Classic Beef Chili
Hearty classic beef chili made with ground beef, pancetta, two types of beans, fire-roasted tomatoes, and green chiles. Simmered with a balanced blend of warm spices for rich, comforting flavor. Perfect for game day, meal prep, or a cozy weeknight dinner. Serve with your favorite toppings like shredded cheese and sour cream.
Servings: 6
Equipment
- Dutch Oven or large pot
Ingredients
- 1 teaspoon Avocado Oil or neutral oil of choice
- 4 ounces Pancetta finely cubed
- 1 Yellow Onion chopped
- 3 cloves Garlic minced
- 2 tablespoons Tomato Paste
- 1 pound Ground Beef
- 15 ½ ounces Kidney Beans 1 can drained and rinsed
- 15 ½ ounces Pinto Beans 1 can drained and rinsed
- 14 ½ ounces Fire-Roasted Diced Tomatoes 1 can
- 4 ounces Fire-Roasted Diced Green Chiles 1 can
- 1 ½ cups Beef Bone Broth
- Kosher Salt & Black Pepper to taste
Seasoning Mix
- 2 tablespoons Chili Powder
- 2 teaspoons Light Brown Sugar
- 2 teaspoons Cumin
- 1 teaspoon Kosher Salt
- 1 teaspoon Smoked Paprika
- ½ teaspoon Black Pepper
- ½ teaspoon Cinnamon
- ¼ teaspoon Cayenne adjust to taste
- ¼ teaspoon Dry Mustard
- ¼ teaspoon White Pepper
Instructions
- Make the seasoning mix: Combine all seasoning mix ingredients in a small bowl. Set aside.
- Render the pancetta: Heat avocado oil over medium-low heat. Add pancetta and cook for about 8 minutes until crispy and the fat is rendered, stirring occasionally.
- Cook the aromatics: Increase heat to medium and add the chopped onion. Cook for about 7 minutes until softened, stirring every couple of minutes. Add garlic and cook for 1 minute until fragrant.
- Cook the tomato paste: Stir in the tomato paste and cook for 2 to 3 minutes until slightly darkened in color, stirring often.
- Brown the beef: Add the ground beef and break it up with a wooden spoon. Cook for 4 minutes, then stir in the seasoning mix. Continue cooking for 2 to 3 minutes until the beef is mostly cooked through.
- Simmer the chili: Add kidney beans, pinto beans, diced tomatoes, green chiles, and beef broth. Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes, stirring occasionally.
- Finish and serve: Taste and season with additional kosher salt and black pepper as needed. Serve warm with desired toppings.
Video
Notes
- Ground Beef: 90% lean ground beef works best since the pancetta adds additional fat. If using a fattier beef, you may want to drain excess grease before adding the seasoning.
- Broth: I use beef bone broth for a richer, deeper flavor, but regular beef broth or reduced-sodium beef broth will also work well. If using a salted broth, adjust the final seasoning as needed.
- Deglazing the Pot: If the bottom of the pot begins to brown too quickly while cooking the onions or tomato paste, add a small splash of water and scrape up the browned bits before continuing.
- Spice Level: This chili has a mild to medium heat. For more heat, increase the cayenne or add crushed red pepper flakes. For less heat, reduce or omit the cayenne.
- Consistency: For a thicker chili, simmer uncovered for an additional 10 to 15 minutes. For a thinner chili, add a splash of broth as needed.
- Make Ahead: Chili tastes even better the next day. Let cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely and freeze in airtight containers for up to 3 months. For best texture, thaw overnight in the refrigerator before reheating, but the chili can also be reheated directly from frozen over low heat, stirring occasionally and adding a splash of broth if needed.
- Serving Suggestions: Sour cream or Greek yogurt, shredded cheddar cheese, sliced green onions, fresh cilantro, Fritos, tortilla chips, or cornbread.
Nutrition
Calories: 446kcal | Carbohydrates: 47g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 856mg | Potassium: 1100mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1386IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 7mg
