2 lb. lean ground beef or sirloin (no leaner than 90% recommended)
1 medium onion, chopped
1/2 cupcelery, finely chopped
1 tspgarlic, minced
1 14 oz. can beef broth
1 can tomato paste
3/4 cuptomato juiceor sauce
1 14 oz. can petite diced tomatoes
1/2 tsp ground cumin
2 Tbspchili powder
1 TbspWorcestershire sauce
1 4 oz. can diced green chili peppers
1 16 oz. can dark red kidney beans, rinsed and drained
Suggested toppings: parmesan or cheddar cheese, sour cream, avocado or green onions, tortilla chips
Brown beef with aromatics: In large saucepan or pot, brown beef with onion, celery and garlic till meat is browned.
Add broth and tomatoes: Empty beef broth into large measuring cup or bowl, add tomato paste and whisk together until smooth. Stir in beef broth mixture, canned tomatoes, and tomato juice.
Add spices and chiles: Add sugar, salt, pepper, oregano, cumin, chili powder, Worcestershire sauce and diced green chiles. Bring to a boil and then simmer on low for 15 minutes to bring flavors together. Stir in kidney beans.
Simmer: Let chili simmer for at least 15 more minutes before serving with any toppings you like!
Beef/sirloin: I don't recommend going leaner than 90% to prevent the beef from becoming too dry.
Slow cooker: You can make classic beef chili in the slow cooker, too! Just partially brown the beef instead of fully browning to avoid drying it out. Then, add all the ingredients in the order listed, cover, and cook on high for four hours or low for eight hours.
Keywords: classic beef chili, healthy beef chili recipe