Beef Chili

5 from 1 vote

Warm up with a hearty bowl of Beef Chili, filled with smoky flavor, kidney beans, and a rich sauce. This classic dish is perfect for an easy weeknight meal!

Course Dinner, Entree, Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 203kcal

Author Yumna Jawad

Equipment

Cast Iron Pot

Ingredients

2 tablespoons olive oil
1 onion diced
1 bell pepper seeded and diced
2 garlic cloves minced
1 chipotle pepper in adobo minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 pound ground beef
1 (28-ounce can) fire roasted crushed tomatoes
1 (10-ounce can) diced tomatoes with chiles
2 (14.5-ounce cans) kidney beans (or black beans), drained and rinsed
1 cup water

Optional toppings:

Greek yogurt, shredded cheddar cheese, green onions

Instructions

In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion and bell pepper and cook for 5 to 7 minutes, or until the vegetables have softened and the onion is translucent.
Add garlic and chipotle and cook for 30 seconds, or until fragrant. Add the chili powder, cumin, salt,and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant. Add the beef and break up with a spoon. Cook for about 5 minutes, or until no longer pink.
Add the tomatoes, beans and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the chili has thickened.
Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.

Notes

Storage: Store the beef chili in the fridge in an airtight container for up to 4 days. To reheat it, I like to do so in the microwave or on the stovetop (adding a little water as necessary since the chili will thicken as it cools).

Nutrition