Ground Beef Chili
This ground beef chili is the ultimate large-batch solution for your next gathering! Whether you're throwing a big bash or looking for an easy weeknight dinner, this recipe uses simple ingredients to deliver classic flavor, and it’s ready in just over an hour.
Servings: 12 (Makes 16 cups)
Calories: 207kcal
Ingredients
- 2 tablespoons canola oil or avocado oil
- 3 pounds lean ground beef
- 3 medium onions 5 cups finely chopped
- 8 cloves garlic minced
- 3 jalapenos seeded if desired, ¾ cup finely diced
- 5 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoons ground coriander
- 1 teaspoon ground cinnamon
- 1½ teaspoons kosher salt
- 1 cup brewed coffee or tomato juice
- 3 cans (15-ounce cans) diced tomatoes with juices
- 3 cans (15-ounce cans) kidney beans drained
- 1 tablespoon red wine vinegar
Instructions
- Heat 1 tablespoon oil in an 8-quart pot over medium-high heat. Add beef and cook, breaking up with a spoon, until browned, about 7 minutes. With a slotted spoon transfer browned meat to a bowl and discard any juices left in the pot.
- Add remaining 1 tablespoon oil to the pot with the onion, garlic and jalapeño. Cook, stirring, until softened, 5 to 6 minutes.
- Stir in tomato paste, all the spices, and salt, and continue to cook until the vegetables are well coated and mixture darkens a bit and becomes fragrant.
- Stir in coffee (or tomato juice), scraping any bits from the bottom of the pot, and then add tomatoes with their juices, beans, browned meat and 1½ cups water.
- Bring to a simmer and continue to cook, stirring occasionally, until the chili has thickened, about 30 minutes. Remove from heat, stir in the vinegar and season to taste with extra salt.
Notes
VEGETARIAN VARIATION
Prepare classic chili, omitting the meat, and sauté 3 diced carrots with the onion, garlic, and jalapeño. Cover and cook until carrots are soft, stirring occasionally, about 15 minutes. Add 2 15-oz cans of rinsed and drained lentils along with the kidney beans. Add 2 cups thawed frozen corn during the last 5 minutes. Makes 17 Cups
TRY ALL THE CHILI TOPPERS
Nutrition
Calories: 207kcal | Carbohydrates: 6g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 455mg | Potassium: 593mg | Fiber: 2g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 4mg
