Beef Chili
Ground beef cooks up quickly, no long braising needed, and this chili comes together in about an hour and a half. Adding the spices into the meat and vegetables allows the spices to bloom in the fat before adding the liquids.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 mins
- Yield: 8 portions 1x
- Category: Beef
Scale
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 2 cups diced onion (1 large onion)
- 1 each red and yellow bell pepper, cored, seeded and diced
- 2 tablespoons jalapeño, minced (1 large jalapeño)
- 1 tablespoon garlic cloves, minced (4 large cloves)
- 1 tablespoon dried, ground ancho chili
- 1 tablespoon dried, ground coriander
- 1 tablespoon dried, ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons Kosher salt
- 1 teaspoon dried, ground chipotle
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 2 cans (14.5 ounces each) fire roasted tomatoes
- 1 cup beef stock
- 2 cans (15.5 ounces each) kidney beans, rinsed and drained
- Garnishes
- sour cream, shredded Cheddar or Monterrey Jack cheese, thinly sliced scallions.
Instructions
- Heat the olive oil in a 7-quart Dutch oven or large heavy-bottomed pot over high heat. Add the beef and brown while crumbling the meat with the edge of a wooden spoon.
- Add the onions and cook for 5 minutes.
- Stir in the bell peppers, jalapeño, garlic, ancho chili, coriander, cumin, oregano, salt, chipotle, cinnamon, paprika, thyme and bay leaves and cook on medium-high for five minutes.
- Stir in the tomatoes and stock and simmer for 45 minutes.
- Add the beans and continue cooking another 5 minutes, until the beans are hot.
Notes
Chili freezes well.
Find it online: https://honeypiesrecipes.com/beef-chili/