The Best Beef Chili Recipe

Introduction

This beef chili recipe is hearty, flavorful, and perfect for a cozy meal. Packed with spices, tender ground beef, and beans, it’s a classic that satisfies every time. Easy to make and great for leftovers, it’s a must-try for chili lovers.

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
• 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. Stir and cook for 5-7 minutes until the vegetables are tender.
2. Step 2: Add the ground beef to the pot. Break it up with a wooden spoon and brown the meat, stirring occasionally, for 6-7 minutes until fully cooked.
3. Step 3: Stir in the tomato paste, minced garlic, chili powder, cumin, smoked paprika, brown sugar, garlic powder, chipotle powder, salt, and pepper. Mix well and cook for 1-2 minutes until the spices release their aroma.
4. Step 4: Add the mild green chiles, diced fire-roasted tomatoes, and beef broth. Stir to combine. Cover the pot and bring the chili to a gentle boil. Let it cook for about 10 minutes.
5. Step 5: Remove the lid and reduce the heat to low. Add the drained and rinsed kidney beans. Simmer the chili gently for at least 30 minutes to let the flavors meld.
6. Step 6: Serve the chili hot, ladled into bowls, and top with your choice of avocado, shredded cheese, sour cream or Greek yogurt, chips, cilantro, and jalapeños. Enjoy!

Tips & Variations

• For a spicier chili, add extra chipotle powder or a pinch of cayenne pepper.
• Substitute ground turkey or chicken for a lighter version.
• If you prefer a thicker chili, mash some of the beans before adding them or simmer longer uncovered.
• Use fire-roasted tomatoes for a smoky depth or regular diced tomatoes for a milder flavor.

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 it thickens too much. This chili also 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 vegetarian?

Yes, simply replace the ground beef with extra beans, lentils, or a plant-based meat substitute. You can also add vegetables like mushrooms or zucchini for added texture.

How can I make the chili thicker?

To thicken the chili, simmer it uncovered for longer to let the liquid reduce, or mash some of the beans during cooking. Adding a tablespoon of cornmeal or masa harina can also help thicken the stew.