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A comforting bowl of homemade Beef Chili, ready to warm you up.

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.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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.