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A comforting, flavorful beef chili recipe with bold spices, slow simmered to create a rich and hearty dish perfect for chilly evenings, serving six people.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and minced garlic and sauté about 3 minutes until onion softens and becomes translucent.
  2. Increase heat to medium-high. Add 1 pound ground beef, breaking it apart with a spoon, and brown for 5–7 minutes until no pink remains.
  3. Sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper (optional), salt, and black pepper. Stir and cook 1–2 minutes to toast the spices.
  4. Stir in 1 tablespoon tomato paste until combined. Add 1 can diced tomatoes and 1 cup beef broth and mix to form the chili base.
  5. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally.
  6. Uncover, stir in 1 can drained and rinsed kidney beans. Cover again and simmer 10–15 minutes more to heat the beans through.
  7. Taste the chili and adjust seasoning with additional salt, pepper, or cayenne pepper as needed.

Notes

Choose quality ground beef (80% lean, 20% fat recommended) for best flavor and texture., Adjust cayenne pepper to control chili heat level., Simmer longer (extra 30 minutes) for deeper flavor if time allows., Always rinse canned beans to avoid canned taste., Taste and adjust seasoning as you cook for optimal flavor., Great sides include cornbread, avocado salad, cheesy garlic bread, crisp coleslaw, sour cream, beer or sparkling water., Flavor substitutions include plant-based beef alternatives and coconut milk for dairy-free versions., Turn up heat with diced jalapeños or hot sauce., Vegetarian versions can swap beef for lentils or mushrooms., Try a bean medley with black or pinto beans for variety., Additions like bell peppers or corn add sweetness and color., Toppings such as avocado slices, fresh cilantro, or crunchy tortilla strips add texture and freshness., Leftovers store well in fridge up to 3 days and freeze up to 3 months., For too-spicy chili, add sugar, honey, or sour cream to tone down heat.

Nutrition

Find it online: https://sweetovenstories.com/ultimate-hearty-slow-simmered-beef-chili-for-cozy-nights/