Beef Chili Recipe
If you’re searching for a hearty, soul-warming meal that’s as satisfying on a chilly night as it is for game day gatherings, look no further than this Beef Chili. With its deep, savory flavors and a perfect balance of spice and richness, it’s a dish that feels like a warm hug in a bowl. Each spoonful delivers tender beef, creamy beans, and a luscious tomato base, all brought together by a blend of robust spices. This is the kind of recipe you’ll want to make again and again—not just because it’s delicious, but because it’s easy, customizable, and guaranteed to please everyone at the table.
Ingredients You’ll Need
The beauty of this Beef Chili lies in its straightforward, pantry-friendly ingredients. Each component brings something special—whether it’s depth, texture, or a pop of color—to create a chili that’s anything but ordinary.
- Olive oil: Adds richness and helps sauté the onions and garlic to fragrant perfection.
- Onion: A diced onion provides a sweet, mellow background flavor as it softens and caramelizes.
- Garlic: Four cloves infuse the chili with irresistible aroma and depth.
- Ground beef (80/20): The heart of the dish—choose 80/20 for the perfect balance of flavor and tenderness.
- Tomato paste: Intensifies the tomato flavor and thickens the chili beautifully.
- Crushed tomatoes: Lends a rich, saucy base to the chili.
- Diced tomatoes: Add texture and a burst of freshness to every bite.
- Kidney beans: Classic chili beans that hold up well and provide a creamy bite.
- Black beans: Their velvety texture and earthy flavor complement the kidney beans perfectly.
- Beef broth: Deepens the savory notes and keeps the chili moist and flavorful.
- Chili powder: The star seasoning—layered in for a bold, warm flavor profile.
- Ground cumin: Adds a subtle earthy, smoky undertone.
- Smoked paprika: Infuses a smoky complexity that elevates the chili beyond the basics.
- Dried oregano: Brings a touch of herbal brightness to balance the richness.
- Cayenne pepper (optional): For those who like a little extra kick—add more or less to taste.
- Salt: Essential for enhancing all the flavors in the pot.
- Black pepper: For a gentle heat and rounded finish.
How to Make Beef Chili
Step 1: Sauté Onion and Garlic
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and let it cook for about five minutes, stirring occasionally, until it’s soft and just starting to turn golden. Stir in the minced garlic and cook for another minute. Don’t rush this step—the gentle sauté brings out the sweet and savory foundation for the entire Beef Chili.
Step 2: Brown the Beef
Add the ground beef to the pot. Use a wooden spoon to break it up as it cooks, allowing it to brown evenly. This should take about seven to eight minutes. If there’s excess fat, go ahead and drain it off, but leave just enough to keep the chili rich and flavorful. Properly browning the beef is key for that signature hearty texture and meaty taste.
Step 3: Build the Tomato Base
Now, stir in the tomato paste and let it cook for one minute. This quick “toasting” intensifies the tomato flavor and helps thicken the chili. Then, pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Give everything a good stir so all the ingredients are well combined—this is when the Beef Chili really starts to come together!
Step 4: Season and Simmer
Time to add the magic! Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let your Beef Chili simmer for 30 to 45 minutes. Stir every so often and check for thickness; the longer it simmers, the richer and more concentrated the flavors become.
Step 5: Taste and Adjust
After simmering, give your Beef Chili a good stir and taste for seasoning. Add a pinch more salt, pepper, or cayenne if you like things spicier. Once you’re happy with the flavor, ladle the hot chili into bowls and get ready for toppings galore!
How to Serve Beef Chili
Garnishes
This is where you can really make your Beef Chili shine! Classic toppings like shredded cheddar cheese, a dollop of sour cream, freshly sliced green onions, or creamy avocado add both flavor and flair. A sprinkle of chopped cilantro or a few slices of jalapeño can take it to the next level if you want a pop of color and heat.
