This homemade beef chili is simmered with the best of classic flavors that are warm, cozy, hearty, and absolutely perfect on crisp fall days.
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 pounds 90% lean ground beef
- 3 tablespoons chili powder
- 1 tablespoons paprika
- 1 tablespoons cumin
- 1 tablespoons oregano
- 2 teaspoons salt
- 1/2 teaspoons pepper
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 (15 oz) cans kidney beans
- 1 (15 oz) can beef broth
- Toppings: shredded cheddar cheese, sour cream, diced avocado, lime wedges, tortilla chips, diced onion, sliced jalapeños, cilantro, green onions
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Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onion, bell pepper, and garlic. Sauté until soft, about 5-6 minutes.
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Add the ground beef to the pot. Break it apart as it cooks. Cook for 6-7 minutes, until the beef is browned and cooked through.
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Add the chili powder, paprika, cumin, oregano, salt, and pepper. Stir until well combined.
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Add the crushed tomatoes, diced tomatoes (with their juices), tomato sauce, kidney beans, and beef broth. Stir until well combined. Bring to a gentle boil. Place the lid on top and simmer for 25 minutes on low heat.
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Remove the pot from the heat source and serve with your favorite toppings.
If using 70% or 80% ground beef, you will have a lot more oil. Therefore, you may want to cook the beef first before the veggies and then drain the fat from the beef in a colander. Once the veggies are cooked, return the beef back to the pot and proceed with remaining steps.