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Slow Simmered Beef Chili Recipe
by Its a Food Fetish

Slow Simmered Beef Chili

This chili is loaded with lean ground beef, two varieties of kidney beans, hearty chunks of onion, green bell pepper, tomato and a combination of smokey spices.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8 Bowls


  • 2lbs lean ground beef
  • 1 (15oz) can light red kidney beans
  • 1 (15oz) can dark red kidney beans
  • 1 (28oz) cans diced tomatoes undrained
  • 1 (6oz) can tomato paste
  • 1 large yellow onion, chopped
  • 2 green bell peppers, seeded and chopped
  • 1/4 cup chili powder
  • 1 Tbs Worcestershire sauce
  • 1 Tbs minced garlic
  • 1 Tbs dried oregano
  • 2 tsp ground cumin
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp white sugar


  1. Heat a large stock pot over medium-high heat. Crumble the ground beef into the hot pot and cook until browned. Drain off excess grease.
  2. Pour in all of the remaining ingredients. Stir to blend, cover and simmer over low heat for a minimum of 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, chili powder, and cayenne pepper if needed. The longer the chili simmers, the better it will taste. Remove from heat and serve with cornbread, corn chips, shredded cheddar cheese, and/or sour cream if desired.