Beef Chili

https://thebesttraditionalfamilyrecipes.com/2-lb-ground-beef-chili-recipe/

Tags: Hot

Ingredients

• Ground beef (80/20), 2 pounds
• Large yellow onion, 1, Finely diced
• Green bell pepper, 1, seeds removed and diced
• Garlic, 4 cloves, minced
• Olive oil, 2 tablespoons
• Chili powder, 3 tablespoons
• Ground cumin, 1 tablespoon
• Smoked paprika, 2 teaspoons
• Dried oregano, 1 teaspoon
• Cayenne pepper, 1/2 teaspoon
• Tomato paste, 1 can (6 ounces)
• Crushed tomatoes, 2 cans (14.5 ounces each)
• Beef broth, 2 cups
• Kidney beans, 2 cans (15 ounces each), Drained and rinsed
• Frozen corn, 1 cup
• Brown sugar, 2 tablespoons
• Worcestershire sauce, 1 tablespoon
• 1 lime, Juiced
• Salt and black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Kitchen Tools

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Cutting board and chef’s knife
• Measuring cups and spoons
• Can opener
• Ladle for serving

Cooking Directions

1. Heat the olive oil in your Dutch oven over medium-high heat until shimmering. Add the ground beef, breaking it up with your wooden spoon into small crumbles. Cook for about 5-7 minutes until the pink color disappears and some crispy brown bits form. Don’t drain the fat yet—that flavorful goodness will help cook your vegetables! Add the diced onion and bell pepper, stirring frequently until the onions become translucent and the peppers soften, about 4-5 minutes. Toss in the minced garlic and cook for just 30 seconds until fragrant. Pro tip: Browning the meat properly creates Maillard reaction flavors that form the foundation of amazing chili.
2. Reduce the heat to medium and push the meat and vegetables to one side of the pot. Add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper to the cleared space. Toast the spices for 1-2 minutes, stirring constantly until they become fragrant and slightly darker in color. This crucial step wakes up the essential oils in the spices, intensifying their flavor dramatically. Immediately mix the spices into the meat mixture until everything is evenly coated. The entire contents should take on a beautiful reddish-brown hue at this point.
3. Add the tomato paste to the center of the pot and cook for 2 minutes, stirring constantly until it darkens slightly and becomes fragrant. This caramelizes the natural sugars in the paste, deepening the flavor profile. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil, then immediately reduce the heat to low. The liquid should just barely bubble around the edges. Secret weapon: The brown sugar balances the acidity of the tomatoes without making the chili taste sweet.
4. Cover the pot with a lid slightly ajar to allow steam to escape. Maintain a gentle simmer for 45 minutes, stirring occasionally to prevent sticking. After 45 minutes, add the drained kidney beans and frozen corn. Continue simmering uncovered for another 15 minutes. The chili should thicken noticeably during this final cooking phase. Check the consistency—if it’s too thick, add a splash of beef broth; if too thin, simmer a bit longer. The total simmer time of 60 minutes is non-negotiable for flavor development.
5. Remove the pot from heat and stir in the fresh lime juice. Taste and season with salt and black pepper—you’ll likely need about 1-2 teaspoons of salt depending on your broth’s saltiness. Let the chili rest for 10 minutes before serving; this allows the flavors to settle and the consistency to perfect itself. Ladle into bowls and top with your favorite garnishes. Insider knowledge: The acid from the lime juice added at the end brightens all the flavors rather than cooking out during simmering.

Notes

1. Three-Bean Carnival: Replace one can of kidney beans with black beans and one with pinto beans for a colorful, textural adventure that brings different bean personalities to the party.
2. White Chicken Chili Twist: Swap the ground beef for shredded cooked chicken, use white beans instead of kidney beans, and add a can of green chilies for a completely different but equally delicious flavor profile.
3. Vegetarian Victory: Omit the beef and use two additional cans of beans (black and pinto work well), add 1 cup of quinoa during the simmering stage, and use vegetable broth instead of beef broth.
4. Texas-Style Smoky: Skip the beans entirely (controversial, I know!), use chuck roast cut into 1/2-inch cubes instead of ground beef, and add 2 chipotle peppers in adobo sauce for serious smoke and heat.
5. Cincinnati-Style Sweet: Add 1/4 cup of unsweetened cocoa powder with the spices and serve over spaghetti with a mountain of shredded cheddar cheese for that classic regional preparation.