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This beef chili recipe is very special to me.
It’s based off of my Grandma’s chili.
Since I have such a great food memory (yes, it’s a thing), I never forgot what a steaming bowl of grandma’s chili tasted like. It was such a huge part of my childhood. Although, my grandma didn’t write the recipe down, my mom told me the gist of how she made it.
Making this beef chili has become a tradition of mine. Every year, once the days start to become shorter, and the temperature starts to dive, I make this beef chili. It warms us up, helps us to embrace the season. I always feel my grandma’s presence whenever I make it. Over the years I have tweaked the chili, ever so slightly, until I got it just right.
The result: is a beef chili recipe that reflects all the best of my grandma’s chili, with my own flare added in. It is pure comfort food. It is the BEST beef chili – at least, IMO!!!
You will love this beef chili too.
Yes, I know that there are different varieties of beef chili that some would argue are the best. Such as a Texas style beef chili, which doesn’t contain beans, or tomatoes. But this particular beef chili, is what I would consider a Midwest beef chili. It’s got beans, tomatoes, and veggies along with the spices. And trust me, it’s delicious in it’s own right.
Either way, I promise you will go nuts for this beef chili. It’s easy to make: it’s made in 1 pot, in 55 minutes, and it uses simple ingredients. It’s thick, hearty, comforting, and the perfect way to warm up on cold nights. It’s beefy, tomato-y, and layered with flavors. It is well spiced with chili powder – although, it isn’t overly spicy in heat. It’s packed with tender, creamy beans, and crunchy celery.
The toppings are customizable, but my favorites are shredded cheddar cheese, sour cream, green onion, and crushed tortilla chips – so good! This recipe makes a big batch, which is perfect for feeding a crowd, or storing as leftovers. The leftovers are even better the next day, so it’s a great recipe for meal prep!!!
Let’s make some beef chili, shall we?!?!
Ingredients for beef chili
Of course, the list of ingredients, along with their measurements are listed in the recipe card below.
- lean ground beef – The meaty star of the show here. I like to use a lean ground beef to result in a leaner chili.
- yellow, or white onion – A chopped onion is sautéed with the beef, helping to layer in those flavors.
- garlic cloves – minced garlic is another way we layer in those flavors.
- jalapenos (or, chilis in adobo sauce ) – the jalapenos add just a hint of mild spice to the end flavor of the chili. However, they are optional, feel free to leave them out, if you prefer no spice.
- green bell pepper – again, another way to layer in the flavors.
- chili powder – Chili powder is very important to a good chili. It is the way the entire chili is flavored. Chili powder is a mix if chili powder (which is made from dried chilis), cumin, oregano, garlic powder, allspice, and cloves. The result is a complex spice mix that has great depth of flavor, without being spicy.
- cumin – yes, it’s usually already in a chili powder mix – but, I love adding a little extra for a nice smoky flavor, without the heat.
- tomato paste – adds a lovely concentrated tomato flavor.
- low sodium beef broth – for the main liquid in the recipe. Sometimes I use chicken broth instead, because I always have it on hand, and it also works great.
- canned crushed tomatoes – adds a nice tomato base to the chili
- fire roasted tomatoes – love getting chunks of tomatoes in my chili, adds a nice acidity.
- kosher salt – to season up everything, and bring out the flavors of the chili.
- red kidney beans (canned) – these meaty, soft beans are my favorite kind for a chili. Kidney beans are what my grandma used, so it’s good enough for me.
- celery – I LOVE a chili with a little crunch to it. The celery does that beautifully. I add it in at the end so the celery stays nice and crunchy.
Optional Toppings
What is a chili without it’s toppings? Of course, you can easily customize your toppings as you like.
My favorites are listed below. My essential, must have toppings are: cheese, crushed tortilla chips, and sour cream. A bonus is some green onion.
- sour cream – I love the cooling factor it provides.
- shredded cheddar cheese – sprinkle on top and allow it to get all melted. Makes my Wisconsin heart happy!
- cilantro – adds a nice freshness that compliments the flavor of the chili.
- green onions – a nice subtle onion flavor for another taste of freshness.
- crushed tortilla chips – my favorite way to add some salty crunch to the chili.
- or, crushed saltine crackers – another way to add some salty crunch to the chili. My grandma served it with saltine crackers.
- avocado – If I have it on hand I enjoy topping the chili with a little cubed up avocado. It compliments the chili well.
