Entrée: United States – Chili with Meat

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) neutral oil (vegetable or canola)
1 large onion, diced
1 green bell pepper, diced (optional)
3 cloves garlic, minced
2 lb (900 g) ground beef (80 / 20)
2 tbsp (30 ml) chili powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
1 / 2 tsp (2.5 ml) cayenne pepper (to taste)
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) tomato paste
1 (14.5 oz (410 g)) can diced tomatoes, with juices
1 (15 oz (425 g)) can crushed tomatoes
1 cup (240 ml) beef broth or water
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) brown sugar (optional)
1 (15 oz (425 g)) can kidney beans, drained and rinsed (optional; omit for Texas-style)
1 (4 oz (113 g)) can diced green chiles or 1 jalapeño, chopped (optional)
1 bay leaf
1 tbsp (15 ml) apple cider vinegar or lime juice
For serving (optional): sour cream, shredded cheddar, chopped cilantro, sliced scallions, lime wedges, tortilla chips, or cooked rice

Show original ingredient measurements

2 tbsp (30 ml) neutral oil (vegetable or canola)
1 large onion, diced
1 green bell pepper, diced (optional)
3 cloves garlic, minced
2 lb (900 g) ground beef (80 / 20)
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 / 2 tsp cayenne pepper (to taste)
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
2 tbsp tomato paste
1 (14.5 oz / 410 g) can diced tomatoes, with juices
1 (15 oz / 425 g) can crushed tomatoes
1 cup (240 ml) beef broth or water
1 tbsp Worcestershire sauce
1 tsp brown sugar (optional)
1 (15 oz / 425 g) can kidney beans, drained and rinsed (optional; omit for Texas-style)
1 (4 oz / 113 g) can diced green chiles or 1 jalapeño, chopped (optional)
1 bay leaf
1 tbsp apple cider vinegar or lime juice
For serving (optional): sour cream, shredded cheddar, chopped cilantro, sliced scallions, lime wedges, tortilla chips, or cooked rice

Instructions

Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion and bell pepper (if using) and cook until softened and lightly golden, 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the ground beef and cook, breaking it up with a spoon, until no longer pink and beginning to brown, 6 to 8 minutes. Spoon off excess fat if needed.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir 30 to 60 seconds to bloom the spices.
Add the tomato paste and cook, stirring, 1 minute to caramelize slightly.
Pour in the diced tomatoes, crushed tomatoes, and beef broth. Add Worcestershire sauce, brown sugar (if using), green chiles or jalapeño (if using), and the bay leaf. Stir to combine.
Bring to a simmer, then reduce heat to low. Partially cover and simmer gently for 30 minutes, stirring occasionally.
Stir in the kidney beans (if using). Continue to simmer uncovered 15 to 25 minutes more, stirring occasionally, until thickened to your liking.
Remove the bay leaf. Stir in the vinegar or lime juice. Taste and adjust salt, pepper, and cayenne.
Serve hot with desired toppings such as sour cream, cheddar, cilantro, scallions, lime, and chips or rice.