Beef Chili for a Cold Day

As the temperature outside is dropping my body craves warm comfort food.  A food embrace shall we say to get us through the winter.  Following is one of my favourite cold day dishes, Beef Chili.

This recipe is adapted from the All-American Beef Chili recipe from America’s Test Kitchen Family Cooking Magazine

(makes about 8 servings)


2 tablespoons olive oil

2 onions, finely chopped (I like to use sweet onions which are big so I just use one)

1 bell pepper, finely chopped (I like to use orange bell peppers)

1/4 chili powder

1 tablespoon ground cumin

1 teaspoon salt, divided

2 pounds of ground beef (I like to use the extra lean)

1 can diced tomatoes (28 ounces)

1 can tomato paste (28 ounces)


  • Heat the oil in a large dutch oven over medium heat until it is shimmering.  Add the onion, bell pepper, chili powder, cumin, and 1/2 teaspoon of salt. Cook until the vegetables have softened, about 7 minutes.
  • Add the beef and increase the heat to medium-high.  Cook, breaking up the beef with a wooden spoon until no longer pink, about 10 minutes.  Stir in the diced tomatoes (including their juice), tomato puree, and the remaining salt.  Bring to a simmer, then reduce the heat so that it maintains a slow simmer.  Cover and cook for 45 minutes.
  • Remove the lid and continue to simmer for an additional 45 minutes.  Season with additional salt and pepper to taste before serving.
  • Garnish with shredded cheddar cheese and sour cream.  I also love using this chili as a topping for nachos.
  • Leftover chili can be stored in an airtight container in the refrigerator  for up to 4 days.  The chili can also be frozen for up to 1 month (let the chili thaw in the refrigerator for 24 hours before reheating).