Best Beef Chili Recipe

I love how this chili brings together savory ground beef, hearty tomatoes, rich beans and a blend of bold spices. Every simmer fills the kitchen with warmth and a promise of comfort in each bite. It delivers a unique balance of zest and depth that makes every serving an unforgettable meal.

I absolutely love making my Best Beef Chili because it never fails to warm me up on a chilly day. I started by heating 1 tbsp olive oil to sauté a large chopped onion, 3 minced garlic cloves, and a diced green bell pepper until they softened to bring out all their natural sweetness.

Then, I browned 2 lbs of ground beef for a rich, hearty base. Next, I stirred in two cans of diced tomatoes, kidney and black beans, and a dollop of tomato paste to add thickness and flavor.

With 3 tbsp chili powder, 1 tsp each of ground cumin and smoked paprika, 1/2 tsp cayenne pepper, and 1/2 tsp dried oregano mixed into 1 cup beef broth, i got this homemade chili seasoning that makes the dish pop. I think its not only full of bold flavors but also packs protein and vitamins from its fresh ingredients.

This classic recipe is my go-to meal for comfort and nutrition. Enjoy every hearty bite.

Why I Like this Recipe

I like this chili recipe for a few simple reasons. First off, I love how the ground beef, spices, beans, and tomatoes all come together to create a really rich, comforting flavor. It honestly reminds me of home-cooked meals my family used to make and somehow feels extra special.

Another thing is how easy it is to whip up. Even if I’m in a rush or feeling lazy, the straightforward steps and common ingredients make it super convenient without compromising on taste.

Also, I’ve noticed it’s a really hearty dish. It’s the perfect meal on a cold day when I need something filling and warm—plus, the leftovers taste even better the next day.

Lastly, I enjoy how versatile it is. I can always tweak the seasonings a bit or add my favorite toppings to make it exactly how I like it. This recipe just works for me on so many levels, making it a go-to every time.

Ingredients

• Ground Beef: Rich in protein and robust flavor for a hearty chili base.
• Olive Oil: Healthy fats that boost taste and smooth out texture.
• Kidney Beans: High in fiber and protein, they add nutty flavor and heartiness.
• Diced Tomatoes: Offer bright acidity, natural sweetness and essential vitamins.
• Chili Powder: Blends spices to create a rich, warming, and bold flavor.

Ingredient Quantities

• 2 lbs ground beef
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 (14.5 oz) cans diced tomatoes
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp tomato paste
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp dried oregano
• 1 cup beef broth
• Salt and freshly ground black pepper, to taste

How to Make this

1. Heat the olive oil in a large pot over medium heat then add the chopped onion and minced garlic and cook until they get soft.

2. Increase the heat a little and add the ground beef; break it up and let it cook until it browns evenly.

3. Throw in the diced green bell pepper and allow it to cook with the beef for a couple of minutes.

4. Stir in the two cans of diced tomatoes, kidney beans and black beans.

5. Mix in the tomato paste along with the chili powder, ground cumin, smoked paprika, cayenne pepper and dried oregano.

6. Pour in the beef broth and season with salt and freshly ground black pepper.

7. Bring the pot to a simmer and then reduce the heat and let it simmer uncovered for about 30 minutes stirring it every now and then.

8. If the chili is too thick, you can add a little more broth or water to get your desired consistency.

9. Taste the chili and adjust the seasoning if needed.

10. Serve the hot chili with your favorite toppings and enjoy!

Equipment Needed

1. Large pot (or Dutch oven) – for browning meat and simmering the chili
2. Chef’s knife – for chopping the onion, garlic and green bell pepper
3. Cutting board – used for prepping vegetables
4. Wooden spoon – to stir and break up the beef as it cooks
5. Can opener – to open the diced tomatoes, kidney beans and black beans
6. Measuring spoons – to accurately add spices and tomato paste
7. Measuring cup – handy for pouring the beef broth
8. Stove – for heating and simmering everything together

FAQ

• Q: How long should I simmer the chili?
  A: Simmer it for at least 30 minutes, but if you let it cook for up to 2 hours, the flavors really meld together.
• Q: Can I substitute the ground beef with something else?
  A: Yup, you can use ground turkey or a mix of ground pork if you want a different twist; just keep in mind that the flavor might change a bit.
• Q: What if I dont have kidney or black beans?
  A: You can use any type of beans you like. Pinto beans or even extra diced tomatoes can work in a pinch.
• Q: How can I make it less spicy?
  A: You can reduce the cayenne and chili powder, or even add a bit of sugar to balance it out if its too hot.
• Q: What are some good serving ideas?
  A: Serve it over rice, with some cornbread on the side, or even top it with shredded cheese and sour cream for extra yum.

Best Beef Chili Recipe Substitutions and Variations

• Ground Beef: You can substitute it with lean ground turkey or chicken if you’re lookin for something a bit lighter.
• Diced Tomatoes: If you dont have diced tomatoes, try using crushed tomatoes instead, just keep an eye on the liquid.
• Kidney Beans: Swap these out for pinto beans if thats what you have on hand its a similar flavor.
• Tomato Paste: Use concentrated tomato puree as a substitute if you cant find tomato paste.
• Chili Powder: If you dont have chili powder, you can mix equal parts paprika and ground cumin with a pinch of cayenne pepper.

Pro Tips

1. Make sure you brown the beef really well so it gets a good crust, it really brings out the flavor and helps keep the meat from being too watery later on.
2. Let the chili simmer for as long as you can manage; even if you can’t do the full 30 minutes, a longer simmer lets all the spices mix together better, trust me on this.
3. Taste the chili as it cooks and don’t be afraid to add extra spices or more salt if you think it needs it, cause sometimes the flavors might seem a bit weak.
4. Try not to overcook the veggies so they still have a bit of crunch, this helps give the chili a nicer texture without turning everything mushy.