The Best Beef Chili Recipe

Introduction

This hearty beef chili is packed with bold flavors and comforting spices, perfect for a cozy meal any day of the week. Loaded with tender ground beef, beans, and fire-roasted tomatoes, it’s easy to make and sure to satisfy your craving for a classic chili.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium white onion, finely chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 2 pounds lean ground beef
• 2 tablespoons tomato paste
• 4 cloves garlic, finely minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons light or dark brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle powder
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 (4 ounce) can mild green chiles
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 3 cups beef broth
• 2 (15.5 ounce) cans red kidney beans, drained and rinsed
• Optional toppings: chopped avocado, shredded cheese, sour cream or plain Greek yogurt, corn chips, tortilla chips, fresh cilantro, sliced jalapeños

Instructions

1. Step 1: In a large Dutch oven or stock pot, heat the olive oil over medium heat. Once it shimmers, add the chopped onion and bell peppers. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender.
2. Step 2: Add the ground beef to the pot and break it up with a wooden spoon. Brown the meat for about 6-7 minutes, stirring occasionally, until fully cooked.
3. Step 3: Stir in the tomato paste, minced garlic, chili powder, ground cumin, smoked paprika, brown sugar, garlic powder, chipotle powder, salt, and black pepper. Mix well and cook for 1-2 minutes until the spices become fragrant.
4. Step 4: Add the canned green chiles, diced fire-roasted tomatoes, and beef broth. Stir to combine, then cover the pot with a lid. Let it come to a gentle boil and cook for 10 minutes.
5. Step 5: Remove the lid and reduce the heat to low. Add the drained and rinsed kidney beans, then let the chili simmer for at least 30 minutes to develop flavors.
6. Step 6: Serve the chili in bowls and top with your favorite toppings like avocado, cheese, sour cream, chips, cilantro, or jalapeños. Enjoy!

Tips & Variations

• For extra depth, stir in a splash of beer or a tablespoon of cocoa powder along with the spices.
• Adjust the heat by adding more chipotle powder or a diced jalapeño during cooking.
• Use ground turkey or plant-based crumbles as a leaner or vegetarian alternative.
• Simmer longer if you want a thicker chili; add a little water or broth if it gets too thick.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen it. This chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add beans during the last hour if you prefer them firmer.

Is it necessary to brown the beef before adding spices?

Browning the beef adds flavor and texture by caramelizing the meat. It also helps the chili develop a richer taste, so it’s recommended for best results.

The Best Beef Chili Recipe

Print Recipe

★★★★★

4.4 from 78 reviews

This hearty and flavorful beef chili recipe combines lean ground beef with a blend of aromatic spices, fire-roasted tomatoes, and kidney beans to create the perfect comforting dish. Simmered slowly to develop rich flavors, it’s ideal for cozy dinners and easily customizable with your favorite toppings like avocado, cheese, and sour cream.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium white onion, finely chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 2 pounds lean ground beef
• 2 tablespoons tomato paste
• 4 cloves of garlic, finely minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons light or dark brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle powder
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 (4 ounce) can mild green chiles
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 3 cups beef broth
• 2 (15.5 ounce) cans red kidney beans, drained and rinsed

Toppings (Optional)

• Chopped avocado
• Shredded cheese
• Sour cream or plain Greek yogurt
• Corn chips or tortilla chips
• Fresh cilantro
• Sliced jalapeños

Instructions

1. Sauté Vegetables: In a large Dutch oven or stock pot, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and chopped red and green bell peppers. Stir and cook for 5 to 7 minutes until the vegetables become tender and aromatic.
2. Brown the Beef: Add the lean ground beef to the pot. Use a wooden spoon or spatula to break up the meat into smaller pieces. Brown the beef thoroughly, stirring occasionally, for about 6 to 7 minutes until fully cooked and no pink remains.
3. Add Spices and Tomato Paste: Mix in the tomato paste, minced garlic, chili powder, ground cumin, smoked paprika, brown sugar, garlic powder, chipotle powder, kosher salt, and freshly ground black pepper. Stir well to combine all ingredients and cook for 1 to 2 minutes until the spices become fragrant.
4. Add Liquids and Peppers: Stir in the mild green chiles, diced fire-roasted tomatoes, and beef broth. Mix everything together evenly. Cover the pot with a lid and bring the chili to a gentle boil, cooking for about 10 minutes to meld flavors.
5. Simmer with Beans: Remove the lid and reduce the heat to the lowest setting to maintain a gentle simmer. Add the drained and rinsed red kidney beans to the pot. Allow the chili to simmer uncovered for at least 30 minutes to thicken and develop rich flavors.
6. Serve and Garnish: Ladle the chili into bowls and serve hot. Top with your choice of chopped avocado, shredded cheese, sour cream or Greek yogurt, corn or tortilla chips, fresh cilantro, and sliced jalapeños for added texture and flavor. Enjoy your delicious beef chili!

Notes

• For a spicier chili, increase the chipotle powder or add chopped jalapeños into the pot while simmering.
• If you prefer a thicker chili, simmer uncovered for longer or mash some of the beans.
• Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
• Using lean ground beef reduces fat content but still keeps the chili hearty.
• Substitute kidney beans with black beans or pinto beans if desired.

Keywords: beef chili, chili con carne, hearty chili recipe, ground beef chili, easy stovetop chili