Classic Beef Chili Recipe

Recipes for chili are typically
geared toward a crowd, so we knew that creating a scaled down version for two would require a careful balancing act.
Starting with the spices, 1½ tablespoons of chili powder is just right – using any more simply overwhelms the other layers of flavor in the chili.

Cumin, coriander, red pepper flakes, oregano, and cayenne rounded out the spices. Adding the spices early-along with the aromatics-helped
develop their flavors fully.

Twelve ounces of beef and ¼ cup of canned beans is the right meat-to-bean ratio. The juice from a can of diced tomatoes and a little tomato sauce was all the liquid needed to create a chili that was thick, rich, and utterly satisfying. Serve with your favorite chili garnishes.

Classic Beef Chili Recipe Process

Heat oil in medium saucepan over medium heat until shimmering. Add onion, bell pepper, chili powder, garlic,
cumin, coriander, pepper flakes, oregano, ¼ teaspoon salt, and cayenne. Cook, stirring often, until vegetables begin to soften and spices are fragrant, 3 to 5 minutes.

Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink and just beginning
to brown, 3 to 5 minutes. Stir in tomatoes and their juice tomato sauce, and beans and bring to simmer. Cover, reduce heat to medium-low, and simmer, stirring occasionally, for
45 minutes.

Uncover and continue to simmer, stirring occasionally, until beef is tender and chili is slightly thickened, about 15 minutes. (If chili begins to stick to bottom of pot , stir in 1/4 cup water.) Season with salt and pepper to taste and serve.

Classic Beef Chili Recipe Ingredients

1 tablespoon vegetable oil
1 small onion, chopped fine
1/2 red, green, or yellow bell pepper, cut into 1/2″ inch pieces
1 1/2 tablespoons chili powder
3 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Salt and pepper
1/4 teaspoon cayenne pepper
12 ounces 85 percent lean ground beef
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
¼ cup canned kidney or pinto beans, rinsed

Classic Beef Chili Recipe Variations

Beef Chili with Bacon
Cook 4 slices bacon, cut into 1/4 inch pieces, in medium saucepan
over medium heat until crisp, 5 to 7 minutes. Omit oil
and add vegetables and spices to saucepan with bacon and
bacon fat; proceed with recipe.

Beef Chili with Chipotle, Black Beans, and Corn
Omit red pepper flakes and cayenne pepper. Add 1 teaspoon minced canned chipotle chile in adobo sauce with vegetables and spices. Substitute 1/4 cup rinsed canned black beans for kidney beans. After chili is thickened in step 3, stir in 1/2 cup frozen corn and let sit until heated through, about
2 minutes. Stir in 1 to 2 teaspoons more minced chipotle to taste before serving.

Beef Chili with Moroccan Spices and Chickpeas
Omit chili powder and red pepper flakes. Add 1 teaspoon paprika, 1 teaspoon ground ginger, and t/s teaspoon ground cinnamon with vegetables and spices. Substitute 3/4 cup rinsed canned chickpeas for kidney beans and add 1/4 cup raisins,
1f desired, with tomatoes and chickpeas. Stir in 1/4 teaspoon
grated lemon zest plus 1 teaspoon juice before serving.