Sunday Beef Chili
Good chili is about layering: browned beef, toasted spices, chiles rehydrated into a paste, and enough time for everything to come together. This version is mild enough for the whole table but has real depth underneath.
- Cut
- Ground Beef
- Difficulty
- Easy
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Serves
- 6
- Season
- Fall / Winter
- Method
- Slow Cook
Ingredients
- 2 lb Alaron Farms ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups beef stock
- 1 can (15 oz) kidney or pinto beans, drained
- 1 tbsp apple cider vinegar
What You'll Need
- Large Dutch oven or heavy pot
- Wooden spoon
- Small bowl for spices
Before You Start
- Dice the onion and pepper and mince the garlic.
- Measure the spices into one bowl so they go in together.
- Have the tomatoes, stock and beans opened and ready.
Method
- 01
Brown the beef
Heat the Dutch oven over medium-high. Add the beef and press it flat. Let it brown undisturbed for 5 minutes before breaking it up — this crust is the base of the chili's flavor.
- 02
Soften the vegetables
Add the onion and bell pepper and cook 5 minutes, then add the garlic and cook 30 seconds.
- 03
Toast the spices
Stir in the chili powder, cumin, paprika and oregano and cook 1 minute until fragrant and darkened. Add the tomato paste and cook another minute.
- 04
Simmer
Add the crushed tomatoes, beef stock and beans. Bring to a simmer, then reduce the heat to low and cook uncovered 1¼–1½ hours, stirring occasionally.
- 05
Finish
Stir in the cider vinegar and simmer 5 minutes more. Taste and adjust the salt. The vinegar at the end is what makes the flavors read clearly.
Kitchen Notes
- Letting the beef brown before breaking it up is the single biggest improvement over most home chili.
- Uncovered simmering is intentional — you want it to reduce and thicken, not stay soupy.
- For food-safety guidance, ground beef should be cooked through — follow the USDA's current minimum internal temperature recommendation for ground beef.
- Chili genuinely improves overnight. Cool and refrigerate, then reheat gently.
How to Serve It
- Serve with cornbread, sharp cheddar, sour cream, scallions and pickled jalapeños.
- Over rice, on a baked potato, or with tortilla chips.
- Leftovers become excellent nachos or chili dogs later in the week.
Storage & Leftovers
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze in portions up to 3 months; thaw in the refrigerator overnight.
- Reheat gently on the stovetop with a splash of stock if it has thickened.
Using Another Cut?
Chuck Roast, cubed
Sear the cubes first and extend the simmer to about 2 hours.
More recipes with this cut
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Homestyle Beef Meatballs
Tender, well-seasoned meatballs that hold together in sauce and taste even better the next day.
Ground Beef, delivered from the farm.
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