Classic Beef Chili with Optional Toppings

How to Make Classic Beef Chili with Optional Toppings

1. 1

   Step 1: Brown the beef and soften aromatics

   Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a spoon; cook until well browned and most liquid has evaporated, about 6–8 minutes. Add the chopped onion and cook until softened, 4–5 minutes, then stir in the minced garlic and cook until fragrant, about 30 seconds.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 largeYellow onion, finely chopped
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Add tomatoes, broth and spices

   Reduce heat to medium and stir in the tomato paste, chili powder, and ground cumin, cooking 1–2 minutes to bloom the spices. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the pot; bring the mixture to a gentle simmer. Taste and season lightly with salt and pepper now, remembering you can adjust again later.

   For this step

   • 28 ozCrushed tomatoes (canned)
   • 2 tbspTomato paste
   • 1 cupBeef broth (low sodium preferred)
   • 2 tbspChili powder
   • 1 tbspGround cumin
   
3. 3

   Step 3: Simmer and add beans (if using)

   Lower heat to maintain a gentle simmer, partially cover the pot, and cook 35–45 minutes, stirring occasionally until the chili thickens and flavors meld. If using beans, stir them in about 10 minutes before the end of the simmer to heat through without falling apart. If the chili becomes too thick, add a splash of water or broth to reach your desired consistency.

   For this step

   • 15 ozKidney beans (optional), drained and rinsed
   
4. 4

   Step 4: Adjust seasoning and serve with toppings

   Taste and adjust salt, pepper, and chili powder to your preference; a teaspoon of sugar can be added to balance acidity if desired. Ladle the chili into bowls and offer optional toppings such as shredded cheddar, sour cream, sliced green onions, chopped cilantro, pickled jalapeños, and crushed tortilla chips for texture.
   

1. Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a spoon; cook until well browned and most liquid has evaporated, about 6–8 minutes. Add the chopped onion and cook until softened, 4–5 minutes, then stir in the minced garlic and cook until fragrant, about 30 seconds.
2. Reduce heat to medium and stir in the tomato paste, chili powder, and ground cumin, cooking 1–2 minutes to bloom the spices. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the pot; bring the mixture to a gentle simmer. Taste and season lightly with salt and pepper now, remembering you can adjust again later.
3. Lower heat to maintain a gentle simmer, partially cover the pot, and cook 35–45 minutes, stirring occasionally until the chili thickens and flavors meld. If using beans, stir them in about 10 minutes before the end of the simmer to heat through without falling apart. If the chili becomes too thick, add a splash of water or broth to reach your desired consistency.
4. Taste and adjust salt, pepper, and chili powder to your preference; a teaspoon of sugar can be added to balance acidity if desired. Ladle the chili into bowls and offer optional toppings such as shredded cheddar, sour cream, sliced green onions, chopped cilantro, pickled jalapeños, and crushed tortilla chips for texture.