Paula Deen Beef Chili Recipe
Paula Deen Beef Chili Recipe is hearty, spicy and full of bold flavor. It is perfect for chilly evenings or game day.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 cans kidney beans drained and rinsed
- 1 can diced tomatoes
- 1/4 cup tomato paste
- 2 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley or cilantro for garnish
Instructions
Heat the Oil
- Warm vegetable oil in large pot over medium heat. Ensure oil is hot before adding beef.
Brown the Beef
- Add ground beef. Cook until fully browned, breaking into small pieces. Drain excess fat if needed.
Add Onion, Garlic, and Peppers
- Stir in chopped onion, garlic and bell peppers. Cook for 5 minutes until softened and fragrant.
Add Tomato Paste
- Add tomato paste to pan. Stir for 1–2 minutes to caramelize slightly and deepen flavor.
Add Tomatoes and Broth
- Pour in diced tomatoes and beef broth. Stir well to combine with beef and vegetables.
Add Spices
- Mix in chili powder, cumin, paprika, cayenne (optional), salt and black pepper. Stir evenly.
Add Beans
- Add drained kidney beans to the pot. Stir gently to combine.
Simmer the Chili
- Reduce heat to low. Cover and simmer for 30 minutes. Stir occasionally to prevent sticking.
Check Seasoning
- Taste chili and adjust salt, pepper or spices as needed before serving.
Garnish and Serve
- Ladle chili into bowls. Sprinkle fresh parsley or cilantro on top. Serve hot with bread or cornbread.
Notes
- Use ground turkey for a lighter version.
- Add chopped jalapeño for extra heat.
- Include a teaspoon of smoked paprika for smoky flavor.
- Mix black beans or pinto beans with kidney beans for variety.
- Top with shredded cheese, sour cream, or avocado for richer flavor.
- Let chili rest for 10 minutes before serving for deeper taste.