Best Beef Chili Recipe

I’m really into this chili recipe because it nails that balance of hearty beef, colorful veggies, and spices that hit all the right notes. The mix of beans and diced tomatoes brings this depth of flavor that feels cozy yet modern. It’s my go-to comfort dish when I need a fulfilling meal.

Hey everyone, I’m excited to share my Best Beef Chili recipe that I’ve come to rely on for solid flavor and nutrition. I start by browning 2 lbs ground beef (80/20 is best) to add plenty of protein and healthy fats.

Then I mix in a large chopped onion, a green bell pepper, and 3 cloves garlic, which not only boost the taste but also provide vitamins. Next, I stir in one can of diced tomatoes, a can of kidney beans and black beans each, which contributes a good dose of fiber and iron.

To blend all these flavors together, I use 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano along with salt and pepper to taste. I also add 2 cups beef broth to create a hearty consistency.

This homemade chili recipe is a classic beef dish that’s perfect for anyone looking for a nutritious and hearty meal.

Why I Like this Recipe

I love this chili recipe a lot and here are a few reasons why I always end up making it:

1. I really like how simple it is to follow. Even though there are a bunch of ingredients and steps, everything just comes together in a way that makes me feel like I’m actually doing something special in the kitchen.
2. The mix of flavors is amazing. I mean, the spicy kick from the chili powder and cumin combined with the sweetness of the onions and bell pepper just makes each bite exciting and comforting at the same time.
3. I enjoy how versatile it is. Sometimes it turns out thicker and other times I add a bit more broth when I want a thinner chili, so I can totally tweak it to suit my mood or taste each time.
4. It definitely has that home-cooked, homemade vibe. Even though it isn’t perfect every time and I mess up a step here or there, finishing a pot of this chili makes me feel proud and really happy.

The best chili ive ever had is right here in this recipe. Its classic beef chili made with ground beef, beans, diced tomatoes and a homemade chili seasoning that gives it that killer flavor kick. Its a small recipe but it always reminds me that sometimes the simplest cooking turns out to be the best kind.

Ingredients

• Ground beef offers rich protein and fat, giving depth, hearty flavor, and satisfying texture.
• Chopped onion adds a sweet, slightly tangy crunch with vitamins that boost flavor.
• Green bell pepper gives vibrant color and crunch while delivering vitamins and mild sweetness.
• Minced garlic packs bold, aromatic flavor and healthful antioxidants to brighten our chili.
• Kidney beans add hearty fiber and protein, making every spoonful filling and nutritious.
• Chili powder infuses smokey spice, warming up the dish and balancing all the flavors.
• Diced tomatoes offer juicy acidity and a burst of flavor, enhancing the chili’s depth.

Ingredient Quantities

• 2 lbs ground beef (80/20 is best)
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste

How to Make this

1. Heat a large pot over medium-high heat and add the ground beef. Cook it until it is browned and crumbly, then drain off any excess grease.

2. Add the chopped onion, green bell pepper, and minced garlic into the pot. Cook them until they’re softened, about 5 minutes.

3. Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir everything well so the spices mix into the meat and veggies.

4. Pour in the diced tomatoes, kidney beans, and black beans. Give it a good stir so nothing sticks to the bottom of the pot.

5. Pour in the beef broth and bring the mixture to a simmer.

6. Once it starts simmering, reduce the heat to medium-low and let it simmer gently for about 20 to 30 minutes, stirring occasionally.

7. During simmering, season with salt and pepper to taste. Taste it a couple of times to get it just right.

8. If it seems too thick for your liking, you can add a bit more broth or water as needed.

9. Turn off the heat and let the chili sit for a few minutes so the flavors meld together.

10. Serve it hot and enjoy your tasty beef chili.

Equipment Needed

1. A large pot for browning the ground beef and simmering the chili
2. A working stove with adjustable heat settings
3. A chef’s knife for chopping the onion and bell pepper, and mincing the garlic
4. A cutting board to safely prep your veggies
5. A wooden spoon or spatula for stirring the meat and mixing in the spices
6. A can opener to open the diced tomatoes, kidney beans, and black beans
7. Measuring spoons and cups to accurately use the chili powder, cumin, paprika, oregano, and beef broth

FAQ

• Q: Can I swap the ground beef for another meat? A: Yes, you can use ground turkey or chicken but know they might not be as juicy as beef so u might need to adjust seasonings a bit.
• Q: Do I have to use both kidney and black beans? A: Not really, you can use just one type if u prefer but mixing them gives a better texture and flavor contrast.
• Q: How long should I simmer the chili? A: I recommend letting it cook on low for about 45 minutes to an hour so all the flavors meld together really well.
• Q: Can I add more spice if I like it hot? A: Sure thing, u can always toss in some extra chili powder, red pepper flakes, or even diced jalapeños if you’re into that heat.
• Q: Is this recipe suitable for freezing? A: Yep, this chili freezes nicely for up to 3 months so it’s a great option for meal prepping. Just thaw and reheat slowly to keep the flavors intact.

Best Beef Chili Recipe Substitutions and Variations

• If you cant find 80/20 ground beef, try using ground turkey or even leaner beef like 90/10 for a different flavor profile.
• If you dont have a large onion, you can use two medium onions or a few shallots to get that sweet onion taste.
• If green bell pepper is hard to come by, red or yellow bell peppers work just fine and they add a bit of extra colour.
• For the beef broth, you could use chicken broth or even water with a bouillon cube if you are in a pinch.
• Don’t have kidney or black beans? Try pinto beans or cannellini beans, they bring a similar texture and flavor to the dish.

Pro Tips

1. When browning your meat, make sure you drain off that extra fat cause too much grease can ruin the balance of your chili.
2. Mix in your spices well and let them cook with the onions and garlic for a few extra minutes so you really get that flavor melty into your meat.
3. Give it a good stir every now and then while it’s simmering so nothing sticks, and if it starts too thick, just add a bit more broth to thin it out.
4. Once you turn off the heat, let your chili sit for a few minutes. This helps all the flavors come together, making it taste way better.