Easy Classic Beef Chili
Easy Classic Beef Chili
Ingredients
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can canned kidney beans, 15 ounces, rinsed and drained
- 1 can canned tomato sauce, 8 ounces
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the chopped yellow onion to the pot and cook until softened, about 5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the canned diced tomatoes (undrained), rinsed and drained kidney beans, canned tomato sauce, and beef broth. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer it longer, up to 1 hour.
⏱️ 30 min
- 6
Taste and adjust seasonings as needed. Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Classic Beef Chili
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can canned kidney beans, 15 ounces, rinsed and drained
- 1 can canned tomato sauce, 8 ounces
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the chopped yellow onion to the pot and cook until softened, about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the canned diced tomatoes (undrained), rinsed and drained kidney beans, canned tomato sauce, and beef broth. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer it longer, up to 1 hour.
⏱️ 30 min - 6
Taste and adjust seasonings as needed. Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired.
⏱️ 5 min