Beef Chili

---

• 

• 

• 

*We may earn a small commission when you purchase products through our links. Our disclosure policy.

Beef chili is a classic comfort food that is a one-pot wonder! I use my Caraway Dutch oven to both cook and serve this crowd-pleaser! This recipe can be whipped up quickly on a weeknight and is easily adaptable for gatherings. It is a no-fuss option that uses pantry staples. I can't tell you the number of times I have made this recipe when we've had a big snowstorm here in Maine and can't get to town for a day...or more!

Tools I Use

Caraway's Cast Iron Dutch Oven

Knife

Cutting Board

Measuring Spoons

Can Opener

Meat Masher

Wooden Utensils

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4-6

Ingredients

Extra Virgin Olive Oil

1 tsp salt

1/2 tsp black pepper

1 large onion, diced

1 poblano pepper, diced

1 large green pepper, diced (I added extra pepper for this recipe since I needed to use up a red one!)

3-4 cloves garlic, smashed and diced

1½ tablespoons chili powder

2 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 lb ground beef (we use 90-93% lean)

3 tablespoons tomato paste

2 (10 oz cans) of diced tomatoes with green chilies (I use Ro-Tel Original)

1 can (15.5 oz) beans, rinsed and drained, either red kidney, black beans, or tri-color.

*Garnish with Colby Jack, sour cream, and sliced jalapeños.

*Serve with tortilla chips

Recipe

1. Heat 2 tablespoons of extra-virgin olive oil in a Dutch oven over medium heat. Add in the diced onion, poblano pepper, green pepper, 1/2 tsp salt, and the pepper. Sauté for 7 minutes, stirring occasionally. Add the garlic, and cook for 1 minute. Scoop out the vegetables into a bowl and set aside.

2. Add the ground beef to the Dutch oven. Use the meat masher or a wooden spatula to break up the ground beef as it browns, about 7 minutes. Drain off excess fat.

3. Add back in the vegetables, the remaining 1/2 tsp of salt, chili powder, cumin, garlic powder, and onion powder. Stir to combine.

4. Lower the heat to medium-low and add the tomato paste, stirring to coat the beef and vegetables. Allow to cook for 2 minutes.

5. Add the full cans of diced tomatoes with chilies, as well as the rinsed and drained beans. Stir to combine. Increase the heat to medium, bringing the chili to a gentle boil. Cover and reduce to medium-low. Simmer for 25-30 minutes, stirring occasionally.

6. Taste and add more spices as needed to suit your preferences.

7. Serve in bowls, garnish with a dollop of sour cream, cheese, sliced jalapeños, and tortilla chips.