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Classic Beef Chili

A bowl of beef and bean chili topped with avocado slices, green onions, and cilantro
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This classic beef chili recipe is warm, comforting and perfect for cool fall nights. A little smoked paprika gives it a smoky, unique kick!

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
  • 1/4 cup chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 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 1/4 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

  1. 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.
  2. Add the onion and bell pepper and cook for 5-7 minutes, until onion is beginning to turn soft and translucent.
  3. Add garlic and spices and stir through to coat.
  4. 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.
  5. Stir in corn kernels and apple cider vinegar. Cook for a minute or two, then taste and adjust seasonings as desired before serving.

Find it online: https://www.emilyeatsthings.com/classic-beef-chili/