Beef Chili Recipe
The best and easiest chili recipe ready in under 30 minutes! Full of ground beef, beans and Jalapeño peppers!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 2 yellow onions large, diced
- 1 green pepper diced
- 1-2 jalapeño peppers finely chopped, with seeds
- 8 cloves garlic chopped or minced, or 2 tablespoons minced garlic
- 2 pounds ground beef mince
- 2 tablespoons ground cumin
- 1-2 tablespoons chili powder adjust to your tastes
- 2 teaspoons smoked paprika or sweet paprika
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne adjust to your taste
- 14 ounces crushed tomatoes canned
- 15 ounces tomato sauce canned or condensed tomato soup for Aussies
- 2 cups beef or chicken broth
- 28 ounces kidney beans canned, drained
- 14 ounces black beans canned, drained
Toppings:
- 1 tablespoon sour cream
- 1 handful cheddar cheese grated
- 1 tablespoon sliced jalapeños
- 1 tablespoon green onions chopped
- 1 tablespoon fresh cilantro chopped
Instructions
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon.
- Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth, and beans.
- Bring to a boil, then lower the heat and allow to simmer while stirring occasionally until the chili thickens (about 30 minutes).
- Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
Scrape out the jalapeño seeds before chopping if cooking for kids, or keep them in for a proper kick of heat!
Want an extra-thick sauce fast? Mash a small spoonful of beans against the side of the pot near the end of cooking to release natural starches without needing flour or cornstarch.
Notes
Storage, Reheating, and Make Ahead
Chili is one of those magic dishes that tastes even BETTER the next day after all those bold flavors have had time to settle together. This recipe can easily be made 2 days ahead! After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating so it warms up evenly. It makes for the easiest weeknight meal prep ever! For long-term storage or keeping leftovers fresh:- Fridge: Keep stored in airtight containers in the refrigerator for up to 4 days.
- Freezer: Ladle cooled chili into freezer-safe containers or ziplock bags (leaving about an inch at the top for expansion) and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
If you want an extra thick chili without waiting for a long simmer, take a small portion of the beans and mash them directly against the side of the pot with your spoon near the end of cooking. The natural starches release instantly and thicken up the base naturally without needing any flour or cornstarch!
Nutrition
Calories: 619kcal | Carbohydrates: 49g | Protein: 48g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 769mg | Potassium: 1.603mg | Fiber: 16g | Sugar: 7g | Vitamin A: 2.262IU | Vitamin C: 29mg | Calcium: 129mg | Iron: 10mg