Side Dishes
Beef Chili is hearty enough to stand alone, but it’s truly irresistible with a side of warm, buttery cornbread or a slice of crusty bread for dunking. For a lighter touch, serve it alongside a crisp green salad or even over a bed of fluffy white rice. Tortilla chips make a great crunchy companion, perfect for scooping up every last bite.
Creative Ways to Present
Don’t be afraid to get playful—try serving your Beef Chili in bread bowls for a wow-worthy presentation, or spoon it over baked potatoes for a comforting twist. It’s also fantastic as a nacho topping or ladled onto hot dogs for a chili dog feast. However you serve it, this chili is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
One of the best things about Beef Chili is how well it keeps—if you have leftovers, simply let the chili cool to room temperature, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to four days, and the flavors somehow get even deeper and more delicious with time.
Freezing
If you want to stock your freezer with a comforting meal for busy days, Beef Chili freezes beautifully. Portion it into freezer-safe bags or containers (leaving a little room for expansion), label with the date, and freeze for up to three months. Thaw overnight in the fridge before reheating, and you’ll have a homemade meal in minutes.
Reheating
To reheat, simply warm your Beef Chili on the stovetop over medium heat, stirring occasionally until it’s hot throughout. If it’s a bit thick, add a splash of beef broth or water to reach your desired consistency. For single servings, the microwave works great too—just heat in short bursts and stir between each one for even warming.
FAQs
Can I make Beef Chili ahead of time?
Absolutely! In fact, Beef Chili only gets better as it sits—the flavors deepen and meld together. Make it a day in advance and reheat before serving for an even richer experience.
Is it possible to make this Beef Chili spicier?
Definitely. For more heat, add extra cayenne pepper, toss in fresh jalapeños, or even stir in a splash of hot sauce. The spice level is totally customizable to your preference.
What can I use instead of ground beef?
If you’re looking to switch things up, ground turkey, chicken, or even a plant-based meat substitute will work well in this Beef Chili recipe. Each brings its own spin, but the core flavors remain deliciously comforting.
Do I have to use both kidney beans and black beans?
Not at all! Feel free to use just one type Main Course. The combination adds variety, but the chili is still fantastic with whatever you have on hand.
Can I cook Beef Chili in a slow cooker?
Yes! After browning the beef and sautéing the onion and garlic, transfer everything to your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. The result is a deeply flavorful, set-it-and-forget-it meal.
Final Thoughts
This Beef Chili is the ultimate comfort food—simple, satisfying, and full of flavor. Whether you’re feeding a crowd or just cozying up at home, give this recipe a try and watch it become a new favorite in your kitchen. Happy cooking!
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Beef Chili Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This classic beef chili recipe is a hearty and flavorful dish perfect for any occasion. Made with ground beef, beans, tomatoes, and a blend of spices, it simmers to a rich, thick consistency, delivering comfort in every bite. Ideal for a family dinner or meal prep, this stovetop chili is both easy to make and satisfying.
Ingredients
Meat and Oil
- 2 tablespoons olive oil
- 2 pounds ground beef (80/20)
Vegetables and Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
Tomatoes and Beans
- 1 (6 oz) can tomato paste
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Liquids
- 1 cup beef broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Brown the Beef: Add the ground beef to the pot. Cook it until browned, breaking it up with a spoon as it cooks. This should take about 7 to 8 minutes. Drain any excess fat if necessary.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute. This helps develop a deeper flavor in the chili.
- Add Remaining Ingredients: Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
- Season the Chili: Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to evenly distribute spices throughout the mixture.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 to 45 minutes, stirring occasionally. This allows the chili to thicken and flavors to meld together beautifully.
- Adjust and Serve: Taste the chili and adjust seasoning if needed. Serve hot with optional toppings like shredded cheese, sour cream, green onions, or avocado for added flavor and texture.
Notes
- This chili tastes even better the next day as the flavors fully develop overnight.
- For a spicier chili, increase the amount of cayenne pepper or add chopped jalapeños.
- To make this chili low-carb, omit the beans and increase the amount of meat or add vegetables like bell peppers or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 80 mg
