Chili can be stored in an airtight container in the refrigerator up to 3 days, or in the freezer up to 3 months.
Easy Beef Chili
Riley is an associate food editor for Martha Stewart Living.
Updated on December 28, 2021
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Prep Time:
30 mins
Total Time:
50 mins
Yield:
Serves 6 to 8; Makes about 7 cups
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
- 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.
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.
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