Hearty, comforting, and filling this beef chili recipe is perfect for topping with sour cream and cheese, spooning over a hot dog, or making into Frito pie.
1red bell pepperstemmed, seeded and finely chopped
¼cupchili powder
1tablespoonground cumin
½teaspooncayenne pepper
1teaspoonsaltdivided
6garlic clovesminced
2poundsground beef85-90% lean
30ozcan dark red kidney beansdrained and rinsed
28ozcan diced tomatoes
28ozcan tomato puree
Instructions
Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese and sour cream, if desired. Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 1 month (let the chili thaw in refrigerator for 24 hours before reheating).
Notes
Beef: I recommend 85-90% lean ground beef. You can also use ground turkey or ground chicken.
Garlic: If you do not have fresh cloves of garlic, you can substitute ¾ teaspoon garlic powder.
Beans: You want to use beans that hold up to low, slow cooking. If you don’t want to use kidney beans (red beans) you can also try black beans or pinto beans. Alternatively, you could omit the beans entirely if you want.
Other Veggies: I love this meat-and-bean chili, but some people prefer more veggies in their chili. If you’d like, you can replace (or add to) the red bell pepper with celery, carrots, zucchini, sweet potatoes, and/or mushrooms.
Diced Tomatoes: I prefer to use “petite diced tomatoes” because the chunks are smaller and I find that they incorporate into the final dish much better than the much larger chunks that you find in regular diced tomatoes.
Slow Cooker Instructions: Prepare through step #2 up until simmering, then transfer to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Leave the lid ajar and cook on high for the final hour of cooking to allow the chili to thicken.
Storage: Chili should be stored in an airtight container for up to 4 days.
Freezing Instructions: Once completely cooled, transfer chili to an airtight container and freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.