Warm up with a Bowl of Comfort: Classic Beef Chili Recipe

When the Windy City’s winter rolls in, there’s nothing more satisfying than a hearty bowl of beef chili. Whether you’re hosting a game night or simply craving a warm and filling meal, this classic recipe is your go-to for bold flavors and cozy vibes. As a proud Chicagoan with a love for food that brings people together, I’ve fine-tuned this recipe to be easy, comforting, and customizable for any palate.

Classic Beef Chili

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Course: Main Course

Cuisine: American

Keyword: chili, soup

Ingredients

• 1 lbs ground beef (lean)
• 2 lbs beef stew meat or diced chuck roast
• 3 tbsp olive oil
• 1 tbsp all purpose seasoning
• 2 tbsp cajun seasoning
• 1 tbsp dried thyme leaves
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• ¼ cup Worcestershire sauce
• 1 tbsp minced garlic
• 1 medium diced bell pepper (orange, green, or red)
• 1 tbsp ground cumin
• 3 tbsp chili powder
• 1 tsp dried oregano
• 1 tbsp cocoa powder (UNSWEETENED)
• 2 packages Sazón Goya Seasoning
• 2 15.5 oz Bush's Best Chili Beans Kidney Beans in Mild Chili Sauce
• 2 15 oz tomato sauce cans
• 2 14.5 oz Rotel or fire-roasted diced tomatoes

Instructions

• In a large pot on medium heat, add ground beef to a pot along with all purpose seasoning. Cook ground beef until brown. Drain meat when done and set aside.
• Rinse beef stew meat and pat dry. Add olive oil to the same large pot and then add beef stew meat.
• Season the meat with cajun seasoning, thyme leaves, black pepper, onion powder and garlic powder. Cook for 10 minutes or until brown. Do not drain.
• Add Worcestershire sauce. Stir ground beef back into the pot.
• Stir in the following seasonings to the pot: minced garlic, diced bell pepper, cumin, chili powder, oregano, and cocoa powder.
• Stir in cans of tomato sauce, diced tomatoes, chili beans in sauce, and Sazón seasoning.
• Cover the pot with a lid. Turn the heat to low and simmer for 3 hours. Stir ingredients every 30 minutes, OR place in a crockpot on low for 6 hours.
• Serve with your favorite toppings. Mine are sour cream, cheese, and green onions, cilantro or parsley.