Beef Chili Recipe
If you’re searching for the ultimate comfort food that’s hearty, robust, and loaded with flavor, look no further than this Beef Chili. It’s the kind of dish that warms you from the inside out, filled with tender ground beef, two kinds of beans, and a symphony of spices in a rich, tomato-based sauce. Whether you’re making it for a cozy family dinner, game day, or meal prep, this easy Beef Chili is a true crowd-pleaser that will have everyone coming back for seconds!
Ingredients You’ll Need
One of the best things about Beef Chili is how a handful of simple ingredients transform into something so deeply satisfying. Each item here plays its own delicious role, whether it’s adding richness, heartiness, or that irresistible pop of flavor and color.
- Olive oil: Adds depth and helps soften the onions, infusing the chili with subtle richness.
- Onion: A savory base that brings natural sweetness and aroma to the entire pot.
- Garlic: Lends a punchy, fragrant layer—don’t skip it if you want true chili flavor.
- Ground beef: The star protein, making this chili extra meaty and satisfying.
- Kidney beans: They hold their shape and soak up all those bold spices beautifully.
- Black beans: Creamy and hearty, they add extra fiber and color contrast.
- Diced tomatoes: These form the saucy base and provide juicy bursts throughout.
- Tomato paste: Concentrated flavor and thickness for a luscious, hearty chili.
- Beef broth: Deepens the savory notes and helps meld all the flavors together.
- Chili powder: The classic spice blend that gives Beef Chili its signature kick.
- Ground cumin: Adds earthy warmth and complexity that balances the tomatoes.
- Smoked paprika: Brings a subtle smokiness that makes every bite memorable.
- Cayenne pepper (optional): For those who crave an extra spicy punch—adjust to taste!
- Salt and black pepper: Essential for bringing out all the bold flavors.
- Shredded cheddar cheese, sour cream, chopped green onions (optional): The perfect finishing touch for creamy, tangy, and fresh garnish.
How to Make Beef Chili
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 3 to 4 minutes, stirring occasionally, until the onions become soft and translucent. This step sets a flavorful foundation, so let those onions sweat and release their natural sweetness. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—you’ll know it’s ready when your kitchen smells amazing!
Step 2: Brown the Beef
Add the ground beef directly to the pot with the softened onions and garlic. Break it up with a wooden spoon or spatula, and cook until browned all over. You want the beef to lose its pinkness and develop a bit of color, which means more flavor in your Beef Chili. If there’s excess fat, go ahead and drain it off so your chili isn’t greasy.
Step 3: Spice It Up
Now comes the fun part—sprinkle in the chili powder, cumin, smoked paprika, cayenne (if you’re using it), and a good pinch of salt and pepper. Stir everything together so the beef is coated in those beautiful spices. Letting the spices briefly toast in the hot pan brings out their full flavor, making each spoonful of chili completely irresistible.
Step 4: Build the Base
Stir in the tomato paste and cook for about a minute. This helps deepen the tomato flavor and thickens the sauce. Next, pour in the diced tomatoes (with their juices), both types of beans, and the beef broth. Give everything a thorough stir, making sure nothing is stuck to the bottom. You’ll see the chili starting to come together, thick and hearty.
Step 5: Simmer to Perfection
Bring your Beef Chili to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for 30 to 40 minutes, stirring occasionally. This slow simmer allows all the flavors to meld and the sauce to thicken up beautifully. When it’s done, taste and adjust the seasoning if needed. Your kitchen will smell phenomenal, and the chili will be rich, thick, and ready to serve.
How to Serve Beef Chili
Garnishes
Let’s be honest: the right garnish can take your Beef Chili from great to downright unforgettable. Sprinkle on some shredded cheddar cheese for melty goodness, add a dollop of cool sour cream to balance the heat, and finish with a scattering of chopped green onions for a fresh, zippy crunch. Feel free to add sliced jalapeños or avocado if you want to get creative!
