Classic Beef Chili Made From Scratch
A thick, hearty chili featuring tender beef and creamy beans in a complex, smoky-sweet sauce. Built with layers of flavor from browning the beef and blooming the spices, this recipe is the definitive classic for a soul-satisfying comfort food meal.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Slotted spoon
- Small bowl
- Whisk
- Measuring cups and spoons
- Can opener
Ingredients
- 1 tablespoon olive oil
- 2 pounds 80/20 ground chuck
- 1 large yellow onion, finely chopped
- 1 green bell pepper, chopped
- 5 cloves garlic, minced
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, or to taste
- 3 tablespoons tomato paste
- 2 cups beef broth, divided
- 2 tablespoons masa harina
- ¼ cup warm water
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced green onions, crushed tortilla chips, sliced jalapeños, diced avocado
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, break it up with a spoon, and cook undisturbed for a few minutes to develop a deep brown crust. Continue cooking until fully browned, then use a slotted spoon to transfer the beef to a separate bowl, leaving the rendered fat in the pot.
- Reduce the heat to medium. Add the chopped onion and bell pepper to the pot and sauté for 5-7 minutes, stirring occasionally, until they have softened. Add the minced garlic and cook for another minute until fragrant.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir constantly for about 60 seconds to bloom the spices in the fat. Stir in the tomato paste and cook for another minute.
- Pour in about a half cup of the beef broth to deglaze the pot, using your spoon to scrape up all the browned bits from the bottom.
- Return the browned beef to the pot. Add the remaining beef broth, the crushed tomatoes, and the diced tomatoes. Stir everything together until well combined. Bring the mixture to a boil, then immediately reduce the heat to low.
- Cover the pot and let it simmer for at least one hour, or preferably 90 minutes for deeper flavor. Stir every 15-20 minutes to prevent sticking.
- In a small bowl, whisk together the masa harina with 1/4 cup of warm water to create a smooth slurry. Pour this slurry into the chili and stir well.
- Increase the heat to medium and let the chili bubble gently for another 5-10 minutes, uncovered, until it has thickened to your desired consistency.
- Taste and adjust the seasoning with more salt or cayenne if needed. Let the chili rest off the heat for 10 minutes before serving with your favorite toppings.
Notes
Flavor Variations: For a richer flavor, deglaze the pan with a splash of dark beer or strong coffee. For a smoky heat, add a tablespoon of adobo sauce from a can of chipotle peppers. For savory depth, stir in a tablespoon of dark cocoa powder or a small square of unsweetened chocolate just before serving.
Ingredient Swaps: Ground turkey or chicken can be used instead of beef. Black beans can be substituted for or added to the kidney and pinto beans. If you prefer no beans, simply omit them.
Slow Cooker Method: After browning the beef and blooming the spices on the stovetop (steps 1-3), transfer everything to a slow cooker. Add remaining ingredients (except masa harina) and cook on low for 6-8 hours or high for 3-4 hours. Stir in the masa harina slurry during the last 30 minutes of cooking to thicken.
Storage: This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.