Classic Beef Chili
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
There’s nothing quite like the hearty goodness of a classic beef chili to warm you up from the inside out. Whether you’re prepping meals for the week, gearing up for a big game day tailgate or simply craving a comforting dish, this recipe has you covered. Packed with rich flavors and just the right amount of spice, it’s the perfect go-to for any fall or winter occasion.
Why You’ll Love This Recipe
- You can add your favorite toppings. Try Heinen’s Mild Cheddar Shredded Cheese, green onions, avocado, sour cream, traditional oyster crackers or your favorite chips to scoop. The options are endless!
- Perfect for meal prep. This beef chili is ready in under an hour, but it tastes even better on the second day. Make this recipe to meal prep for the week. You can even use leftovers as a filling for baked potatoes or a quesadilla-style melt.
- It’s an easy one-pot meal! The most time-consuming part of making chili is dicing up all the vegetables, but thanks to Heinen’s recipe ready veggies, you can throw everything into the pot to cook! This recipe is made easily in just one pot.
Classic Beef Chili
Cook time: 45min Prep time: 5min Total time: 50min
Servings: 4
Ingredients
- 2 Tbsp. Heinen's extra virgin olive oil
- 8 oz. Heinen's recipe ready diced onion
- 8 oz. Heinen's recipe ready diced bell pepper
- 4 garlic cloves, minced
- 1 lb. Heinen's beef chili meat
- 1/4 cup Heinen's tomato paste
- 2 Tbsp. Heinen's chili powder
- 2 tsp. Heinen's ground cumin
- 1 1/2 tsp. Heinen's oregano
- 1 tsp. Heinen's smoked paprika
- A dash of Heinen's cayenne pepper
- 1 1/2 tsp. salt
- A dash of pepper
- 1 can of Heinen's kidney beans, drained
- 1 can Heinen's fire roasted diced tomato
- 1 cup Heinen's beef broth
- Optional for Toppings: Sour cream, shredded cheese, green onions, Frito Scoops
Instructions
- In a large pot, heat 1 Tbsp. of oil over medium heat. Add onion and bell pepper and cook until soft, for about 5 minutes. Stir in garlic and cook until fragrant, for about 1 minute. Remove the pot and set aside.
- Increase the heat to medium-high heat and add the remaining 1 Tbsp. of oil. Add beef and stir to cook until browned, breaking the meat into small pieces. Work in batches if necessary.
- Add cooked vegetables back into the pot. Stir in the tomato paste, chili powder, ground cumin, oregano, smoked paprika, cayenne pepper, salt, pepper and cook until fragrant, for about 3 minutes.
- Add the can of drained beans, canned tomato and beef broth. Bring it to a boil and simmer, stirring occasionally for 30 minutes. Reduce the heat to low of necessary to maintain a gentle simmer. Add more broth if it becomes too thick. Taste and season with more salt and pepper, if necessary.
- Serve in bowls and top with sour cream, shredded cheese, and green onions. Serve with Fritos Scoops.
