Name: Best Beef Chili
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: For the chili: -; 2 tablespoons olive oil -; 2 medium onions, finely chopped -; 4 cloves garlic, finely chopped -; 2 pounds lean ground beef -; 1 teaspoon salt -; 1 tablespoon ancho chili powder, or to taste -; 1/4 teaspoon chipotle chili powder, or to taste -; 1 tablespoon ground cumin -; 2 teaspoons oregano -; 2 sweet bell peppers (red, orange, yellow, or mixed), diced -; 1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed) -; 2 cups water -; 2 (15-ounce) cans kidney beans or black beans, drained and rinsed -; 1 cup fresh or frozen corn kernels -; For the garnishes: -; Sour cream -; Grated sharp cheddar -; Thinly sliced radishes -; Sliced scallions -; Chopped onions -; Avocado slices -; Shredded lettuce -; Chopped fresh jalapeños -; Fresh cilantro -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Best Beef Chili

1. For the chili: -

2. 2 tablespoons olive oil -

3. 2 medium onions, finely chopped -

4. 4 cloves garlic, finely chopped -

5. 2 pounds lean ground beef -

6. 1 teaspoon salt -

7. 1 tablespoon ancho chili powder, or to taste -

8. 1/4 teaspoon chipotle chili powder, or to taste -

9. 1 tablespoon ground cumin -

10. 2 teaspoons oregano -

11. 2 sweet bell peppers (red, orange, yellow, or mixed), diced -

12. 1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed) -

13. 2 cups water -

14. 2 (15-ounce) cans kidney beans or black beans, drained and rinsed -

15. 1 cup fresh or frozen corn kernels -

16. For the garnishes: -

17. Sour cream -

18. Grated sharp cheddar -

19. Thinly sliced radishes -

20. Sliced scallions -

21. Chopped onions -

22. Avocado slices -

23. Shredded lettuce -

24. Chopped fresh jalapeños -

25. Fresh cilantro -

How to cook deliciously - Best Beef Chili

1. Stage

Cook the onions, garlic, and beef: In a large, heavy-bottomed pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften. Add the beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.

2. Stage

Add the spices and peppers: Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.

3. Stage

Purée and add the tomatoes: In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.

4. Stage

Cook the chili: Lower the heat and simmer for a minimum of 45 minutes or up to 1 1/2 hours, or until the liquid is well flavored (the longer the better!). Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.

5. Stage

Add the beans and corn: Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.

6. Stage

Serve with garnishes: Set out bowls of your favorite garnishes for serving. This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.