Classic American Beef Chili with Beans

Name: Classic American Beef Chili with Beans
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1.5 lbs Ground beef (80/20 lean); 1 large Yellow onion, chopped; 3 cloves Garlic, minced; 1 (28 oz) can Crushed tomatoes; 1 (15 oz) can Tomato sauce; 1 (15 oz) can Kidney beans, drained and rinsed; 1 (15 oz) can Pinto beans, drained and rinsed; 2 tbsp Chili powder; 1 tbsp Cumin; 1 tsp Smoked paprika; 1/2 tsp Dried oregano; 1/4 tsp Cayenne pepper (optional, for heat); 1 cup Beef broth; 1 tsp Salt; 1/2 tsp Black pepper; For serving (optional): Shredded cheddar cheese, sour cream, chopped green onions, corn chips

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This Classic American Beef Chili with Beans is a soul-warming dish, deeply flavored and satisfying. Ground beef is browned and then simmered in a rich tomato base with a blend of chili powder, cumin, and other aromatic spices, along with kidney beans and sometimes pinto beans. It's a versatile, comforting meal that's perfect for feeding a crowd or enjoying on a chilly evening, often served with a variety of toppings like cheese, sour cream, or corn chips.

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Prep Time20 min

Cook Time90 min

Servings8 servings

DifficultyEasy

Equipment

Large Dutch oven or heavy-bottomed potWooden spoon

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2
Add chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
3
Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
4
Pour in the crushed tomatoes, tomato sauce, beef broth, drained and rinsed kidney beans and pinto beans. Add salt and black pepper. Stir everything to combine.
5
Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 2-3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen.
6
Taste and adjust seasonings as needed. Serve hot with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, chopped green onions, or a side of corn chips.

Nutrition

Calories380 kcal

Protein30g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes! Brown the beef and sauté the onion and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

What kind of beans are best for chili?

Kidney beans are classic, but pinto beans, black beans, or a mix of several types all work wonderfully. Make sure to drain and rinse canned beans to remove excess sodium and improve flavor.

How can I store leftover chili?

Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days. It also freezes exceptionally well for up to 3 months; thaw overnight in the fridge before reheating.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.