- Classic Beef Chili
Classic Beef Chili
Meal Tags: Dinner, Lunch, Make-ahead, One-pot
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 15-oounce cans mixed beans, drained and rinsed
- 1 28-ounce can diced tomatoes
- 1 28-ounce can crushed tomatoes
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper
Heat the oil In a large Dutch oven or soup pot, over medium-high heat. Add the onion, celery, and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add ground beef and use the side of a spoon to break it into pieces. Cook the beef until no pink remains. Add the chili powder, cumin, garlic powder, oregano, and ground coriander. Cook for 1 minute to bring out the flavors in the spices. Add beans, diced tomatoes, crushed tomatoes, broth, and Worcestershire sauce. Stir well and bring the mixture to a boil.
Once the chili is boiling, cover, and reduce the heat the medium-low. Simmer the chili for at least 30 minutes or up to 2 hours, stirring every 15 minutes or so to prevent it from sticking.
Enjoy immediately or store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
**Note: The beef in this recipe can be replaced with ground poultry.