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The Best Homemade Chili with Ground Chuck and Smoked Paprika

Homemade chili with ground chuck gets its deep flavor from smoked paprika, chili powder, and a long, uncovered simmer. Kidney beans and tender vegetables make this thick stovetop chili hearty, while browning the beef in batches builds a rich base.
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Prep Time 15 minutes
Cook Time 2 hours 7 minutes
resting 10 minutes
Total Time 2 hours 32 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 2 lb ground chuck 80% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 can (15 oz) kidney beans drained and rinsed
  • 1 cup beef broth

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground chuck in two batches, seasoning it with the salt and pepper.
  3. Cook, breaking it into small pieces, until browned and it reaches 160°F, about 8 minutes per batch, then transfer to a plate.
  4. Pour off all but about 1 tablespoon of fat from the pot.
  5. Add the onion and bell pepper, and cook over medium heat until softened, about 5 minutes.
  6. Stir in the garlic, chili powder, smoked paprika, cumin, oregano, and tomato paste, and cook until fragrant, about 1 minute.
  7. Return the beef to the pot and stir in the crushed tomatoes, kidney beans, and beef broth.
  8. Bring to a gentle boil over medium-high heat.
  9. Reduce the heat to low and simmer uncovered, stirring occasionally, until thickened and the flavors have melded, 1 1/2 to 2 hours.
  10. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the best browning, cook the ground chuck in two batches rather than crowding the pot. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a leaner option, use lean ground beef in place of the ground chuck.