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–+ servings

Classic Chili Recipe With Beans and Ground Beef

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Warm up with this classic chili recipe with beans and ground beef. Hearty, spicy, and easy to make, it’s the perfect winter comfort food.
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Prep Time 10 hours
Cook Time 2 days 17 hours
Total Time 3 days 3 hours
Servings: 10
Course: Chili, Dinner, lunch, main dish, Soup
Cuisine: United states
Calories: 388
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Napa Valley olive oil (30 ml)
  • 1 medium yellow onion diced (about 1 1/2 cups)
  • 3 cloves garlic minced
  • 3 tablespoons tomato paste (45 ml)
  • 2 pounds ground beef (900 g), preferably 80 to 85% lean
  • 2 teaspoons kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • 2 cans kidney beans about 15-ounce (425 g) each, drained and rinsed
  • 1 can fire-roasted crushed tomatoes 28-ounce (794 g)
  • 1 can low-sodium beef or chicken broth 14.5-ounce (411 g), scant 2 cups
  • 1 teaspoon apple cider vinegar
  • sour cream or plain Greek yogurt
  • shredded cheddar cheese
  • thinly sliced scallions
  • diced Hass avocado California-grown
  • fresh cilantro
  • tortilla chips

Method
 

  1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion and cook, stirring occasionally, for 3 to 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 3 tablespoons tomato paste, stirring to coat the onions, and cook for 2 to 3 minutes until the paste darkens in color.
  2. Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until browned and cooked through. Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon optional cayenne pepper. Cook for 1 additional minute to coat the meat.
  3. Stir in 2 (15-ounce) cans of drained and rinsed kidney beans, 1 (28-ounce) can of fire-roasted crushed tomatoes, and 1 (14.5-ounce) can of low-sodium beef or chicken broth. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 30 to 40 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
  4. Remove the pot from the heat and stir in 1 teaspoon apple cider vinegar. Taste and adjust seasoning with additional kosher salt as needed. Ladle the chili into bowls and serve with your preferred toppings.
Recipe Notes
  1. Prepare the chili a day in advance for optimal flavor and store it in an airtight container in the refrigerator. Reheat on the stovetop over medium heat. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Calories: 388kcalCarbohydrates: 26.1gProtein: 23.3gFat: 22.3gSaturated Fat: 7.5gSodium: 858.6mgFiber: 7.8gSugar: 7.8g

Notes

Flavor Secret: I was skeptical the first time I added cocoa powder to my chili, but it adds a deep, earthy richness that balances the heat perfectly.
The Browning Process: I've found that the real magic happens when you let the tomato paste cook until it turns a dark, rusty red color.
Texture Tip: When I want a thicker, heartier consistency, I like to take a potato masher and lightly crush a few of the kidney beans right in the pot.
Make Ahead Magic: In my kitchen, chili is the ultimate next day meal because the spices really bloom and mellow out overnight.
Brightness Boost: That tiny splash of apple cider vinegar at the end is a trick I swear by to wake up all the heavy, smoky notes.
Topping Strategy: I love setting up a little topping bar with bowls of cool sour cream, sharp cheddar, and plenty of lime wedges.