The Best Beef Chili Recipe
the best beef chili
This Blazing Beef and Bean Chili is hot stuff. A dynamite mix of chili powder, red pepper flakes and cayenne, mingled with intense cocoa powder, sweet tomatoes, fiber-rich beans and well-seasoned meat, it can rival any Lone Star chili joint. In a big bowl or piled atop a hot dog or fries, this one is a Chilympic winner.
the best beef chili recipe
serves 8-10
ingredients
- 2 tbsp olive oil
- 2 medium white onions, chopped
- 1 large red bell pepper, diced
- 2 large garlic cloves, minced
- ¼ cup chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp cocoa powder
- 2 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 1 tsp brown sugar
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- 2½ lbs ground beef
- 1 (28oz) tin diced tomatoes
- 1 (5.5oz) tin tomato paste
- 1 cup beef broth
- 2 tbsp apple cider vinegar
- 2½ cups canned red kidney beans, rinsed and drained
- Sour cream
- Shredded cheddar or Monterey Jack cheese
- Sliced jalapeno pepperCorn tortillas
directions
- In a large soup pot, heat olive oil over medium heat. Add onions and stir often, cooking 4 minutes. Add diced red pepper, garlic, chili powder, cumin, paprika, cocoa powder, salt, oregano, red pepper flakes, brown sugar, black pepper and cayenne pepper. Cook for 1 minute to combine spices, stirring continuously. Add the ground beef and cook 10 minutes until no longer pink. Break beef up with a wooden spoon as it cooks. Add diced tomatoes, tomato paste, beef broth and cider vinegar. Bring to a boil over high heat. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Add kidney beans and simmer uncovered for 15 minutes more.
- Serve topped with sour cream, cheddar on Monterey Jack cheese, sliced jalapeño and/or fried tortilla strips (to fry, cut corn tortillas into thin strips, fry in 1-inch of oil for 1-2 minutes and season with a little salt).
“Chili represents your three stages of matter: solid, liquid and eventually gas.”
