Description
Thick, bold, and smoky, this beef and bean chili layers flavor with browned beef, bloomed spices, and a patient simmer. Hearty, freezer-friendly, and perfect for game day or meal prep.
Ingredients
Scale
- 2 tbsp avocado or olive oil
- 2 lb ground beef (80/20)
- 1 large yellow onion, diced
- 1 bell pepper (any color), diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (to taste)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 cups beef broth
- 1 tbsp brown sugar
- Kosher salt and black pepper, to taste
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add beef and cook, breaking it up, until deep brown with crispy bits. Drain excess fat, leaving about 1 tbsp for flavor.
- Add onion and bell pepper, cooking 5–7 minutes until softened. Stir in garlic and cook 1 minute.
- Stir in chili powder, cumin, smoked paprika, and cayenne; cook for 60 seconds to bloom spices.
- Add crushed tomatoes, beef broth, brown sugar, and beans. Scrape the bottom to release fond.
- Bring to a boil, then reduce to low and simmer 45–60 minutes with lid slightly ajar, stirring occasionally.
- Taste and adjust salt and pepper. Add a splash of broth if you prefer it looser.
Notes
Blooming the spices is key for smoky depth. Chili tastes even better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chili, beef chili, smoky chili, beans, hearty dinner, stovetop chili