Description
This Traditional Beef Chili is a hearty and flavorful dish perfect for cozy dinners. Made with ground beef, a blend of beans, fire-roasted tomatoes, and a robust mix of spices, this chili simmers to rich perfection. Its well-balanced heat and zesty depth make it a comforting classic that’s ideal for soup season, easily served with toppings like melted cheese or sour cream alongside cornbread or homemade sourdough.
Ingredients
Scale
Base
- 2 teaspoons olive oil
- 1 large yellow onion, diced small
- 5-6 garlic cloves, minced
- 1 lb ground beef
Tomatoes and Beans
- 14 oz can crushed tomatoes
- 14 oz can diced tomatoes (fire-roasted or regular)
- 2 Tablespoons tomato paste
- 14 oz can kidney beans, rinsed and drained
- 14 oz can navy beans, rinsed and drained
Liquids and Seasonings
- 1 1/4 cups chicken stock
- 2 Tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 healthy pinch cayenne pepper
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon maple syrup (optional to balance the acidity)
Instructions
- Saute the onion and garlic: In a large pot, heat olive oil over medium heat. Add the diced onions with a pinch of salt and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and sauté for an additional 30-60 seconds until fragrant.
- Cook the ground beef: Add the ground beef to the pot and season generously with a pinch of salt. Cook with the onions and garlic, breaking it apart, until all pieces are browned and no longer pink. Stir in the tomato paste and cook for about 2 minutes to deepen the flavors.
- Add remaining ingredients: Incorporate all dry spices—chili powder, garlic powder, cumin, oregano, paprika, cayenne pepper, salt, and black pepper—into the beef mixture. Then add the crushed tomatoes, diced tomatoes, rinsed kidney and navy beans, chicken stock, and the optional maple syrup. Stir well to combine all ingredients thoroughly.
- Simmer: Partly cover the pot and let the chili simmer gently over low heat for 25 minutes. Stir occasionally to prevent sticking and to allow flavors to meld.
- Serve: Taste the chili and adjust salt as needed for seasoning. Serve hot with your favorite toppings such as melted cheese, sour cream, and sides like honey cornbread or homemade sourdough bread. Enjoy your comforting meal!
Notes
- This classic beef chili is a weekly favorite during cooler months, offering a satisfying and filling meal.
- The layered spices provide a balanced heat with a hint of zestiness that pleases most palates.
- For toppings, melted cheese and sour cream are excellent complements to add creaminess.
- Pairing this chili with honey cornbread or sourdough enhances the dining experience.
- Maple syrup is optional but recommended to balance the acidity from the tomatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 10.1 g
- Sodium: 1226 mg
- Fat: 6.4 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 46.5 g
- Fiber: 11.3 g
- Protein: 29 g
- Cholesterol: 46.4 mg
