Ground Beef Chili
This homemade Ground Beef Chili is loaded with classic flavor. It's an easy, comforting meal that's perfect for game day entertaining.
Servings: 8
Calories: 360kcal
Ingredients
- 2 tablespoons oil vegetable, canola, or avocado oil
- 1 cup diced yellow onion
- 1 small green bell pepper seeded and diced
- 1 teaspoon garlic minced
- 2 pounds ground beef 90% lean
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- ¼ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ to ½ teaspoon red pepper flakes or to taste
- 2 cups low sodium beef broth *see notes below
- 28 ounces crushed tomatoes (use San Marzano tomatoes, if possible)
- 1 tablespoon light brown sugar
- 16 ounce can kidney beans rinsed and drained
- 16 ounce can pinto beans rinsed and drained
Optional Ingredients
- Shredded cheddar cheese, diced onion, sour cream for topping
- Saltine crackers,oyster crackers, Fritos for serving
Instructions
- Heat the oil in a large Dutch oven over MEDIUM heat. Add the onion and bell pepper and cook, stirring occasionally, until slightly softened, about 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the ground beef and cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Drain any excess grease and return the pot to LOW heat.
- Add the tomato paste and Worcestershire sauce and stir it into the meat mixture. Sprinkle the chili powder, cumin, dry mustard, oregano, salt and pepper over the mixture and stir until well combined. Allow the mixture to cook over LOW heat for a minute or two. Then add the beef broth, crushed tomatoes, brown sugar, and beans.
- Increase the heat as needed to bring the chili to a boil, then reduce the heat to LOW, cover and simmer for 45 minutes, stirring occasionally. Uncover and continue to simmer for an additional 10 to 15 minutes, or until it reaches the desired thickness.
Notes
*Thickness: Cooking the chili uncovered for the last bit of the cooking time will reduce some of the liquid and help to thicken it up. For thicker chili, reduce the beef broth to 1½ cups OR cook it longer without the cover. If you prefer a thinner chili you can add additional beef broth to loosen it up at the end of the cooking time.
Storage
- Refrigerate: Transfer leftovers to an airtight container and refrigerate within 2 hours. The chili will stay fresh and tasty for up to 4 days in the fridge.
- Freeze: Chili freezes well! Place it in freezer-safe containers or bags, leaving a little room for expansion. It will stay fresh for up to 3 to 4 months in the freezer. Allow frozen chili to thaw safely overnight in the refrigerator before warming on the stove or in the microwave.
Nutrition
Calories: 360kcal | Carbohydrates: 31g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 789mg | Potassium: 1262mg | Fiber: 9g | Sugar: 10g | Vitamin A: 981IU | Vitamin C: 25mg | Calcium: 117mg | Iron: 6mg