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Slow Simmered Beef Chili with Caramelized Onions

This beef chili relies on slow caramelization of onions and a gentle simmer to develop deep, smoky flavors. Main ingredients include beef, onions, beans, and basic pantry spices, resulting in a rustic, hearty dish with tender meat and thickened sauce. The final texture is hearty and chunky with a rich, caramel-colored broth.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large yellow onions sliced
  • 1 pound ground beef or beef chunks
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cloves garlic minced
  • 2 tablespoons cooking oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • to taste salt and black pepper

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the heavy-bottomed pot over medium heat and add the oil. Once shimmering, add the sliced onions and cook, stirring frequently, until they become soft and begin to caramelize, about 15-20 minutes. They should turn a deep golden brown and fill the kitchen with a sweet aroma.
  2. Add the ground beef to the pot with the onions. Break it apart with your spoon or spatula and cook until browned and cooked through, about 8-10 minutes. As it cooks, the meat will develop a rich, brown crust on some parts.
  3. Stir in the minced garlic, chili powder, smoked paprika, and cumin. Cook for another minute until fragrant. Be careful not to burn the spices—adjust the heat if necessary.
  4. Pour in the diced tomatoes along with their juices and add the drained kidney beans. Stir everything together, scraping up any flavorful browned bits from the bottom of the pot.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot partially, and let it simmer slowly for about 1 hour. Stir the chili every 15 minutes to prevent sticking and to help develop the deep, smoky flavors.
  6. Uncover the pot and increase the heat slightly if the chili is too watery. Continue to simmer uncovered for an additional 15-20 minutes to thicken the sauce and meld the flavors. The chili should be rich, with a deep brown color and tender, fall-apart meat.

Notes

Adjust seasoning to taste. For extra smoky flavor, add a pinch of chipotle powder. Serve hot with your favorite toppings.