This is the best chili recipe with chunky ground beef and beans in a rich sauce loaded with all the classic chili flavors. It's so easy to make!
Course Soup
Cuisine American
Keyword chili
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 8
Calories 413kcal
Ingredients
2tablespoonsvegetable oil
1large yellow onion, diced
1medium green bell pepper, seeded and diced
2celery stalks, diced
3 garlic cloves, pressed or minced
4ouncestomato paste
3cups water
15ouncestomato sauce
2 ½pounds80/20 ground beef
4tablespoonschili powder
2tablespoonsground cumin
2teaspoonskosher salt
¼teaspooncayenne pepper
215-ouncecans chili beans or kidney beans, drained and lightly rinsed
2tablespoonswhite vinegar
Instructions
Heat the oil in a Dutch oven or large, heavy-bottom pot over medium heat. Add the onion, green bell pepper, celery, and garlic. Cook, stirring frequently until the vegetables start to soften, about 5-7 minutes. Stir the tomato paste into the vegetables and cook for 2-3 minutes, stirring occasionally.
Add the water to the pot and stir well, scraping up any bits from the bottom of the pot. Add the ground beef. Use a wooden spoon to break the beef into small pieces. Add the tomato sauce, chili powder, cumin, cayenne pepper and kosher salt and black pepper then bring to a medium boil. Add the beans. Stir and reduce the heat to a simmer. Cook uncovered for 2-3 hours to reduce and thicken, stirring every so often.
Before serving, add the vinegar and taste for seasoning. Serve with shredded cheddar cheese, minced onion, and sliced jalapeño peppers. Refrigerate for up to 4 days or freeze for 4 months.