Ground Beef Chili Recipe

I love making a satisfying yet simple chili to warm my family and me on cold days. My recipe is based on what I consider to be the essential elements of a chili, which comes down to the ingredients you use to season the fats and the proteins.

For the fat, I use a combination of olive oil and ground beef; for the beef, I stick mostly to 80/20 ground chuck, seasoned with ample amounts of diced onion, minced garlic, chili powder, cumin, and, if I can find it, some good old-fashioned Worcestershire sauce. For the beans, I use a mix of kidney and black beans because that combo gives you surprisingly complex flavors and a nice variance in texture.

Ingredients

Olive Oil: Gives beneficial lipids; imparts deliciousness.

Onion: Imparts delicate sweetness; teeming with antioxidants.

Garlic: Increases immune function; contributes fragrant taste.

Ground Beef: Protein-packed; deep, satisfying foundation.

Chili powder: Contributes warmth and spiciness; is rich in vitamins.

Kidney beans: supply fiber and protein; promotes heart health.

Boosts fiber content; creamy texture: black beans.

Tomatoes: Full of vitamin C; zesty sweetness.

Cumin: An earthy, warming spice; helpful for digesting.

Adds sweetness; enhances flavor: Brown sugar.

Adds aromatic notes; rich in antioxidants, Oregano.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1 can (14.5 ounces) diced tomatoes, with juice
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup beef broth
• Salt and pepper to taste
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar

Instructions

1. In a sizable pot, medium heat a large quantity of olive oil. Put in the cubed onion and allow it to reach a state of softness, about 5 minutes later. Add the procedure’s sole ingredient of minced garlic and mix. Cook the mixture for 1 minute longer.

2. Mix in the ground beef, breaking it apart with a spoon. Stir often and cook until browned and no longer pink, about 7-10 minutes. Drain off any excess fat before proceeding.

3. Mix in the chili powder, ground cumin, dried oregano, paprika, and cayenne pepper, if you’re using it. Sauté for 1-2 minutes, or until the spices become aromatic.

4. Combine in the pot the diced tomatoes with their juice, kidney beans, and black beans. Stir them into the mix.

5. Add the beef broth and then the tomato paste, Worcestershire sauce, and brown sugar to the pot. Stir well to combine all the elements.

6. Chili should be seasoned with salt and pepper to taste.

7. The mixture should be brought to a boil and then the heat reduced to low. It should be covered and allowed to simmer for 30-45 minutes. It should be stirred occasionally, to prevent sticking.

8. Adjust the taste and seasoning as necessary, adding additional salt, pepper, or spices, if needed or desired.

9. Take the chili off the burner and allow it to sit for a few minutes before serving so that the flavors can meld together.

10. Serve the chili scalding, optionally topped with any number of your favorite garnishes: grated cheese, for instance; or perhaps sour cream. You might even prefer chopped green onions or fresh cilantro. No matter how you dress it, though, there are few satisfying meals on a cold day quite like this one.

Equipment Needed

1. Sizable pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Colander or strainer
8. Ladle

FAQ

• Q: Can I use a different type of meat for this chili?Ground turkey or chicken can substitute for the ground beef, yes.
• Q: Can I make this chili in advance?Q: Does chili taste better the next day, and is it a leftover that is not only safe but also likely to taste better than the food’s original presentation?

  A: Certainly! Chili frequently tastes much better the next day, as the flavors meld together to create what is almost a new dish. It can be stored in the refrigerator safely for 3-4 days after first serving it.

• Q: How can I make this recipe vegetarian?A: Replace the ground beef with plant-based ground meat or more beans, and use vegetable broth in place of the beef broth.
• Q: Is it possible to make this chili spicier?Q: I want more heat in my chili. How can I achieve that?

  A: Yes, add more cayenne pepper, or incorporate fresh jalapeños or hot sauce to increase the heat level.

• Q: Can this chili be frozen?Chili does freeze well. It should be allowed to cool completely before being stored in an airtight container in the freezer. It will keep well for up to 3 months.
• Q: What toppings go well with this chili?A: Some popular toppings include:

  – Shredded cheese
  – Sour cream
  – Chopped green onions
  – Chopped cilantro
  – Avocado slices

• Q: How long should I simmer the chili?To obtain optimal results, allow the chili to simmer for no less than 30 minutes, stirring now and then, for a flavor that is both deep and rich.

Substitutions and Variations

Substitute vegetable or canola oil for olive oil.
Ground beef: Can be substituted with ground turkey or ground chicken for a lighter version.
Substitutes for kidney beans: Pinto beans; extra black beans.
Beef broth: Use chicken broth or vegetable broth as an alternative.
Worcestershire sauce: For a flavor that’s just a notch different, substitute soy sauce.