My Husband's Favorite Chili
A thick, hearty, and perfectly balanced chili with lean ground beef, tender beans, and a robust, medium-spiced tomato base. This one-pot wonder is slow-simmered for deep flavor and is a guaranteed family favorite.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 2 lbs lean ground beef (80/20 or 90/10)
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6 oz tomato paste
- 28 oz crushed tomatoes
- 1 cup beef broth or light beer
- 2 15 oz cans red kidney beans, rinsed and drained
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Cook for 8-10 minutes until vegetables are tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef and cook over medium-high heat until browned, breaking it apart with a spoon. Drain excess fat.
- Stir in chili powder, cumin, salt, and pepper. Cook 1 minute to toast the spices. Add tomato paste and cook for 2 minutes, stirring until slightly darkened.
- Pour in crushed tomatoes and beef broth (or beer). Stir well, scraping up any browned bits from the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 75 minutes, stirring occasionally.
- Stir in kidney beans and simmer uncovered for 15-20 minutes until thickened to desired consistency.
- Ladle into bowls and serve with toppings like shredded cheese, sour cream, and green onions.
Notes
For the richest flavor, let the chili simmer for at least 1 hour and 15 minutes, and if you can, extend it up to 2 hours. Chili is even better the next day, so it’s perfect for making ahead.