This classic beef chili recipe is warm, comforting and perfect for cool fall nights. A little smoked paprika gives it a smoky, unique kick!
Classic Beef Chili
This classic beef chili recipe is warm, comforting and perfect for cool fall nights. A little smoked paprika gives it a smoky, unique kick!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
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- 1 tablespoon extra-virgin olive oil
- 1 pound 90% lean ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3–4 cloves garlic, minced
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, or more to taste
- 1 teaspoon kosher salt
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (28-ounce) can crushed tomatoes
- 1 ¼ cups beef broth
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon apple cider vinegar
- Shredded cheese, avocado, chopped cilantro and/or green onions, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef, season with a pinch of salt and pepper, and cook, breaking up the meat, until browned.
- Add the onion and bell pepper and cook for 5-7 minutes, until onion is beginning to turn soft and translucent.
- Add garlic and spices and stir through to coat.
- Add beans, crushed tomatoes and beef broth. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, for 30-45 minutes, stirring occasionally, until chili is thick and flavors have come together.
- Stir in corn kernels and apple cider vinegar. Cook for a minute or two, then taste and adjust seasonings as desired before serving.
More comfort food recipes:
Spicy Pork and Cabbage Noodles
Chicken Pesto Gnocchi Bake
Guinness and Cheddar Shepherd’s Pie
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