Beef Chili Recipe
If there’s one dish that’s perfect for cozy nights or a casual get-together, it’s a hearty bowl of beef chili. I’ve made this beef chili recipe more times than I can count, and it never disappoints. There’s something about the combination of rich, savory beef with those smoky spices, tomatoes, and tender veggies that warms you from the inside out. It’s one of those meals that everyone can customize, whether you like it mild and mellow or loaded with heat. Plus, it’s an absolute breeze to make. With just a few ingredients and minimal prep, you can have this chili simmering away while you kick back and relax.
Now, I’ll let you in on a little secret. The first time I made chili, I was convinced it was going to be a disaster. I dumped everything into the pot without measuring and prayed for the best. I was sure I’d overdone the spices or undercooked the beef. But, oh boy, when that first spoonful hit my taste buds, I knew I’d stumbled onto something special. That experience taught me that chili, especially this beef chili recipe, is forgiving. You can tweak, taste, and adjust as you go along — and that’s what makes it so much fun to cook.
How this beef chili recipe evolved over time 🍲
Chili is one of those dishes with countless variations depending on where you’re from. The earliest chili recipes originated in Texas in the 1800s, where “chili con carne” was a simple combination of dried chili peppers, beef, and a few spices. Over time, tomatoes, beans, and other veggies like onions and bell peppers were added, evolving into the chili we know and love today. Now, people across the U.S. have their own takes on this hearty dish, with some swearing by beans and others considering them blasphemy (we’re looking at you, Texas purists!).
This particular recipe is somewhere in the middle — no beans, just beef, veggies, and a perfectly balanced blend of spices. It’s hearty and filling without being too complicated, making it a great base for adding your own twist, whether it’s more veggies, a different meat, or a whole lot of heat.
Let’s talk ingredients: keeping it simple but flavorful
One of the reasons I love this chili recipe is that it uses basic ingredients that are probably already in your pantry or fridge. Yet, each one plays an important role in making this dish so irresistible.
- Lean ground beef: The star of the show! Ground beef gives chili its hearty, savory foundation. I usually go for lean ground beef (around 85-90%) to keep things a little lighter, but you can use a fattier blend if you prefer a richer flavor. If you’re out of beef, you could easily swap in ground turkey or even ground chicken — just be aware it won’t be quite as beefy.
- Yellow onions and bell peppers: These veggies add sweetness and texture, balancing out the richness of the beef. If you don’t have green bell peppers on hand, using red, yellow, or even orange peppers will work just as well — or a combo of both! For an extra layer of flavor, I sometimes throw in a jalapeño or two if I’m in the mood for more heat.
- Canned tomatoes: Tomatoes provide the tangy, slightly sweet backbone of this chili. Whether you use stewed, diced, or crushed tomatoes, they help create the saucy base. Pro tip: if you like a chunkier texture, opt for diced tomatoes. If you want something smoother, crushed tomatoes are your friend.
- Beef broth: Adding depth and a savory punch, beef broth keeps everything nice and juicy. You could substitute chicken or vegetable broth in a pinch, but the beef broth really complements the ground beef flavor.
- Chili powder & cumin: Ah, the spices! Chili powder brings warmth and smokiness, while cumin adds a deep, earthy note. I always recommend starting small and tasting as you go, especially with the chili powder. You can always add more, but once it’s in there, there’s no going back!
Essential kitchen gear: what you need (and what you can totally skip)
When it comes to making chili, you don’t need anything fancy. But there are a few key tools that’ll make your life a little easier:
- Large stockpot or Dutch oven: You’ll need a big, sturdy pot to hold all your ingredients and give the chili room to simmer and develop flavor. I prefer using a Dutch oven because it retains heat beautifully and helps the chili cook evenly. But any large pot will do.
- Wooden spoon: A good wooden spoon is your best friend for stirring the chili without scratching the bottom of your pot. Trust me, it’s a simple tool, but it gets the job done.
- Ladle: When it’s time to serve up your chili, a ladle makes dishing out those generous portions a breeze.
