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 make for a perfect weeknight dinner recipe the whole family will enjoy.
This homemade chili recipe is easy to put together, thick, hearty, and can be made on your stovetop or slow cooker. This protein-packed chili recipe is made with lean ground beef, beans, and the perfect blend of seasonings. Also, this recipe may be a bit spicy for some and for children. So, for a mild version, we recommend skipping on the cayenne pepper and use one tablespoon of mild chipotle powder or some paprika and cumin.
Also, we have included a substitution for the chipotle peppers in the recommended substitutions further down. Make this homemade chili and enjoy it for lunch or dinner any day of the week! They are perfect for those who love to meal prep.
Why you should make this homemade beef chili
- Healthy and filling: This beef chili recipe is perfectly hearty and healthy with clean ingredients. Made with lean ground beef and beans for added protein and fiber. A perfectly complete meal that will keep you full and satisfied for hours.
- So easy to make: making this chili is so easy. Whether you choose to cook it on your stove top of slow cooker. It will take little prep time and just let it cook.
- Delicious: Robust and Bursting with flavor. Hearty and delicious.
Ingredients you will need to make this chili
- Extra-Virgin Olive Oil
- White Onion
- Garlic Cloves
- Tomato Purée (paste)
- Lean Ground Beef
- Chili Powder
- Broth
- Ground Cumin
- Dried Oregano
- Smoked Paprika
- Cayenne Pepper (optional)
- Kosher salt and freshly ground black pepper to taste
- Bell Peppers
- Chipotle Peppers in Adobo Sauce
- 15 oz Kidney Beans, one can, drained
- 15 oz Chopped/Diced Tomatoes
HOW TO MAKE HOMEMADE CHILI
Making this homemade chili recipe is quite easy. It can be made either on your stovetop or slow cooker.
BEEF CHILI ON STOVETOP
- First, cook onions and garlic: Heat the olive oil in a large pot 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 IN A SLOW COOKER
- First, heat the olive oil in a large skillet over medium heat.
- 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.
- 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.
- Cover and cook on low for 6-8 hours, or high for 5-6 hours. Taste and add additional salt and pepper, if necessary.
- Finally, serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.
SUBSTITUTIONS FOR THE BEEF CHILI
- Meat: You may use other types of meat like ground chicken or turkey.
- Vegetarian Version: Skip the meat and add more beans like white or black beans.
- Beans: We 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 TOPPINGS
- freshly chopped cilantro or parsley
- Grated cheddar cheese
- Sour cream
- Avocados
- Jalapeños
- Thinly sliced spring onions
FAQ’s
Can you use beef broth in chili
Using beef broth is not necessary for this easy homemade chili recipe. The diced tomatoes along with the other ingredients will make enough broth. Plus you need the chili to have a thick consistency. Also, if the chili is too thick and you would like to add broth, any broth will work whether you add beef, chicken, or vegetable broth. Careful not to add too much broth. About one cup should be enough.
Do you drain beans for chili
We prefer to drain and rinse beans regardless of what we are preparing. Rinsing beans is a personal preference since the starchy liquid it comes in is harmless. When using the beans on salads, we would say definitely yes do rinse them! The slimy liquid contains starch and is high in sodium. Also, rinsing is a better practice that will also remove that metallic taste of canned beans.
How to store beef chili
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. To serve again, reheat in microwave or pot over your stovetop.
This is the best beef chili recipe ever! So easy to make and super delicious. We hope you love it as much as we do. If you make it, we would love to get some feedback. Please take a moment to come back and leave a review. Also, don’t forget to share it with your friends and family!
