Name: Best Beef Chili
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 12
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 medium onions, finely chopped; 4 cloves garlic, finely chopped; 2 pounds lean ground beef; 1 teaspoon salt; 1 tablespoon ancho chili powder, or to taste; 1/4 teaspoon chipotle chili powder, or to taste; 1 tablespoon ground cumin; 2 teaspoons oregano; 2 sweet bell peppers (red, orange, yellow, or mixed), diced; 1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed); 2 cups water; 2 (15-ounce) cans kidney beans or black beans, drained and rinsed; 1 cup fresh or frozen corn kernels; Sour cream; Grated sharp cheddar; Thinly sliced radishes; Sliced scallions; Chopped onions; Avocado slices; Shredded lettuce; Chopped fresh jalapeños; Fresh cilantro

Best Beef Chili

Everyone needs a recipe for classic ground beef chili, and this is our go-to. The best part? It makes more than enough to freeze for later.

1 hr 45 min total 15 min prep 1 hr 30 min cook 12 513 cal

Instructions

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1 In a large, heavy-bottomed pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften. Add the beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.
2 Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
3 In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.
4 Lower the heat and simmer for a minimum of 45 minutes or up to 1 1/2 hours, or until the liquid is well flavored (the longer the better!). Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.
5 Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.
6 Set out bowls of your favorite garnishes for serving. This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen. Did you enjoy this recipe? Let us know with a rating and review!