Classic Beef Chili with Beans and Green Pepper

Classic Beef Chili

This stovetop beef chili has small beef crumbles, whole black and kidney beans, and tender green pepper in a tomato sauce that stays visibly saucy. Cooking the tomato paste and spices before adding liquid builds flavor, while a gentle, uncovered simmer thickens the sauce. Stop when a spoonful holds its shape but glossy sauce still surrounds the beef and beans.

Ingredients for Classic Beef Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 1 lb ground beef, about 85% lean (450g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (about 30g)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 can (15 oz) tomato sauce
• 1/2 cup beef broth, plus more only as needed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 teaspoon kosher salt to start, plus more to taste
• 2 scallions, thinly sliced, for serving

Optional: Add 1/8 to 1/4 teaspoon cayenne with the dried spices for more heat. If the finished chili tastes heavy, stir in 1 to 2 teaspoons lime juice after tasting.

How to Make Classic Beef Chili

1. Soften the vegetables: Heat the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion and green pepper. Cook, stirring occasionally, for about 5 minutes, until the onion begins to look translucent and the pepper softens but still holds its shape.
2. Brown the beef: Add the ground beef and increase the heat to medium-high as needed. Break it into small crumbles and cook for 6 to 8 minutes, until no pink remains. Spoon off excess rendered fat, leaving a light coating in the pot.
3. Cook the paste and spices: Reduce the heat to medium. Stir in the garlic and cook briefly, just until fragrant. Add the tomato paste, chili powder, cumin, oregano, and optional cayenne. Stir continuously for about 2 minutes, until the paste darkens slightly and the spices smell fragrant. Lower the heat if they begin to stick.
4. Build the chili: Add the diced tomatoes and their juices, tomato sauce, 1/2 cup broth, both kinds of beans, and 1 teaspoon salt. Scrape the bottom of the pot to loosen any tomato paste, then bring the mixture to a gentle bubble.
5. Simmer uncovered: Reduce the heat to medium-low and simmer gently for about 35 to 45 minutes, stirring occasionally and scraping across the bottom of the pot. Start checking the thickness after about 25 minutes. If the chili is watery, continue simmering uncovered. If it begins to stick or the sauce disappears around the beef and beans, lower the heat and add broth a splash at a time.
6. Taste and serve: When a lifted spoonful is chunky and coated in sauce, with some glossy sauce still visible in the pot, taste and adjust the salt. Add lime juice only if desired. Let stand off the heat for about 5 minutes, then ladle into 6 bowls and finish each with a few sliced scallions.

How Thick Should Beef Chili Be?

The beef and beans should remain distinct, not packed into a dry mound. Sauce should cling to a spoonful and still be visible in the bowl. A wider pot or stronger simmer may reduce the liquid faster, so use that texture cue rather than cooking for a fixed number of minutes. Keep the bubbles gentle and stir across the bottom as the sauce thickens to prevent scorching.

Beans, Heat, and Toppings

Pinto beans can replace either can of beans, though the chili will have less dark-and-reddish color contrast. For more heat, add the optional cayenne with the spices. Offer shredded cheddar, sour cream or Greek yogurt, and tortilla chips at the table so the chili can be topped to taste.

Make-Ahead, Storage, and Reheating

Chili can be made a day ahead; its flavors may become more melded after chilling. Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Reheat over medium-low heat, stirring until hot and adding a splash of broth if the chili has thickened. Microwave individual portions until hot, stirring partway through.

For longer storage, freeze cooled chili in airtight portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition: Per bowl, based on 6 servings: 350 calories, 23g protein, 15g fat, and 31g carbohydrates. Per 100g of finished chili: approximately 105 calories, 7g protein, 4g fat, and 9g carbohydrates. Values vary with the beef, canned products, fat removed, and amount of liquid reduced.