Go Back

Beef chili

Savoring a warm bowl of beef chili embodies the essence of comfort food, offering both nourishment and satisfaction. This dish is not only delicious but also versatile. You can adjust the ingredients to fit your preferences, like including beans for added texture or spices for extra heat. When preparing beef chili, remember to store leftovers properly. Use an airtight container in the fridge for up to four days or freeze it for up to four months. For an enhanced experience, consider pairing your chili with cornbread or toppings such as cheese, sour cream, or green onions. Ultimately, beef chili is a hearty meal that can be enjoyed on various occasions, making it a staple in many households.
Print Recipe

Ingredients
  

  • - 1 pound ground beef
  • - 1 can 15 oz red kidney beans, drained and rinsed
  • - 1 can 14.5 oz diced tomatoes
  • - 1 can 10 oz diced tomatoes with green chiles
  • - 1 onion diced
  • - 2 cloves garlic minced
  • - 2 tablespoons olive oil
  • - 1 teaspoon salt
  • - 1 teaspoon black pepper
  • - 2 tablespoons chili powder
  • - 1 teaspoon cumin
  • - 1 teaspoon paprika
  • - 1 teaspoon oregano

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and ground beef, cooking until the beef is no longer pink and the onions are translucent, about 5-7 minutes.
  • Drain any excess fat from the pot. Add the minced garlic and sauté for an additional minute until fragrant.
  • Stir in the diced tomatoes (both regular and with green chiles), red kidney beans, and all the seasonings: salt, pepper, chili powder, cumin, paprika, and oregano. Mix thoroughly to combine all the ingredients.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 20 minutes, stirring occasionally to prevent sticking.
  • Taste and adjust the seasonings as needed before serving.
  • For an extra flavorful touch, consider topping your beef chili with green onions, shredded cheese, sour cream, or fresh herbs.
  • This dish can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 4 months, making it a perfect make-ahead meal. Enjoy it with cornbread for a complete and satisfying dinner!