Recepieplanning
American
Classic Beef Chili Dinner
95 min total20 prep75 cook6 servings480 cal
Hearty beef chili simmered with tomatoes, kidney beans, and warm spices until thick and spoonable. A weeknight classic that tastes even better the next day.
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Ingredients
6servings
meat
- 2 lbground beef
produce
- 1onion
- 4 clovesgarlic
pantry
- 28 ozcrushed tomatoes
- 2 cankidney beans
- 2 tbsptomato paste
- 2 tbspchili powder
- 1 tbspground cumin
- 1 cupbeef broth
- 2 tbspolive oil
- 1.5 tspsalt
Steps
- Dice the onion and mince the garlic; drain and rinse the kidney beans.
- Heat olive oil in a large pot over medium-high heat and brown the ground beef, breaking it up, until no pink remains; drain excess fat.
- Add onion and cook 4–5 minutes until softened, then stir in garlic for 30 seconds.
- Stir in chili powder, cumin, and tomato paste and cook 1 minute until fragrant.
- Pour in crushed tomatoes, beef broth, and beans; season with salt and bring to a simmer.
- Reduce heat to low, cover partially, and simmer 45–60 minutes, stirring occasionally.
- Uncover for the last 10 minutes if you want a thicker chili.
- Taste and adjust salt and chili powder.
- Ladle into bowls and top with cheddar and green onion if desired.
- Serve hot with cornbread or rice on the side.
Tips
- Brown the beef in batches so it sears instead of steaming.
- Simmer uncovered near the end to thicken the chili.
- Toast the chili powder briefly in the pot for deeper flavor.
- Serve with shredded cheddar, green onion, and cornbread.
