The Best Beef Chili Recipe

Introduction

This beef chili recipe is hearty, flavorful, and perfect for any occasion when you crave comfort food. Packed with tender ground beef, beans, and a blend of spices, it’s a crowd-pleaser that’s easy to make. Customize it with your favorite toppings to create a meal everyone will love.

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
• Chopped avocado, shredded cheese, sour cream or plain Greek yogurt, corn chips, tortilla chips, fresh cilantro, and sliced jalapeños (for serving)

Instructions

1. Step 1: In a large dutch oven or stock pot, heat the olive oil over medium heat. Once shimmering, 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 and break it apart with a wooden spoon. Brown the meat for 6-7 minutes until fully cooked and no longer pink.
3. Step 3: Stir in the tomato paste, minced garlic, chili powder, cumin, smoked paprika, brown sugar, garlic powder, chipotle powder, salt, and black pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant.
4. Step 4: Add the mild green chiles, diced fire-roasted tomatoes, and beef broth. Stir to combine, then cover the pot and bring to a gentle boil. Let it cook for about 10 minutes.
5. Step 5: Remove the lid, reduce heat to low, and stir in the drained kidney beans. Simmer uncovered for at least 30 minutes to develop flavor and thicken the chili.
6. Step 6: Serve the chili hot, topped with your choice of avocado, shredded cheese, sour cream or Greek yogurt, chips, cilantro, and jalapeños. Enjoy!

Tips & Variations

• For extra depth, let the chili simmer longer or even overnight for enhanced flavor.
• Substitute ground turkey or chicken for a lighter version.
• If you prefer a spicier chili, add extra chipotle powder or some cayenne pepper.
• Use black beans or pinto beans instead of kidney beans for a different texture.
• For a thicker chili, mash some of the beans before adding them to the pot.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. Chili also freezes well—freeze in portioned containers 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 add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Do I need to drain the beans?

Yes, draining and rinsing the kidney beans helps reduce excess sodium and prevents the chili from becoming too liquidy.

The Best Beef Chili Recipe

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4.5 from 66 reviews

This Best Beef Chili recipe is a hearty and flavorful dish made with lean ground beef, a blend of spices, fire-roasted tomatoes, and kidney beans. Slow-simmered for rich depth, it’s perfect for a comforting meal topped with your favorite garnishes like avocado, cheese, and sour cream.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• 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 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, red bell pepper, and green bell pepper. Stir frequently and cook for 5-7 minutes until the vegetables are tender and softened.
2. Brown the Beef: Add the lean ground beef to the pot. Use a wooden spoon or spatula to break the meat into small pieces. Continue cooking and stirring occasionally for about 6-7 minutes or until the beef is fully browned with no pink remaining.
3. Add Spices and Tomato Paste: Stir in the tomato paste, minced garlic, chili powder, ground cumin, smoked paprika, brown sugar, garlic powder, chipotle powder, kosher salt, and black pepper. Mix thoroughly to combine all the ingredients. Cook for 1-2 minutes until the spices become fragrant.
4. Add Liquids and Chiles: Pour in the can of mild green chiles, diced fire-roasted tomatoes, and the beef broth. Stir everything together until well combined. Cover the pot with a lid and bring the chili to a gentle boil over medium heat. Let it cook for 10 minutes.
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 kidney beans. Let the chili simmer uncovered for at least 30 minutes to allow flavors to meld and the chili to thicken slightly.
6. Serve and Garnish: Once simmered, ladle the chili into bowls and serve with desired toppings such as chopped avocado, shredded cheese, sour cream or Greek yogurt, corn or tortilla chips, fresh cilantro, and sliced jalapeños. Enjoy hot.

Notes

• For a spicier chili, add more chipotle powder or include some diced jalapeños in the cooking process.
• If you prefer a thicker chili, simmer uncovered longer to reduce excess liquid.
• Make sure to drain and rinse the kidney beans to reduce sodium and improve texture.
• This chili freezes well; store cooled chili in airtight containers for up to 3 months.
• Using fire-roasted tomatoes adds a smoky depth but diced regular tomatoes can be used as substitution.

Keywords: beef chili, chili recipe, ground beef, easy chili, kidney beans, spicy chili, stovetop chili, comfort food