Best Beef Chili Recipe

I recently made this beef chili and it totally blew my mind. The combination of ground beef, three types of beans, colorful peppers, and a robust spice blend creates a dish bursting with flavor. I love how the slow simmer melds everything together into a hearty, satisfying meal perfect for any night.

I gotta say, my Best Beef Chili recipe is seriously one of the best chili recipes out there. I started with 2 lbs ground beef, which gives the dish plenty of protein, and then I tossed in a large chopped onion and 3 minced garlic cloves to build a solid flavor base.

I often add a chopped green bell pepper and red bell pepper because they make it colorful and add crunch. Then I mixed in 2 cans of diced tomatoes with kidney, black, and pinto beans for lots of fiber and nutrition.

I used 2 tbsp tomato paste and 2 cups beef broth for richness along with 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp paprika to create that classic homemade chili seasoning. Some like a bit of heat, so I almost always add 1/2 tsp cayenne pepper, with salt and pepper to taste.

This is a hearty bowl of comfort that’s both filling and packed with essential nutrients.

Why I Like this Recipe

I really dig this recipe for a few reasons. First, I love how the flavors come together – the spices, beef, and veggies all mix into a hearty, comforting bowl that just hits the spot. Second, it’s surprisingly easy to make even if you’re not a master chef; it makes me feel like i can actually pull off cooking something delicious. Third, the mix of beans gives the chili a great texture and heartiness that makes it super filling. And finally, it’s perfect for a cozy night in when i want something warm and satisfying.

So here’s how i usually make it. I start by browning 2 lbs of ground beef in a big pot over medium-high heat until it’s no longer pink, then i drain off the extra fat. Next, i toss in a chopped large onion, 3 minced garlic cloves, and chopped green and red bell peppers. i cook them until they start to soften – it’s amazing how much they fill the kitchen with a yummy smell. Then, i stir in 2 tbsp tomato paste along with 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp paprika, and if i feel bold, a 1/2 tsp of cayenne pepper for a little extra kick.

After that, i pour in 2 cups of beef broth and add 2 cans of diced tomatoes, stirring everything together well. Now it’s time to add in the beans: a 15 oz can each of kidney, black, and pinto beans, all drained and rinsed. I season it with salt and pepper to taste before bringing the whole thing to a boil. Once it boils, i lower the heat so everything simmers gently for at least 30 minutes, letting the flavors blend together really nicely. It always ends up tasting like the best chili i’ve ever had, and i love serving it hot with some cornbread or rice on the side.

Ingredients

• Ground beef: Rich in protein and fat, it givs the chili a hearty flavor boost.
• Onion: Adds natural sweetness, fiber, and a savory aroma that mellows when cooked.
• Garlic: Provides robust taste and beneficial compounds that help with flavor and health.
• Bell peppers: Full of vitamin C and subtle sweetness which lightens the overall dish.
• Tomatoes: Offer a tangy, slightly sweet acidity and antioxidants for a balanced taste.
• Beans: Brimming with fiber and plant protein, they make the chili filling and nutritious.

Ingredient Quantities

• 2 lbs ground beef
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste

How to Make this

1. Heat a big pot over medium-high heat and add the 2 lbs of ground beef; cook it until its browned and no longer pink, then drain the extra fat.

2. Toss in the chopped large onion, minced garlic, and the chopped green and red bell peppers; cook them until they start to soften.

3. Mix in the 2 tbsp tomato paste along with the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp paprika, and the optional 1/2 tsp cayenne pepper for extra heat.

4. Pour in the 2 cups of beef broth and add the 2 cans of diced tomatoes, stirring to combine everything well.

5. Now add the drained and rinsed beans – the 15 oz kidney beans, the 15 oz black beans, and the 15 oz pinto beans.

6. Stir in salt and pepper to taste.

7. Bring the mixture to a boil then lower the heat so it simmers gently.

8. Let the chili simmer for at least 30 minutes so that the flavors can meld together.

9. Give it an occasional stir and adjust the seasonings if needed while it cooks.

10. Once done, serve your best beef chili hot with your favorite side like cornbread or rice and enjoy!

Equipment Needed

1. Big pot – You’ll need a large pot thats big enough to cook all the beef and veggies in.
2. Stove – Make sure you have a stove to set your big pot on over medium-high heat.
3. Chef’s knife – This is needed to chop the large onion, garlic, and both bell peppers.
4. Cutting board – A sturdy cutting board for all your chopping work.
5. Wooden spoon or spatula – To stir the beef, veggies and later the tomato paste and spices.
6. Measuring cups and spoons – Use these to accurately measure the beef broth, tomato paste, and spices.
7. Can opener – You’ll need this to open the diced tomatoes and beans.
8. Colander – This is helpful for draining and rinsing the beans before you add them in.

FAQ

Best Beef Chili Recipe Substitutions and Variations

• Ground beef: You can try ground turkey or even ground pork as a leaner option
• Large onion: If you don’t have a large onion, red onions or even shallots can work fine
• Diced tomatoes: Crushed tomatoes or tomato sauce can be used if you prefer a smoother consistency
• Kidney beans: Cannellini beans or even chickpeas can be used as a substitute
• Beef broth: You might swap in chicken broth or water with a bit of bouillon for a similar flavor

Pro Tips

1. Try browning the beef really well first so you get that rich flavor. Its important to drain the fat properly otherwise your chili might turn out too greasy.
2. Make sure you cook the onions and garlic enough before adding the spices. If you burn them it can make your chili taste bitter and no one wants that.
3. Let your chili simmer for longer if you can. The longer cooking time helps the flavors blend so its worth waiting an extra 10 minutes if you can.
4. Taste it a few times while cooking and add more salt, pepper, or even chili powder if you think it needs a kick. Sometimes the flavors change over time so its best to adjust along the way.