Homemade Beef Chili
ID: afa0976a...
A rich, hearty, and deeply flavorful homemade beef chili loaded with kidney beans and peppers. It features a secret touch of cinnamon to elevate the savory spices and bring a warm depth of flavor.
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🍳 Cooking Flow
Brown and crumble the ground beef in a Dutch oven, then season with beef rub and chili powder. → Sauté onions, green bell pepper, jalapeño, and minced garlic with the beef until tender. → Stir in the tomato paste, crushed tomatoes, fire-roasted diced tomatoes, kidney beans, and beef broth. → Add cumin, brown sugar, salt, pepper, and the secret pinch of cinnamon. → Simmer covered on low heat for 2 hours, then serve hot with corn chips, cheese, and sour cream.
Cooking Steps
Brief Cooking Order
Brown and crumble the ground beef in a Dutch oven, then season with beef rub and chili powder. → Sauté onions, green bell pepper, jalapeño, and minced garlic with the beef until tender. → Stir in the tomato paste, crushed tomatoes, fire-roasted diced tomatoes, kidney beans, and beef broth. → Add cumin, brown sugar, salt, pepper, and the secret pinch of cinnamon. → Simmer covered on low heat for 2 hours, then serve hot with corn chips, cheese, and sour cream.
Introduction
A rich, hearty, and deeply flavorful homemade beef chili loaded with kidney beans and peppers. It features a secret touch of cinnamon to elevate the savory spices and bring a warm depth of flavor.
Step 1
Heat a large Dutch oven over medium heat on the stove.
Step 2
Add the ground beef to the pot. Use a meat masher to break the beef into small crumbles as it browns.
Step 3
While the beef is still slightly pink, season it generously with the beef seasoning rub and half of the chili powder, stirring well to combine.
Step 4
Add the diced onions to the pot and sauté them with the beef until they begin to soften.
Step 5
Stir in the diced jalapeño and the green bell peppers.
Ingredients List
Important Notes
Cut your peppers in two sizes: finely dice some for deep flavor integration, and roughly chop others for visual appeal and texture.
Simmering the chili for a full 2 hours on low heat is essential for the spices to fully develop and lose their raw taste.
For the kidney beans, leaving one can semi-drained retains some of the bean starch, which naturally thickens the chili without flour.
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