Classic Ground Beef Chili
A thick, meaty chili with ground beef, kidney beans, tomatoes, and a bold chili and cumin spice blend.
Equipment
- Large soup pot
- Wooden spoon
- Instant read thermometer
- Can opener
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 lb 90% lean ground beef
- 2 ½ tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground cayenne pepper optional
- 2 tbsp granulated sugar
- 2 tbsp tomato paste
- 1 ½ cup low sodium beef broth
- 1 can petite diced tomatoes 15 oz, no salt added, with juice
- 1 can red kidney beans 16 oz, drained and rinsed
- 1 can tomato sauce 8 oz, no salt added
Instructions
Cooking
- Heat. Warm the oil in a soup pot over medium high heat for 2 minutes. Onion. Cook the diced onion for 5 minutes until soft.
- Beef. Brown the beef for 6 to 7 minutes until it reaches 160 degrees F.
- Spices. Add the spices, sugar, and tomato paste and stir for 1 minute.
- Liquids. Add the broth, tomatoes, beans, and tomato sauce.
- Simmer. Simmer on low for 20 to 25 minutes, uncovered, until thick.
- Rest. Take the pot off the heat and rest 5 to 10 minutes before ladling.
Notes
Substitutions: Pinto or black beans can replace kidney beans, and ground turkey works if cooked to 165 degrees F.
Tips: Bloom the spices in the fat and rest the chili before serving.
Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat to 165 degrees F.