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top view of a pot with beef chili with a wooden spoon full of chili and chili topped with fresh cilnatro
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Homemade Beef Chili Recipe

Homemade chili recipe made with lean beef, beans, diced tomatoes, and chili spices.
Course Main Course, Soup
Cuisine Mexican
Diet Low Lactose
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 214kcal
Author Rena

Ingredients

For the chili:

  • 1 Tbsp Extra-Virgin Olive Oil
  • ½ Large White Onion chopped
  • 3 Garlic Cloves minced
  • 2 Tbsp Tomato Purée (paste)
  • lbs Lean Ground Beef
  • 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

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.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 214kcal | Carbohydrates: 17g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 609mg | Potassium: 699mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1870IU | Vitamin C: 46mg | Calcium: 59mg | Iron: 4mg