This beef chili is warm, hearty, and packed with flavor! With tender beef, beans, and just the right amount of spices, it’s perfect for a cozy meal any day of the week.
Making this chili feels like a big hug in a bowl! I love to top mine with cheese and sour cream for an extra treat. Trust me, you’ll be going back for more! 😊
Key Ingredients & Substitutions
Ground Beef: I prefer using 85% lean beef because it gives great flavor without being overly greasy. If you’re looking for a leaner option, you can use ground turkey or chicken instead.
Onions & Garlic: A large onion and four cloves of garlic build the base flavor. If you want a milder taste, you could use shallots instead of onions.
Chili Powder & Spices: Chili powder is essential for that classic chili taste. If you want a kick, consider using chipotle powder as a substitute for a smokier flavor. Don’t forget to adjust cayenne pepper based on your heat preference!
Beans: Kidney beans are optional, but I love their texture. Feel free to swap with black beans or pinto beans if you prefer. Just rinse them well beforehand.
Brown Sugar: This is an interesting addition that balances out the acidity of the tomatoes. You can skip it if you like your chili less sweet or use a bit of honey instead.
How Can I Ensure My Chili is Thick and Flavorful?
To achieve a thick and flavorful chili, focus on the cooking process. Sautéing the onions and garlic properly will build a solid flavor foundation.
- Make sure to cook the spices with the meat for a couple of minutes to bring out their full flavor.
- Simmer the chili covered to retain moisture but check occasionally to stir it.
- If your chili turns out too thin, just let it simmer uncovered for a while to evaporate some of the liquid.
- For a heartier texture, mash some of the beans against the side of the pot or add a slurry of cornstarch mixed with water.
Remember, good chili benefits from simmering on low heat, allowing all those flavors to meld together beautifully.
How to Make Beef Chili
Ingredients You’ll Need:
For the Chili:
- 2 lbs ground beef (85% lean)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cayenne pepper (adjust for heat preference)
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 tbsp brown sugar (optional, to balance acidity)
For Topping:
- Fresh cilantro, chopped for garnish
- Shredded cheddar cheese for topping
- Sour cream for topping
- Sliced fresh jalapeños for garnish (optional)
How Much Time Will You Need?
This beef chili recipe will take about 15 minutes to prepare and 45 minutes to simmer, so plan for about 1 hour total. It’s a perfect, cozy meal that you can set and forget while it simmers away on the stove!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the diced onion and sauté for about 4-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
2. Brown the Beef:
Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Continue to cook until the beef is browned all the way through. If there is excess fat, feel free to drain some of it out for a leaner chili.
3. Add the Spices:
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and tomato paste. Cook the mixture for about 2 minutes, stirring well to combine and letting the spices release their flavors.
4. Combine the Ingredients:
Add the crushed tomatoes, beef broth, salt, black pepper, and brown sugar to the pot. Stir everything together until well mixed.
5. Simmer Away:
Bring the chili to a gentle simmer. Once it’s simmering, reduce the heat to low, cover, and let it cook for at least 45 minutes. Make sure to stir occasionally to prevent it from sticking to the bottom of the pot.
6. Last-Minute Additions:
If you’re using kidney beans, add them to the chili about 15 minutes before you’re ready to serve to heat them through. Taste your chili and adjust seasoning as needed!
7. Serve and Enjoy:
When the chili is ready, ladle it into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and chopped fresh cilantro. It’s great paired with cornbread or tortilla chips for a delicious meal!
This recipe yields a thick, rich chili bursting with smoky, spicy, and savory flavors, making it a comforting and satisfying dish everyone will love!
Can I Freeze Leftover Chili?
Absolutely! Allow your chili to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Can I Use Different Beans in This Chili?
Yes, you can! While kidney beans are popular, feel free to substitute with black beans, pinto beans, or even chickpeas. Just be sure to rinse and drain canned beans before adding them to the chili!
What Can I Use Instead of Ground Beef?
You can easily substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative if you’re looking for a lighter or vegetarian option. Just be aware that cooking times may slightly vary.
How Spicy is This Chili? Can I Adjust the Heat?
The spice level primarily comes from the cayenne pepper and chili powder. You can adjust the amount of cayenne to fit your taste—reduce it for a milder chili or increase it for extra heat! You can also add diced jalapeños for some added spice.
