Classic Beef Chili

chili loaded baked sweet potatoes recipe.

This recipe combines ground beef with tomatoes, kidney beans and pinto beans for a classic version of soup. I always serve it topped with sour cream, Cheddar cheese, avocado, jalapeños and with a side of either Fritos for dipping or chunks of warmed cornbread.

Course Soup

Cuisine American

Prep Time 10

Cook Time 2

Servings

Calories 364kcal

Author Kylie Mazon-Chambers

Ingredients

For the classic beef chili

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, chopped
2 pounds ground beef (80/20)
1 teaspoon baking soda
1 (28-ounce) can peeled tomatoes, with their liquid
1 (28-ounce) can diced tomatoes, with their liquid
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 teaspoon Worcestershire
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup dark beer, like a stout
Kosher salt, as needed
Freshly ground black pepper, as needed

For Serving

Sour cream, as needed
Shredded sharp Cheddar cheese, as needed
3 green onions, thinly sliced
2 medium avocados, peeled, pitted and diced
Fritos®, as needed

US Customary - Metric

Instructions

For the classic beef chili

Heat a large, heavy bottomed pot over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté until the onion is soft, about 6 minutes.
Add the beef to the pot and sprinkle with the baking soda, stirring to combine. Sauté until the meat is evenly browned, about 8 minutes.
Add the tomatoes with their liquid and the beans to the pot, stirring to combine. Stir in the Worcestershire, chili powder, cumin, basil, oregano, thyme, beer and 1 cup of water.
Bring the mixture to a boil then lower the heat to medium-low and simmer, stirring occasionally, until the mixture has thickened, about 2 hours.

For serving:

Ladle the chili into warmed bowls, and top with a dollop of sour cream, Cheddar cheese, green onion, avocado and Fritos®.

Notes

Don’t rush the simmering time—letting the chili cook low and slow allows the spices to bloom and the flavors to fully develop into a rich, hearty bowl of chili.

Nutrition