Sandra This Paula Deen Beef Chili Recipe is a hearty and classic recipe, which is made with lean ground beef and kidney beans. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Paula Deen Beef Chili Recipe Ingredients
For the chili:
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 pounds lean ground beef
- 1 teaspoon salt
- 1 tablespoon ancho chili powder, or to taste
- 1/4 teaspoon chipotle chili powder, or to taste
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 2 sweet bell peppers (red, orange, yellow, or mixed), diced
- 1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed)
- 2 cups water
- 2 (15-ounce) cans kidney beans or black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
For the garnishes:
- Sour cream
- Grated sharp cheddar
- Thinly sliced radishes
- Sliced scallions
- Chopped onions
- Avocado slices
- Shredded lettuce
- Chopped fresh jalapeños
- Fresh cilantro
How To Make Paula Deen Beef Chili
- Sauté aromatics and beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook for about 6 minutes, until the onions soften. Add the ground beef and salt, breaking the meat apart with a spoon, and cook for 5 minutes until it is no longer pink.
- Bloom the spices: Stir the ancho and chipotle chili powders, cumin, and oregano into the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant. Stir in the diced bell peppers.
- Add liquids and simmer: In a blender, briefly pulse the whole tomatoes with their juices to break them up. Add the tomatoes and the water to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let the chili simmer for at least 45 minutes, or up to 1.5 hours for a deeper flavor.
- Add beans and corn: Stir in the drained and rinsed beans and the corn. Cook for another 5 minutes, until everything is heated through.
- Serve with garnishes: Taste the chili and adjust the seasoning with more salt or chili powder if needed. Serve hot with bowls of your favorite garnishes on the side.
Recipe Tips
- How do I get the most flavor in my chili? The secret is a long, slow simmer. Letting the chili cook for at least 45 minutes (and up to 1.5 hours) allows all the flavors from the spices, meat, and vegetables to meld together and create a rich, deep taste.
- Can I adjust the spice level? Absolutely. The heat in this chili comes from the chili powders. Ancho chili powder is mild and smoky, while chipotle is hot and smoky. You can add more or less of each to suit your personal preference.
- Can I make this in a slow cooker? Yes. Follow the first two steps of browning the meat and blooming the spices on the stovetop. Then, transfer everything (except the beans and corn) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans and corn during the last 30 minutes of cooking.
- What’s the best beef to use? A lean ground beef (like 90/10) is a great choice because it provides plenty of flavor without making the chili overly greasy.
What To Serve With Beef Chili
This classic chili is a meal in itself, but it’s even better with a variety of toppings and sides:
- Shredded cheddar cheese, sour cream, and chopped onions
- Crumbled tortilla chips or saltine crackers
- Warm, buttery cornbread
- A simple side salad
How To Store Beef Chili
Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to a week. The flavor often improves the next day. Freeze: Chili freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Beef Chili Nutrition Facts
- Calories: 512
- Fat: 29g
- Carbs: 32g
- Protein: 35g
Nutrition information is estimated per serving and does not include garnishes.
FAQs
Yes. While kidney beans are classic, you can use black beans, pinto beans, or a combination of your favorite beans in this recipe.
Puréeing the whole peeled tomatoes helps them break down and create a smoother, more integrated sauce. If you’re short on time, you can use a can of crushed or puréed tomatoes as a substitute.
Yes, chili is a perfect make-ahead meal. The flavors will continue to develop and deepen as it sits in the refrigerator, making it even more delicious the next day.
Try More Recipes:
Paula Deen Beef Chili Recipe
Description
A classic, hearty, and deeply flavorful beef and bean chili, slow-simmered with a blend of smoky spices.
Ingredients
Instructions
- In a large pot, sauté onions and garlic in olive oil. Add ground beef and salt, and cook until browned.
- Stir in the chili powders, cumin, and oregano; cook for 1 minute. Add the bell peppers.
- Pulse the canned tomatoes in a blender, then add them to the pot along with the water.
- Bring to a boil, then reduce heat, cover, and simmer for at least 45 minutes.
- Stir in the drained beans and corn and cook for 5 more minutes.
- Serve hot with your favorite garnishes.
Notes
- A longer simmer time (up to 1.5 hours) will result in a richer, more developed flavor.
- Adjust the amount of ancho and chipotle chili powders to control the smoke and heat levels.
- This chili freezes beautifully and tastes even better the next day.
- For the best flavor, use a lean ground beef like 90/10.
