Description
A rich, spicy, and deeply flavorful beef chili that comes together in just 30 minutes. This one-pot wonder is perfect for busy weeknights, freezer-friendly, and customizable to your taste.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 fat ratio)
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1–2 teaspoons hot sauce (e.g., Crystal or Tabasco)
- 1 whole bay leaf
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth (low sodium)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 jalapeño, finely diced (optional)
- 1 cup corn, frozen or canned (optional)
- 1 square dark chocolate (70% cocoa, optional)
Instructions
- Prep ingredients: Dice onion, mince garlic, chop bell pepper, and drain/rinse beans. Measure spices.
- Brown the beef: Heat a large Dutch oven or skillet over medium-high heat. Add ground beef and break it up. Cook for 8-10 minutes until browned and crumbly. Drain excess fat, leaving about 1 tablespoon.
- Sauté aromatics: Add diced onion and bell pepper to the beef. Cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
- Bloom spices: Reduce heat to medium-low. Add chili powder, cumin, smoked paprika, and salt. Stir constantly for 1-2 minutes to release oils. If it starts to burn, add a splash of beef broth.
- Build the sauce: Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, beef broth, hot sauce, and bay leaf. Stir well to combine and scrape up browned bits from the bottom. Bring to a simmer.
- Simmer and add beans: Reduce heat to low-medium. Simmer gently for 10-12 minutes to thicken. Add drained beans during the last 5 minutes. Add corn now if using.
- Finish and taste: Remove bay leaf. Taste and adjust seasoning with salt, hot sauce, or a pinch of sugar if needed. Stir in dark chocolate if using. Let sit for 2 minutes before serving.
Notes
Browning the beef creates fond which adds deep flavor. Blooming the spices in oil unlocks their full potential. Chili tastes better the next day as flavors meld. Use low-sodium broth and tomatoes to control salt levels. If using lean beef, add a tablespoon of olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 12
- Protein: 28
Keywords: beef chili, weeknight dinner, 30 minute meals, one pot recipe, easy chili, homemade chili, freezer friendly, comfort food