Go Back
A steaming bowl of thick beef chili topped with shredded cheese and sour cream in a rustic Dutch oven.

Award-Winning Classic Beef Chili

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 420 kcal

Ingredients
  

  • 2 lbs ground beef (85% lean)
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic , minced
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1.5 cups low -sodium beef broth
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat olive oil in a 6-quart Dutch oven over medium-high heat.
  • Add the ground beef and cook until fully browned, using a wooden spoon to break the meat into small crumbles.
  • Drain the excess fat from the pot, leaving approximately 1 tablespoon for moisture and flavor.
  • Add the diced onion and green bell pepper to the pot and sauté for 6 minutes until the vegetables are softened and translucent.
  • Incorporate the minced garlic and sauté for an additional 60 seconds until fragrant.
  • Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper; stir constantly for 2 minutes to toast the spices.
  • Stir in the tomato paste and cook for 2 minutes to caramelize the sugars and deepen the color.
  • Add the crushed tomatoes, diced tomatoes with green chilies, beef broth, brown sugar, and Worcestershire sauce; stir thoroughly to combine.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow the base flavors to integrate.
  • Add the kidney beans and pinto beans to the pot.
  • Continue to simmer uncovered for 20-30 minutes, allowing the liquid to reduce and the chili to reach a thick, hearty consistency.
  • Adjust seasoning with additional salt or pepper as required before service.