Beef Chili – Classic, Meaty, and Deeply Satisfying

Beef chili is a timeless comfort dish, loved for its rich, savory flavor and hearty texture. Whether you’re feeding a crowd, prepping meals for the week, or just craving a cozy bowl on a cold evening, this recipe brings all the bold flavor of traditional chili in a robust, beef-forward way.

Made with tender ground beef, smoky spices, and beans simmered in a tomato base, this classic chili offers a well-balanced blend of heat and warmth. It’s endlessly customizable, deeply comforting, and perfect for slow-simmering or quick cooking depending on your schedule.

Ingredients Overview

Every ingredient in this beef chili plays a role in creating layers of flavor, texture, and aroma:

• Ground Beef (85/15): The backbone of the dish, this cut strikes a perfect balance between flavor and fat. For leaner versions, 90/10 works too, but 85/15 yields a juicier chili.

• Onion & Garlic: Sautéed until soft, they add aromatic depth and build the flavor base.

• Bell Peppers (Optional): Adds sweetness and a touch of color. Choose red, yellow, or green depending on your preference.

• Canned Diced Tomatoes: Offer acidity and texture; fire-roasted versions add a hint of smokiness.

• Tomato Sauce or Paste: Tomato paste brings intensity and thickness, while sauce stretches the chili base.

• Beans (Kidney, Black, or Pinto): A classic chili element, beans make it heartier and more filling. Use drained canned beans for convenience.

• Chili Powder: The star spice, it brings warmth and heat. Adjust to your spice tolerance.

• Cumin & Smoked Paprika: These round out the earthy and smoky flavor notes.

• Beef Broth or Water: Adds moisture and allows the flavors to simmer together.

• Salt, Black Pepper & Cayenne (Optional): For seasoning and adjusting spice level.

Substitution Ideas:

• Ground turkey or chicken for a lighter twist

• Plant-based crumbles and vegetable broth for a vegetarian version

• Add corn, zucchini, or chopped mushrooms for texture and nutrients

• Replace beans with lentils or skip entirely for a bean-free chili

Step-by-Step Instructions

1. Sauté the Base

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add garlic and cook another 30 seconds.

2. Brown the Beef

Add ground beef to the pot and cook, breaking it up with a wooden spoon, until fully browned and no pink remains—about 6–8 minutes. Drain excess grease if needed.

3. Add Peppers and Spices

Stir in diced bell peppers and cook for another 2–3 minutes. Sprinkle in chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Toast the spices with the beef mixture for 1 minute to unlock their aromas.

4. Build the Chili Base

Add tomato paste and stir well to coat everything. Pour in diced tomatoes and tomato sauce. Stir to combine, scraping any browned bits from the bottom of the pot.

5. Simmer

Add beans and beef broth. Bring everything to a simmer, then reduce heat to low. Cover loosely and cook for 25–30 minutes, stirring occasionally.

6. Taste and Adjust

After simmering, taste the chili. Add more salt, spice, or a splash of vinegar/lime juice to brighten the flavor if needed.

Optional Enhancements:

• Stir in a square of dark chocolate or a spoonful of cocoa powder for depth

• Add a dash of Worcestershire sauce for umami

• Let chili simmer longer (up to 1.5 hours) for even more flavor

Tips, Variations & Substitutions

• For a Thicker Chili: Simmer uncovered longer, or mash some of the beans into the pot.

• For a Spicier Kick: Add jalapeños, hot sauce, or extra cayenne.

• Vegetarian Version: Use lentils, canned beans, and sautéed mushrooms for meatiness.

• Sweet & Smoky: Try adding a pinch of cinnamon or brown sugar, and swap some paprika with chipotle powder.

Regional Twists:

• Texas-style: Skip the beans and tomato; focus on beef, chiles, and broth.

• Cincinnati chili: Add cinnamon, cloves, and a pinch of allspice. Serve over spaghetti.

Serving Ideas & Occasions

Chili is incredibly versatile and makes a cozy centerpiece for:

• Family dinners with cornbread or biscuits

• Game day feasts topped with cheese and sour cream

• Casual parties served with tortilla chips or in bread bowls

• Meal prep for lunches—chili reheats beautifully

Top with cheddar, chopped onions, avocado, sour cream, jalapeños, or fresh cilantro for a personalized bowl.

Nutritional & Health Notes

Beef chili provides a strong source of protein and iron, especially with grass-fed beef. Beans boost fiber and complex carbohydrates, making this dish both filling and energizing.

• For lower fat: Use lean beef or turkey

• For low-carb: Omit the beans and use extra vegetables

• Reduce sodium by using low-salt canned ingredients and broth

With smart swaps, chili can fit into a variety of healthy eating plans.

FAQs

Q1: Can I freeze beef chili?

A1: Yes! Chili freezes exceptionally well. Cool completely, portion into containers or freezer bags, and freeze for up to 3 months.

Q2: What’s the best type of bean for chili?

A2: Kidney beans are classic, but black or pinto beans also work great. Use a combination for variety.

Q3: Can I make chili in a slow cooker?

A3: Yes. Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Q4: Can I make this chili without beans?

A4: Definitely. Just increase the meat or veggies to maintain the hearty texture.

Q5: How do I thicken chili?

A5: Simmer uncovered until the liquid reduces. You can also mash some of the beans or stir in a tablespoon of cornmeal or masa harina.

Q6: What’s a good topping for beef chili?

A6: Shredded cheddar, sour cream, green onions, avocado, and crushed tortilla chips are all delicious choices.

Q7: How long does leftover chili last in the fridge?

A7: Properly stored in an airtight container, chili lasts up to 4 days in the fridge. It reheats well on the stovetop or microwave.

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