Best Beef Chili Recipe

I love this chili recipe because it brings a hearty, satisfying kick to any mealtime. The ground beef, crisp onions, colorful bell peppers, and tangy tomatoes create a rich blend of flavors that is both comforting and bold. It remains my ultimate, absolutely perfect comfort food for unforgettable, cozy nights.

I love sharing my take on a classic beef chili recipe that I think is the best ever. I’ve always enjoyed making a hearty dish that packs good nutrition along with amazing flavor.

This beef chili recipe uses 2 lbs ground beef cooked with 1 large chopped onion, 4 garlic cloves minced, and the sweetness from both green and red diced bell peppers. I like that the diced tomatoes and tomato paste give it a rich, tangy base while the kidney and black beans add fiber and protein, making it a balanced meal.

The homemade chili seasoning, with 2 tbsp chili powder, 1 tsp ground cumin, and 1 tsp dried oregano, really highlights the natural flavors of the ingredients. I think its nutritional value is great too, offering protein and vitamins from the vegetables.

I love preparing this simple dish that brings together taste, nutrition and comfort in my own kitchen.

Why I Like this Recipe

I’ve gotta say, this chili recipe is hands down one of my favorites. The best chili recipe ever is right here! I made mine with 2 lbs of ground beef, tons of colorful veggies like onions, bell peppers, and garlic, plus a mix of tomatoes and beans all combined with a homemade blend of chili spices. It always turns out super tasty and satisfying.

Here are some reasons why I love it:

1. I love how it brings together bold flavors and textures that just make every bite interesting and comforting.
2. It’s really simple to make, so even when im in a rush, i can whip up a hearty meal that fills me up.
3. I dig that i can always add my own twist with different toppings or extra spices depending on my mood.

This recipe is my go to comfort food and i always look forward to those hearty, satisfying bowls on a chilly day.

Ingredients

• Ground beef is loaded with protein, adding hearty flavor and a satisfying texture.
• Onions bring fiber and vitamins, lending natural sweetness and a subtle tanginess.
• Garlic bursts with flavor and beneficial compounds, upping the taste and immune support.
• Diced tomatoes add vibrant acidity, moisture, and a rich burst of vitamin C.
• Kidney beans deliver protein and fiber, giving the chili a creamy, hearty body.
• Chili powder blends spices, intensifying heat and infusing a robust, warm kick.
• Bell peppers offer vitamin C, crunch, and a light, pleasant sweetness throughout.

Ingredient Quantities

• 2 lbs ground beef
• 1 large onion, choped
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5 oz) cans diced tomatoes
• 2 tbsp tomato paste
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste

How to Make this

1. In a large pot over medium-high heat, cook the 2 lbs ground beef until it’s browned. Drain off any extra fat.

2. Add the choped onion, minced garlic, diced green bell pepper and diced red bell pepper to the beef and cook for about 5 minutes until they get soft.

3. Sprinkle in the 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano and 1/4 tsp cayenne pepper (if using) then stir it all together.

4. Stir in the 2 tbsp tomato paste and let it cook for a minute to bring out its flavor.

5. Mix in the 2 (1
4.5 oz) cans diced tomatoes and the 1 cup beef broth. Give everything a good stir.

6. Add the drained kidney beans and black beans into the pot and mix well.

7. Bring the whole mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes. Stir it occasionally.

8. Taste the chili and season with salt and pepper according to your liking.

9. If the chili seems too thick, add a bit more beef broth or water to get your desired consistency.

10. Serve the chili hot, and enjoy this hearty dish with your favorite toppings like shredded cheese or sour cream if you like.

Equipment Needed

1. Large pot – needed for browning the beef and simmering the chili
2. Chef’s knife – for chopping the onions, garlic, and bell peppers
3. Cutting board – to safely chop all your veggies
4. Wooden spoon – to stir all the ingredients together
5. Measuring spoons and measuring cup – to get the spices, tomato paste, and beef broth right
6. Can opener – to open the diced tomatoes, kidney beans, and black beans
7. Colander – to drain and rinse the beans properly

FAQ

• How long should I let the chili simmer?
  
  It’s best to let it simmer on low for about 45 minutes to an hour to bring out all the flavors. If you’re in a hurry, you can reduce the time a bit, but I’d recommend the full time for the richest taste.
• Can I use turkey instead of beef?
  
  Absolutely, you can swap out ground beef with ground turkey. Keep in mind the flavor profile will be a little different, but it’s a good option if you want a leaner chili.
• Do I need to pre-cook the beans?
  
  Nah, you don’t need to pre-cook the beans. Just drain and rinse them before adding them to the pot along with the other ingredients.
• Can I freeze the leftovers?
  
  Yup, this chili freezes really well. Just let it cool completely first and then store it in airtight containers for up to 3 months.
• What can I serve with this Best Beef Chili?
  
  It’s really versatile. I usually serve it with rice or cornbread. Some folks even like it over baked potatoes, or just on its own with a sprinkle of cheese and a dollop of sour cream.

Best Beef Chili Recipe Substitutions and Variations

• If you don’t have ground beef you can use ground turkey or chicken instead
• If diced tomatoes aren’t available, you can substitute with crushed tomatoes but the texture might vary
• No kidney beans? You could try pinto beans or even cannellini beans for a different twist
• If beef broth is missing, a veggie broth or water with a beef bouillon cube works just fine
• You can replace the large onion with a couple of shallots if you’re looking for a milder flavor

Pro Tips

1. Make sure to brown the beef completely before adding the rest of the ingredients. This not only gets rid of excess fat but also builds a deep flavor base that really makes a difference.

2. When you add the tomato paste and spices, let them cook with the veggies for a minute or two. It helps the flavors blend together better and makes the chili taste more robust.

3. Keep an eye on your seasoning as the chili simmers. Tastes change as things cook so always check the salt and pepper near the end and add more if needed.

4. If you find the chili getting too thick, add the extra broth little by little. It’s better to thin it slowly than end up with a runny soup, and stirring it a bit during simmering helps everything combine evenly.