Classic American Beef Chili

Classic American Beef Chili ingredients

• 2 lbs Ground beef (80/20)
• 1 tbsp Olive oil
• 1 large Yellow onion
• 1 Green bell pepper
• 4 cloves Garlic
• 3 tbsp Chili powder
• 2 tsp Cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1/2 tsp Cayenne pepper
• 1 28-ounce can Crushed tomatoes
• 1 15-ounce can Tomato sauce
• 1.5 cups Beef broth
• 1 15-ounce can Kidney beans
• 1 15-ounce can Pinto beans
• 1 tsp Salt
• 1/2 tsp Black pepper
• Shredded cheddar cheese
• Sour cream
• Chopped fresh cilantro
• Diced red onion
• Cornbread

How to make Classic American Beef Chili

1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 pounds of ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 8-10 minutes. Drain off any excess fat from the pot. Remove the cooked beef and set aside.
2. Reduce the heat to medium. Add 1 tablespoon of olive oil to the pot, then add the chopped yellow onion and green bell pepper. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened. Stir in the 4 minced garlic cloves and cook for another minute until fragrant.
3. Return the browned ground beef to the pot with the vegetables. Add 3 tablespoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 1/2 teaspoon of cayenne pepper (if using). Stir well and cook for 2 minutes, allowing the spices to toast and become aromatic.
4. Pour in 1 (28-ounce) can of crushed tomatoes, 1 (15-ounce) can of tomato sauce, and 1.5 cups of beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
5. Add 1 (15-ounce) can of rinsed and drained kidney beans and 1 (15-ounce) can of rinsed and drained pinto beans to the pot. Stir to combine.
6. Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen.
7. After simmering, remove the lid and season the chili with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. If the chili is too thick, add a splash more beef broth or water. If it's too thin, simmer uncovered for an additional 15-20 minutes.
8. Ladle the hot chili into bowls. Serve immediately with your favorite optional toppings such as shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, diced red onion, or a side of warm cornbread.

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