BEST BEEF CHILI RECIPE

Picture this: a cold night, a crackling fire, and a steaming bowl of rich, deeply flavored Beef Chili, topped with your favorite fixings. This isn’t just any chili; it’s a hearty, soul-satisfying bowl of comfort that’s perfect for sharing (or not!). Get ready to experience chili perfection, because I’m about to share my secret recipe for the best darn beef chili you’ve ever tasted, and I promise, you’ll be making it all season long.

Ingredients

For the Beef Chili:

• 2 pounds ground beef (80/20 blend for best flavor)
• 1 large onion, chopped
• 2 bell peppers (1 red, 1 green), chopped
• 2-3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained (optional)
• 1 cup beef broth
• 1/4 cup chili powder (adjust to taste)
• 2 tablespoons cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar (adds a touch of brightness)
• 1 ounce unsweetened chocolate (optional, for depth of flavor)

Optional Toppings:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Diced avocado
• Tortilla chips
• Hot sauce
• Lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Brown the Beef

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Don’t skip this step! Properly browning the beef creates a rich flavor base for the chili.

Step 2: Sauté the Vegetables

1. Add the chopped onion and bell peppers to the pot with the browned beef. Cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic can ruin the flavor of the entire dish.

Step 3: Add the Tomatoes and Spices

1. Stir in the crushed tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
2. If you’re using the unsweetened chocolate, add it now. It might seem weird, but trust me, it adds a wonderful depth of flavor.
3. Bring the mixture to a simmer, stirring occasionally.

Step 4: Simmer and Develop the Flavors

1. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 2-3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
2. If the chili becomes too thick, add a little more beef broth.
3. Stir in the apple cider vinegar during the last 30 minutes of simmering.

Step 5: Add the Beans

1. Stir in the kidney beans, black beans, and pinto beans (if using).
2. Continue to simmer for another 15-20 minutes, allowing the beans to heat through.

Step 6: Taste and Adjust

1. Taste the chili and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or cayenne pepper, depending on your preference.
2. Remember, you can always add more, but you can’t take it away! So, start with small increments.

Step 7: Serve and Enjoy!

1. Ladle the Beef Chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, diced avocado, or tortilla chips.
2. Serve with a side of cornbread or crackers for dipping.

Chili Customization: Make it Your Own

Spice It Up (or Tone It Down)

The beauty of chili is that it’s incredibly adaptable. If you like a spicier chili, add more cayenne pepper or a pinch of red pepper flakes. For a milder chili, reduce the amount of chili powder and omit the cayenne pepper altogether. You could even add a diced jalapeño (seeds removed for less heat) during the vegetable sautéing stage.

Bean There, Done That: Bean Variations

Feel free to experiment with different types of beans. Cannellini beans, great northern beans, or even chickpeas would be delicious in this chili. You can also adjust the ratio of beans to your liking.

Meat the Alternatives: Ground Beef Substitutions

While ground beef is the classic choice for beef chili, you can also use ground turkey, ground chicken, or even shredded beef chuck roast. If using chuck roast, brown it in the pot before adding the vegetables, then add enough beef broth to cover the meat and simmer until it’s fork-tender, about 2-3 hours. Shred the beef and proceed with the recipe.

Vegetarian Chili Option

To make this chili vegetarian, simply omit the ground beef and add more beans or vegetables, such as corn, diced sweet potatoes, or zucchini. You can also use vegetable broth instead of beef broth.

Tips and Tricks for Chili Perfection

Don’t Rush the Simmer

The key to a truly flavorful chili is to let it simmer for a long time. This allows the flavors to meld together and deepen. If you’re short on time, you can simmer it for just an hour, but I highly recommend simmering it for at least 2-3 hours for the best results.

Deglaze the Pot

After browning the beef and sautéing the vegetables, there might be some browned bits stuck to the bottom of the pot. These bits are packed with flavor! To deglaze the pot, pour in a little beef broth or tomato sauce and scrape the bottom of the pot with a spoon to loosen the browned bits. Add these flavorful bits back into the chili.

