Gotta love a nice, huge bowl of warm beef chili on a chilly day! Yes, that was corny, but you get the point though. It’s the perfect meal for the colder weather!
This easy and fool-proof beef chili recipe takes about an hour to make, with about 15 minutes of hands-on cooking. Chili is perfect for Sunday dinner, and tastes even better as leftovers, as the flavors have more time to mellow.
How to make beef chili
Chili is a stew made of ground meat, tomatoes, peppers, beans, and spices. There are many variations of what is in chili. The general cooking process is as follows:
- First, seared beef is cooked with onions, peppers, and garlic in a large pot.
- Next, mix the cooked beef with a bit of tomato paste.
- Then, stir in the crushed tomatoes, beans, and seasonings.
- Finally, cover and cook on low for about 45 minutes.
That sounds very simple, right? Well….IT IS!
The best ground beef for chili
Chili is a hearty meal. Using ground beef that is not extra lean is the better option because of this. And fat means flavor. So omitting the fat by using a less fatty ground meat will make a less flavorful pot of chili. So use 70-85% lean ground beef.
Ground beef alternatives for chili
Ground chicken or turkey can replace ground beef if you do not eat red meat. Poultry has a lower fat content, making it a healthier alternative to beef.
What beans to use for chili
Kidney beans are the best beans for chili.
There are many types of kidney beans available. From canned to dry, and even kidney bean color, it’s your preference. This recipe has canned red and white kidney beans.
Toppings for chili
The wonderful part of eating a big bowl of chili is the plethora of toppings to make your serving unique!
Shredded cheddar cheese is my favorite, and is the most popular. I also love to add a dollop of sour cream, which tames down some spices. The chili is both tangy and creamy, with both toppings.
The chili will have more pizazz if you garnish with fresh herbs like chopped scallions or cilantro.
Additionally, if you’re a fan of spice, top your chili with sliced jalapenos.
A few crackers or a slice of warm cornbread are great on the side. It can also be crumbled on top of the chili, if you’d like.
This hearty beef chili is a great way to warm up while satisfying your taste buds whether you’re eating it with your family on a cold evening, or saving it for later in the week.
If you’re looking for another meal for the winter months, check out my Chicken and Dumplings! And don’t forget to share your creations with me on Instagram or Twitter!
Hearty and Spicy Beef Chili
Equipment
- 4 quart pot with lid
- wooden spoon
- knife and cutting board
- plate
Ingredients
- 6 tablespoons canola oil
- 2 pounds ground beef
- 1 cup diced onion
- ½ cup diced green pepper
- 4 garlic cloves minced
- 4 tablespoons tomato paste
- 1 cup beef broth
- 29 ounce can peeled whole tomatoes
- 15 ounce can tomato puree
- 1 15 ounce can red kidney beans strained and rinsed
- 1 15 ounce can pink kidney beans strained and rinsed
- 1 ½ tablespoon ground cumin
- 1 ½ tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cayenne pepper
- ½ teaspoon granulated sugar
- 1 ½ tablespoon kosher salt
- 1 ½ teaspoon ground black pepper
Instructions
- In a 4 quart pot or larger, heat 4 tablespoons of the oil on medium high heat.
- Add ground beef. Sear until mostly cooked for 5-7 minutes, breaking the larger pieces of ground meat apart with a wooden spoon. Once cooked, remove beef from the pot and set aside.
- Turn the stove down to medium heat. Add the remaining oil into the pot. Add the onions and green pepper. Cook for 3 minutes, stirring occasionally. Add the garlic, and cook for 1 minute while stirring.
- Add the tomato paste in with the vegetables. Cook for one minute while stirring.
- Add the remaining ingredients, stirring to incorporate.
- Bring the chili to a rapid simmer. Then turn the heat down to its lowest setting. Cover and cook on a low simmer for 45 minutes, stirring occasionally.
- Serve with your favorite chili toppings. Enjoy!
YAS QUEEN!!!! I made this today. We had a snow forecast and the second I saw the snow and I saw this recipe I knew I had to make it I had no choice. It was really really really really good. I added some pasta shells. I was so filling (yeah it did not stop me from eating multiple bowls) I went with all the classic toppings. This was definitely a winner at my house.