What else pairs well with beef chili?

This classic chili recipe works wonderfully as a quick meal on its own, but I love serving it in a big bowl topped with cheddar cheese, a dollop of sour cream, cilantro, sliced jalapenos, avocado, green onions, and a squeeze of lime. Pair it with Fritos or tortilla chips for scooping, homemade cornbread, or over a baked potato for a complete meal.

Can I make this chili ahead of time?

Yes—it actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 5 days and reheat it on the stovetop or in a crock pot. You can also freeze the chili for up to three months.

How can you store beef chili?

Store beef chili in an airtight container in the refrigerator for up to 5 days and reheat it on the stovetop or in a crock pot.

Does beef chili freeze well?

Yes! This is a great freezer meal. I like to freeze in individual servings with souper cubes , or you can ladle cooled chili into gallon freezer bags and freeze flat for easy storage. This chili keeps well in the freezer for up to 3 months.

Can I make this in an Instant Pot?

Yes! Brown the meat on sauté mode, add the rest of the ingredients, then pressure cook on high for 20 minutes. Quick release and enjoy!

How do I thicken my chili?

Let it simmer uncovered, mash some beans, or stir in a bit of masa harina.

Classic Beef Chili - Shore & Stone

Description

Thick, comforting, and flavorful, this classic beef chili combines ground beef, beans, tomatoes, seasonings, and your favorite toppings.

Ingredients

Units Scale

For the chili:

1 Tablespoon vegetable oil
1 medium yellow onion (about 1 1/2 cups), diced into 1/4-inch pieces
1 red bell pepper, diced into 1/2-inch pieces
4 cloves garlic, minced
1 lb 85% lean ground beef
2 Tablespoons chili powder
1 Tablespoon cumin
1 Tablespoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more, to taste
1 (10-oz) can mild diced tomatoes with green chiles, undrained (Rotel)
1 (15-oz) can red kidney beans, drained
1 (15-oz) can pinto beans, drained
1 (15-oz) can great northern beans, drained
1 (15-oz) can Southwestern-style beans, undrained (Ranch Style)
1 cup beef broth
1 (15-oz) can tomato sauce

For the toppings:

2 cups grated cheddar cheese
Sour cream
Sliced green onions
Chopped fresh cilantro
Sliced jalapenos
Diced avocado
Lime wedges
Fritos
Tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

In a large soup pot, heat 1 Tablespoon of vegetable oil over medium heat until shimmering. Add 1 ½ cups of diced onion and 1 diced red pepper and sauté until the pepper is soft and the onions are translucent, about 5 minutes. Add 4 cloves of minced garlic and cook for one minute.
Add 1 pound of ground beef to the same pot and cook, breaking up with a wooden spoon, until browned, about 7 minutes.
Stir in 2 Tablespoons of chili powder, 1 Tablespoon of cumin, 1 Tablespoon of smoked paprika, 1 teaspoon of ground coriander, ½ teaspoon of dried oregano, and ½ teaspoon of kosher salt, 1 can of tomatoes with green chiles (with their juice), 1 can of kidney beans, 1 can of pinto beans, 1 can of great northern beans, 1 can of Ranch Style beans(with their sauce),1 cup of beef broth, and 1 can of tomato sauce and bring it to a low boil. Then reduce heat to low, cover, and simmer, stirring occasionally, for 30 minutes.
Taste for final seasoning and salt adjustment, top with shredded cheddar cheese and your favorite toppings, and serve with cornbread muffins.

Notes

If you can't find Ranch Style beans, you can use your favorite chili beans or an extra can of pinto beans or kidney beans, drained.

Store in an airtight container in the refrigerator for up to 5 days.