Make It Ahead

Chili is a great make-ahead dish. In fact, it often tastes even better the next day! Make the chili a day or two in advance and store it in the refrigerator. When you’re ready to serve it, simply reheat it on the stovetop or in the slow cooker.

Freezing for Later

Chili freezes beautifully. Let the chili cool completely, then transfer it to freezer-safe containers or bags. Label and date the containers and freeze for up to 3 months. To thaw, place the chili in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop or in the microwave.

Serving Suggestions: Beyond the Bowl

While a bowl of chili is delicious on its own, there are many other ways to enjoy it. Here are a few ideas:

• Chili Cheese Fries: Top a bed of French fries with Beef Chili and shredded cheddar cheese.
• Chili Dogs: Spoon chili over hot dogs in buns and top with your favorite toppings. Be sure to try Chili Cheese Hot Dogs!
• Chili Cheese Dip: Combine chili with cream cheese and shredded cheddar cheese for a warm and cheesy dip.
• Chili Mac: Mix chili with cooked macaroni and cheese for a hearty and comforting meal.
• Chili Stuffed Baked Potatoes: Top baked potatoes with chili, sour cream, and shredded cheese.
• Chili Cheese Tater Tot Casserole: A family favorite! Why not try Chili Cheese Tater Tot Casserole for a twist?

Explore the World of Chili: Other Delicious Variations

Once you’ve mastered this classic Beef Chili recipe, why not try your hand at some other delicious chili variations? If you’re looking for something with a bit more kick, check out Red Chili. For a lighter and brighter option, I highly suggest giving White Chicken Chili, White Chicken Chili, or even White Chicken Chili a try – you’ll be amazed by the flavors!

So, there you have it – my ultimate recipe for the best Beef Chili. I hope you enjoy making it as much as I do! Don’t be afraid to experiment with different ingredients and toppings to create your own unique version. Happy cooking!

Best Beef Chili

This hearty beef chili recipe is packed with flavor and perfect for a cold night. Made with ground beef, beans, and a blend of spices, it’s a comforting and satisfying meal that’s easy to customize with your favorite toppings. Simmering for a few hours allows the flavors to meld together for a truly delicious result.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds ground beef 80/20 blend
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 bell peppers 1 red, 1 green
• 2-3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup chili powder adjust to taste
• 2 tablespoons cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper optional
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1 tablespoon apple cider vinegar
• 1 ounce unsweetened chocolate optional
• Shredded cheddar cheese for topping
• Sour cream or Greek yogurt for topping
• Chopped green onions for topping
• Diced avocado for topping
• Tortilla chips for serving
• Hot sauce for serving
• Lime wedges for serving

Equipment

• Large pot or Dutch oven
• Spoon
• Knife
• Cutting board
• Can opener
• Measuring cups
• Measuring spoons
• Ladle

Method

 

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the chopped onion and bell peppers to the pot with the browned beef. Cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute, until fragrant.
5. Stir in the crushed tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
6. If using unsweetened chocolate, add it now.
7. Bring the mixture to a simmer, stirring occasionally.
8. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 2-3 hours, stirring occasionally. Add beef broth if chili becomes too thick.
9. Stir in the apple cider vinegar during the last 30 minutes of simmering.
10. Stir in the kidney beans, black beans, and pinto beans (if using).
11. Continue to simmer for another 15-20 minutes, allowing the beans to heat through.
12. Taste the chili and adjust the seasonings as needed.
13. Ladle the Beef Chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, diced avocado, or tortilla chips.
14. Serve with a side of cornbread or crackers.

Notes

For a spicier chili, add more cayenne pepper or red pepper flakes. For a milder chili, reduce the amount of chili powder and omit the cayenne pepper. Chili tastes even better the next day. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Experiment with different types of beans such as cannellini or great northern beans. Ground turkey or shredded beef chuck roast can be used as a substitute for ground beef.