Classic Beef Chili

Ingredients

• 2 lb ground beef
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper, optional
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups low-sodium beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat a large Dutch oven over medium-high heat and add the olive oil. Add the ground beef in broad pieces, let it brown before stirring, then break it into smaller crumbles as the browned surfaces develop.
2. Step 2.Continue cooking until no pink remains, then spoon off excessive rendered fat while leaving a thin coating in the pot. Removing only the excess keeps the chili flavorful without allowing it to become greasy.
3. Step 3.Add the diced onion and bell pepper to the beef and cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften. Add the garlic and cook for about 30 seconds until fragrant.
4. Step 4.Stir in the chili powder, cumin, smoked paprika, oregano, and optional cayenne. Toast the spices with the beef and vegetables for about 1 minute so their aromas bloom in the warm fat.
5. Step 5.Add the tomato paste and stir for another minute until it darkens slightly and coats the meat. This brief caramelization takes away the raw tomato-paste taste and builds a deeper base for the chili.
6. Step 6.Pour in the crushed tomatoes, diced tomatoes, and beef broth while scraping the bottom of the pot. Add the salt and black pepper, then bring the mixture to a gentle simmer rather than a vigorous boil.
7. Step 7.Reduce the heat to low, partially cover the pot, and simmer for 30 minutes. Stir every 8 to 10 minutes so the thickening tomato mixture does not catch on the bottom as moisture slowly evaporates.
8. Step 8.Stir in the kidney beans and pinto beans, then continue simmering uncovered for 15 to 20 minutes. This final stage warms the beans while allowing the chili to thicken to a spoonable consistency.
9. Step 9.Taste the chili and adjust salt, black pepper, chili powder, or cayenne as needed. If it becomes thicker than you like, add a small splash of broth; if it is thin, simmer uncovered for several more minutes.
10. Step 10.Rest the chili off the heat for 5 to 10 minutes before serving. Offer shredded cheese, diced onion, sour cream, scallions, or cornbread alongside so each person can finish the bowl to taste.