Name: Easy Beef Chili Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 12
Cuisine: American
Ingredients: For Chili:; 2 tbsp olive oil; 2 medium onions; 4 cloves garlic; 2 lbs beef; 1 tsp salt; 1 tbsp ancho chili powder; ¼ tsp chipotle chili powder; 1 tbsp cumin; 2 tsp oregano; 2 sweet bell peppers; 28 oz Whole Peeled Tomatoes; 2 cups water; 15 oz kidney beans; 1 cup fresh corn kernels; For Garnishes:; sour cream; sharp cheddar; radishes; Scallions; onions; avocado slices; lettuce; fresh jalapeños; fresh cilantro

How To Make Easy Beef Chili

Savor a spoonful of this hearty and savory classic recipe for beef chili, which is easily cooked with beans, tomatoes, chili powder, and corn.

Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

For Chili:

2tbspolive oil
2medium onions,finely chopped
4clovesgarlic,finely chopped
2lbsbeef,lean ground
1tspsalt
1tbspancho chili powder,or to taste
¼tspchipotle chili powder,or to taste
1tbspcumin,ground
2tsporegano
2sweet bell peppers,red, orange, yellow, or mixed, diced
28ozwhole peeled tomatoes,(1 can) or same amount of crushed, or pureed
2cupswater
15ozkidney beans,(2 cans) or black beans, drained, rinsed
1cupfresh corn kernels,frozen

For Garnishes:

sour cream
sharp cheddar,grated
radishes,thinly sliced
scallions,sliced
onions,chopped
avocado slices
lettuce,shredded
fresh jalapeños,chopped
fresh cilantro

Instructions

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.
Add the ancho and chipotle powders, cumin, and oregano to the pot.
Cook, stirring, for 1 minute. Stir in the bell peppers.
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.
Lower the heat and simmer for a minimum of 45 minutes or up to 1½ hours, or until the liquid is well flavored (the longer the better).
Add more hot water during cooking, ½ cup at a time, if the mixture seems too thick.
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.
Set out bowls of your favorite garnishes for serving.

Recipe Notes

If there’s no ground ancho and/or chipotle powder, 1 tablespoon plus ¼ teaspoons of chili powder can be used.
This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.