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Recipe Summary
prep: 30 mins
total: 50 mins
Yield: Serves 6 to 8; Makes about 7 cups
easy beef chili with sour cream in bowl
Ingredients
Ingredient Checklist
2 pounds ground beef, preferably 85-percent lean
2 medium yellow onions, chopped (3 cups)
3 cloves garlic, finely chopped (1 tablespoon)
1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
Kosher salt and freshly ground pepper
2 tablespoons chili powder
2 tablespoons Dutch-process cocoa powder
2 tablespoons tomato paste
1 can (28 ounces) fire-roasted diced tomatoes
2 cups low-sodium chicken broth
Sour cream and finely sliced chives or scallions, for serving
Cook's Notes
Chili can be stored in an airtight container in the refrigerator up to 3 days, or in the freezer up to 3 months.
Variations
You can also use ground pork or turkey.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 50 mins
Yield: Serves 6 to 8; Makes about 7 cups
easy beef chili with sour cream in bowl
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 50 mins
Yield: Serves 6 to 8; Makes about 7 cups
Recipe Summary
prep: 30 mins
total: 50 mins
Yield: Serves 6 to 8; Makes about 7 cups
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Yield: Serves 6 to 8; Makes about 7 cups
Serves 6 to 8; Makes about 7 cups
easy beef chili with sour cream in bowl
easy beef chili with sour cream in bowl
Ingredients
Ingredients
- 2 pounds ground beef, preferably 85-percent lean
- 2 medium yellow onions, chopped (3 cups)
- 3 cloves garlic, finely chopped (1 tablespoon)
- 1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
- Kosher salt and freshly ground pepper
- 2 tablespoons chili powder
- 2 tablespoons Dutch-process cocoa powder
- 2 tablespoons tomato paste
- 1 can (28 ounces) fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- Sour cream and finely sliced chives or scallions, for serving
Directions
Place a large pot or Dutch oven over medium-high heat. Add beef and cook, breaking up with the back of a spoon, until cooked through, about 6 minutes. Using a slotted spoon, transfer beef to paper towels to drain. Discard all but 1 tablespoon fat from pan.
Return pot to medium-high heat. Add onions, garlic, jalapeno, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; cook until onions soften, about 6 minutes. Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more.
Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
Cook's Notes
Chili can be stored in an airtight container in the refrigerator up to 3 days, or in the freezer up to 3 months.
Variations
You can also use ground pork or turkey.
Cook’s Notes
Chili can be stored in an airtight container in the refrigerator up to 3 days, or in the freezer up to 3 months.
Variations
You can also use ground pork or turkey.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Beef Chili
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Beef Chili
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
