Katie shares her family's go-to Beef Chili recipe. Full of ground beef, beans and a mix of veggies, Katie serves her easy chili over baked potatoes with all the toppings!
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Classic Easy Beef Chili
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 2 hr 35 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
1 jalapeño, seeded and minced
3 cloves garlic, minced
2 pounds ground beef
2 tablespoons chili powder
1 tablespoon plus 1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 bay leaf
One 5-ounce can tomato paste
One 28-ounce can diced tomatoes
One 16-ounce can kidney beans, drained and rinsed
1 tablespoon white vinegar

Chili Bar Toppings:
1/2 cup sour cream
1/2 cup grated Cheddar
1 jalapeño, thinly sliced
1/4 cup cilantro leaves
1/2 cup lightly crushed tortilla chips
Baked potatoes, for serving

Directions

Heat a large Dutch oven over medium-high heat with the olive oil. Add the onion and cook until softened, about 5 minutes. Add the jalapeño and cook for another minute or two. Add the garlic and cook until aromatic, another minute.

Add the ground beef and cook until crumbled and just cooked through without getting too brown, 5 to 7 minutes. Sprinkle over the chili powder, salt, cumin, oregano, garlic powder, onion powder, pepper and bay leaf and cook again for another few minutes.

Add the tomato paste and stir to cook and coat the meat, 1 to 2 minutes. Add the diced tomatoes and 1 cup water and bring to a simmer. Allow to simmer for 1 hour.

Add the beans and simmer, partially covered, for an additional hour. Stir in the vinegar.

Serve with your toppings of choice.

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Katie Lee Biegel's Classic Easy Beef Chili | The Kitchen | Food Network
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