Hearty Beef Chili: A Comforting Bowl for Any Night (Print Version)
Hearty Beef Chili is pure comfort. My authentic recipe, full of rich flavors and a touch of spice, is perfect for family dinners or a cozy night in.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: High Protein
# Ingredients:
→ Base Ingredients
01 -
2 lbs ground beef (80/20 chuck)
02 -
2 large yellow onions, chopped
03 -
6 cloves garlic, minced
04 -
2 bell peppers (any color), chopped
→ Sauce & Simmer Essentials
05 -
1 (28 oz) can diced tomatoes, undrained
06 -
1 (28 oz) can crushed tomatoes
07 -
2 (15 oz) cans kidney beans, rinsed and drained
08 -
2 cups beef broth (low sodium)
→ Spice & Flavor Boosters
09 -
3 tbsp chili powder
10 -
1 tbsp ground cumin
11 -
1 tsp smoked paprika
12 -
1 tsp dried oregano
13 -
1 tsp unsweetened cocoa powder
14 -
Hot sauce, to taste (optional)
→ Finishing Touches
15 -
Shredded cheddar cheese
16 -
Sour cream
17 -
Sliced green onions
18 -
Cornbread, for serving
# Instructions:
01 -
In a big, sturdy Dutch oven or pot over medium-high heat, brown your ground beef, breaking it up as you go. You want a nice, even sear here, not just grey meat, hon. Drain off most of that excess fat, but leave a tiny bit for flavor – don't be shy! This is where the magic starts for a truly comforting chili.
02 -
Reduce the heat to medium. Add your chopped onions and bell peppers to the pot with the remaining beef drippings. Sauté them until they're soft and fragrant, about 5-7 minutes. Don't rush this part; those softened veggies are going to melt into the sauce. Then, toss in the minced garlic and cook for just another minute until you can smell its sweet aroma—don't let it burn, or it'll taste bitter, an oops I've made too many times!
03 -
Now for the flavor bomb! Stir in the chili powder, cumin, smoked paprika, and oregano. Let them toast for about 30 seconds, stirring constantly. Oh, the smell at this point is just incredible! Then, pour in the diced tomatoes (undrained!), crushed tomatoes, and beef broth. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot—that's pure flavor right there.
04 -
Bring the mixture to a gentle simmer. Once it's bubbling, reduce the heat to low, cover the pot, and let your chili do its thing. I usually let it simmer for at least 1.5 to 2 hours, stirring occasionally. This is where all those flavors marry and deepen. Honestly, the longer it simmers, the better it gets. I’ve even let it go for 3 hours, and it was divine.
05 -
About 30 minutes before you’re ready to serve, stir in the rinsed kidney beans and the unsweetened cocoa powder. Give it another good stir and let it continue to simmer, uncovered, for those last 30 minutes. This allows the beans to warm through and soak up all that incredible chili goodness, and the cocoa powder just subtly enhances the richness. I didn't expect the cocoa to work so well, but it does!
06 -
Finally, give your chili a taste. This is your moment to adjust the seasonings. Does it need a little more salt? A pinch more chili powder? Maybe a dash of your favorite hot sauce if you like extra heat? Remember that cayenne oops? Learn from my mistakes! Serve it up hot with your favorite toppings.
# Notes:
01 -
Don't skimp on the simmering time; it's crucial for flavor development, I learned that the hard way.
02 -
Storage advice that actually works from my kitchen trials: it keeps well for days in the fridge and freezes beautifully.
03 -
Substitution I've tried that worked surprisingly well: ground turkey for beef for a lighter version.
04 -
Serving suggestion that makes this dish extra special: a side of warm, buttery cornbread for dipping.
# Equipment Needed:
01 -
Large Dutch oven or pot
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
wooden spoon
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g