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Beef Chili Recipe

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This Best Beef Chili is hearty, smoky, and deeply flavorful. Made with lean ground beef, beans, tomatoes, spices, and a touch of sweetness from bell peppers and corn, it’s the ultimate comfort food for family dinners, game day, or cold-weather nights.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 to 12 servings
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

2 tablespoons olive oil

2 medium onions, finely chopped

4 cloves garlic, finely chopped

2 pounds lean ground beef

1 teaspoon salt

1 tablespoon ancho chili powder, or to taste

1/4 teaspoon chipotle chili powder, or to taste

1 tablespoon ground cumin

2 teaspoons oregano

2 sweet bell peppers (red, orange, yellow, or mixed), diced

1 (28-ounce) can whole, peeled tomatoes (or crushed or puréed)

2 cups water

2 (15-ounce) cans kidney beans or black beans, drained and rinsed

1 cup fresh or frozen corn kernels

Optional garnishes: sour cream, grated sharp cheddar, thinly sliced radishes, scallions, chopped onions, avocado slices, shredded lettuce, chopped fresh jalapeños, fresh cilantro

Instructions

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions and garlic and cook for about 6 minutes, until softened.
  2. Add the ground beef and salt. Cook, breaking up the meat with a spoon, for 5 minutes, or until no longer pink.
  3. Stir in ancho chili powder, chipotle powder, cumin, and oregano. Cook for 1 minute, then add diced bell peppers.
  4. Purée the tomatoes in a blender for about 5 seconds, then add them to the pot with the water. Bring to a boil.
  5. Reduce heat and simmer for 45 minutes to 1 ½ hours, stirring occasionally. Add water in ½ cup increments if the chili becomes too thick.
  6. Stir in the beans and corn. Cook for 5 minutes, until heated through. Taste and adjust seasoning as desired.
  7. Serve hot with your choice of garnishes.

Notes

  • Chili often tastes even better the next day after flavors develop.
  • For extra smokiness, use fire-roasted tomatoes.
  • Make it spicier with more chipotle powder, jalapeños, or hot sauce.
  • This recipe works great in a slow cooker (low 6–8 hours, high 3–4 hours).
  • Freezes well for up to 3 months; thaw overnight before reheating.

Nutrition

Find it online: https://cheftinaskitchen.com/beef-chili-recipe/