Classic Chili Recipe

Ingredients

• 2 lb (900 g) ground beef (80/20)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp kosher salt, plus more to taste
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (14 oz / 400 g) diced tomatoes
• 1 cup (240 ml) beef broth
• 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed
• For serving: sour cream, shredded cheddar, sliced jalapeños, green onions, cornbread

Instructions

1. 1

   Brown the ground beef in a large Dutch oven or heavy pot over medium-high heat, breaking it up as it cooks. Don't rush this — you want it deep brown, not grey. Drain off excess fat, leaving about 1 tablespoon.

2. 2

   Reduce heat to medium. Add the onion and bell pepper and cook for 5–7 minutes until softened. Add the garlic and cook for 1 minute more.

3. 3

   Push everything to the sides and add the tomato paste to the centre. Let it toast directly on the pot bottom for 1–2 minutes, stirring, until it darkens slightly. This caramelises the sugars and removes the raw, tinny flavour.

4. 4

   Add the chili powder, cumin, paprika, oregano, cayenne, and salt. Stir everything together and cook for 30 seconds until fragrant.

5. 5

   Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

6. 6

   Add the kidney beans. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until the chili thickens and the flavours meld.

7. 7

   Taste and adjust salt and cayenne. Serve with your preferred toppings.