Hearty Beef Chili: Rich & Flavorful Weeknight Comfort (Print Version)
Hearty Beef Chili brings warmth and rich flavor to any table. My secret recipe for a comforting, satisfying meal that's perfect for chilly evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein, Gluten-Free (use GF broth)
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
2 lbs ground beef (80/20)
03 -
1 large yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
2 bell peppers (any color), chopped
06 -
1 (28 oz) can diced tomatoes, undrained
07 -
1 (15 oz) can kidney beans, rinsed & drained
08 -
2 cups beef broth (low sodium, gluten-free if needed)
→ Flavor Boosters & Spices
09 -
3 tbsp chili powder
10 -
1 tbsp ground cumin
11 -
1 tsp smoked paprika
12 -
1 tsp dried oregano
13 -
1 tbsp unsweetened cocoa powder
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
→ Optional Garnishes
16 -
Shredded cheddar cheese
17 -
Sour cream or Greek yogurt
18 -
Fresh cilantro, chopped
19 -
Diced red onion
20 -
Crushed tortilla chips
21 -
Cornbread
# Instructions:
01 -
First things first, grab your biggest, heaviest pot or Dutch oven. Mine's a chipped old thing, but it's a workhorse! Heat a drizzle of oil over medium-high heat. Add your ground beef and break it up with a spoon. You want it nicely browned all over, getting those crispy bits at the bottom – that's flavor, hon! This usually takes about 5-7 minutes. Once it's cooked through, drain off most of that excess fat. I usually leave just a tiny bit for flavor; don't be afraid of a little richness. This step is key for a truly flavorful chili.
02 -
With the beef pushed to one side (or removed if your pot is getting too crowded), toss in your chopped onions and bell peppers. Stir them around, scraping up any browned bits from the bottom of the pot; that's gold right there! Let them soften for about 5-7 minutes until the onions are translucent. Then, add your minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic—I've done that before, and it makes everything taste bitter. Not ideal for our delicious chili!
03 -
Now for the good stuff! Sprinkle in your chili powder, cumin, smoked paprika, and dried oregano. Stir it all in with the beef and veggies, letting those spices toast for about a minute. You'll smell it, a deep, earthy aroma that fills your kitchen and signals something amazing is about to happen. This step really wakes up the spices and develops their flavor. Honestly, I didn't expect how much of a difference this little toasting step makes for a truly rich chili.
04 -
Pour in your can of diced tomatoes (undrained!) and the beef broth. Stir in the drained and rinsed kidney beans and that little secret ingredient, the cocoa powder. Give it a good stir to combine everything, making sure no spices are clinging to the bottom. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing. This is where the magic happens, and all those flavors meld together beautifully.
05 -
Let your chili simmer, covered, for at least 1.5 to 2 hours. I usually give it a stir every 20-30 minutes to make sure nothing's sticking. The longer it simmers, the deeper and more complex the flavors become. If it looks too thick, add a splash more broth or water. If it's too thin, just uncover it for the last 30 minutes to let some liquid evaporate. My kitchen often gets a little messy during these long simmers, but it’s worth it!
06 -
After its long, luxurious simmer, remove the lid. Taste your Hearty Beef Chili and adjust the seasonings. This is where you add salt and pepper to your liking. Does it need a little more heat? A pinch of cayenne pepper! A touch more acidity? A tiny splash of apple cider vinegar! Serve it hot with your favorite toppings. The aroma at this point is just incredible – rich, savory, and so comforting. It really makes all the effort (and kitchen chaos) worth it.
# Notes:
01 -
Don't rush the simmering; that's where the flavors really deepen and marry, I learned that the hard way.
02 -
Storage advice: Reheat gently on the stovetop for best texture, avoid microwaving. Freezes well for up to 3 months.
03 -
Substitution suggestion: Ground turkey works for a lighter chili, but amp up the spices for flavor.
04 -
Serving tip: Always serve with warm cornbread and a generous dollop of sour cream!
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
knife
04 -
measuring spoons/cups
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 35g