Author Notes: Adapted from several sources but mostly America's Test Kitchen's Cook it in Cast Iron.
This chili should take about 1 hour to throw together start to finish. This chili tastes better the next day, so don't be afraid to make it in advance. I've also had success simply using diced onions and no peppers, so if you (as I) feel guilty buying peppers when they aren't in season, you don't have to!
Recipe by Alexandra Stafford on February 3, 2017
Prep time: PT15M
Cook time: PT1H
Total time: PT1H15M
Rating
5 stars ( reviews)
Keywords
weeknight, chili, easy, fast, beef
Ingredients
3 tablespoons grapeseed or olive oil
1 to 2 onions, chopped fine (about 2 cups)
1 red or green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces, optional
Kosher salt
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne, plus more to taste
2 tablespoons tomato paste or ketchup
4 garlic cloves, minced
1 pound ground beef
1 1/2 cups chicken stock, homemade is best, or water (I always use water)
1 1/2 to 2 cups cooked beans, any kind you like, or one 15-oz can beans, drained and rinsed
15 ounces can crushed tomatoes or tomato sauce
1 tablespoon vinegar, optional
1/2 teaspoon sugar, optional
Grated cheese, chopped cilantro, chopped scallion or onion, for garnish
Categories
Dinner
Cuisine
American
Steps
Heat the oil in a large pot over high heat. When it shimmers, add the onion and pepper, if using, and immediately turn the heat down to low. Season with a pinch of salt and add the chili powder, cumin, and cayenne. Cook, stirring every so often, until the vegetables are softened, 5 to 7 minutes. Add the tomato paste and garlic and cook for another minute.
Add ground beef and cook, breaking up the meat with a spoon until no longer pink, 5 to 7 minutes. Stir in the stock and beans, scraping up any browned bits, and bring to a simmer. Reduce heat to gentle simmer, cover, and cook for about 20 minutes.
Uncover, add the crushed tomatoes or tomato sauce, and cook, stirring occasionally, until the chili has thickened, about 20 minutes. Taste. If it needs a little bite, add the vinegar. If it needs a little sweetness, add the sugar. If it needs more salt, add a big pinch and cook for 5 minutes more. Taste again, and adjust with more salt, cayenne, vinegar, or sugar. Serve with cheese, cilantro, and scallions on top.
Reviews
Julia Gallagher on 2020-10-20 (5 stars): Love this recipe. Have made it numerous times. Always come back to it! Thanks, Alexandra!
Doran Richart on 2021-01-23 (5 stars): Well this recipe is a winner! I’ve never had a ground beef chili recipe that I really liked until I made this one. I used beef broth instead of water and my favorite grass fed lean ground beef. And I did use 1/2 red bell pepper. It had so much flavor after just an hour of cooking and a nice texture. My hubby was happy because now I’ll be making chili more often. The perfect dinner for a rainy day. Thanks Ali!
Rachel on 2023-01-16 (5 stars): My go to chili recipe! Thanks so much Ali! Only thing I add is a poblano pepper instead of a bell pepper. Sometimes I also use this chili to make nachos. It's the best!
Karen M. on 2024-02-11 (5 stars): I’ve been making chili for my family for 17+ years with a tried and true recipe. When I saw your recipe in my inbox I wondered how much different it could be/taste? I made it this evening for Super Bowl and it truly is absolutely delicious! My family and I love it and it will be my new go to recipe!!!! Thank you very much!
BadMedisin on 2024-07-31 (5 stars): I feel validated now - this is pretty much how I’ve always made chilli.
I tend to bulk it out with even more beans and peppers, sometimes sweetcorn, as it freezes really well and you can just nuke a portion in the microwave in an emergency. As a batch cook it works out super cheap per portion.
It will taste better the longer you cook it, but what really enhances the flavour is some cocoa powder or a few squares of dark chocolate melted in once you’ve got the sauce simmering.
Sounds wrong but tastes totally right ;)
