Easy Beef Chili

(2)
Prep Time:
30 mins
Total Time:
50 mins
Yield:
Serves 6 to 8; Makes about 7 cups

No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.

Ingredients

  • 2 pounds ground beef, preferably 85-percent lean

  • 2 medium yellow onions, chopped (3 cups)

  • 3 cloves garlic, finely chopped (1 tablespoon)

  • 1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)

  • Kosher salt and freshly ground pepper

  • 2 tablespoons chili powder

  • 2 tablespoons Dutch-process cocoa powder

  • 2 tablespoons tomato paste

  • 1 can (28 ounces) fire-roasted diced tomatoes

  • 2 cups low-sodium chicken broth

  • Sour cream and finely sliced chives or scallions, for serving

Directions

  1. Place a large pot or Dutch oven over medium-high heat. Add beef and cook, breaking up with the back of a spoon, until cooked through, about 6 minutes. Using a slotted spoon, transfer beef to paper towels to drain. Discard all but 1 tablespoon fat from pan.

  2. Return pot to medium-high heat. Add onions, garlic, jalapeno, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; cook until onions soften, about 6 minutes. Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more.

  3. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.

    easy beef chili with sour cream in bowl

Cook's Notes

Chili can be stored in an airtight container in the refrigerator up to 3 days, or in the freezer up to 3 months.

Variations

You can also use ground pork or turkey.

Originally appeared: Martha Stewart Living, January/February 2019

Related Articles