Classic Beef Chili

1. 1

   Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.

   3 min
2. 2

   Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.

   6 min
3. 3

   Add 2 (about 15-ounce) drained and rinsed cans kidney beans, 1 (28-ounce) can fire-roasted crushed tomatoes, and 1 (14.5-ounce) can low-sodium beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.

   30 min
4. 4

   Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.

Recipe Notes

1. 5

   Make ahead: Chili tastes best made a day in advance so the flavors have a chance to meld. Refrigerate in an airtight container. Reheat on the stovetop over medium heat.Storage: Leftovers can be refrigerated for up to 4 days in an airtight container or frozen for up to 3 months.