Description

This classic stovetop chili features ground beef, kidney beans, and a robust blend of spices, creating a hearty and comforting meal that’s perfect for any occasion.

Ingredients

Units Scale

2 pounds lean ground beef
1 large onion, diced
1 jalapeño pepper, seeded and finely diced
4 cloves garlic, minced
2 1/2 tablespoons chili powder, divided
1 teaspoon ground cumin
1 green bell pepper, seeded and diced
1 can (14.5 ounces) crushed tomatoes
1 can (19 ounces) red kidney beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes with juices
1 1/2 cups beef broth
1 cup beer (optional; can substitute with additional beef broth)
1 tablespoon tomato paste
1 tablespoon brown sugar (optional)
Salt and freshly ground black pepper, to taste
Optional toppings: shredded cheddar cheese, green onions, cilantro, sour cream, jalapeño slices

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Instructions

Cook the Beef and Vegetables:
- In a large pot over medium heat, combine the ground beef and 1 ½ tablespoons of chili powder. Cook until the beef is browned, breaking it apart as it cooks.
- Add the diced onion, jalapeño, and minced garlic to the pot. Continue cooking until the vegetables are softened and fragrant.
Add Remaining Ingredients:
- Stir in the remaining 1 tablespoon of chili powder, ground cumin, and diced green bell pepper. Cook for an additional 2 minutes.
- Add the crushed tomatoes, diced tomatoes with juices, kidney beans, beef broth, beer (if using), tomato paste, and brown sugar (if using). Stir well to combine.
Simmer the Chili:
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the chili simmer uncovered for 45-60 minutes, stirring occasionally, until it reaches your desired thickness.
Season and Serve:
- Taste the chili and season with salt and freshly ground black pepper as needed.
- Ladle the chili into bowls and top with your choice of optional toppings. Serve hot.

Notes

Meat Variations: Feel free to substitute ground beef with ground turkey or chicken for a lighter version.
Bean Options: While kidney beans are traditional, you can use pinto beans, black beans, or a combination.
Adjusting Spice Level: For a spicier chili, add more chili powder or include a pinch of cayenne pepper. For a milder version, reduce the amount of chili powder and omit the jalapeño.
Serving Suggestions: This chili pairs well with cornbread, rice, or a simple green salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth or water if needed.