Classic Chili Recipe Ground Beef

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MOM'S CLASSIC BEEF CHILI



Mom's Classic Beef Chili image

A classic ground beef and beans chili, updated!

Provided by Kristen

Time 1h45m

Yield 10

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
2 medium bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 pounds ground beef
2 (16 ounce) cans crushed tomatoes
2 cups beef broth
¼ cup chili powder
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon cayenne pepper
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained

Steps:

  • Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
  • Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
  • Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
  • Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g

CLASSIC CHILI



Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

  • In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

BEST BEEF CHILI



Best Beef Chili image

Everyone needs a recipe for classic ground beef chili. Make this one your go-to! Featuring corn, peppers, tomatoes, and beans, it makes enough to freeze for later.

Provided by Sally Vargas

Categories     Dinner     Soup     Stew     1-Pot     Freezer-friendly     Make-ahead

Time 1h45m

Yield 12

Number Of Ingredients 25

For the chili:
2 tablespoons olive oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
2 pounds lean ground beef
1 teaspoon salt
1 tablespoon ancho chili powder, or to taste
1/4 teaspoon chipotle chili powder, or to taste
1 tablespoon ground cumin
2 teaspoons oregano
2 sweet bell peppers (red, orange, yellow, or mixed), diced
1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed)
2 cups water
2 (15-ounce) cans kidney beans or black beans, drained and rinsed
1 cup fresh or frozen corn kernels
For the garnishes:
Sour cream
Grated sharp cheddar
Thinly sliced radishes
Sliced scallions
Chopped onions
Avocado slices
Shredded lettuce
Chopped fresh jalapeños
Fresh cilantro

Steps:

  • Purée and add the tomatoes: 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.
  • Add the beans and corn: 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.
  • Serve with garnishes: Set out bowls of your favorite garnishes for serving. This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.

Nutrition Facts : Calories 512 kcal, Carbohydrate 32 g, Cholesterol 93 mg, Fiber 10 g, Protein 35 g, SaturatedFat 10 g, Sodium 567 mg, Sugar 8 g, Fat 29 g, ServingSize 8 to 12 servings, UnsaturatedFat 0 g

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