Beef Chili Recipe
If you’re a chili fan, you’re in the right place. This no bean beef chili recipe is the best I’ve ever had. In fact, this is an award-winning chili recipe! And there’s really nothing like a good bowl of chili, especially as the weather cools down. There are so many different ways to make chili, but this beef chili is about as classic as it gets. This chili recipe makes a big batch, which means it’s great for a party, or you can freeze some for another night!
Raise your hand if you love chili!
My whole family loves a good chili. But we are a bit picky about our chili. We like chili that is:
- Super thick!
- Chunky, but not too chunky. You get me?
- Spicy, but not like fire-in-your-mouth spicy. Just the cozy, warming, winter afternoon kind of spicy.
- Simple. On most occasions, we don’t want any strange ingredients in our chili. Lentils, I’m looking at you!
So… with that, I’d like to introduce you to my dad’s award-winning chili.
That’s right, this beef chili recipe is a chili cook-off champion! When I was just a kid, my dad experimented with his favorite chili recipe and entered it into our hometown chili cook-off. He ended up winning first place for overall BEST chili! And this recipe has been a favorite in our family ever since. You won’t be surprised he took home the blue ribbon, once you give this recipe a taste!
How Do You Make An Award-Winning Chili Recipe?
The first step in making this chili is to sauté the ground beef with the onion and bell pepper in a large stockpot. I cook the beef until just cooked through. It doesn’t need to cook too long because it will continue to cook as the soup simmers.
Then, add the rest of the ingredients; including tomatoes, beef broth and seasonings into the pot. Now, it’s time to let everything simmer away! So easy!
My dad recommends letting the chili simmer over a couple of hours to let the flavors shine. However, if you don’t have that kind of time, you can enjoy after about 30 minutes of simmering. This chili will also be great leftover and after all of the flavors really have a chance to meld together and become stronger.
Tips For This Beef Chili Recipe:
- I use 90% lean ground beef. It’s got plenty of flavor without all the extra fat.
- This recipe is very versatile. Feel free to add the amount of spices and other ingredients that you prefer.
- This recipe makes for great leftovers and meal prep. It can be stored in the fridge for up to 4 days, or in the freezer for up to one month.
- Serve your chili with plenty of topping choices such as avocado, guacamole, cotjia cheese, cheddar cheese, cilantro, green onion, red onion, jalapeño slices, sour cream, crushed tortilla chips, and/or crumbled corn bread.
Slow Cooker Chili:
If you’d rather make this chili in a slow cooker rather than having it on the stove for a long period of time, you can make this beef chili in the crock pot. First, simply brown the meat, onion, and bell pepper. Then, add the ground beef mixture and the rest of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What To Serve With The World’s Best Chili:
Cornbread is the classic side dish for chili, and my Low Calorie Mexican Cornbread Muffins pair perfectly for a complete meal! Other great options include serving this chili over a baked potato, on a hot dog, or poured over french fries. There are so many different ways to enjoy chili and you just can’t go wrong with this recipe!
Chili Recipe Variations:
While this is a classic version of beef chili, there are many ways to customize it to your tastes.
- Turkey: Use ground turkey instead of the beef. Or even a combo works – 1 pound turkey and 1 pound beef.
- Beans: Add 1 to 2 (15 ounce) cans of dark red kidney beans.
- Seasonings: Add 2 teaspoons smoked paprika and 2 teaspoons garlic powder for a different flavor option.
- Three Bean: Use a total of 3 1/2 cups of black beans, pinto beans and kidney beans.
- Meat Lovers: Use 2 pounds of cubed and browned stew meat instead of the ground beef.
Try these other favorite chili recipes:
5-Ingredient Sweet Potato Black Bean Chili from Minimalist Baker
Helpful Tools For Making Chili:
Le Creuset Signature Dutch Oven – If you’re open to spending a bit of money on a piece that you’ll own forever, Le Creuset is my favorite brand for heavy pots and cookware.
Lodge Dutch Oven – Lodge is a great brand as well. I own several of their cast iron skillets and have been very happy with them. This one is more budget-friendly, but still great quality!
Ground Beef Chopper – This cheap ground meat chopper is life-changing! I seriously don’t know why I waited so long to order one. Makes cooking ground meat so much easier.
If you try this classic chili recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Looking for an award-winning beef chili recipe that's the best? Look no further, you've found it! This no bean beef chili is about as classic as it gets and it makes a big batch, making it great for a party, or you can freeze some for another night!
- 2 pounds lean ground beef*
- 2 yellow onions, diced
- 2 green bell peppers, diced (or 1 red bell pepper and 1 green bell pepper)
- 2 (14.5 ounce) cans stewed, crushed or diced tomatoes
- 2 (14.5 ounce) cans beef broth
- chili powder & ground cumin, added to your desired taste (You will most likely add a couple of tablespoons of chili powder and a teaspoon or two of cumin.)
- salt & pepper to taste
- Optional for serving: sour cream, grated cheddar cheese, fresh chopped cilantro, diced avocado or guacamole and sliced jalapeños
In a large stockpot (or dutch oven) over med-high heat sauté ground meat with diced onion and bell pepper until meat is just done. Don’t cook meat too long because it will continue to cook within the chili.
Add the rest of the ingredients in with the ground meat mixture, including seasonings; stir to combine. The amount of seasoning is up to you. You will most likely want to add seasoning as the chili cooks, tasting as the chili continues to cook.
Bring the chili to a boil and then lower heat to simmer and cover.
Chili can be enjoyed in as little as 10-20 minutes after simmering. However, if you've got the time, allow chili to simmer for a couple of hours, stirring occasionally. The longer you allow the chili to cook, the tastier the chili will become.
After simmering for preferred amount of time, ladle into bowls and top with any favorite chili toppings. We like sour cream, cheddar cheese, fresh cilantro, diced avocado and sliced jalapeños. So good! Enjoy!
*Use any ground meat you prefer. I've used ground turkey, bison, chicken and even a combo of 1 pound ground turkey and 1 pound ground beef. I like to use lean ground beef, but you can also use regular ground beef.
Photos by Danielle from Our Salty Kitchen.