Name: Beef Chili Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
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

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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!

Author: Jessica
Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dinner