Beef Chili Recipe

Chili wasn't always the hearty one-pot meal you know today – it originated as a survival food for cowboys and trail workers in the American Southwest. You'll want to uncover the secrets behind crafting a beef chili that transforms simple ingredients into a deeply satisfying dinner. From selecting the perfect blend of spices to mastering the ideal simmering technique, this recipe promises to elevate your home cooking game. Ready to become a chili master?

Recipe Highlights

• Use 80/20 ground beef and brown thoroughly in a skillet, breaking meat into uniform pieces until no pink remains.
• Add diced yellow onions and cook until translucent, then sprinkle 2 tablespoons of chili powder for depth of flavor.
• Incorporate diced tomatoes with juice and drained kidney beans, stirring gently to distribute ingredients evenly in the mixture.
• Simmer on low heat for 30-45 minutes, stirring occasionally to prevent sticking and allow flavors to meld together.
• Serve hot with optional toppings like shredded cheese, sour cream, or green onions, accompanied by cornbread or rice.

History

While chili's precise origins remain somewhat debated, the dish emerged from the culinary landscape of Texas in the late 19th century.

You'll find that cowboys and trail cooks played a crucial role in developing this hearty meal. They needed robust, portable food that could sustain them during long cattle drives, and chili perfectly fit the bill.

Mexican and Spanish influences blended with local ingredients to create what we now recognize as traditional chili. Tex-Mex cuisine became the birthplace of this iconic dish, with San Antonio emerging as an early chili epicenter.

Street vendors called "chili queens" would sell their spicy stews in the city's plazas, helping popularize the recipe.

Recipe

The beauty of this chili lies in its straightforward approach, using just a handful of ingredients to create a deeply satisfying meal that tastes like it's been simmering all day. With minimal prep and cooking time, you can have a delicious dinner on the table in under an hour.

Ingredients:

• 2 pounds ground beef (80/20)
• 2 cans (15 oz each) kidney beans, drained
• 2 cans (14.5 oz each) diced tomatoes
• 1 large yellow onion, diced
• 2 tablespoons chili powder

Begin by heating a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.

Drain any excess fat if desired. Add the diced onions and cook until they become translucent and soft, approximately 3-4 minutes.

Sprinkle the chili powder over the meat and onions, stirring to coat evenly and release the spice's aromatics. Pour in the diced tomatoes with their juice and the drained kidney beans.

Reduce the heat to low, cover the pot, and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.

The chili will naturally thicken as it cooks, developing deeper flavors as the ingredients meld together. If the mixture becomes too thick, add water ¼ cup at a time to reach your desired consistency.

For the best results, avoid stirring too frequently, which can break down the beans and create a mushy texture.

Pro tip: This chili tastes even better the next day, as the flavors continue to develop and intensify.

Consider making it in advance and reheating when needed. Leftovers can be stored in an airtight container and frozen for up to three months, providing a quick and delicious meal whenever you need it.

Cooking Steps

You'll start by thoroughly browning the ground beef in a large pot, ensuring a deep, caramelized color that builds rich flavor foundations.

Next, add your diced onions and chili powder, stirring to create an aromatic base that infuses the meat with warm, spicy notes.

Then, pour in the tomatoes and kidney beans, letting the mixture simmer low and slow until it transforms into a thick, hearty chili that'll have everyone asking for seconds.

Step 1. Brown Ground Beef Thoroughly

Fire up your skillet and transform that ground beef into a flavor-packed foundation for your chili. Select an 80/20 ground beef blend for optimal richness, ensuring maximum taste and texture.

Heat your large skillet to medium-high, allowing it to warm thoroughly before adding the meat.

Break the beef into small, uniform pieces as it cooks, preventing large clumps that can disrupt your chili's consistency.

Watch for these key visual cues:

• Meat turning from pink to grayish-brown
• No visible pink areas remaining
• Slight sizzling and rendering of fat

Drain excess fat if desired, but retain some for deeper flavor development. Use a wooden spoon to continuously break down the meat, creating a fine, even texture that'll seamlessly integrate with your beans and tomatoes.

