Beef Chili Recipe

When the weather cools down, there’s nothing quite as comforting as a big pot of beef chili simmering away on the stove. This beef chili is packed with flavors—tender ground beef, sweet bell peppers, and the perfect blend of spices all come together in a way that’s both hearty and delicious. Whether you’re gearing up for a cozy night in or hosting friends for game day, this chili is a crowd-pleaser. Plus, it’s easy to customize with your favorite toppings, so everyone can make it their own.

A warm bowl of chili takes me back to chilly fall days when my family would gather around the table, each of us loading up our bowls with sour cream, cheese, and whatever toppings we loved. It’s a meal that’s equal parts nostalgic and soul-warming, filling the kitchen with that unmistakable aroma that just says “home.”

this RECIPE

🍲 The origin story: how chili became a classic

Chili, often called “chili con carne,” has deep roots in American Southwest cuisine, particularly in Texas. While its exact origins are hotly debated, what’s clear is that chili has evolved into an iconic dish loved all over the U.S. Originally, it was a simple meal made by simmering meat, chiles, and spices—a way to create a filling, flavorful dish using just a few ingredients. Over time, various regions have added their twists, from beans (a controversial addition in Texas-style chili!) to unique toppings. This recipe is a straightforward, beefy version, inspired by classic chili flavors without too much fuss.

Let’s talk ingredients: making the most of simple flavors

• Ground beef: The star of the show! Lean ground beef works best here because it doesn’t turn greasy, but you still get a great, meaty flavor. If you prefer a bit more richness, go for an 80/20 blend. Ground turkey can be substituted if you want to lighten things up a bit.
• Onions and bell peppers: These add a nice sweetness and texture to the chili. Yellow onions and green bell peppers are classic, but you can mix it up with red or even yellow bell peppers for a slightly different flavor profile.
• Canned tomatoes: Crushed or diced tomatoes bring acidity to balance the richness of the beef. Use stewed tomatoes if you like a slightly sweeter taste.
• Beef broth: This provides a rich, savory base. If you’re out of beef broth, vegetable broth or even chicken broth will work in a pinch—just note that it might slightly change the flavor.
• Chili powder and cumin: These two spices bring the warmth and depth that make chili, well, chili! Adjust to your taste, starting with a tablespoon of chili powder and a teaspoon of cumin, then add more as it simmers.

Essential kitchen gear: what you need (and what you can skip)

For this recipe, all you really need is a large stockpot or Dutch oven. The heavy bottom of a Dutch oven is especially great because it distributes heat evenly, which helps your chili cook nice and slow without scorching.

A wooden spoon is also handy for stirring, as it can scrape up any bits stuck to the bottom, helping to build that rich flavor. If you want to get a little fancy, a ladle makes serving easier, but it’s not a must-have. Finally, if you’re using a cutting board for all the dicing, go for one with a groove around the edges to catch any juice from the tomatoes or peppers!

Step-by-step: my foolproof method for delicious chili

1. Brown the beef with veggies: Start by heating your stockpot or Dutch oven over medium-high heat. Add the ground beef, onions, and bell peppers. As the beef browns, use your spoon to break it up into smaller pieces, stirring occasionally so everything cooks evenly. You’ll want to sauté until the meat is just cooked through and the onions are translucent—around 5-7 minutes. (Pro tip: Don’t overcook the beef here, as it’ll continue to cook as the chili simmers.)
2. Add tomatoes and broth: Once your beef and veggies are ready, it’s time to bring in the tomatoes and beef broth. Pour them both in and give it a good stir, making sure everything is mixed well. The broth helps create a saucy, comforting consistency, while the tomatoes add just the right tang.
3. Season to taste: Here comes the fun part—seasoning! Start with a tablespoon of chili powder and a teaspoon of cumin. Stir well and give it a taste. Remember, the flavors will intensify as it cooks, so you can always add more as it simmers. Don’t forget a good pinch of kosher salt and a few grinds of black pepper to round things out.
4. Simmer and wait (if you can!): Bring your chili to a boil, then immediately lower the heat to a gentle simmer. Cover the pot and let it cook for at least 20 minutes. But honestly, the longer you can wait, the better it’ll be. A couple of hours will give the flavors a chance to meld into something truly magical. Just be sure to stir occasionally so nothing sticks.
5. Serve and top it off: When you’re ready to eat, ladle the chili into bowls and add your favorite toppings. A dollop of sour cream, a handful of shredded cheddar, and a sprinkle of cilantro are classic choices. Or, try avocado for a creamy contrast, or sliced jalapeños if you like an extra kick!

