Beef Chili Recipe

Beef chili served in bowls with cheese, sour cream and avocado.

If you’re looking for the ultimate beef chili recipe, you’re in the right place. This no-bean version is rich, hearty, and just happens to be award-winning. There’s nothing better than a warm bowl on a cool day, and this one is easy to make and perfect for game day, cozy winter nights, or anytime you’re craving comfort food.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 238

Author Kim

Ingredients

2 pounds lean ground beef*
2 1/2 tablespoons chili powder divided
2 medium yellow onions diced
2 medium green bell peppers diced (or 1 red bell pepper and 1 green bell pepper)
4 cloves minced garlic 2 teaspoons
1 (14.5 ounce) can crushed tomatoes I like to use fire-roasted
1 (14.5 ounce) can diced tomatoes I like to use fire-roasted
2 (14.5 ounce) cans beef broth
1 tablespoon tomato paste
1 tablespoon brown sugar optional
1 teaspoon ground cumin
salt & pepper to taste I start with 1 teaspoon salt and 1/2 teaspoon ground black pepper
Optional for serving: sour cream, grated cheddar cheese, fresh chopped cilantro, diced avocado or guacamole and sliced jalapeños

Instructions

In a large stockpot (or dutch oven) over medium-high heat sauté 2 pounds lean ground beef* and 1 tablespoon chili powder with 2 diced yellow onions, 2 diced bell peppers and 4 cloves minced garlic until meat is just done. Don’t over-cook meat because it will continue to cook as you simmer the chili. Drain any fat.
Add 1 (14.5 ounce) can crushed tomatoes, 1 (14.5 ounce) can diced tomatoes, 2 (14.5 ounce) cans beef broth1 tablespoon tomato paste, 1 1/2 tablespoons chili powder, 1 tablespoon brown sugarsugar (optional), 1 teaspoon ground cumin and salt & pepper to taste. Stir to combine. Bring the chili to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
If you have the time, allow chili to simmer for a couple of hours, stirring occasionally. The longer you allow the chili to cook, the tastier it will become. When you're ready, ladle into bowls and top with any favorite chili toppings. We like sour cream, cheddar cheese, fresh cilantro, diced avocado and sliced jalapeños. Enjoy!

Video

Notes

*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.

Storing leftovers. This will stay good in your fridge for about 1 week. Once it is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without any additional toppings and store it in the refrigerator.
Reheating. Simply pop it in the microwave using a microwave-safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
To freeze. This freezes beautifully and reheats really well. Follow the instructions above, but instead of placing it in the refrigerator just put it in your freezer for up to 3 months.
Reheat from frozen. Thaw it overnight and reheat it on the stovetop or in the microwave, when you’re ready to eat.

This recipe has been revised slightly. This is the original recipe:

2 pounds lean ground beef, or any ground meat
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

Instructions

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.

Nutrition