Classic Beef Chili
A thick, old-fashioned beef and bean chili that simmers low and slow on the stove, with a crock pot option for busy days.
What you'll need
- 2 pounds lean ground beef
- 1.5 cups chopped yellow onion
- 0.25 cup chopped green bell pepper
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) pinto beans, drained
- 1 can (46 ounces) tomato juice
- 2 cans (6 ounces each) tomato paste (or one 15-ounce can tomato sauce)
- 1 cup water
- 0.5 tablespoon chili powder
- 1.5 teaspoons ground cumin
- 0.5 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional, leave out for a mild pot)
- 0.5 teaspoon granulated sugar
- salt, to taste
- shredded cheddar, sour cream, sliced green onions, crackers or cornbread
How to make it
Cook the ground beef in a deep skillet over medium heat, breaking it up, until no pink remains and it reaches 160 degrees F. Drain off the fat.
In a large pot, combine the beef, onion, bell pepper, both kinds of beans, tomato juice, tomato paste, water, chili powder, cumin, oregano, black pepper, cayenne if using, and sugar. Stir well.
Bring to a boil over high heat, then turn the heat down and simmer uncovered for 2 hours, stirring every so often, until thick and rich.
Taste and add salt as needed. Ladle into bowls and add your favorite toppings.
Brown and drain the beef as in step 1, then stir everything into a 6-quart slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours, with the lid off for the last 30 minutes if you want it thicker.
Chef's secrets
Stir now and then as it simmers so the bottom doesn't scorch.
Chili powder is gentle here; add more at the table for people who like heat.
Leftover chili is great over baked potatoes or hot dogs.
Good to know
Refrigerate within 2 hours in shallow covered containers and eat within 3 to 4 days. Freeze for up to 3 months. Reheat until steaming hot (165 degrees F).
Chili keeps well. Make it a day ahead, cool, and reheat gently on the stove; the flavors deepen overnight.
