Paula Deen Beef Chili Recipe
If you want a cozy meal, try this Paula Deen Beef Chili Recipe. It is warm, hearty and full of flavor. This classic dish is perfect for cold nights or game days.
Ingredients
- 2 lbs Ground beef lean is best
- 1 Large onion chopped
- 1 Green bell pepper chopped
- 2 cloves Garlic minced
- 2 cans 15 oz Kidney beans, drained
- 2 cans 14.5 oz Diced tomatoes
- 1 can 15 oz Tomato sauce
- 1 cup Beef broth
- 2 tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
Brown the Beef
- Place the ground beef in a large pot over medium heat. Cook until the meat is no longer pink. Use a spoon to break it into small pieces.
Drain the Fat
- Carefully tilt the pot to pour out the excess grease. This keeps the chili from being too oily. Return the pot to the stove once the fat is gone.
Sauté the Vegetables
- Add the chopped onions and green peppers to the beef. Cook for five minutes until they are soft. Stir in the minced garlic for the last minute of cooking.
Add the Liquids
- Pour in the diced tomatoes and the tomato sauce. Add the beef broth to the pot as well. Stir everything together until the mixture is well combined and red.
Stir in Spices
- Add the chili powder, cumin, salt and pepper. These spices give the dish its famous kick. Stir well so the flavor spreads throughout the entire pot of beef.
Mix the Beans
- Add the drained kidney beans to the mixture. Stir gently so you do not mash the beans. They add great texture and protein to the savory beef chili.
Simmer the Chili
- Lower the heat to a simmer. Cover the pot with a lid. Let it cook for at least 30 minutes. This allows all the flavors to blend perfectly together.
Notes
- Brown the meat well: Let the beef get a little crispy for better flavor.
- Use fresh garlic: Fresh garlic tastes much better than the jarred kind.
- Let it sit: Chili often tastes even better the next day.
- Control the heat: Add a pinch of cayenne if you like it extra spicy.
- Don't overcook beans: Add them toward the end so they stay firm.