Classic Beef Chili
1 hr 5 min
Serves 8 to 10 (makes about 12 cups)
A hearty beef and kidney bean chili simmered with tomatoes, warm spices, and a hint of cocoa for depth.
| prepPreheat Dutch oven or large pot over medium heat | ||||||||
| 2 tablespoons olive oil | Heat oil, sauté onion until softened, 3–5 min | Add garlic, cook until fragrant, 1 min | Stir in tomato paste, cook until darkened, 2–3 min | Add beef, salt & pepper; brown & break up, 6–8 min | Stir in spices, cook until fragrant, 1 min | Add beans, tomatoes & broth; bring to boil | Simmer 30–40 min until thickened, stir occasionally | Remove from heat, stir in vinegar; taste & adjust salt |
| 1 medium yellow onion, diced (about 1 1/2 cups) | ||||||||
| 3 cloves garlic, minced | ||||||||
| 3 tablespoons tomato paste | ||||||||
| 2 pounds ground beef, preferably 80 to 85% lean | ||||||||
| 2 teaspoons kosher salt, plus more as needed | ||||||||
| 1/2 teaspoon freshly ground black pepper | ||||||||
| 2 tablespoons chili powder | ||||||||
| 1 tablespoon ground cumin | ||||||||
| 1 tablespoon unsweetened cocoa powder | ||||||||
| 2 teaspoons dried oregano | ||||||||
| 1 teaspoon paprika | ||||||||
| 1/4 teaspoon cayenne pepper (optional) | ||||||||
| 2 (about 15-ounce) cans kidney beans, drained and rinsed | ||||||||
| 1 (28-ounce) can fire-roasted crushed tomatoes | ||||||||
| 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups) | ||||||||
| 1 teaspoon apple cider vinegar | ||||||||
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