This Beef Chili is an incredibly easy recipe that you can make without too much fuss. It is perfectly seasoned with a nice and thick texture like a stew. For an extra level of flavor, top the beef chili with some shredded cheddar cheese, sour cream, sliced green onions, diced avocado, or saltine crackers.
INGREDIENTS
3 cloves garlic, minced
1 1/2 pound ground beef
1 (28 ounces) can of crushed tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1 (15 ounces) can of kidney beans, drained
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 large white onion, chopped
Freshly ground black pepper
Kosher salt
1/4 teaspoon cayenne pepper (optional)
TOPPINGS:
Sour cream
Thinly sliced green onions
Shredded cheddar
How to make Easy Beef Chili
Step 1: In a pot, heat the oil over medium heat. Then, add the onions and cook for about 5 minutes until tender.
Step 2: To the pot, add the tomato paste. Stir and add the ground beef. Continue to cook until the meat is no longer pink. Drain when done and return the pot to the heat.
Step 3: Into the mixture, add the chili powder, oregano, cayenne, cumin, paprika, salt, and pepper. Add the kidney beans and crushed tomatoes. Bring everything to a boil.
Step 4: Decrease the heat and let the chili simmer for about 20 minutes. As needed, season with more salt and pepper.
Step 5: Into serving bowls, ladle the chili, and enjoy right away!
Tips:
A good chili has a texture of a stew – nice and thick.
If the chili is too thin, add some flour, cornstarch, or oatmeal. Let this boil, then simmer for a minute until the chili has thickened. To increase the flavor, allow the chili to cook a bit longer.
If the chili is too thick, add a splash of water and lightly season.
Do not cover the pot while simmering the chili. If the liquid doesn’t evaporate too quickly, put the lid on but make sure the chili does not burn.
Ingredients
- 3 cloves garlic, minced
- 1 1/2 pound ground beef
- 1 (28 ounces) can of crushed tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 1/2 tablespoons chili powder
- 1 (15 ounces) can of kidney beans, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 large white onion, chopped
- Freshly ground black pepper
- Kosher salt
- 1/4 teaspoon cayenne pepper (optional)
- TOPPINGS:
- Sour cream
- Thinly sliced green onions
- Shredded cheddar
Instructions
Step 1: In a pot, heat the oil over medium heat. Then, add the onions and cook for about 5 minutes until tender.
Step 2: To the pot, add the tomato paste. Stir and add the ground beef. Continue to cook until the meat is no longer pink. Drain when done and return the pot to the heat.
Step 3: Into the mixture, add the chili powder, oregano, cayenne, cumin, paprika, salt, and pepper. Add the kidney beans and crushed tomatoes. Bring everything to a boil.
Step 4: Decrease the heat and let the chili simmer for about 20 minutes. As needed, season with more salt and pepper.
Step 5: Into serving bowls, ladle the chili, and enjoy right away!
Notes
A good chili has a texture of a stew - nice and thick. If the chili is too thin, add some flour, cornstarch, or oatmeal. Let this boil, then simmer for a minute until the chili has thickened. To increase the flavor, allow the chili to cook a bit longer. If the chili is too thick, add a splash of water and lightly season. Do not cover the pot while simmering the chili. If the liquid doesn’t evaporate too quickly, put the lid on but make sure the chili does not burn.
