Beef Chili

Introduction

There’s something undeniably comforting about a bowl of hearty, spicy beef chili. It’s the kind of dish that wraps you in warmth and comfort, whether you’re settling in on a cold night or feeding a crowd on game day. The rich, savory flavors of tender beef, slow-simmered in a zesty tomato base with just the right amount of heat, make this beef chili a recipe you’ll want to make again and again.

I first discovered chili during my college days, when a friend introduced me to his family’s secret recipe. It quickly became a staple in my kitchen. The beauty of this chili is how versatile it is—you can adjust the heat level to suit your taste and load it up with toppings like shredded cheese, sour cream, and freshly chopped cilantro for extra flavor. Over the years, I’ve made a few tweaks, but the heart of the recipe has remained the same. This chili is rich, full of flavor, and perfect for any occasion.

Whether you’re serving it at a casual get-together or looking for something cozy to serve the family, this beef chili is sure to be a crowd-pleaser. It’s hearty, filling, and packed with bold flavors. Plus, it’s easy to make and doesn’t require much hands-on time. The ingredients are simple, but the end result is nothing short of amazing. You can even make a big batch and freeze some for later—a win-win!

Why You’ll Love This Recipe

• Easy to make: This beef chili is straightforward with minimal prep, so it’s perfect even for beginners in the kitchen. It’s a one-pot wonder that’s quick to assemble and left to simmer on the stove, filling your home with delicious aromas.
• Customizable: Not a fan of spice? You can tone down the heat or leave out the jalapeños. Love spicy foods? Add extra chili powder or crushed red pepper flakes. You’re in control of the flavor!
• Family-friendly: Everyone loves a good chili, and this recipe is no exception. It’s the perfect meal for feeding the whole family, and it’s a great option for picky eaters because you can adjust the spice level to your liking.
• Rich in flavor: The combination of ground beef, tomatoes, onions, garlic, and a variety of spices creates a deep, savory chili that’s bursting with flavor. The slow simmering process ensures that all the flavors meld together beautifully.
• Leftovers are even better: This chili tastes amazing the next day! It’s the perfect dish to make ahead, and it stores well in the fridge or freezer. Plus, it’s great for meal prep!

Preparation Time and Servings

• Total Time: 1 hour and 15 minutes
• Servings: 6-8 people
• Calories per Serving: 350
• Protein: 25g
• Carbs: 30g
• Fat: 18g

Ingredients

For this delicious beef chili, you’ll need a few simple ingredients that come together to create a deeply satisfying dish:

• 1 lb ground beef (I prefer 80/20 for the right balance of flavor and lean meat)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeds removed and finely chopped (optional for spice)
• 2 tablespoons tomato paste
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 2 cups beef broth (or chicken broth if you prefer)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Toppings: Shredded cheese, sour cream, green onions, cilantro, tortilla chips, or cornbread (optional but highly recommended!)

Each ingredient serves an important role in developing the rich, savory flavor that makes this chili so special. The ground beef provides a hearty base, while the combination of beans adds texture and helps thicken the chili. The spices bring depth and warmth to the dish, and the tomatoes give it that tangy base flavor.

Step-by-Step Instructions

Making this beef chili is as easy as gathering the ingredients and letting everything simmer to perfection. Here’s how you do it:

1. Sauté the Aromatics
   Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it, breaking it up with a wooden spoon until it’s browned and fully cooked, about 5-7 minutes. Once the beef is browned, use a slotted spoon to transfer it to a bowl and set it aside.
2. Cook the Vegetables
   In the same pot, add the chopped onion, bell pepper, and jalapeño (if using). Sauté for 4-5 minutes until the vegetables have softened and the onion is translucent. You can add a small splash of olive oil if the pot looks dry, but the beef fat will usually provide enough.
3. Add the Garlic and Tomato Paste
   Add the minced garlic and cook for another 1-2 minutes until fragrant. Then stir in the tomato paste and cook for another minute, letting it caramelize a bit. This step deepens the flavor of the chili.
4. Combine the Ingredients
   Add the browned beef back into the pot, along with the diced tomatoes (with their juice), black beans, kidney beans, and beef broth. Stir everything together, making sure the tomato paste is fully incorporated.
5. Add the Spices
   Now, it’s time to bring in the flavor! Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine, ensuring the spices are evenly distributed throughout the chili.
6. Simmer and Let the Flavors Develop
   Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 45 minutes to 1 hour. The longer it simmers, the better the flavors will meld together. If the chili gets too thick, you can add a little more beef broth or water to reach your desired consistency.
7. Taste and Adjust
   After the chili has simmered, taste it and adjust the seasonings as necessary. Add more salt, pepper, or chili powder depending on your preference. If you like a bit more heat, you can add extra jalapeño or crushed red pepper flakes at this stage.
8. Serve and Enjoy
   Once your chili is done, it’s time to serve it up! Ladle it into bowls and top with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or a handful of crushed tortilla chips. Pair it with cornbread or serve it with a side of rice for a hearty, filling meal.

