This hearty and robust beef chili recipe is a symphony of rich, tender beef, earthy cumin, and fiery chili, all harmonizing in a thick tomato base.
- 1 pound ground beef
- 1 red onion, diced
- 6 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 ribs of celery, diced
- 1 red pepper, diced
- 1 can of black beans
- 1 can of red kidney beans, rinsed
- 1 can of white kidney beans, rinsed
- 1 can of corn
- 1 can of diced tomatoes, rinsed
- 1 can of tomato paste
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- Heat a large pot or Dutch oven over medium heat. Add the ground beef with a pinch of salt and pepper and cook, breaking it into smaller pieces with a wooden spoon, until it’s browned and no longer pink. Drain any excess fat if needed.
- Add the diced red onion, carrots, celery, red pepper and garlic to the pot with the browned beef. Cook for another 5-7 minutes, or until the vegetables begin to soften.
- Add the chili powder, smoked paprika, ground cumin, oregano and sugar. Add salt and pepper to taste. Stir to distribute the seasonings evenly.
- Add the rinsed black beans, red kidney beans, white kidney beans, corn, and diced tomatoes to the pot. Stir well to combine.
- Mix in the tomato paste to thicken the chili and add depth of flavour. Stir until it’s fully incorporated with the other ingredients.
- Pour in the beef broth to create the base of the chili. You can adjust the amount of broth to achieve your preferred thickness keeping in mind, the longer you simmer your chili, the thicker it will become.
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld, so you can simmer for up to an hour if you have the time.
- Taste the chili and adjust the seasonings if necessary. You can add more chili powder, paprika, cumin, or salt and pepper to suit your taste.
- Once the chili is well-cooked and the flavours have melded together, it’s ready to serve. Ladle it into bowls and garnish with your favorite toppings like shredded cheese, sour cream, guacamole, chopped green onions, or cilantro.
Note: If you prefer a thicker chili, use an immersion blender or potato masher to break up some of the beans and any bigger chunks of tomatoes and ground beef.