What kind of spices are used in beef chili?
Chili powder is generally used in chili.
Chili is a spice blend made up of ground up dried chilies that aren’t spicy. They have more of a smoky, complex flavor to them. Chili powder also has cumin, garlic powder, oregano, allspice, and cloves in it.
You want to make sure to get a chili powder that you like the taste of. It is responsible for how the chili is flavored.
Chose a chili powder that is salt free, so we can be in control of our own salt. I personally love Simply Organic’s chili powder.
Why don’t all chili recipes have beans?
The way chili is made is a little bit of a regional preference. If you’ve had chili without beans it is likely based off of a Texas chili.
From my understanding, Texas chili does not contain any beans, or tomatoes. It is much more focused on the flavors of the beef, and the spices.
Most of the chili I have had in my life has contained beans. I find, a chili with beans and tomatoes to be more of the Midwest variation.
What kind of beans are used in beef chili?
It can be common to use either red kidney beans, pinto beans, or black beans in a beef chili. Or, a combo of any of the three.
For my beef chili recipe I use red kidney beans. It’s what my grandma always used, so that’s what I prefer. They’re big, meaty, and tender.
Do I need to let my chili simmer for hours to get the best flavor?
No.
At least, I never do. And, I think my chili is super flavorful.
Plus, simmering your chili for hours would result in mushy beans and mushy ground beef. I find that simmering something for hours is more useful for tougher pieces of meat – like when making a pot roast, for example.
Instead, I use techniques like cooking the spices in with the beef for a few minutes to intensify their flavors, and using tomato paste for a richer tomato flavor. These steps really add a lot of flavor, whiteout a lot of extra time.
I only simmer my chili for a total of 30 minutes.
Although, that being said, it always tastes even better the next day, after it has sat in the fridge overnight.
How thick should my beef chili be?
Chili thickness is of course a personal preference. But, generally chili is thought to be a thicker stew-like consistency. It’s not very broth-y.
Do I need to add a thickening agent to my beef chili?
No.
I never have added any flour or cornstarch to my beef chili before.
To thicken my chili I simply simmer the chili for 20 minutes with the lid askew, or off. This helps to reduce the liquid and make the chili thicker, and more flavorful.
Reasons you too will want to make this beef chili every year:
- It’s thick, and hearty,
- It’s rich in flavor,
- it’s beefy,
- and bursting with veggies, and beans.
- It’s customizable with toppings.
- It feeds a crowd.
- And, makes great leftovers,
- making it perfect for meal prep.
- It’s easy to make:
- one pot,
- 55 minutes.
- It’s comforting,
- and warming.
Equipment I used to make beef chili
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- Dutch oven – this enameled cast iron Dutch oven is great for any kind of soup making. I use it all winter long. Due to the cast iron, it heats up quickly. The enamel cover is great for easy cleanup and use.
- large cutting board – A large cutting board is great for when you’re chopping up several veggies.
- chef’s knife – this 8-inch chef’s knife by Henckels is the ultimate knife for chopping all the veggies in this chili. I have been using this knife for 9 years, and it is still in great shape.
- meat chopper – I like to use a meat chopper to break up my ground beef into small crumbles as it is cooking in the pan. It makes quick work of this task.
- wooden spoons – can’t beat a classic wooden spoon for sautéing and stirring a soup. This set from Zulay is not only functional, it’s beautiful.
- liquid measuring cup – a must for measuring out that beef broth.
More soup recipes for you to cozy up to
- instant pot white chicken chili
- Roasted tomato and red pepper soup
- traditional Irish stew
- the best egg drop soup
- instant pot lentil soup
- the best chicken noodle soup
- dairy free Zuppa Toscana
Did you make this recipe?
Let me know how it went. Leave a comment below, along with a star rating. This helps my recipes to be seen by more people. Appreciate it!
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The Best Beef Chili
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 6 to 8 1x
- Category: Soup, entree, dinner, meal prep, red meat
- Method: saute, simmer
- Cuisine: gluten free, nut free, egg free
- Diet: Gluten Free
Description
This beef chili recipe is a family favorite. It is hearty, and comforting. It feeds a crowd, or is great for meal prep. It’s easy – 1 pot, and 55 minutes to make.
