Classic Homemade Beef Chili

A Homemade Beef Chili Recipe that’s healthy, hearty, filling, and so delicious! Made with lean ground beef, beans, diced tomatoes, and chili spices. This easy beef and bean chili makes for a perfect weeknight dinner recipe the whole family will enjoy.

You may love my easy chicken chili recipe or my white chicken chili.

Ingredients needed

• Extra-Virgin Olive Oil: or you may use avocado oil
• White Onion: white or sweet onions, yellow onions, or purple onions will work
• Garlic Cloves: use fresh garlic cloves and not garlic powder
• Tomato Purée (paste): I used canned tomato paste
• Lean Ground Beef: go with the leanest ground beans you can get your hands on
• Chili Seasonings: Chili Powder, Ground Cumin, Dried Oregano, Smoked Paprika, Cayenne Pepper (optional), Kosher salt and freshly ground black pepper to taste
• Broth: beef broth or chicken broth
• Bell Peppers: I used red bell peppers, and I prefer red over green. Yellow works too
• Chipotle Peppers in Adobo Sauce
• Red Kidney Beans, one can, drained, you may use other beans you have on hand
• Chopped/Diced Tomatoes: I used canned diced tomatoes, but you may also use chopped fresh vine-ripe tomatoes.

How to make beef chili

Making this ground beef and bean chili recipe is quite easy. It can be made either on your stovetop or slow cooker. Below, you can follow either the slow cooker version or the stovetop.

How to make it on your stovetop

• First, cook onions and garlic: Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic, and cook for another minute, or until fragrant.

• Add tomato paste and beef: Next, add the tomato paste and cook, stirring constantly, for 1 more minute. Then add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink. Drain the fat from the beef and return the pot to the heat.

• Next, stir in seasonings: Next, add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper. Cook, stirring often, for 2 minutes to toast the spices.
• Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, and bring to a boil over high heat. Add the broth, reduce the heat to medium-low, and simmer for 20 minutes.
• Serve: Taste the chili and add additional salt and pepper, if necessary.
• Finally, serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.

How to make beef chili using a slow cooker

1. First, heat the olive oil in a large skillet over medium heat.
2. Next, add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn’t need to be cooked through at this point). Drain the fat from the beef and stir in the tomato purée.
3. Then, transfer the beef mixture to a 6-qt slow cooker and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes. Add the broth season with another pinch of salt and pepper.
4. Cover and cook on low for 6-8 hours or high for 5-6 hours. Taste and add additional salt and pepper, if necessary.
5. Finally, serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.

Recipe substitutions

• Meat: I used ground beef, but you may use other types of meat like ground chicken or ground turkey.
• Vegetarian Version: Skip the meat and add more beans like white or black beans.
• Beans: I used red kidney beans, but other beans will work just fine, like white kidney beans or Cannellini beans.
• Chipotle Peppers in Adobo sauce: This may make the chili spicy for kids. Skip and add a bit more smoked paprika. You may be able to find mild chipotle powder.

Beef Chili Topping options

• Freshly chopped cilantro or parsley
• Grated or shredded cheddar cheese
• Sour cream or some Greek yogurt
• Sliced or diced Avocados
• Sliced Jalapeños
• Thinly sliced spring onions
• Chilli pepper flakes
• Poblano Peppers
• Tortilla strips or crushed chips

Frequently asked Questions

Storing and reheating

• To store: Place the leftover beef chili in an airtight container and store it in the fridge for 3-4 days. You may freeze for up to 3 months.
• Reheating: To serve again, reheat a single serving of chili in the microwave for 1-2 minutes or you may also reheat over your stovetop using a saucepan. If the chili is too thin to your liking, add about 1/4-1/2 cup of water and reheat over medium heat.

More chili recipes

• Slow Cooker Southwest Turkey Chili Recipe
• Easy White Chicken Chili Recipe
• Chicken Chili Recipe
• Turkey Pumpkin Chili
• Ground Turkey Chili
• Keto Beef Chili
• Vegetarian Beef Chili

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