Our Ground Beef Chili recipe is loved by all! Not too spicy with big, bold flavors. Make a big batch for the week because the leftovers are even better!
Scale
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups diced yellow onions
- 1 tablespoon chopped garlic
- 2 1/2 pounds 85% lean ground beef
- 1 teaspoon kosher salt (start with a teaspoon and season with more salt as needed)
- 1 teaspoon fresh ground black pepper
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons brown sugar
- 2 tablespoons flour
- 2 (28 oz. cans) of tomato sauce
- 2 (15 oz. cans) of kidney beans
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Add the oil to a large, heavy bottomed pot over medium heat.
- Add the onion and cook for 10 minutes until the onion has softened, then add the garlic and ground beef to the pot.
- Break up the ground beef and cook until the beef is no longer pink inside. Drain the grease from the pot.
- Season the beef with the salt, pepper, chili powder, cumin and brown sugar, stirring to mix together with the beef. Sprinkle in the flour, stir and cook for 1 minute. Pour in the tomato sauce, kidney beans, hot sauce and Worcestershire sauce and then stir to combine.
- Let the chili simmer for 1 – 1/2 hours (or longer if desired) partially covered, stirring often. Alternately, you can pour the chili into your slow cooker and set on high for 2 hours, or low for 4-6 hours.
Recipe Notes
Store: Store chili in an air tight container in the refrigerator for up to 4 days.
Reheat: You can reheat chili in the microwave, stirring in between heating. Alternately, warm it up in a pot on top of the stove, stirring often until warmed through.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
