Game Day Ground Beef Chili
Because you can always use one more chili recipe.
We love our chili at casa Mom 100. We love it with beef, with chicken, with pork. We love it with beans, with ground meat, with cubed meat, with loads of vegetables, with not too many vegetables, with loads of spiciness, with less spiciness.
This is a very straightforward ground beef chili, with a bit of interest from the smoked paprika, and a nice medium level of heat (add more if you want, in the form of additional chili powder or red pepper flakes, or a shot of hot sauce, or some pureed chipotles in adobo sauce).
Serve over hot cooked rice (brown or white), and be sure to pass around shredded cheese and sour cream at a minimum, and additional toppings (like avocados or guacamole, shredded lettuce, chopped scallions or tomatoes, salsa or pico de gallo) are always welcome.
Make this up to three days ahead of time (do this intentionally, if you can, to let the flavors develop). Reheat over medium low heat on the stove and serve hot. And freeze those leftovers! Nothing beats a container or zipper tip bag of chili in the freezer.
Still want to peruse other chili options? I’ve got you:
Game Day Ground Beef ChiliPrint
- 2 pounds ground beef
- 1 tablespoon vegetable or canola oil
- 2 onions, chopped
- 1 red bell pepper, cored, seeded and chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon smoked paprika (or use regular if that’s what you have)
- 1 (6-ounce) can tomato paste
- 1 (14.5-ounce) can beef or chicken broth
- 1 35-ounce can crushed tomatoes
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
- 1 tablespoon Worcestershire sauce
- Hot cooked rice to serve
1. In a large soup pot or Dutch oven, brown the beef, stirring to break up the clumps, for about 5 minutes until no pink remains. Drain the beef and set aside.
2. In the same pot heat the oil over medium heat. Add the onions, bell pepper, and garlic and sauté for 5 minutes until the vegetables start to become tender. Add the chili powder, cumin, red pepper flakes, and smoked paprika and sauté for another minute until you can smell the spices. Add the tomato pasta, broth, and crushed tomatoes and bring to a simmer. Simmer for 10 minutes to allow the flavors to meld a bit.
3. Add the beans, Worcestershire, and browned beef and simmer for another 10 to 15 minutes.
4. Serve hot, over rice.