Make Beef Chili

Tools

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring spoons
• Can opener

Materials

• 1 lb ground beef
• 1 onion, diced
• 2 to 3 cloves garlic, minced
• 1 tbsp oil (optional)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 tsp salt, plus more to taste
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can kidney beans, drained and rinsed
• 1 can black beans or pinto beans, drained and rinsed
• 1/2 to 1 cup water or broth

Safety

• Wash hands and sanitize surfaces before and after handling raw beef.
• Keep raw beef separate from ready-to-eat ingredients.
• Cook ground beef until no longer pink and it reaches 160°F / 71°C.
• Stir carefully while simmering to avoid splatters and steam burns.
• Cool leftovers promptly and refrigerate within 2 hours.

Steps

1. Step 1: Prep the ingredients

   • Dice the onion, mince the garlic, drain and rinse the beans, and measure out the seasonings.
   • Open the cans and keep all ingredients ready near the stove.

   Check: Onion and garlic are cut and ready. · Beans are drained and rinsed. · Seasonings and canned ingredients are measured and accessible.

2. Step 2: Brown the beef

   • Place the pot over medium heat. Add a little oil only if the beef is very lean.
   • Add the ground beef and cook, breaking it into small pieces with a spoon.
   • Cook until the beef is fully browned with no pink remaining.

   Check: Beef is broken into crumbles. · No pink remains. · Beef is cooked through and should reach 160°F / 71°C.

3. Step 3: Add onion and garlic

   • If there is excessive grease, carefully spoon off some of it.
   • Add the diced onion and cook for 3 to 5 minutes until softened.
   • Add the garlic and cook for about 30 seconds, stirring so it does not burn.

   Check: Onion is softened and slightly translucent. · Garlic is fragrant but not browned heavily.

4. Step 4: Toast the spices

   • Add chili powder, cumin, paprika, oregano, black pepper, and salt to the pot.
   • Stir for 30 seconds so the spices coat the beef and become fragrant.

   Check: Spices are evenly mixed in. · The mixture smells aromatic, not burnt.

5. Step 5: Add tomatoes, beans, and liquid

   • Pour in the diced tomatoes, tomato sauce, beans, and 1/2 cup water or broth.
   • Stir well to combine. Add a little more liquid if the mixture looks too thick.

   Check: Ingredients are evenly combined. · Chili looks spoonable, not dry or pasty.

6. Step 6: Simmer the chili

   • Bring the chili to a gentle simmer over medium heat.
   • Reduce heat to low and simmer uncovered for 20 to 30 minutes, stirring occasionally.
   • Add more water or broth if it thickens more than you want.

   Check: Chili is gently bubbling, not boiling hard. · Flavors have blended and the texture is thick but not dry. · The chili is fully hot throughout.

7. Step 7: Taste and serve

   • Taste the chili and adjust salt or spices as needed.
   • Serve hot on its own or with toppings like shredded cheese, sour cream, or chopped onion if desired.

   Check: Seasoning tastes balanced. · Chili is hot and ready to serve.