More easy dinner recipes
- Asparagus Chicken Pasta
- Chicken Pasta Salad
- Easy Hamburger Soup
- Slow Cooker Southwest Turkey Chili Recipe
- Easy White Chicken Chili Recipe
- Creamy Coconut Lime Salmon
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Easy Homemade Beef Chili
Ingredients
For the chili:
- 1 Tbsp Extra-Virgin Olive Oil
- ½ Large White Onion chopped
- 3 Garlic Cloves minced
- 2 Tbsp Tomato Purée (paste)
- 1½ lbs Lean Ground Beef
- 1½ Tbsp Chili Powder
- 1 Tsp Ground Cumin
- 1 Tsp Dried Oregano
- 1 Tsp Smoked Paprika
- ½ Tsp Cayenne Pepper (optional)
- Kosher salt and freshly ground black pepper to taste
- 2 Bell Peppers diced
- 3 Cup Beef or vegetable broth
- 2-3 Chipotle Peppers in Adobo Sauce
- 15 oz Kidney Beans, one can drained
- 15 oz Chopped/Diced Tomatoes
For serving:
- Freshly chopped cilantro or parsley
- Grated cheddar cheese
- Sour Cream
- Thinly sliced spring onions
Instructions
Stovetop Instructions:
- Heat the olive oil in a large pot 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 the tomato purée and cook, stirring constantly, for 1 more minute.
- 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.
- 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, broth, and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
- Serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.
Slow Cooker Instructions:
- Heat the olive oil in a large skillet over medium heat.
- 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 tomatopurée. 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 in the broth.
- Season with another pinch of salt and pepper. Cover and cook on low for 6-8 hours, or high for 5-6 hours.
- Taste and add additional salt and pepper, if necessary. Serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.
Video
Notes
- vegetarian option skip the beef. For vegan options also skip the cheese and sour cream.
- Beans: use either red or white kidney beans, cannellini beans, or any other beans you have on hand.
- Beef: Use lean ground beef, ground turkey or ground chicken.
- olive oil or avocado oil
Tara Chisholm says
Good recipe ..for the nutrition info what is the serving size for the 215 calories
Danielle says
Chili in my family is usually used with tomato sauce. I changed things up and gave this recipe a try, adding celery and zucchini, without telling my family), and got rave reviews that this Chili was the best I’ve ever made! It’s permanently replacing my old recipe choice. Thanks for sharing!
Rena Awada says
Nice. Glad you loved it
Yolandi Page says
Love this recipe. How many grams is one serving?
Rena Awada says
Its listed at the bottom of the post
Ashley Lowman says
This chili is sooo good, seriously one of my favorite dishes I’ve ever made 10/10!
Carrie says
Delicious! I only added 2 Chipotles. One was huge and a smaller one. I did double most of the seasonings. Turned out yummy!
Brian Hellickson says
One the stove now. You need to edit the stovetop instructions, it never mentions when to add broth. And 1 cup isn’t even close to enough. More like 3 cups
Rena says
Hi Brian. I just fixed it. You are right about the broth. Human error on my part. Thanks for bringing that to my attention. Let me know how it turns out.
Carol says
What is the serving size?
Rena says
a small bowl, approximately 2 cups
shelby says
This was my first attempt at chili, and overall am very pleased with the results. I noticed mine seemed a little low on liquid and ended up adding an entire additional can of diced tomatoes… tastes great. But, I am noticing now in watching the video that she adds broth at the end, which isn’t listed in the ingredients. I am going to try to add about a cup of bone broth at the end next time to see if that helps with the lack of liquid issue I was having this time.
Rena says
Hi Shelby. So sorry, that has since been fixed. We hope this works perfectly for you the next time around
Alexis Diaz says
Made this for my family tonight- this is my first time making chili and it was amazing! I left out the Adobo because they only had whole chipotle and I was just trying to get dinner done. But none the less amazing, and of course I added lots of water just because I Wanted it juicier. Super perfect thank you!!!
Rena says
Thanks for the awesome feeedback. So glad you and your family enjoyed it.
Jami Smith says
How much is one serving
Rena says
a small bowl, or about 2 cups
Alia says
This recipe is great. The only thing is that there isn’t much sauce so it is very chunky. Still giving it 5 stars for the great flavor of peppers and spices combined.
Rena says
Thank you, Alia. Always feel free to add more water for a more liquidy texture. It won’t hurt the overall flavor. So glad you liked it.