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Hearty Beef Chili Recipe with Fire-Roasted Tomatoes Recipe

A Thick, Hearty, and Flavorful Classic Recipe
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★★★★★

4.9 from 13 reviews

This thick, hearty, and flavorful classic chili recipe combines lean ground beef, fire-roasted tomatoes, aromatic spices, and tender beans for a comforting meal perfect for any occasion. It’s easy to make in one pot and yields a rich, satisfying dish packed with bold flavors and a hint of heat.

Ingredients

Scale

Meat and Oil

  • 1 tbsp olive oil
  • 2 lbs lean ground beef

Vegetables and Aromatics

  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced

Spices

  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 tsp salt

Tomatoes and Broth

  • 28 oz fire-roasted diced tomatoes (undrained)
  • 6 oz tomato paste
  • 1 cup beef broth

Additional Flavor

  • 2 tsp brown sugar (optional)

Beans

  • 15 oz dark red kidney beans, rinsed and drained
  • 15 oz pinto beans, rinsed and drained

Instructions

  1. Heat the Oil and Sauté Onion: Warm 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the chopped yellow onion and cook for 5 to 7 minutes until softened and translucent, stirring occasionally to prevent burning.
  2. Brown the Ground Beef: Add 2 pounds of lean ground beef to the pot. Cook until browned all over, breaking the meat apart with a spoon as it cooks. Once browned, drain off any excess grease to keep the chili lean.
  3. Add Spices and Garlic: Stir in the minced garlic, 1/4 cup chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1 1/2 teaspoons salt. Cook for 1 to 2 minutes until the mixture is fragrant, stirring continuously to toast the spices.
  4. Combine Tomatoes, Paste, and Broth: Add the undrained 28 ounces of fire-roasted diced tomatoes, 6 ounces tomato paste, 1 cup beef broth, and 2 teaspoons of optional brown sugar to the pot. Mix everything together thoroughly to combine flavors.
  5. Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 60 minutes, stirring every 20 minutes to prevent sticking and encourage flavor melding.
  6. Add Beans and Continue Simmering: Stir in the rinsed and drained 15 ounces each of dark red kidney beans and pinto beans. Simmer uncovered for another 30 minutes until the chili thickens and the beans are tender.
  7. Rest and Serve: Remove the pot from heat and let the chili rest for a few minutes to allow flavors to fully develop. Serve hot with your choice of toppings such as shredded cheese, sour cream, chopped onions, or cilantro.

Notes

  • For a spicier chili, add cayenne pepper or chopped jalapeños.
  • To make this recipe gluten-free, ensure your beef broth and tomato paste are gluten-free certified.
  • Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For vegetarian or vegan versions, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth, and omit the optional brown sugar if desired.
  • Adjust salt according to taste, especially when using salted broth or canned beans.

Nutrition

Keywords: classic chili, hearty chili, ground beef chili, kidney beans chili, pinto beans chili, beef chili recipe, fire-roasted tomatoes chili

Find it online: https://lucabites.com/a-thick-hearty-and-flavorful-classic-recipe/