Description
Spicy Beef Chili: A hearty and comforting recipe featuring ground beef, beans, tomatoes, and smoky spices. Perfect for warming up on chilly nights.
Ingredients
Scale
- 2 pounds (900g) ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion (about 2 cups/300g), finely diced
- 4 garlic cloves, minced (about 2 tablespoons/12g)
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (16g) chili powder
- 2 teaspoons (4g) ground cumin
- 1 teaspoon (2g) dried oregano
- 1 teaspoon (5g) salt, plus more to taste
- ½ teaspoon (1g) black pepper
- ¼ teaspoon (0.5g) cayenne pepper (adjust to heat preference)
- 2 cans (15 oz/425g each) kidney beans, drained and rinsed
- 1 can (15 oz/425g) pinto beans, drained and rinsed
- 1 can (28 oz/794g) crushed tomatoes
- 1 can (6 oz/170g) tomato paste
- 2 cups (473ml) beef broth
- 1 tablespoon (15ml) Worcestershire sauce
- 1 bay leaf
Instructions
- Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it into large chunks (not too small yet). Allow it to brown deeply on one side before stirring – this takes about 4-5 minutes. Continue cooking until all the meat is well-browned, about 8 minutes total. If your pot is too crowded, work in batches to ensure proper browning.
- Step 2: Reduce heat to medium and add the diced onions to the pot with the browned meat. Cook for 4-5 minutes until the onions begin to turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir frequently to prevent the garlic from burning, which would add bitterness to your chili recipe.
- Step 3: Add the chili powder, cumin, oregano, salt, black pepper, and cayenne to the pot. Stir continuously for 30-60 seconds to bloom the spices in the fat. The mixture will become intensely aromatic as the spices toast and release their essential oils – this is developing the characteristic flavor profile of your chili recipe.
- Step 4: Pour in the beef broth, using it to deglaze the pot by scraping the bottom with a wooden spoon to release any browned bits. Add the crushed tomatoes, tomato paste, Worcestershire sauce, and bay leaf. Stir to combine everything thoroughly.
- Step 5: Bring the mixture to a gentle boil, then reduce the heat to maintain a low simmer. Cover the pot partially with a lid, allowing some steam to escape. Simmer for 45 minutes, stirring occasionally to prevent sticking.
- Step 6: Add the drained and rinsed kidney beans and pinto beans. Continue simmering, uncovered, for another 30-45 minutes until the chili recipe reaches your desired thickness. If it becomes too thick, add a splash of broth or water. For a thicker chili, simmer longer with the lid off.
- Step 7: Remove the bay leaf and taste for seasoning, adjusting salt, pepper, or spices as needed. Let the chili recipe rest off the heat for 10-15 minutes before serving – this brief rest allows the flavors to settle and meld beautifully.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 calories per serving
- Sugar: 6 grams
- Sodium: 970 mg
- Fat: 19 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 7 grams
- Protein: 28 grams
- Cholesterol: 85 mg