Beef Chili Recipe

Picture the comforting aroma of spices wafting through your kitchen as a hearty pot of beef chili simmers on the stove.

This American classic is as easy to make as it’s satisfying, offering a cozy retreat from the everyday hustle.

Watch as simple ingredients like ground beef, beans, and tomatoes transform into a rich, flavorful dish that warms both body and soul.

Ready to bring this comforting classic to life? Let’s get started!

Kitchen Tools Required

• 1 Large pot
• 1 Wooden spoon
• 1 Measuring cup
• 1 Sharp knife
• 1 Cutting board

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon fresh cilantro, chopped (optional)

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Beef Chili recipe, you can follow this timeline:

Timeline

Reading & Preparation (5 minutes)

• Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
• Gather all the necessary equipment and ingredients.

Prep Work (10 minutes)

• Chop the large onion and mince the garlic cloves.
• Chop the red and green bell peppers.
• Measure out the spices (chili powder, ground cumin, smoked paprika, salt, black pepper, cayenne pepper).
• Open and drain the cans of kidney and black beans.

Cooking (1 hour 30 minutes)

• 0:00 – 0:05: Heat 2 tablespoons of olive oil in a large pot over medium heat.
• 0:05 – 0:10: Add 1 pound of ground beef and cook until browned.
• 0:10 – 0:12: Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
• 0:12 – 0:15: Mix in the pre-measured spices (chili powder, cumin, smoked paprika, salt, black pepper, cayenne pepper).
• 0:15 – 0:20: Add diced tomatoes, kidney beans, black beans, beef broth, and tomato paste to the pot. Stir in sugar, the bay leaf, and Worcestershire sauce.
• 0:20 – 1:20: Bring the mixture to a boil, then reduce heat to low and let it simmer for 1 hour.
• 1:20 – 1:30: Add chopped red and green bell peppers and continue to simmer for an additional 30 minutes.

Resting Time (10 minutes)

– 1:30 – 1:40: Remove the bay leaf and let the chili rest for 10 minutes before serving.

Additional Tips

• While the chili is simmering, you can clean up the kitchen or prepare any desired toppings such as shredded cheese, sour cream, or avocado slices.
• Consider making the chili a day ahead to enhance the flavors even more.
• Adjust the spice level by adding more or less cayenne pepper to suit your taste.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add ground beef and cook until browned, about 5 minutes.

Stir in onion and garlic, cooking until onion is translucent.

Mix in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper.

Add diced tomatoes, kidney beans, black beans, beef broth, and tomato paste.

Stir in sugar, bay leaf, and Worcestershire sauce.

Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour.

Add chopped red and green bell peppers and continue to simmer for an additional 30 minutes.

Remove bay leaf and let chili rest for 10 minutes before serving.

Garnish with fresh cilantro if desired.

Serving Tips

• Cornbread: Serve alongside chili to soak up the flavorful sauce and add a sweet, crumbly contrast.
• Steamed Rice: Offer as a base to balance the spiciness and add heartiness to the meal.
• Tortilla Chips: Use for a crunchy texture and as a scooping tool for the chili.
• Baked Potatoes: Top with chili for a comforting, loaded potato dish.
• Salad: Complement with a fresh, crisp salad to lighten the meal and add a rejuvenating element.

Storage

To store beef chili, allow it to cool completely.

Then transfer it to airtight containers.

Refrigerate for up to 4 days.

Freeze for up to 3 months for ideal freshness.

Freezing

To freeze beef chili, let it cool completely.

Then transfer it to airtight containers or freezer bags.

Label with the date.

Freeze for up to 3 months.

Thaw in the refrigerator overnight.

Reheating

For best results, reheat beef chili slowly on the stovetop over low heat.

Stir occasionally.

Alternatively, microwave it in short intervals.

Stir in between to guarantee even heating.

Final Thoughts

Making beef chili is a delightful way to enjoy a hearty and flavorful meal.

With a prep time of just 15 minutes and a cook time of 1 hour and 30 minutes, it’s a dish that combines convenience with taste.

The combination of spices, beans, and beef creates a rich and satisfying dish.

Remember to let it rest for 10 minutes before serving to enhance the flavors.

For an even deeper taste, consider preparing it a day in advance.

Adjust the spice level to your preference and experiment with toppings like shredded cheese or avocado slices for added texture and flavor.

Enjoy your homemade beef chili as a comforting main course that serves six people.

Frequently Asked Questions

Can the Beef Chili Be Made in a Slow Cooker?

Yes, you can make beef chili in a slow cooker. Brown the beef, onion, and garlic first. Then transfer to the slow cooker, add remaining ingredients, and cook on low for 6-8 hours or high for 4-6 hours.

How Can I Make This Recipe Vegetarian?

Substitute the ground beef with 1 pound of crumbled tempeh or diced mushrooms for a vegetarian option. Maintain the ingredient ratios and cooking times. Guarantee even distribution by stirring frequently, and adjust seasoning to taste.

What Can Be Used as a Substitute for Worcestershire Sauce?

You can substitute Worcestershire sauce with a mixture of 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, and 1 teaspoon brown sugar. This blend replicates the tangy, savory profile, maintaining the recipe’s intended flavor balance.

Is It Possible to Use Another Type of Meat?

You can substitute ground beef with ground turkey or chicken. Make sure you maintain the same weight for consistency. Adjust seasonings to compensate for the leaner meats. Sauté thoroughly for ideal flavor absorption before adding other ingredients.

How Do I Thicken the Chili if It’s Too Watery?

To thicken your chili, incorporate a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir it into the chili, simmer for 5 minutes, allowing the starch to activate and thicken.

Beef Chili

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 measuring cup
• 1 sharp knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 pound ground beef
• 1 large onion chopped
• 3 clove garlic minced
• 2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans drained and rinsed
• 1 can (15 ounces) black beans drained and rinsed
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 tablespoon fresh cilantro chopped (optional)

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add ground beef and cook until browned, about 5 minutes.
• Stir in onion and garlic, cooking until onion is translucent.
• Mix in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper.
• Add diced tomatoes, kidney beans, black beans, beef broth, and tomato paste.
• Stir in sugar, bay leaf, and Worcestershire sauce.
• Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour.
• Add chopped red and green bell peppers and continue to simmer for an additional 30 minutes.
• Remove bay leaf and let chili rest for 10 minutes before serving.
• Garnish with fresh cilantro if desired.

Notes

For best results, consider making the chili a day ahead of serving to allow the flavors to meld together even more. Adjust the spice level by adding more or less cayenne pepper to suit your taste, and feel free to experiment with additional toppings like shredded cheese, sour cream, or avocado slices for extra flavor and texture.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.