How to Serve

Beef chili is versatile and can be served in many ways! Here are some of my favorite serving suggestions:

• Classic Chili Bowl: Serve a hearty bowl of chili topped with shredded cheese, sour cream, and fresh cilantro. For extra crunch, add some tortilla chips on the side.
• Over Rice: Serve your chili over a bed of fluffy white rice or cornbread for a comforting meal.
• Chili Fries: For something extra indulgent, serve the chili over crispy French fries and top with melted cheese and sour cream.
• Taco Style: Spoon the chili into soft taco shells and add your favorite taco toppings for a fun twist.

Additional Tips

• Drain the Beans: Be sure to drain and rinse the beans before adding them to the chili to avoid any excess liquid in the dish.
• Customize the Spice: If you want a milder chili, remove the seeds from the jalapeño, or leave it out altogether. For extra heat, increase the chili powder or toss in a pinch of cayenne pepper.
• Thickening the Chili: If you like your chili on the thicker side, simply let it simmer longer. If it’s too thick, you can add a bit more beef broth or water to reach your preferred consistency.
• Don’t Skip the Simmering: The longer the chili simmers, the more the flavors will develop. If you’re short on time, a 30-minute simmer will still give you a tasty dish, but if you can, let it cook for an hour to get that deep, rich flavor.
• Make Ahead: This chili keeps beautifully in the fridge for 3-4 days. It also freezes well, so make a big batch and store leftovers in airtight containers in the freezer for up to 3 months.

Recipe Variations

There are so many ways you can tweak this beef chili to suit your preferences:

• Vegetarian Option: For a veggie twist, swap the ground beef for a combination of lentils and chopped mushrooms. These will add a hearty texture and absorb all the wonderful chili flavors.
• Gluten-Free: This recipe is naturally gluten-free, but if you’re serving it with cornbread or tortilla chips, be sure to choose gluten-free options.
• Slow Cooker Version: If you want to make this chili in a slow cooker, simply brown the beef and sauté the veggies first, then add everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Beef Chili

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• Author: Dianna
• Total Time: 1 hour

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Ingredients

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• 1 lb ground beef (I prefer 80/20 for the right balance of flavor and lean meat)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeds removed and finely chopped (optional for spice)
• 2 tablespoons tomato paste
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 2 cups beef broth (or chicken broth if you prefer)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Toppings: Shredded cheese, sour cream, green onions, cilantro, tortilla chips, or cornbread (optional but highly recommended!)

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Instructions

1. Sauté the Aromatics
   Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it, breaking it up with a wooden spoon until it’s browned and fully cooked, about 5-7 minutes. Once the beef is browned, use a slotted spoon to transfer it to a bowl and set it aside.
2. Cook the Vegetables
   In the same pot, add the chopped onion, bell pepper, and jalapeño (if using). Sauté for 4-5 minutes until the vegetables have softened and the onion is translucent. You can add a small splash of olive oil if the pot looks dry, but the beef fat will usually provide enough.
3. Add the Garlic and Tomato Paste
   Add the minced garlic and cook for another 1-2 minutes until fragrant. Then stir in the tomato paste and cook for another minute, letting it caramelize a bit. This step deepens the flavor of the chili.
4. Combine the Ingredients
   Add the browned beef back into the pot, along with the diced tomatoes (with their juice), black beans, kidney beans, and beef broth. Stir everything together, making sure the tomato paste is fully incorporated.
5. Add the Spices
   Now, it’s time to bring in the flavor! Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine, ensuring the spices are evenly distributed throughout the chili.
6. Simmer and Let the Flavors Develop
   Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for 45 minutes to 1 hour. The longer it simmers, the better the flavors will meld together. If the chili gets too thick, you can add a little more beef broth or water to reach your desired consistency.
7. Taste and Adjust
   After the chili has simmered, taste it and adjust the seasonings as necessary. Add more salt, pepper, or chili powder depending on your preference. If you like a bit more heat, you can add extra jalapeño or crushed red pepper flakes at this stage.
8. Serve and Enjoy
   Once your chili is done, it’s time to serve it up! Ladle it into bowls and top with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or a handful of crushed tortilla chips. Pair it with cornbread or serve it with a side of rice for a hearty, filling meal.

Nutrition

• Serving Size: 8
• Calories: 350
• Fat: 18g
• Carbohydrates: 30g
• Protein: 25g

Conclusion

This beef chili recipe is the epitome of comfort food. With its rich, savory flavors and hearty texture, it’s perfect for a cozy night in, a tailgate party, or a family dinner. The best part is that it’s customizable to suit your tastes, whether you love spicy foods or prefer something milder. It’s a one-pot wonder that’s as simple as it is satisfying. So, grab your ingredients and get ready to enjoy a delicious bowl of homemade chili—your taste buds will thank you!