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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.

top view of a white pot with a wooden spoon grabbing some beef chili
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This recipe for homemade beef chili 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 classic chili recipe may be a bit spicy for some so, for a mild version, I recommend skipping on the cayenne pepper and using one tablespoon of mild chipotle powder or some paprika and cumin.

My kids love chili and look forward to me making them any kind of chili, but this beef chili recipe is their favorite.

Recipe summary

  • Hearty and filling: This 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: It is so easy to make it! Whether you choose to cook it on your stovetop or slow cooker. It will take a little prep time, and just let it cook.
  • Delicious: Robust and Bursting with flavor. Hearty and delicious.
wooden spoonful of homemade beef and bean chili over a pot of 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.
chopped yellow bell peppers, red bell peppers, and onions on a cutting board

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.
seasonings in a small bowl being added over ground beef for homemade chili
  • 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.
ancho chili paste with chopped peppers added over groud beef in a pot
  • 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.
top close up view of beef chili in a white dutch oven pot

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.
close up a wooden spoon full of chili over healthy beef chili in pot

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
side view of a spoonful of beef chili in a pot

Frequently asked Questions

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. Be careful not to add too much broth. About one cup should be enough. Let your chili simmer down to your desired thickness.

Do you drain beans for chili?

I prefer to drain and rinse beans regardless of what I are preparing. Rinsing beans is a personal preference since the starchy liquid it comes in is harmless. 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.

What is the healthiest meat to put in chili?

I recommend that you use the leanest ground beef you can get your hands on. Most stores have 90% lean ground beef (with 10% fat) and some even have 92%. If you want to make it even healthier, then opt for using some lean ground turkey instead of ground beef.

top view of a pot with beef chili with a wooden spoon full of chili and chili topped with fresh cilnatro

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

top view of best beef chili in a white pot

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4.98 from 36 votes

Homemade Beef Chili Recipe

By: Rena
Servings: 8
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
top view of a pot with beef chili with a wooden spoon full of chili and chili topped with fresh cilnatro
Homemade chili recipe made with lean ground beef, beans, bell peppers, onions, diced tomatoes, and chili spices. Easy to make, filling, and so good.

Ingredients

For the chili:

  • 1 tablespoon Extra-Virgin Olive Oil
  • ½ Large White Onion, chopped
  • 3 Garlic Cloves, minced
  • 2 Tbsp Tomato Purée (paste)
  • pounds Lean Ground Beef
  • tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon 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 ounces Kidney Beans, one can, drained
  • 15 ounces Chopped/Diced Tomatoes

For serving:

  • Freshly chopped cilantro or parsley
  • Grated cheddar cheese
  • Sour Cream
  • Thinly sliced spring onions

Instructions

Stovetop Instructions:

  • Heat the 1 tablespoon Extra-Virgin Olive Oil in a large pot over medium heat. Add the chopped ½ Large White Onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Stir in the 3 Garlic Cloves (minced), and cook for another minute or until fragrant. Add the 2 Tbsp Tomato Purée (paste) and cook, stirring constantly, for one more minute.
  • Add the 1½ pounds Lean Ground 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 1½ tablespoon Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Dried Oregano, 1 teaspoon Smoked Paprika, ½ teaspoon Cayenne Pepper (optional) (if using), and a generous pinch of Kosher salt and freshly ground black pepper
  • Cook, stirring often, for 2 minutes to toast the spices. Add the 2 Bell Peppers (chopped) 15 ounces Kidney Beans, one can, and 15 ounces Chopped/Diced Tomatoes, 2-3 Chipotle Peppers in Adobo Sauce, 3 Cup Beef or vegetable 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 or parsley, Grated cheddar cheese, Sour Cream, and Thinly sliced spring onions.

Video

Notes

Substitutes:
  • 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
Storage:
Place leftovers in an airtight container and store in the fridge for up to 7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition

Calories: 214kcalCarbohydrates: 17gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 609mgPotassium: 699mgFiber: 5gSugar: 6gVitamin A: 1870IUVitamin C: 46mgCalcium: 59mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup
Cuisine: Mexican
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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4.98 from 36 votes (28 ratings without comment)

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Recipe Rating




23 Comments

  1. 5 stars
    This was delicious!! Thank you . Only thing I did different was that I used Rotel’s tomatoes instead of plain canned tomatoes. I also, added a chopped fresh jalapeño.

  2. 5 stars
    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!

  3. 5 stars
    Delicious! I only added 2 Chipotles. One was huge and a smaller one. I did double most of the seasonings. Turned out yummy!

  4. 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

    1. 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.

  5. 4 stars
    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.

  6. 5 stars
    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!!!

  7. 5 stars
    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.

    1. 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.