Family Favorite Chili
A classic, easy ground beef chili made with tomatoes, beans, and pantry spices, simmered low and slow for rich, comforting flavor the whole family loves.
Servings 8 servings
Ingredients
- 1 ¼ pounds ground beef (80/20 ground chuck preferred)
- 1 tablespoon olive oil
- 1 large green pepper chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 30 ounces canned diced tomatoes with their juice (2 cans)
- 30 ounces canned pinto beans drained and rinsed (2 cans)
- 2 tablespoons tomato paste
- 1 cup water
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons chili powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons cumin
Garnishes:
- Sour cream
- Grated cheese
- Chopped cilantro
- Tabasco
Instructions
- In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.1 ¼ pounds ground beef
- In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.1 tablespoon olive oil, 1 large green pepper, 1 large onion, 3 cloves garlic
- Return the drained beef to the pan.
- Add the tomatoes, beans, tomato paste, and water. Stir well.30 ounces canned diced tomatoes with their juice, 30 ounces canned pinto beans, 2 tablespoons tomato paste, 1 cup water
- Add the seasonings. Stir well.1 ½ teaspoon salt, ½ teaspoon ground black pepper, 2 tablespoons chili powder, ¼ teaspoon red pepper flakes, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried oregano, 1 ½ teaspoons cumin
- Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
- Serve with garnishes of sour cream, cheese, cilantro, and Tabasco
Notes
- I prefer 80/20 ground chuck for this recipe. Leaner ground beef can be used, but the chili won't be quite as rich.
- Allowing the chili to simmer for at least an hour gives the spices, tomatoes, and beef time to fully blend and develop a deeper, more balanced flavor while creating a thicker, heartier texture.
- Leftover chili can be stored in an airtight container in the refrigerator for up to three days and reheated gently on the stovetop or in the microwave until heated through.
Nutrition
Serving: 1 | Calories: 323kcal | Carbohydrates: 25g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 989mg | Potassium: 831mg | Fiber: 8g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 25mg | Calcium: 120mg | Iron: 5mg