Ingredients
Chili
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1 white, or yellow onion, chopped
- 3 to 5 garlic cloves, chopped
- (optional): 1 to 2 jalapenos, chopped (or 2 teaspoons chilis in adobo sauce, chopped)
- 1 green bell pepper, chopped
- 2 1/2 tablespoons chili powder (see notes)
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 2 3/4 cup low sodium beef broth (or chicken broth)
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can fire roasted tomatoes
- 2 to 3 teaspoons kosher salt, or to taste
- 2 15 ounce cans red kidney beans, drained, and rinsed
- 3 to 4 stalks celery, sliced
Optional Toppings
- sour cream
- shredded cheddar cheese (Colby jack is another favorite)
- cilantro, chopped
- green onions, chopped
- crushed tortilla chips, or saltine crackers
- avocado, cubed
Instructions
- Prepare – Chop all your veggies as instructed above. Also have your spices ready to go. The first part of this soup moves fast, so it’s helpful to have everything ready. Also, measure out your beef broth, and open your cans of crushed tomatoes, and roasted tomatoes so they are on standby.
- Brown the beef – Heat a large Dutch oven, or stock pot, on medium high heat. Once the pan is nice an hot, add the ground beef, sprinkle the 1 teaspoon of kosher salt over the beef. Use a wooden spoon to break up the beef into small crumbles – Sautee until the beef is mostly browned, about 2 minutes.
- Add the aromatics – Add the onion along with the garlic, jalapeno pepper (if using), and green bell pepper. Sauté another 4 to 5 minutes, or until the veggies are tender and there is no more pink in the beef. If there is an excess amount of grease, make sure to drain some of it off – you do want just enough grease to keep everything from sticking.
- Add the spices – Add the chili powder, and cumin. Cook for 1 to 2 minutes, stirring frequently – you should smell the spices getting more fragrant. Add the tomato paste and sauté, stirring frequently for 1 more minute.
- Deglaze the pan – Add the beef broth, and use your wooden spoon to scrape the bottom of the pan – this is called deglazing – it gets all the stuck bits up from the pan, adding flavor to the chili.
- Add the tomatoes – Add the can of crushed tomatoes, along with the can of fire roasted tomatoes/ Also stir in the 2 teaspoons of kosher salt.
- Bring to a simmer – Cover, and bring to a simmer. Simmer for 10 minutes.
- Add the celery, and beans – After the chili has simmered for 10 minutes, add the celery, and the drained and rinsed kidney beans. Return the chili to a simmer. Simmer with the lid askew, or off – depending on how thick you want your chili to be – simmer for 20 minutes. NOTE: I like to add the celery at this point so that it retains just enough of it’s crunch. If you don’t want your celery to be a little crunchy, then you can sauté it along with the green peppers at the beginning.
- Prepare any toppings – At this time, you can prepare any chili toppings you want. I like to place each topping in separate bowls so that everyone can top their own bowl of chili as they like.
- Taste and adjust the chili – Once the chili is done simmering, carefully taste and add another teaspoon of salt, if needed. I often find the chili needs more salt. If your chili has gotten a little thicker than you would like, simply stir in a little more beef broth – we like ours thick.
- Serve – Ladle the chili into serving bowls. Serve with any of the optional toppings you like. I love to top mine with sour cream, cheese, crushed tortilla chips, and green onion. Enjoy immediately.
Notes
Ground beef – I like to keep my chili classic by using a ground beef. However, if you want to make it a little leaner, you can easily swap the ground beef for ground turkey, or ground chicken and still have a very tasty, yet leaner chili. If using the ground turkey/chicken, you will want to use a tablespoon of oil before browning the ground chicken/turkey.
Chili powder – You want to make sure you are using an unsalted chili powder. My go to is the Simply Organic chili powder. It’s got a great flavor.
Toppings – Feel free to use any combination of your favorite toppings. My must haves are shredded cheese, sour cream, and crushed tortilla chips, or saltine crackers. If I have it on hand a little avocado is nice, and the green onions or cilantro add a nice freshness.
Gluten free – To make this recipe gluten free, make sure you omit the saltine cracker topping. You can either replace it with a similar gluten free cracker substitute, or use crushed tortilla chips. We love the crushed tortilla chips.
Leftovers – As with many soups/stews, this chili is even better the next day. The flavors continue to develop in the fridge. This recipe is great for meal prep. Store your cooled chili in an air tight container. Reheat the chili in individual bowls in the microwave. For a larger batch, I like to reheat the chili in a sauce pot.
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