Beef Chili Recipe

Ingredients

• 2 lbs beef chuck, cut into bite-sized chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (red and green), diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 cup shredded cheese (optional, for topping)
• 1 cup sour cream (optional, for topping)
• 4 green onions, finely chopped (optional, for topping)

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the beef chunks and cook until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the diced onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Add the diced bell peppers and continue to cook for another 5 minutes until they begin to soften.
4. Return the browned beef to the pot. Stir in the kidney beans, diced tomatoes, tomato paste, and beef broth. Mix well to combine.
5. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything together.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the beef is tender and the flavors have melded beautifully.
7. Ladle the chili into bowls and top with shredded cheese, sour cream, and chopped green onions, if desired. Serve hot and enjoy!

Helpful Tips

• For a milder chili, reduce the amount of chili powder to 1-2 tablespoons.
• To make this dish in a slow cooker, brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Add a splash of beer or coffee for a deeper, richer flavor.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Ingredient Substitutions

If you don’t have beef chuck, ground beef works well too. You can also use black beans or pinto beans in place of kidney beans.

Pairings

This beef chili pairs wonderfully with cornbread, a fresh green salad, or a side of tortilla chips. For drinks, try serving with a cold beer, a glass of red wine, or a spiced hot cider.