Classic Beef Chili

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 pounds ground beef, 85% lean
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1.5 cups beef broth
• 1.5 teaspoons salt, plus more to taste
• 1 cup shredded cheddar cheese, for serving

Instructions

1. Heat the oil in a large, heavy pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
3. Add the ground beef, breaking it apart with a wooden spoon into small crumbles. Cook for 7 to 8 minutes, stirring occasionally, until no pink remains and the beef reaches an internal temperature of 160 F.
4. If there is a large pool of excess grease in the pot, carefully tilt the pot and spoon most of it out, leaving just enough to keep things from sticking.
5. Stir in the chili powder, cumin, and smoked paprika, coating the meat evenly, and cook for 1 minute to toast the spices and deepen their flavor.
6. Add the crushed tomatoes, kidney beans, pinto beans, beef broth, and salt. Stir well to combine everything evenly.
7. Raise the heat and bring the chili to a boil, then reduce to low so it simmers gently (small bubbles breaking the surface occasionally).
8. Cover with the lid slightly ajar and simmer for 45 minutes, stirring every 10 minutes or so to prevent sticking on the bottom, until the chili has thickened and the flavors taste well combined rather than sharp and separate.
9. If the chili is thinner than you like after 45 minutes, simmer uncovered for an additional 10 to 15 minutes to reduce and thicken further.
10. Taste and adjust the seasoning, adding more salt or chili powder in small amounts if the flavor seems flat.
11. Ladle into bowls and top with shredded cheddar cheese, letting it melt slightly from the heat of the chili.

Nutrition

Calories	460
Protein	32.0 g
Fat	22.0 g
Carbs	32.0 g
Fiber	9.0 g
Sodium	850 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.