Best Homemade Beef Chili Recipe

Introduction

This best homemade beef chili recipe is hearty, flavorful, and perfect for any occasion. With a rich blend of spices, tender ground beef, and beans, it’s a comforting dish that’s easy to prepare and sure to please everyone at the table.

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• Salt and pepper, to taste
• 1 pound ground beef
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 3 cloves garlic, chopped
• 1 (15 oz) can black beans, rinsed
• 1 (15 oz) can pinto beans, rinsed
• 1 (15 oz) can fire-roasted tomatoes
• 1 cup water or broth (chicken, vegetable, or beef broth)
• Shredded cheese, sour cream, diced onion, bell pepper, and fresh chopped cilantro for garnish (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and chopped garlic. Season with salt and pepper and cook until the onions soften, about 5 minutes.
2. Step 2: Add the ground beef to the pot along with chili powder and cumin. Cook, stirring and breaking up the meat, until the beef is browned and cooked through.
3. Step 3: Stir in the black beans, pinto beans, fire-roasted tomatoes, and water or broth. Bring the mixture to a simmer, then reduce heat to low.
4. Step 4: Let the chili cook gently for 30 minutes, stirring occasionally, until the flavors meld together.
5. Step 5: Serve hot with your choice of shredded cheese, sour cream, diced onion, bell pepper, and fresh chopped cilantro as garnishes.

Tips & Variations

• For a spicier chili, add diced jalapeños or a pinch of cayenne pepper when sautéing the vegetables.
• You can substitute ground turkey or chicken for a leaner option.
• Use low-sodium broth to better control the saltiness of the chili.
• Letting the chili simmer longer intensifies the flavor—feel free to extend cooking time to 45 minutes if you have time.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave until hot. Chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the beef and sauté the vegetables on the stovetop first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

What can I use instead of fire-roasted tomatoes?

If you don’t have fire-roasted tomatoes, regular canned diced tomatoes work well. You can add a small amount of smoked paprika to mimic the smoky flavor.

Best Homemade Beef Chili Recipe

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4.5 from 123 reviews

This Best Homemade Beef Chili recipe is a hearty and flavorful dish perfect for cozy dinners. Featuring ground beef, black beans, pinto beans, and fire-roasted tomatoes, it is seasoned with chili powder, cumin, and garlic for a classic, spicy kick. Easy to prepare on the stovetop, this chili simmers to perfection and can be customized with toppings like shredded cheese, sour cream, and fresh cilantro.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chili Base

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• Salt and pepper, to taste
• 1 pound ground beef
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 3 cloves garlic, chopped

Beans and Tomatoes

• 1 15 oz can black beans, rinsed
• 1 15 oz can pinto beans, rinsed
• 1 15 oz can fire-roasted tomatoes
• 1 cup water or broth (chicken, vegetable, or beef broth)

Optional Garnishes

• Shredded cheese
• Sour cream
• Diced onion
• Diced bell pepper
• Fresh chopped cilantro

Instructions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and chopped garlic. Season with salt and pepper and cook, stirring occasionally, until the onions become soft and translucent.
2. Brown beef: Add the ground beef to the pot along with chili powder and cumin. Cook, breaking the meat apart with a spoon, until the beef is fully browned and no longer pink.
3. Simmer chili: Stir in the rinsed black beans and pinto beans, fire-roasted tomatoes, and water or chosen broth. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 30 minutes, allowing the flavors to meld together thoroughly.
4. Serve and garnish: Once the chili has thickened and flavors have combined, ladle into bowls and garnish with shredded cheese, sour cream, diced onion, bell pepper, and fresh chopped cilantro as desired.

Notes

• You can substitute ground turkey or chicken for a leaner option.
• For extra heat, add a diced jalapeño or a pinch of cayenne pepper when sautéing the vegetables.
• If you prefer a thicker chili, simmer uncovered for an additional 10-15 minutes.
• This chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
• Use low-sodium broth and beans to reduce sodium content.

Keywords: beef chili, homemade chili, chili recipe, ground beef chili, easy chili, stovetop chili, hearty chili, bean chili