Here it is: one beef chili recipe to rule them all (and to take home those cook-off prizes). We like to top ours off with a little chopped green onion, a generous layer of cheddar cheese, and a big dollop of sour scream.
Level
Beginner
Prep Time
20 minutes
Cook Time
75 minutes
Serves
8-10
Cook it With Our
Directions
- Heat dutch oven with 2 tablespoons olive oil over medium heat for 3 to 4 minutes. Add ground beef and 1 teaspoon of salt. Brown for 2-3 minutes before stirring. Using a wooden spoon, break up the beef and cook until uniformly browned. Transfer to a bowl.
- Add onion and bell pepper to the dutch oven. Cook for 5 to 7 minutes until soft and lightly browned. Stir in the garlic.
- Lower the heat to medium low, add chili powder, cumin, smoked paprika, oregano, coriander, and cayenne. Stir until fragrant, about 1 minute.
- Return the beef to the dutch oven and add the canned tomatoes, broth, and Worcestershire. Stir well, scraping the bottom of the pot to remove cooked on bits.
- Bring to a simmer, reduce to low, and cover with the lid slightly ajar. Cook for about 45 minutes, stirring infrequently.
- Stir in apple cider vinegar. Taste and adjust seasonings.
- Add beans and cook for 15 minutes more. If the chili feels too thick, stir in a little more beef broth. If it’s too loose, simmer uncovered until it has reached its desired consistency. Serve with your favorite toppings.
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