Variations to try: make it your own

This chili is pretty versatile, so feel free to get creative! Here are a few ideas for switching things up:

• Vegetarian version: Swap the ground beef for a couple of cans of black beans, kidney beans, or chickpeas. You’ll still get that hearty texture, and the spices will shine through just as well.
• Spicy chili: Love a good punch of heat? Add a chopped jalapeño or even a dash of cayenne powder. Habanero or serrano peppers work too, just adjust based on your heat tolerance!
• Smoky twist: Try adding a teaspoon of smoked paprika or a chipotle pepper in adobo sauce for a smoky depth that’ll make your chili unforgettable.
• Low-carb option: If you’re watching your carbs, skip the beans and load up on extra veggies. Zucchini, mushrooms, and celery are great choices.
• Slow cooker adaptation: If you’re a slow-cooker fan, brown the beef with veggies first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for that “set-it-and-forget-it” convenience.

Serving suggestions: elevate your chili night

Chili is a dish that’s practically made for customization! I love setting out a toppings bar so everyone can add what they like. Fresh chopped cilantro, a sprinkle of green onions, or even a few tortilla chips for crunch make each bowl unique. To serve, try pairing your chili with cornbread or a warm baguette. If you’re feeling fancy, ladle it into individual bread bowls!

Perfect drinks to pair with your meal

For a cozy, comforting meal like chili, I love pairing it with drinks that have a bit of zing. A cold glass of sparkling water with a squeeze of lime adds a refreshing contrast to the richness of the chili. Iced tea—either classic or spiked with a hint of peach or lemon—works really well too. And if you’re feeling seasonal, try a mug of hot apple cider! The sweet, spiced flavor balances the savory chili beautifully.

Storage and reheating tips

If you’re lucky enough to have leftovers, chili actually gets better with time! Store it in an airtight container in the fridge for up to 4 days. When reheating, just warm it over medium heat on the stove, stirring occasionally. You may need to add a splash of water or broth if it’s thickened up a bit. Chili also freezes wonderfully—just portion it out into freezer-safe containers, and it’ll keep for up to 3 months.

Scaling up or down: adjusting for different crowds

This recipe makes enough for about 6 servings, but it’s easy to scale up if you’re feeding a crowd. Double all the ingredients and cook in a large stockpot, adding an extra 10-15 minutes to the simmering time to ensure everything’s well combined. For smaller batches, just halve the ingredients and watch the cooking time closely.

Troubleshooting: tips for common issues

• Too thick? Add a bit more beef broth or even a splash of water to loosen things up.
• Too spicy? Stir in a spoonful of sour cream or a bit of sugar to mellow out the heat.
• Lacking flavor? Give it more time! Simmering for longer lets the flavors deepen. Or, add a bit more salt and chili powder to amp things up.

Ready to dive into a bowl of hearty beef chili?

I hope you enjoy making (and eating!) this classic beef chili as much as I do. With its rich, savory flavors and endless ways to customize, it’s a dish that’s just as fun to serve to a crowd as it is to enjoy solo on a cozy night in. Don’t be afraid to make it your own—adjust the spices, try new toppings, and embrace the magic of a simmering pot of chili. Trust me, once you start experimenting, this recipe will be in heavy rotation in your kitchen!

FAQ

1. Can I make this chili in a slow cooker?
Yes! After browning the beef and veggies, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. Can I freeze chili?
Absolutely! Portion it out into freezer-safe containers and it’ll last up to 3 months. Just thaw overnight in the fridge and reheat.

3. What’s the best way to reheat chili?
Warm it over medium heat on the stove, adding a splash of broth or water if it’s too thick. Microwave is fine too, just cover it to avoid splatters.

4. How can I make my chili spicier?
Add diced jalapeños, a pinch of cayenne, or a dash of hot sauce while it’s cooking. Taste as you go so it doesn’t get too hot!

5. Can I use ground turkey instead of beef?
Yes, ground turkey works well and makes the chili a bit lighter. Just be sure to season well for full flavor.

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