Print

Martha Stewart-Inspired Beef Chili

Close-up of Martha Stewart-Inspired Beef Chili showing its texture
Print Recipe

This hearty beef chili is inspired by Martha Stewart’s classic home cooking, with a rich tomato base, tender ground beef, and a warm blend of chili powder and cumin. It’s thick, comforting, and perfect for feeding a crowd on a cool evening.

Ingredients

Scale
  • 2 tablespoons (30ml) olive oil
  • 2 pounds (907g) lean ground beef (90% lean)
  • 1 large yellow onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes, with juices
  • 1 can (15 ounces) tomato puree
  • 2 cups (480ml) beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • For serving: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced scallions

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Transfer the beef to a plate using a slotted spoon, leaving about 2 tablespoons of fat in the pot.
  2. Add the chopped onion and bell pepper to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant. Do not let the garlic brown or it will turn bitter.
  3. Stir in the chili powder, cumin, oregano, smoked paprika, cayenne (if using), salt, and pepper. Cook for 30 seconds, stirring constantly, to toast the spices and bloom their flavors.
  4. Return the browned beef to the pot and stir to coat with the spices. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly.
  5. Add the diced tomatoes with their juices, tomato puree, beef broth, brown sugar, and apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Bring the chili to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes, stirring occasionally. The chili should thicken slightly and the flavors should meld. If it becomes too thick, add a splash of beef broth.
  7. Stir in the drained and rinsed kidney beans and simmer for 10 minutes more, until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Ladle the chili into bowls and serve hot with shredded cheddar cheese, sour cream, chopped cilantro, and sliced scallions on the side.

Notes

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Make-ahead: The chili can be made up to 2 days ahead and refrigerated; the flavors improve overnight. Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until hot, about 10 minutes, or in the microwave on high, stirring every 2 minutes.

Nutrition

Keywords: Martha Stewart beef chili, beef chili recipe, homemade chili, ground beef chili, easy chili, stovetop chili, classic beef chili, chili with beans, game day chili, comfort food

Find it online: https://marthadishes.com/martha-stewart-beef-chili-recipe/