Step-by-step: how to make this beef chili
- Start with the beef and veggies: In your large pot or Dutch oven, heat a little oil over medium-high heat. Add the ground beef, diced onions, and bell peppers. Stir occasionally, breaking up the beef as it cooks. The goal is to get the beef browned and the veggies softened, but don’t cook it too long — it’ll finish cooking in the chili later. (Pro tip: if you notice a lot of liquid from the beef, drain some of it off to avoid a greasy chili!)
- Add the tomatoes and broth: Once the beef is browned, pour in your cans of tomatoes and beef broth. Give everything a good stir to combine. This is where the chili starts to come together, and you’ll see it transforming into that beautiful, rich stew.
- Season to taste: Now comes the fun part — the spices! Add chili powder, cumin, salt, and pepper. I usually start with about 2 tablespoons of chili powder and 1-2 teaspoons of cumin. Stir it all together, then taste. If you want more kick, go ahead and add more chili powder. Don’t worry if it’s not perfect yet; you’ll have plenty of time to adjust as the chili simmers.
- Let it simmer: Bring your chili to a gentle boil, then reduce the heat to low, cover, and let it simmer. You can technically eat it after 20 minutes, but the magic really happens when you let it go for at least an hour or two. Stir occasionally, and as the flavors meld, you can add more seasoning if needed. (Sometimes I even add a pinch of sugar if the tomatoes taste too acidic.)
- Serve and garnish: When your chili is ready, ladle it into bowls and load it up with your favorite toppings. Sour cream, cheddar cheese, chopped cilantro, diced avocado, and sliced jalapeños are all fantastic options. Serve with a side of cornbread or tortilla chips, and you’ve got a meal!
Variations and adaptations: make it your own
What I love most about chili is how customizable it is. Here are a few fun variations:
- Spice it up: If you like your chili extra spicy, add more chili powder or toss in some fresh jalapeños or even a dash of cayenne pepper.
- Make it veggie: Skip the beef and add more veggies like zucchini, corn, or even beans for a vegetarian version. You could also use plant-based ground meat.
- Low-carb twist: To make it keto-friendly, swap the tomatoes for diced tomatoes with no added sugar, and skip the cornbread.
- Seasonal veggies: In the fall, I love adding roasted butternut squash for a sweet, earthy flavor. In the summer, fresh tomatoes and bell peppers from the garden make it extra fresh.
Serving suggestions: let’s get fancy
If you’re having friends over for a casual dinner party, dress up your chili with some fun presentation ideas:
- Top it with colorful garnishes: A sprinkle of bright green cilantro, some vibrant red sliced jalapeños, or a dollop of creamy sour cream can make your chili look restaurant-worthy.
- Serve with sides: Cornbread, tortilla chips, or a crisp green salad are all perfect sides to serve alongside your chili. And for a fun twist, try serving the chili in hollowed-out bread bowls!
Drink pairings: what to sip alongside
For drinks, I usually go with something that complements the spice and richness of the chili. A cold beer, like a light lager or an amber ale, is always a good choice. If you’re a wine drinker, a zinfandel or syrah pairs beautifully with the bold flavors. And for non-alcoholic options, a sparkling water with a squeeze of lime is super refreshing.
Storage and reheating tips: chili for days!
Chili is one of those dishes that tastes even better the next day, so don’t be afraid to make a big batch. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it up in a pot on the stove or microwave it in a bowl. If it thickens too much, add a splash of beef broth or water to loosen it up.
You can also freeze chili for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the fridge and warm it on the stove.
Scaling the recipe: cooking for a crowd or just yourself?
This recipe makes enough for about 6-8 servings, but if you’re cooking for a crowd, you can easily double it. Just make sure you’ve got a big enough pot! On the flip side, if you’re cooking for one or two people, you can halve the ingredients without any problem. Chili is super flexible that way.
Common issues (and how to avoid them)
- Too thick? Add a bit more broth or water to thin it out.
- Too spicy? A little sugar or extra sour cream can help balance the heat.
