Weeknight Beef Chili (Easy and Delicious)
Servings: 6
Calories: 479kcal
A hearty, easy Weeknight Beef Chili with ground beef, tomatoes, and warm spices. Simmer for 30 minutes or longer, then serve with your favorite toppings and homemade cornbread
Print Recipe
Equipment
- 1 Large pot
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped, about 1 cup, plus extra for garnish
- 1 red bell pepper seeded and chopped (optional)
- 1 green bell pepper seeded and chopped (optional)
- 1 fresh jalapeño seeded and chopped (optional)
- 2 lbs ground beef 90% lean
- salt and pepper
- 1 teaspoon paprika preferably smoked
- 1 28 oz can crushed tomatoes
- 1¾ cups beef broth
- 1 12. oz can tomato paste
- 2 tablespoon red wine vinegar
- 1 tablespoon hot sauce (optional)
- ¼ cup chili powder
- 2 teaspoon ground cumin
- shredded cheddar cheese for serving (optional)
- sour cream for serving (optional)
Instructions
- Heat the oil over medium heat in a large pot or saucepan over medium heat. Add the onion, bell peppers (if using), and jalapeño (if using), and sauté, stirring often, until soft, about 4-5 minutes.2 tbsp olive oil, 1 medium onion, 1 red bell pepper, 1 green bell pepper, 1 fresh jalapeño
- Add the ground beef and break it up with a wooden spatula or spoon. Cook until no longer pink. Use a spoon (or paper towels) to remove all but about 1 tablespoon of the rendered grease. Discard safely.2 lbs ground beef
- Add a pinch of salt and pepper, along with the paprika, to the meat and cook, stirring occasionally for another minute.salt and pepper, 1 tsp paprika
- Stir in the tomatoes, broth, tomato paste, vinegar, hot sauce (if using), chili powder, cumin, 1 tablespoon salt, and 1 teaspoon black pepper. Stir to combine and bring to a simmer. Partially cover and simmer for 30 minutes (or up to 2 hours), stirring occasionally.1 28 oz can crushed tomatoes, 1¾ cups beef broth, 1 12. oz can tomato paste, 2 tbsp red wine vinegar, 1 tbsp hot sauce, ¼ cup chili powder, 2 tsp ground cumin
- Serve with shredded cheese, sour cream, chopped onions, and sliced jalapeños, if desired.shredded cheddar cheese, sour cream
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Storage and reheating: Refrigerate leftover chili in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions until hot. Add a splash of beef stock if it has thickened.
- Spice level: This chili is fairly mild, but it has a little kick that can vary depending on your chili powder. For a milder chili, use half the chili powder and omit the jalapeño and hot sauce; add more heat to taste.
- Bell peppers and jalapeño: Both are optional. Leave them out if you’re short on time or prefer a simpler, milder chili.
- Simmering time: Simmer for at least 30 minutes, or longer—up to 2 hours—for deeper flavor. Stir occasionally and add a little stock if the chili becomes too thick.
- Freezing: Cool completely, then freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving: Top with shredded cheese, chopped onion, sour cream, or pickled jalapeños. It’s especially good with easy homemade cornbread.
Nutrition
Calories: 479kcal | Carbohydrates: 9g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 586mg | Potassium: 768mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3797IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 6mg