I’m excited to share my Best Chili Recipe that features ground beef, diced onion, and green bell pepper. Infused with minced garlic, tomatoes, rich bean varieties, and a blend of chili powder, cumin, and paprika with a hint of cayenne, this hearty dish boasts layers of flavor waiting for you to try.
I’ve been experimenting with different cooks over the years and this is one of my favorite classic Beef Chili recipes. I started with 1 lb ground beef and tossed in a large diced onion, a few cloves of minced garlic and a chopped green bell pepper – it’s these fresh ingredients that really set the stage.
Once the beef gets browned, I add in two cans of diced tomatoes and a can of tomato sauce. The kidney and black beans I mix in give the dish a hearty texture that makes it a standout homemade chili recipe.
I then pour in some beef broth and sprinkle on 2-3 tbsp chili powder, a tsp of ground cumin, paprika, and even a bit of cayenne pepper for a little extra kick. I know that sounds simple but trust me, this best Beef Chili recipe is packed with flavors that are surprisingly bold and memorable.
Enjoy giving it a shot!
Why I Like this Recipe
I like this recipe for so many reasons. First, I love how it comes together in one pot which makes it super easy to make and cleanup isnt a hassle at all. Second, the mix of spices and veggies really gives it a kick that makes every bite satisfying and flavorful. Third, I appreciate that its packed with stuff like beans, beef, and tomatoes which makes it really hearty and filling so it does well as a meal for lunch or dinner. Lastly, this chili just tastes even better the next day which means I can make it ahead and reheat it whenever i want a comforting meal.
Ingredients
- Ground beef is loaded with protein and fats that give the chili a rich, hearty texture.
- Onions add sweetness and fiber while also lending a savory base to the overall flavor.
- Garlic packs a bold punch and natural health perks, making the dish extra aromatic.
- Diced tomatoes bring vitamins and antioxidants.
They balance the taste with a bit of tang.
- Kidney and black beans contribute fiber and protein making the chili both filling and nutritious.
- Green bell pepper offers crunch and extra vitamins even though it tastes rather mild.
Ingredient Quantities
- 1 lb ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 cans diced tomatoes (14.5 oz each)
- 1 can tomato sauce (8 oz)
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup beef broth (or water if you prefer)
- 2-3 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (or to taste)
- Salt and pepper to taste
How to Make this
1. Heat a large pot over medium heat and add the ground beef along with the diced onion, cooking until the beef is browned and the onions are soft; drain off any extra grease.
2. Stir in the minced garlic and chopped green bell pepper and let them cook for about 2-3 minutes until they start to soften.
3. Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper, salt and pepper and mix it all in well so everything is evenly coated.
4. Pour in the diced tomatoes from both cans and add the tomato sauce, stirring until everything is combined.
5. Add the kidney beans and black beans, making sure they are drained and rinsed, then pour in the beef broth.
6. Bring the mixture to a simmer over medium heat then reduce the heat to low and let it cook for about 20 minutes, stirring occasionally so nothing sticks to the bottom.
7. Taste the chili and adjust the seasonings if necessary, adding more salt, pepper or chili powder if you think it needs a bit more kick.
8. Once all the flavors have melded together, turn off the heat and serve your delicious beef chili hot with your favorite toppings or sides.
Equipment Needed
1. Large pot for browning beef and simmering the chili
2. Wooden spoon for stirring all the ingredients
3. Sharp knife for dicing the onion and mincing garlic
4. Cutting board for chopping veggies
5. Can opener for the diced tomatoes, tomato sauce, and beans
6. Colander for draining the beans and excess grease
7. Measuring spoons and cups to get the right amounts of spices and liquids
FAQ
Best Beef Chili Recipe Substitutions and Variations
- Ground beef can be swapped with ground turkey or pork if you want a slightly different taste.
- If you dont have kidney beans, try using pinto beans or even cannellini beans as a fun twist.
- You can replace beef broth with chicken broth, vegetable broth, or just plain water if you’re keeping it simple.
- Instead of diced tomatoes, you might use crushed tomatoes for a smoother texture in your chili.
- If you’re short on green bell pepper, go for red bell pepper or a mix of different colors to brighten up the dish.
Pro Tips
1) Make sure you let the beef brown really well before adding any liquids so you get all that extra flavor locked in and it doesnt taste raw later.
2) When you add in your spices, try letting ’em cook in the leftover fat from the beef for a minute or two; it really helps bring out their flavors and makes the chili taste richer.
3) Stir the chili every now and then while it simmers so none of the beans or veggies stick to the bottom. Trust me, you dont want a burnt layer messing up the taste.
4) If you got the time, let the chili sit for a few minutes after you turn the heat off. This extra rest time helps the flavors meld together even better so every bite is consistent.
Best Beef Chili Recipe
I’m excited to share my Best Chili Recipe that features ground beef, diced onion, and green bell pepper. Infused with minced garlic, tomatoes, rich bean varieties, and a blend of chili powder, cumin, and paprika with a hint of cayenne, this hearty dish boasts layers of flavor waiting for you to try.
6
servings
350
kcal
Equipment: 1. Large pot for browning beef and simmering the chili
2. Wooden spoon for stirring all the ingredients
3. Sharp knife for dicing the onion and mincing garlic
4. Cutting board for chopping veggies
5. Can opener for the diced tomatoes, tomato sauce, and beans
6. Colander for draining the beans and excess grease
7. Measuring spoons and cups to get the right amounts of spices and liquids
Ingredients
-
1 lb ground beef
-
1 large onion, diced
-
3 cloves garlic, minced
-
1 green bell pepper, chopped
-
2 cans diced tomatoes (14.5 oz each)
-
1 can tomato sauce (8 oz)
-
1 can kidney beans, drained and rinsed
-
1 can black beans, drained and rinsed
-
1 cup beef broth (or water if you prefer)
-
2-3 tbsp chili powder
-
1 tsp ground cumin
-
1/2 tsp paprika
-
1/4 tsp cayenne pepper (or to taste)
-
Salt and pepper to taste
Directions
- Heat a large pot over medium heat and add the ground beef along with the diced onion, cooking until the beef is browned and the onions are soft; drain off any extra grease.
- Stir in the minced garlic and chopped green bell pepper and let them cook for about 2-3 minutes until they start to soften.
- Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper, salt and pepper and mix it all in well so everything is evenly coated.
- Pour in the diced tomatoes from both cans and add the tomato sauce, stirring until everything is combined.
- Add the kidney beans and black beans, making sure they are drained and rinsed, then pour in the beef broth.
- Bring the mixture to a simmer over medium heat then reduce the heat to low and let it cook for about 20 minutes, stirring occasionally so nothing sticks to the bottom.
- Taste the chili and adjust the seasonings if necessary, adding more salt, pepper or chili powder if you think it needs a bit more kick.
- Once all the flavors have melded together, turn off the heat and serve your delicious beef chili hot with your favorite toppings or sides.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 7g
- Cholesterol: 50mg
- Sodium: 500mg
- Potassium: 700mg
- Carbohydrates: 25g
- Fiber: 8g
- Sugar: 6g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 4mg