Beef Chili Recipe
A smoky beef chili made in one pot in about an hour. Chipotle peppers in adobo give it a little heat without being too spicy, and it simmers thick and hearty with two kinds of kidney beans.
Servings 6 people
Calories 504kcal
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground chuck
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- ¼ cup chili powder divided, 3 tablespoons and 1 tablespoon
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 chipotle peppers in adobo minced
- 1 tablespoon adobo sauce from the can
- 2 tablespoons Worcestershire sauce
- 1 can light red kidney beans 15.5 ounces, rinsed
- 1 can dark red kidney beans 15.5 ounces, rinsed
- 1 can fire-roasted diced tomatoes 14.5 ounces, with juices
- 4 cups low-sodium beef broth
- 2 tablespoons fine cornmeal optional
Instructions
- Heat the oil in a 5 to 6 quart Dutch oven over medium-high heat. Add the beef and cook 6 to 8 minutes, breaking it up as it cooks, until deeply browned. Drain the excess fat.
- Add the onion and cook 3 to 5 minutes until soft. Stir in the garlic and cook about 30 seconds more. Push everything to the side, add the tomato paste to the cleared space, and cook about 30 seconds. Add 3 tablespoons of the chili powder, the cumin, oregano, salt, and pepper and stir 1 minute until fragrant.
- Stir in the chipotle peppers, adobo sauce, Worcestershire sauce, beans, tomatoes with their juices, and broth. Bring to a boil, reduce the heat to low, cover, and simmer 35 to 45 minutes, stirring occasionally.
- Uncover for the last 10 minutes and stir in the remaining 1 tablespoon of chili powder. For a thicker chili, sprinkle in the cornmeal during the last 5 minutes and stir. Taste and adjust the salt.
Notes
- Chipotle peppers in adobo: look for the small can in the Hispanic or international aisle. Freeze the leftover peppers to use later.
- Toppings: shredded cheddar, sour cream, sliced jalapeños, green onions, and tortilla chips.
- Storage: refrigerate up to 4 days. Freeze up to 3 months; thaw overnight in the fridge and reheat gently, adding a splash of broth if it's too thick.
Nutrition
Calories: 504kcal | Carbohydrates: 33g | Protein: 37g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 1222mg | Fiber: 10g | Sugar: 6g