- Too bland? Taste as you go and adjust with more chili powder, cumin, or salt!
Give it a try!
Whether you’re a seasoned chili pro or trying it for the first time, this beef chili recipe is a winner. It’s easy, versatile, and perfect for those days when you want something warm, comforting, and packed with flavor. Give it a go, and don’t be afraid to make it your own. The best part about chili is that there’s no one “right” way to do it. Enjoy!
Frequently asked questions:
- Can I make this chili in a slow cooker? Absolutely! Brown the beef and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Can I add beans to this chili? Definitely! Black beans, kidney beans, or pinto beans are all great additions. Just drain and rinse them before adding them in.
- How can I make this chili vegetarian? Substitute the ground beef with plant-based meat or extra veggies like zucchini, mushrooms, or eggplant. Use vegetable broth instead of beef broth.
- Can I freeze leftover chili? Yes! Let the chili cool completely, then freeze in airtight containers for up to 3 months.
- How do I fix chili that’s too spicy? Add more beef broth, tomatoes, or even a bit of sugar to tone down the heat. You can also stir in some sour cream to mellow things out.
Beef Chili Recipe
This hearty beef chili recipe is perfect for cozy nights. Made with simple ingredients, it’s easy to customize and absolutely delicious!
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
Ingredients
- 2 pounds lean ground beef*
- 2 medium yellow onions, diced
- 2 medium green bell peppers, diced (or 1 red bell pepper and 1 green bell pepper)
- 2 (14.5 ounce) cans stewed, crushed or diced tomatoes
- 2 (14.5 ounce) cans beef broth
- chili powder & ground cumin, added to your desired taste , (You will most likely add a couple of tablespoons of chili powder and a teaspoon or two of cumin.)
- salt & pepper to taste
- Optional for serving: sour cream, grated cheddar cheese, fresh chopped cilantro, diced avocado or guacamole and sliced jalapeños
Instructions
- Start with the beef and veggies: In your large pot or Dutch oven, heat a little oil over medium-high heat. Add the ground beef, diced onions, and bell peppers. Stir occasionally, breaking up the beef as it cooks. The goal is to get the beef browned and the veggies softened, but don’t cook it too long — it’ll finish cooking in the chili later. (Pro tip: if you notice a lot of liquid from the beef, drain some of it off to avoid a greasy chili!)
- Add the tomatoes and broth: Once the beef is browned, pour in your cans of tomatoes and beef broth. Give everything a good stir to combine. This is where the chili starts to come together, and you’ll see it transforming into that beautiful, rich stew.
- Season to taste: Now comes the fun part — the spices! Add chili powder, cumin, salt, and pepper. I usually start with about 2 tablespoons of chili powder and 1-2 teaspoons of cumin. Stir it all together, then taste. If you want more kick, go ahead and add more chili powder. Don’t worry if it’s not perfect yet; you’ll have plenty of time to adjust as the chili simmers.
- Let it simmer: Bring your chili to a gentle boil, then reduce the heat to low, cover, and let it simmer. You can technically eat it after 20 minutes, but the magic really happens when you let it go for at least an hour or two. Stir occasionally, and as the flavors meld, you can add more seasoning if needed. (Sometimes I even add a pinch of sugar if the tomatoes taste too acidic.)
- Serve and garnish: When your chili is ready, ladle it into bowls and load it up with your favorite toppings. Sour cream, cheddar cheese, chopped cilantro, diced avocado, and sliced jalapeños are all fantastic options. Serve with a side of cornbread or tortilla chips, and you’ve got a meal!
Notes
Serving suggestions: let’s get fancy
If you’re having friends over for a casual dinner party, dress up your chili with some fun presentation ideas:
- Top it with colorful garnishes: A sprinkle of bright green cilantro, some vibrant red sliced jalapeños, or a dollop of creamy sour cream can make your chili look restaurant-worthy.
- Serve with sides: Cornbread, tortilla chips, or a crisp green salad are all perfect sides to serve alongside your chili. And for a fun twist, try serving the chili in hollowed-out bread bowls!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner