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Classic Beef Chili

Classic Beef Chili

Craving something hearty? My Classic Beef Chili is the ultimate comfort food, packed with rich flavors and spices that will warm your soul. Perfect for game nights or cozy family dinners, this easy weeknight meal is sure to satisfy your cravings. Make it tonight!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, seeded and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, pressed or minced
  • 4 ounces tomato paste
  • 3 cups water
  • 15 ounces tomato sauce
  • 2.5 pounds 80/20 ground beef
  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons kosher salt
  • 0.25 teaspoon cayenne pepper
  • 2 15-ounce cans chili beans or kidney beans, drained and lightly rinsed
  • 2 tablespoons white vinegar

Equipment

  • Saucepan
  • Oven
  • Large Pot
  • Chef's Knife
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Start by heating the vegetable oil in a Dutch oven or a large, heavy-bottom pot over medium heat. Allow the oil to get hot, then add the diced onion, green bell pepper, celery, and minced garlic. Stir frequently, watching as the vegetables begin to soften, about 5 to 7 minutes. You want them to be tender but not browned; the goal is to enhance their flavors.
  2. Next, stir in the tomato paste into the sautéed vegetables. Cook for another 2 to 3 minutes, stirring occasionally. This step deepens the flavors by allowing the paste to caramelize slightly and mingle with the other ingredients.
  3. Now, pour in the water and give it a good stir, scraping up any bits stuck to the bottom of the pot. This is where a lot of flavor comes from! It also helps deglaze the pot.
  4. Add the ground beef to the pot. Using a wooden spoon, break the beef into smaller pieces as you stir it into the mixture. Cook until the beef is browned, about 6 to 8 minutes, making sure it’s fully cooked.
  5. Once the beef is browned, add the tomato sauce, chili powder, ground cumin, cayenne pepper, and kosher salt. Stir everything together, bringing it to a medium boil. You’ll notice the aroma wafting through your kitchen, and that’s a good sign!
  6. After it reaches a boil, add the drained beans to the pot. Stir them in gently, then reduce the heat to a simmer. Allow the chili to cook uncovered for 2 to 3 hours. This simmering process is crucial as it allows the flavors to develop and the chili to thicken. Stir every so often to ensure nothing sticks to the bottom.
  7. As you near the end of cooking, taste your chili. Before serving, add the white vinegar to brighten the flavors. Adjust the seasoning if necessary. I often find that a little extra salt or a dash of hot sauce really enhances the final taste.
  8. Serve your Classic Beef Chili with toppings such as shredded cheddar cheese, minced onion, or sliced jalapeños. These not only add flavor but also a nice visual appeal to your dish. Enjoy your creation!

Notes

Once you've enjoyed your chili, store leftovers in an airtight container. It’ll keep in the refrigerator for up to four days, making it perfect for quick meals later in the week.