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Prize Ribbon Beef Chili with Toasted Cumin Seeds

This beef chili recipe starts with toasted cumin seeds for a fragrant, earthy base, then simmers with ground beef, kidney beans, and tomatoes until thick and deeply flavored. A splash of apple cider vinegar at the end brightens the long-simmered chili.
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Prep Time 15 minutes
Cook Time 2 hours 4 minutes
Resting 10 minutes
Total Time 2 hours 29 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp cumin seeds
  • 1 tbsp neutral oil
  • 2 lb ground beef 85% lean
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 yellow onions medium, diced
  • 4 cloves garlic minced
  • 0.25 cup chili powder
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cup low-sodium beef broth
  • 2 can (15 oz) kidney beans drained and rinsed
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat a 6-quart Dutch oven over medium heat, add the cumin seeds, and toast for 2 to 3 minutes, stirring, until fragrant.
  2. Transfer the seeds to a mortar and crush them coarsely with a pestle.
  3. Heat the oil in the Dutch oven over medium-high heat, add the beef in two batches, and brown it, breaking it into small pieces, for about 8 minutes total; season with the salt and pepper and cook until the beef reaches 160°F.
  4. Add the onions and cook over medium heat for 6 to 8 minutes, stirring occasionally, until softened.
  5. Stir in the garlic, crushed cumin seeds, chili powder, paprika, and oregano, and cook for 30 seconds until fragrant.
  6. Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
  7. Stir in the kidney beans and bring the chili to a gentle simmer over medium heat.
  8. Reduce the heat to low, partially cover the pot, and simmer for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until thick and deeply flavored.
  9. Stir in the apple cider vinegar and turn off the heat.
  10. Let the chili rest for 10 minutes before serving.

Notes

For the best flavor, toast the cumin until fragrant and crush it coarsely. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a lighter variation, ground turkey can replace the beef.