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The Best Beef Chili Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/the-best-beef-chili-recipe/