Classic Beef Chili

Hearty Beef and Bean Chili

1 lb lean ground beef

1 medium yellow onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 tbsp chili powder

1 tbsp ground cumin

1 tsp smoked paprika

1 cup beef broth

Salt and black pepper to taste

1 tbsp olive oil

1 jalapeno, seeded and minced (sauté with onions)

1/4 tsp to 1/2 tsp cayenne pepper

A dash of your favorite hot sauce

Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Sauté Aromatics: Add the diced onion, bell pepper, and garlic to the pot. Cook for about 5 to 7 minutes until the vegetables are soft and the onion is translucent. (If you want a spicier base, add your minced jalapeno here).

Season: Stir in the chili powder, cumin, smoked paprika, salt, pepper, and cayenne (if using). Toast the spices for 1 minute until fragrant.

Simmer: Pour in the crushed tomatoes, beef broth, and the rinsed kidney beans. Stir well to combine.

Cook: Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for at least 30 to 45 minutes. The longer it simmers, the better the flavors will meld.

Adjust Consistency: If the chili is too thick, add a little more broth. If you prefer it thicker, let it simmer uncovered for the last 10 minutes.

Warm Cornbread: Serve with a side of buttery, crumbly cornbread.

Toppings: Add a generous dollop of sour cream and a sprinkle of fresh chopped chives.

Extra Kick: Keep a bottle of hot sauce on the table for those who want to ramp up the heat individually!