Step 2. Add Diced Onions

After browning the ground beef, it's time to elevate your chili's flavor profile by introducing diced onions. Grab your sharp chef's knife and slice the large yellow onion into uniform, roughly ¼-inch pieces. Aim for consistent cuts to ensure even cooking and balanced flavor distribution throughout the chili.

• Add the diced onions directly into the pot with the browned beef
• Stir thoroughly to combine and coat the onions with remaining beef drippings
• Cook over medium heat, stirring occasionally, until the onions become translucent and slightly softened

Watch for a slight golden edge and a glassy appearance, which signals the onions are perfectly sweated and ready to contribute their aromatic depth. This step typically takes 4-6 minutes, transforming your chili's foundational flavor profile with minimal effort.

Step 3. Add Chili Powder

Two tablespoons of chili powder transform your simmering beef and onion mixture from basic to boldly flavored, creating the signature warmth and depth essential to authentic chili.

Sprinkle the chili powder directly over the meat, using a steady hand to distribute it evenly. Stir thoroughly, ensuring each beef crumble gets coated with the vibrant red-brown spice blend. The powder will start to bloom, releasing its complex aromatics and intensifying the chili's foundational flavor profile.

Key chili powder application tips:

• Mix immediately after adding
• Use even, circular stirring motion
• Watch for color transformation
• Listen for sizzling sounds indicating proper integration

Your goal is complete spice distribution, allowing the chili powder to permeate the meat and onions before introducing liquid ingredients.

Step 4. Pour Tomatoes and Beans

With precision and care, you'll now pour the diced tomatoes and kidney beans into your simmering beef mixture, transforming the basic ingredients into a robust chili.

Carefully open the tomato cans, ensuring no splatter, and gently pour their contents—juice and all—directly into the pot. Let the liquid mingle with the browned beef and onions, creating a rich foundation.

Next, drain the kidney beans thoroughly in a colander, shaking off excess water. Add them to the pot, stirring gently to distribute evenly. Their creamy texture will help thicken the chili as it simmers.

• Use medium-low heat
• Stir occasionally
• Allow beans to integrate slowly
• Prevent aggressive stirring that might break beans

The tomatoes and beans will now work their magic, developing deep, complex flavors.

Step 5. Simmer Until Thick, Blend Flavors

Once the tomatoes and beans mingle with your browned beef, you'll set the stage for flavor development by reducing the heat to low and covering the pot.

Let the chili simmer gently, allowing the ingredients to merge into a rich, cohesive dish. Stir occasionally—about every 10-15 minutes—to prevent sticking and ensure even heat distribution.

Watch for these visual cues:

• Sauce thickening naturally
• Beans softening
• Meat becoming tender
• Liquid reducing slightly

The 45-minute cooking time transforms individual ingredients into a harmonious meal. Your goal is a thick, hearty consistency that coats the back of a spoon.

If the chili becomes too dense, add water sparingly, ¼ cup at a time. The patient cook is rewarded with deeply melded flavors that improve with each passing minute.

Final Thoughts

Simplicity elevates this beef chili from a basic recipe to a memorable meal. You'll discover that great cooking isn't about complexity, but about understanding fundamental techniques and quality ingredients.

Your chili becomes a canvas for culinary creativity, allowing room for personal touches while maintaining a classic structure.

Consider these final preparation tips:

• Serve with classic accompaniments like shredded cheese, sour cream
• Allow leftovers to develop deeper flavor overnight
• Experiment with heat levels by adjusting chili powder
• Store carefully in airtight containers for maximum freshness

The beauty of this recipe lies in its adaptability. You can confidently modify ingredients without losing the dish's core character.

Trust your instincts, taste as you cook, and remember that great chili is about balance, not perfection. Your kitchen, your rules.