This hearty and easy beef chili is perfect for a quick by Martha Stewart, comforting meal. Packed with bold flavors from chili powder, cocoa, and fire-roasted tomatoes, it’s a versatile dish you can make with pantry staples. Serve it hot with creamy sour cream and fresh chives for a satisfying dinner everyone will love.
Recipe Ingredients:
- 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
How To Make Beef Chili Recipe?
- Cook beef: Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with the back of a spoon, until fully cooked, about 6 minutes. Using a slotted spoon, transfer the beef to paper towels to drain. Discard all but 1 tablespoon (15ml) of fat from the pan.
- Add onions, garlic, and jalapeño: Return the pot to medium-high heat. Add the onions, garlic, jalapeño, 1 1/2 teaspoons (7.5ml) of salt, and 1/2 teaspoon (2.5ml) of pepper. Cook until the onions soften, about 6 minutes.
- Add chili, cocoa, and tomato paste: Stir in the chili powder, cocoa powder, and tomato paste. Cook until fragrant, about 2 minutes.
- Stir in tomatoes, broth, and beef: Add the fire-roasted diced tomatoes, chicken broth, and cooked beef. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, partially covered, until slightly thickened, 25 to 30 minutes.
- Serve: Season with additional salt and pepper to taste. Serve hot, topped with sour cream and chives or scallions.
Recipe Tips:
- Choose the right beef: Use 85-percent lean ground beef for the perfect balance of flavor and texture without too much grease.
- Drain excess fat: After cooking the beef, draining the fat ensures the chili doesn’t become overly greasy.
- Toast the spices: Cooking the chili powder and cocoa powder briefly releases their full flavor and aroma.
- Simmer for flavor: Letting the chili simmer allows the flavors to meld and the sauce to thicken beautifully.
- Adjust the heat: For a spicier chili, keep the jalapeño seeds or add a pinch of cayenne pepper to taste.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover beef chili cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Allow the beef chili to cool completely, then place it in a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the chili in an oven-safe dish, cover with foil, and heat for 20–25 minutes, stirring halfway through, until warmed through.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 1410mg
- Potassium: 0mg
- Total Carbohydrate: 16g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 16g
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Martha Stewart Beef Chili Recipe
Description
This hearty and easy beef chili is perfect for a quick by Martha Stewart, comforting meal. Packed with bold flavors from chili powder, cocoa, and fire-roasted tomatoes, it’s a versatile dish you can make with pantry staples. Serve it hot with creamy sour cream and fresh chives for a satisfying dinner everyone will love.
Ingredients
Instructions
- Cook beef: Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with the back of a spoon, until fully cooked, about 6 minutes. Using a slotted spoon, transfer the beef to paper towels to drain. Discard all but 1 tablespoon (15ml) of fat from the pan.
- Add onions, garlic, and jalapeño: Return the pot to medium-high heat. Add the onions, garlic, jalapeño, 1 1/2 teaspoons (7.5ml) of salt, and 1/2 teaspoon (2.5ml) of pepper. Cook until the onions soften, about 6 minutes.
- Add chili, cocoa, and tomato paste: Stir in the chili powder, cocoa powder, and tomato paste. Cook until fragrant, about 2 minutes.
- Stir in tomatoes, broth, and beef: Add the fire-roasted diced tomatoes, chicken broth, and cooked beef. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, partially covered, until slightly thickened, 25 to 30 minutes.
- Serve: Season with additional salt and pepper to taste. Serve hot, topped with sour cream and chives or scallions.
Notes
- Choose the right beef: Use 85-percent lean ground beef for the perfect balance of flavor and texture without too much grease.
- Drain excess fat: After cooking the beef, draining the fat ensures the chili doesn’t become overly greasy.
- Toast the spices: Cooking the chili powder and cocoa powder briefly releases their full flavor and aroma.
- Simmer for flavor: Letting the chili simmer allows the flavors to meld and the sauce to thicken beautifully.
- Adjust the heat: For a spicier chili, keep the jalapeño seeds or add a pinch of cayenne pepper to taste.
Martha Stewart Beef Chili Recipe