Smoky Weeknight Beef Chili
Ground beef, beans, and a blend of smoky spices — including chipotle or smoked paprika — simmer together in this straightforward weeknight chili. The recipe is built for speed, reaching a rich, layered flavor in just over 30 minutes by using fire-roasted tomatoes and pre-measured spice ratios. Top with shredded cheese, sour cream, or sliced jalapeños and serve straight from the pot.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or silicone spatula
- Chefs Knife
- Cutting board
- Can opener
- Measuring spoons and cups
Ingredients
- 1 tablespoon olive oil extra virgin for better depth
- 1 pound ground beef 80/20 for best flavor and texture
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tablespoon chili powder preferably ancho for deeper smokiness
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika adds smoky depth
- 0.5 teaspoon dried oregano preferably Mexican oregano
- 0.25 teaspoon cayenne pepper optional, for heat
- 1 can crushed tomatoes 14 oz, fire-roasted gives best flavor
- 1 cup beef broth low sodium
- 1 can kidney beans 14 oz, rinsed and drained
- 1 can black beans 14 oz, rinsed and drained
- 0.25 cup chopped cilantro optional, for freshness
- 0.5 cup shredded cheddar cheese aged sharp cheddar preferred
- 0.25 cup sour cream full-fat for creaminess
Instructions
- Heat olive oil in a large Dutch oven over medium heat (about 350°F / 175°C). Add diced onions and sauté 3–4 minutes until soft and translucent.
- Add the ground beef and cook 6–7 minutes, breaking it apart with a spoon, until browned and no pink remains. Drain excess fat if needed.
- Stir in garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute to bloom the spices, releasing their flavor.
- Add crushed tomatoes and beef broth. Stir to combine and bring to a simmer over medium-high heat.
- Stir in kidney beans and black beans. Reduce heat to medium-low and simmer for 10–12 minutes, uncovered, until thickened. Stir occasionally to prevent sticking.
- Taste and adjust salt or spice if needed. Remove from heat and let sit 2–3 minutes before serving — this allows flavors to meld.
Notes
- Substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Add a teaspoon of cocoa powder for richness and depth — a chef trick borrowed from mole-style chilies.
- For a quick thickening method, mash a few spoonfuls of beans before adding them — this mimics a simmered texture.
Nutrition
Calories: 619kcalCarbohydrates: 40gProtein: 37gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 103mgSodium: 479mgPotassium: 1048mgFiber: 12gSugar: 5gVitamin A: 1616IUVitamin C: 6mgCalcium: 228mgIron: 7mg
Tried this recipe?Rate this recipe !
