This is hands-down the best beef chili, making this the last beef chili recipe you’ll ever need. Nothing hits quite as hard as a big bowl of this delicious chili on a cold winter night.
- 2 pounds ground beef
- 1 red onion, diced
- 1 jalapeño, seeded and finely diced (optional )
- 4 garlic cloves, minced
- 1 1/2 TBSP chili powder
- 1 TBSP cumin
- 2 green bell peppers, diced
- 14 1/2 oz can crushed tomatoes
- 14 1/2 oz can petite diced tomatoes with their juices
- 1 TBSP tomato paste
- 19 oz can red kidney beans, drained and rinsed
- 1 TBSP brown sugar
- 3 cups broth (beef, vegetable or chicken is fine – you can also replace 1 cup of broth with your favorite beer to kick this up a notch!)
Garnish, to taste:
- Sour cream
- Diced red onion
- In a large stock pot over medium heat brown the ground beef until it’s completely cooked. Strain out any excess fat then transfer to a bowl.
- Add a little oil to the bottom of the pot and brown the onions, green peppers and optional jalapeño for 4-5 minutes. Toss in the garlic and continue to sauté for another minute.
- Add the ground beef back to the stock pot along with the veggies, add in the spices and continue to sauté for another 2 minutes.
- Add in both cans of tomatoes, tomato paste, beans and broth/beer- bring to a boil and reduce to a simmer for 40-60 minutes until desired thickness has been reached.
- Garnish and serve!
This freezes excellently in mason jars should you have leftovers.
Recipe adapted from Spend wit Pennies blog