Side Dishes
A bowl of Beef Chili is pretty perfect on its own, but the right side can make it a feast. Try serving it with warm cornbread, fluffy rice, or crispy tortilla chips for scooping. A simple green salad or buttery garlic bread also pairs beautifully, adding freshness or a bit of crunch to your meal.
Creative Ways to Present
Want to wow your family or guests? Serve Beef Chili in bread bowls for an edible, cozy twist, or spoon it over baked potatoes for the ultimate comfort combo. You can also use it as a hearty nacho topping, or ladle it onto hot dogs for a fun chili dog night. The possibilities are endless—this recipe is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Chili somehow gets even better after a night in the fridge, as the flavors continue to mingle. Store any leftover Beef Chili in an airtight container in the refrigerator for up to 4 days. The texture stays hearty, and those rich, spiced notes deepen, making your next meal even more delicious.
Freezing
This Beef Chili is a dream for meal preppers! Let it cool completely, then portion into freezer-safe containers or zip-top bags (flatten them for easy stacking). It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating, and enjoy a homemade dinner any night of the week.
Reheating
To reheat, simply warm your Beef Chili on the stovetop over medium heat, stirring occasionally until hot throughout. If it’s a bit thick, add a splash of beef broth or water to bring back the perfect consistency. For single servings, the microwave works well—just cover and heat in short bursts, stirring between each.
FAQs
Can I make this Beef Chili in advance?
Absolutely! Beef Chili is actually one of those dishes that gets even better after a day or two in the fridge. Make it ahead, let it cool, then store for a quick, flavorful meal any time.
What can I use instead of ground beef?
You can easily substitute ground turkey for a lighter twist, or try a plant-based ground meat for a vegetarian version. Both will soak up the wonderful spices and give you a tasty, satisfying chili.
How do I make Beef Chili spicier?
If you love extra heat, bump up the cayenne pepper, toss in some chopped jalapeños, or finish with a dash of hot sauce. You can always adjust the spice level to match your personal taste.
Are there other beans I can use?
Definitely! While kidney and black beans are classic, pinto or cannellini beans also work beautifully in Beef Chili. Feel free to mix and match according to what you have on hand.
Can I cook Beef Chili in a slow cooker?
Yes! Start by sautéing the onions, garlic, and browning the beef as described, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for about 3 to 4 hours for rich, deeply flavored chili.
Final Thoughts
There’s nothing quite like a steaming bowl of Beef Chili to bring comfort and joy to the table. Whether you’re a seasoned chili lover or making it for the first time, this recipe is sure to become a go-to favorite. Grab your biggest pot, gather your favorite toppings, and get ready for some seriously satisfying spoonfuls—you’re going to love every bite!
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Beef Chili Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and flavorful Beef Chili is a classic American dish perfect for family dinners or casual gatherings. Made with ground beef, kidney and black beans, tomatoes, and a robust blend of spices, it offers a comforting and protein-packed meal. Topped with shredded cheddar, sour cream, and green onions, this easy stovetop chili is both satisfying and adaptable to your taste preferences.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
Beans and Tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
Liquids and Spices
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
Instructions
- Heat the Oil and Cook Onion: Warm olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent, developing a fragrant base for the chili.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Brown the Ground Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook until fully browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary to prevent greasiness.
- Add Spices and Tomato Paste: Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix in the tomato paste and cook for 1 minute to deepen the flavors.
- Add Beans, Tomatoes, and Broth: Pour in the diced tomatoes (with juices), kidney beans, black beans, and beef broth. Stir to combine everything evenly.
- Simmer the Chili: Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 30–40 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- Serve: Ladle the chili into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and chopped green onions if desired. Serve hot.
Notes
- To increase spiciness, add more cayenne pepper or diced jalapeños.
- For a lighter or vegetarian version, substitute ground beef with ground turkey or plant-based meat alternatives.
- Leftover chili tastes even better the next day as flavors continue to deepen.
- Chili freezes well, making it ideal for meal prep and easy reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg
