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–+ servings
A deep bowl of thick beef chili topped with shredded cheddar, sour cream, sliced jalapeños, and green onions, photographed from above on a rustic wooden table with a side of cornbread

Beef Chili

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients
  

  • 2 lbs lean ground beef 85/15 recommended
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 5 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 1 12 oz bottle dark beer stout or porter; or substitute 1 cup beef broth
  • 1 28 oz can fire-roasted crushed tomatoes
  • 1 15 oz can diced tomatoes with juices
  • 1 cup beef broth low sodium
  • 1 15 oz can kidney beans drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 tbsp Worcestershire sauce
  • shredded cheddar cheese
  • sour cream or plain Greek yogurt
  • sliced jalapeños (fresh or pickled)
  • sliced green onions
  • fresh cilantro
  • lime wedges
  • crushed tortilla chips

Instructions
 

  • Heat a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the olive oil and heat until shimmering. Add the ground beef in two batches to avoid crowding, breaking it up with a wooden spoon. Cook undisturbed for 2 to 3 minutes until a deep brown crust forms on the bottom, then break apart and cook through, about 5 to 6 minutes total per batch. Transfer the browned beef to a plate and set aside, leaving the drippings in the pot.
  • Reduce heat to medium. Add the diced onion and green bell pepper to the pot with the beef drippings. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6 to 7 minutes. Season lightly with salt.
  • Push the vegetables to the edges of the pot and add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper to the center of the pot. Toast the spices in the bare spot for 30 to 60 seconds, stirring constantly, until fragrant. Stir the spices into the vegetables.
  • Add the minced garlic and cook for 1 minute more, stirring frequently to prevent burning.
  • Add the tomato paste to the pot and stir to coat everything. Cook for 2 minutes, stirring, until the tomato paste darkens slightly in color.
  • Pour in the dark beer (or beef broth) to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. Those bits are pure flavor — get them all.
  • Return the browned beef to the pot. Add the crushed fire-roasted tomatoes, diced tomatoes with their juices, beef broth, drained kidney beans, drained black beans, and Worcestershire sauce. Stir everything together until well combined.
  • Bring the chili to a boil over medium-high heat, then reduce the heat to low. Partially cover the pot and simmer for at least 45 minutes, stirring occasionally. For deeper flavor, simmer for 75 to 90 minutes. The chili is ready when it is thick, dark, and deeply fragrant.
  • Taste and adjust seasoning with additional salt, pepper, or cayenne as needed. If you want a thicker consistency, use the back of a spoon to mash a portion of the beans against the side of the pot, or simmer uncovered for an additional 15 minutes.
  • Ladle into bowls and serve hot with your choice of toppings.

Notes

Make ahead: Chili tastes even better the next day. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat over medium-low heat with a splash of broth to loosen. For slow cooker: Brown the beef and sauté aromatics on the stovetop, then transfer everything to a slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Beer substitute: Use 1 cup additional beef broth if you prefer to keep this alcohol-free. Spice level: This recipe is medium heat. Reduce cayenne to 1/4 tsp for mild, or increase to 1 tsp and add a minced chipotle in adobo for hot.
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