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Bowl of classic beef chili con carne with beans

Classic Beef Chili

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb ground beef
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes one can
  • 15 oz kidney beans one can, drained and rinsed
  • 15 oz black beans one can, drained and rinsed
  • 1 cup beef broth
  • shredded cheese, sour cream, chopped green onions for serving, optional

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper; cook for 5 minutes until softened.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Add the ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned with no pink remaining, reaching 160F internal temperature.
  4. Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper; cook for 1 minute until fragrant.
  5. Add the tomato paste and cook for 1 minute, stirring to coat the meat.
  6. Pour in the crushed tomatoes, beef broth, kidney beans, and black beans. Stir to combine.
  7. Bring to a simmer, then reduce heat to low, cover partially, and simmer for 45 minutes to 1 hour, stirring occasionally, until thickened.
  8. Taste and adjust seasoning. Serve hot topped with shredded cheese, sour cream, and green onions if desired.

Notes

Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months. This recipe is completely alcohol-free and halal-friendly by design - no beer or wine used.