Print

The Best Beef Chili Recipe

Print Recipe

★★★★★

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.

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 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

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