This Ground Beef Chili is a warm and hearty dish that’s perfect for cozy nights. Made with tender beef, delicious spices, and beans, it packs a flavorful punch!
Key Ingredients & Substitutions
Ground Beef: I typically use lean ground beef (around 80/20 fat ratio) for a good balance of flavor and health. If you’re looking for alternatives, ground turkey or chicken work well too, though they produce a lighter flavor.
Beans: Kidney beans are classic, but you can easily substitute with black beans or pinto beans. For a lighter version, consider using canned chickpeas for added fiber and protein.
Tomatoes: Diced tomatoes give a nice base to the chili. You can substitute with crushed tomatoes for a thicker consistency, or use fresh tomatoes if you have them on hand. Just chop and add them in the same amount!
Spices: Chili powder is the star here! If you want more heat, consider using cayenne pepper or a dash of hot sauce instead. If you prefer milder flavors, simply reduce the chili powder quantity.
How Do I Get the Best Flavor in My Chili?
To make your chili rich and flavorful, proper cooking techniques are key. Here’s how to do it right:
- Caramelize the Onions: Take your time when cooking the onions. Sauté until they’re softened and a little golden; it brings out natural sweetness.
- Toast Your Spices: After adding the beef, adding spices in a dry pan for a minute or two enhances their flavors significantly. Be careful not to burn them!
- Simmering: Allow the chili to simmer gently for at least 30 minutes—this helps all the flavors to meld together beautifully. Stir occasionally to prevent sticking.
- Taste Test: Before serving, taste your chili! Adjust with extra spices or salt to get the flavors just right.
These small techniques make a big difference, trust me! Serve with your favorite toppings for an extra touch. Enjoy your chili!
Ground Beef Chili
Ingredients You’ll Need:
- Ground Beef: 1 lb (450 g)
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Olive Oil: 2 tbsp
- Kidney Beans: 1 (14 oz/400 g) can, drained and rinsed
- Diced Tomatoes: 1 (14 oz/400 g) can
- Tomato Paste: 1 (6 oz/170 g) can
- Beef Broth or Water: 1 ½ cups
- Chili Powder: 2 tsp
- Ground Cumin: 1 tsp
- Smoked Paprika: 1 tsp
- Dried Oregano: ½ tsp
- Cayenne Pepper: ¼ tsp (optional, adjust to taste)
- Salt and Black Pepper: to taste
- Garnishes:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Fresh chopped cilantro or parsley
- Cornbread or tortilla chips (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30-40 minutes to cook. In total, you’re looking at about 50-60 minutes, but it will be worth the wait for this flavorful chili!
Step-by-Step Instructions:
1. Preparing the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the chopped onion. Sauté for about 4-5 minutes, until the onion is softened and translucent.
2. Adding Garlic and Beef:
Next, stir in the minced garlic and let it cook for another minute until it’s fragrant. Now, add the ground beef to the pot. Use a spoon to break it up as it cooks, and continue cooking for about 6-8 minutes until it’s browned and no longer pink. If there’s excess fat, feel free to drain it.
3. Mixing in the Spices:
Once the beef is cooked, it’s time to add the spices! Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if you want a kick!), and a pinch of salt and pepper. Cook this mixture for 1-2 minutes to toast the spices and enhance their flavors.
4. Adding the Good Stuff:
Add in the tomato paste, diced tomatoes (with their juices), kidney beans, and beef broth. Give everything a good stir until well combined.
5. Simmering the Chili:
Bring the chili to a simmer. Once it’s bubbling, reduce the heat to low. Cover the pot partially (to let some steam escape) and let your chili simmer gently for 30-40 minutes. Make sure to stir it occasionally to prevent sticking.
6. Taste and Serve:
After simmering, taste your chili! You can adjust the seasoning with more salt, pepper, or chili powder if you like it spicier. When you’re satisfied with the flavor, ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and fresh herbs. Add cornbread or tortilla chips on the side for the ultimate comfort meal.
Enjoy your hearty, comforting ground beef chili! It’s perfect for chilly nights and will surely warm you up!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey or chicken are great alternatives if you’re looking for a leaner option. Just cook them in the same way, but note that they might require a little extra seasoning to enhance their flavor.
What Can I Substitute for Kidney Beans?
If you don’t have kidney beans on hand, black beans or pinto beans work well as substitutes. Chickpeas can also be used for a different texture and flavor!
How to Store Leftover Chili?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave, adding a splash of broth or water to loosen it up if needed.
Can I Make This Chili in a Slow Cooker?
Yes, you can! Brown the ground beef and onions on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a delicious, slow-simmered flavor.
