and adjust seasoning before serving with toppings.
Notes
For best flavor, simmer longer if possible.
Chili tastes even better the next day.
Freeze up to 3 months in airtight containers.
Add extra spice with jalapeños or hot sauce if desired.