Classic Beef Chili
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.
Yoko Segawa of Yoko’s Kitchen
Yoko Segawa of Yoko’s Kitchen
Recipe - Heinen's of Rocky River
Classic Beef Chili
Prep Time5 Minutes
Servings4
Cook Time45 Minutes
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
¼ cup Heinen's tomato paste
2 Tbsp. Heinen's chili powder
2 tsp. Heinen's ground cumin
1 ½ tsp. Heinen's oregano
1 tsp. Heinen's smoked paprika
A dash of Heinen's cayenne pepper
1 ½ 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
Sour cream
Shredded cheese
Green onions
Frito scoops
Directions
- 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.
5 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Genova Albacore Tuna in Olive Oil Low Sodium, 5 Ounce
$3.19$0.64/oz
Green Onions, 1 Each
$0.99
Hanover Bell Pepper Blend, Premium, 10 Ounce
$2.99$0.30/oz
Bulk Garlic, 0.15 Pound
$0.60 avg/ea$3.99/lb
Product not available at this time
Heinen's Tomato Paste, 6 Ounce
$1.19$0.20/oz
Heinen's Chili Powder, 2 Ounce
$4.99$2.50/oz
Heinen's Ground Cumin, 1.8 Ounce
$4.99$2.77/oz
Fresh Oregano, 0.75 Ounce
$3.19$4.25/oz
Heinen's Paprika, 1.7 Ounce
$4.99$2.94/oz
Healthade Cayenne, 16 Ounce
$4.79$0.30/oz
Chocolate Chip Sea Salt Cookie, 4 Each
$5.79$1.45 each
Green Peppers, 0.5 Pound
$1.00 avg/ea$1.99/lb
Heinen's Organic Dark Red Kidney Beans, 15 Ounce
$1.49$0.10/oz
Grape Tomatoes, 1 Each
$3.00
Campbell's Beef Broth, 10.5 Ounce
$2.49$0.24/oz
Daisy Sour Cream, 8 Ounce
On Sale!
$2.00 was $1.99$0.25/oz
Heinen's 4 Cheese Mexican Blend Shredded Cheese, 8 Ounce
$2.49$0.31/oz
Green Onions, 1 Each
$0.99
Fritos Scoops Corn Chips, 9.25 Ounce
$5.89$0.64/oz
Directions
- 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.