Yield: 8
Classic Beef Chili
When it comes to hearty and satisfying meals, nothing beats homemade chili and this rich, beefy version certainly doesn't disappoint. It's full of classic pantry staples like beans (any kind will do), diced tomatoes, broth, and yummy spices. You can easily swap the beef for poultry to keep this on the lighter side.
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 lb lean ground beef
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground coriander
- 2 15-oz can mixed beans, drained and rinsed
- 1 28-oz can tomato
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
- ¼ cup fresh cilantro, for serving
Instructions
- Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add ground beef and use the side of a spoon to break it into pieces. Cook the beef until no pink remains. Add the chili powder, cumin, garlic powder, oregano, and ground coriander. Cook for 1 minute to bring out the flavors in the spices. Add beans, diced tomatoes, crushed tomatoes, broth, and Worcestershire sauce. Stir well and bring the mixture to a boil.
- Once the chili is boiling, cover, and reduce the heat the medium-low. Simmer the chili for at least 30 minutes or up to 2 hours, stirring every 15 minutes or so to prevent it from sticking.
- Enjoy immediately or store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
- **Note: The beef in this recipe can be replaced with ground poultry.
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