Game Day Beef Chili

Name: Game Day Beef Chili
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 lbs ground beef chuck; 1 large onion, diced; 4 cloves garlic, minced; 3 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 (28 oz) can crushed tomatoes; 2 cans kidney beans, drained; 2 cups beef stock; Sour cream, cheddar, and scallions to serve

Soups Ground Beef Instant Pot Freezer Friendly One-Pot High-Protein Gluten-Free

A thick, smoky pot of chili built on browned beef, toasted spices, and just enough tomato to hold it together. It only improves overnight, which makes it the easiest thing to bring to a crowd.

Course: Soups
Time: 1 hr 30 min
Servings: 8

Cooking Notes

Brown the beef in a wide pot and avoid constant stirring. Leaving the meat in contact with the pan long enough to form a crust creates much more flavor than simply cooking it until gray.
Toast the chili powder, cumin, and paprika briefly with the onions before adding liquid. This wakes up the spices and removes their raw, dusty edge.
Add the beans toward the end so they keep their shape while the sauce thickens. Chili also reheats well, and the flavor generally becomes more cohesive after a night in the refrigerator.

Recipe Card

Game Day Beef Chili

By Gabriella

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Category: Soups
Total Time: 1 hr 30 min
Difficulty: Easy

Servings: 8

Ingredients

2 lbs ground beef chuck
1 large onion, diced
4 cloves garlic, minced
3 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 (28 oz) can crushed tomatoes
2 cans kidney beans, drained
2 cups beef stock
Sour cream, cheddar, and scallions to serve

Instructions

1
Brown the beef hard in a dry heavy pot without stirring too often, so you build a dark crust on the bottom of the pan rather than steaming the meat.
2
Add the onion and cook until soft, then stir in the garlic and all the dry spices and toast them for a full minute until the pot smells fragrant.
3
Pour in the tomatoes and stock, scraping up every browned bit stuck to the bottom, then bring the pot to a lazy simmer.
4
Cook uncovered for at least an hour, stirring now and then, until the chili is thick enough to hold the shape of a spoon.
5
Fold in the beans for the last fifteen minutes, adjust the salt and heat, and set out sour cream, cheddar, and scallions for everyone to build their own bowl.