Best Beef Chili Recipe

I love this chili because it fuses unexpected flavors with classic comforts. I savor the mix of beef, vibrant bell peppers, and zesty spices that come together in perfect harmony. Every bite is bold and satisfying and reminds me of cozy nights with friends. This chili is simply a must-try.

I love making my Best Beef Chili because it’s simple and packs so much flavor. I start by browning 1 lb ground beef in a pot then I stir in a large diced onion and 3 cloves of minced garlic.

The aroma hits you right away and reminds me of all the times I’ve enjoyed this classic chili recipe with family. I then toss in diced red and green bell peppers along with a can of diced tomatoes and tomato paste which really helps balance the taste.

Adding a cup of beef broth and a few beans like kidney and black beans makes it hearty and filling. My homemade chili seasoning with 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, salt and pepper ties everything together.

I think the perfect pinch of sugar cuts the acidity just right. When it simmers, all these ingredients meld to create one of the best chili recipes I’ve ever made.

Enjoy!

Why I Like this Recipe

I like this recipe because it gives me a bowl full of flavor that makes every spoonful exciting even if I mess up the spice balance sometimes. I also really appreciate how easy it is to throw together when I’m short on time, the steps are simple and the ingredients work together perfectly. It fills me up with a hearty mix of beef and beans that feels like a warm hug on a cold day, making it my comfort food go-to. Lastly, the way the spices meld and remind me of family dinners brings back awesome memories that I totally treasure.

Ingredients

• Ground beef offers a rich protein boost and hearty taste though it can be a bit fatty
• Onion brings a sweet flavor and loads of antioxidants helping your immune system
• Garlic punches up the aroma and may help reduce inflammation in a tasty way
• Red bell pepper delivers a crisp sweetness and vitamin C boost along with fiber
• Diced tomatoes add a tangy, juicy burst of flavor and are loaded with antioxidants
• Kidney beans pack plenty of protein and fiber that makes the meal filling
• Chili powder infuses a warm, spicy kick that ties all flavors together

Ingredient Quantities

• 1 lb ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato paste
• 1 cup beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper
• Optional 1 tsp sugar to cut the acidity

How to Make this

1. Heat a large pot over medium heat and add the 1 lb ground beef with the diced large onion, cooking until the beef is browned.

2. Toss in the 3 minced garlic cloves and stir in the diced red and green bell peppers; cook for about 3 minutes until they start softening.

3. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring well so the spices coat the meat and veggies.

4. Mix in the 1 (1
4.5 oz) can diced tomatoes, then add the 1 (8 oz) can tomato paste and 1 cup beef broth; stir everything until well combined.

5. Bring the mixture to a gentle simmer and let it cook for about 10 minutes so the flavors can meld together.

6. Stir in the 1 (15 oz) can kidney beans and 1 (15 oz) can black beans, which have been drained and rinsed.

7. If the chili seems too acidic, mix in the optional 1 tsp of sugar to balance the flavors.

8. Lower the heat and let the chili simmer for another 20 minutes, stirring occasionally to avoid sticking.

9. Taste your chili and adjust salt or pepper if needed before removing it from the heat.

10. Let it stand for a few minutes to cool slightly, then serve hot and enjoy the best beef chili ever!

Equipment Needed

1. Large cooking pot
2. Stove (for heating the pot)
3. Chef’s knife (for dicing and mincing the vegetables)
4. Cutting board
5. Wooden spoon (or any stirring utensil)
6. Measuring spoons (for spices and sugar)
7. Measuring cup (for the beef broth)
8. Can opener (to open the tomatoes, tomato paste, and beans)
9. Strainer (for draining and rinsing the beans)

FAQ

• Q: Can I use a different meat instead of ground beef?
  A: Sure thing! You can try ground turkey or even chicken but keep in mind the flavor will change a bit.
• Q: How can I make my chili spicier?
  A: If you like it hot, add a diced jalapeño or a pinch of cayenne pepper while cooking. You can also increase the chili powder a little more.
• Q: Do i need to let the chili simmer for a long time?
  A: For best flavor, let it simmer at least 30 minutes. If you can longer like an hour or two, even better!
• Q: Can i prepare this dish in advance and reheat it?
  A: Yes, its even better the next day. Store in an airtight container in the fridge and reheat on the stovetop or microwave.
• Q: Is there a way to make the chili thicker?
  A: If you like a thicker chili, let it simmer uncovered for a longer time or mash some of the beans to help thicken it up.

Best Beef Chili Recipe Substitutions and Variations

• If you run out of ground beef, you can try using ground turkey or even ground chicken for a lighter version.
• Instead of a large diced onion, you could use some minced shallots or even leeks if you have em in the fridge.
• If you don’t have a can of diced tomatoes, try using a can of crushed tomatoes; they work pretty well in a chili.
• Not into kidney and black beans? You can swap in pinto beans or even cannellini beans for a different twist.

Pro Tips

1. When browning the meat, really let it get a bit crispy on the edges – it gives the chili a richer flavor. Don’t rush this step, even if it seems like a small detail.
2. Once you toss the spices in, stir constantly for a minute to allow them to bloom properly. This helps unlock that deep, savory flavor that’s key for a great chili.
3. After adding the beans, be careful with stirring; you just want to gently combine everything so the beans keep their shape and don’t turn mushy.
4. Let the chili sit off the heat for a few minutes before serving – those resting minutes really let the flavors come together, making each bite more balanced.