Beef Chili

Hearty beef dinner.

Why You'll Love This Recipe

• Crowd-pleaser for game day or weeknights.
• One-pot dinner.
• Freezer-friendly meal prep.
• Better the next day.
• Customizable heat and toppings.

Ingredient Notes

• 85/15 beef has enough fat to flavor the chili without being greasy.
• Smoked paprika gives chili the BBQ-pit aroma it needs.
• A mix of beans (kidney + black) gives the best texture.

Ingredient Substitutions

• Ground turkey or chicken for lighter chili.
• Add 1 chipotle in adobo, chopped, for smoky heat.
• Cocoa powder (1 tablespoon) adds depth (Cincinnati-style).

Equipment Needed

• Large Dutch oven or heavy pot
• Wooden spoon
• Can opener

Prep Tips

• Dice peppers and onions to similar size for even cooking.
• Drain and rinse beans well to wash off the can-liquid starch.

Instructions

1. 1

   Gather and prep: 1 ground beef, 1 cup beans, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 chili powder, 1 tsp cumin, 1 medium bell pepper, sliced. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Brown beef with onion and garlic. Cook ground meat to 160°F internal; drain any excess fat before serving.

3. 3

   Add spices, tomato, beans, peppers.

4. 4

   Simmer 45 min.

Artsi Pro Tips

• Bloom the spices and tomato paste in the fat — this single 60-second step is the difference between flat and great chili.
• Vinegar at the end is the secret ingredient — wakes up the entire pot.
• Chili is better the next day. Make ahead if possible.

Common Mistakes

• Skipping the spice/paste bloom, leaving a dusty, flat taste.
• Not draining excess beef fat, leading to greasy chili.
• Forgetting the vinegar/acid at the end — the entire pot tastes muddy without it.

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