Beef Chili Recipe
So About This Chili – And My Lazy Approach
If I had a dollar for every time I threw together a beef Chili on a random Tuesday, well, honestly, I’d probably still buy more chili fixings instead of saving it. There’s just something about the way chili simmers—filling the kitchen with that “something good’s happening” aroma—even if you did forget to pick up the onions (which I do more than I’d like to admit). One time, my friend Sarah came over while this was bubbling on the stove and, not to sound dramatic, but she threatened to move in. I should’ve locked up the leftovers. Anyway, consider this your come-as-you-are chili—no need to wear your fancy pants or optimize anything. Just tasty, hearty, and perfectly imperfect.
Why You’ll Love This (At Least, I Hope!)
I make this when the weather takes a nosedive or honestly, when I can’t think of anything else for dinner and don’t want to be cutting up ten different things (some days, chopping = my nemesis). My family goes a bit wild for it, especially because it’s got a tiny kick but not so much that my youngest starts staging protests. The leftovers, if we ever have any, make me very popular at lunch the next day. And, not to brag (but maybe a little?), I’ve found this chili even wins over those “I’m not into beans” types. The only thing I grumble about is waiting for it to simmer when I’m already hungry, but patience pays off here. Or, you could just make nachos while you wait. Maybe that’s just me?
Ingredients (With My Substitutions and Shortcuts)
- 1 lb ground beef (or turkey, if that’s what you’ve got; actually, I’ve used ground pork in a pinch and it’s not bad)
- 1 big yellow onion, diced (or red, or skip it, honestly, it’s still tasty)
- 2 cloves garlic, minced (those jars of minced garlic? Total sanity-savers, use a spoonful if you like)
- 1 can diced tomatoes, 14 oz (fresh are cool but that’s a Tuesday move, not a Monday move)
- 1 can tomato sauce, 8 oz (I’ve used crushed tomatoes instead, and it didn’t implode)
- 1 can kidney beans, drained (black beans work, pinto beans—fine, even chickpeas once when I forgot to shop)
- 1 can black beans, drained (or just double up on what you have)
- 2-3 tablespoons chili powder (I eyeball it; start lower if you like it milder)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika, or just regular if that’s all you’ve got
- 1/2 teaspoon salt (taste as you go, some canned tomatoes are super salty)
- 1/2 teaspoon black pepper
- 1 cup beef broth (or chicken broth, or frankly: water plus a bouillon cube)
- Optional: 1 teaspoon brown sugar (for balance), 1 small green bell pepper chopped (I only bother if it’s languishing in my fridge)
Let’s Get Cooking – My Real Process
- Browning the beef: Toss the ground beef in a big ol’ pot (a Dutch oven is my fancy choice, but any deep saucepan will do). Break it up with a wooden spoon, let it get a bit brown. If it’s looking sad and grey, be patient—it perks up.
- Add onions and garlic: When the beef’s no longer pink, throw in your onions and garlic (or that life-altering garlic from a jar). Cook until the onions look softened and smell good. This is where I usually sneak a taste and maybe add more garlic if I’m feeling wild.
- Spices go in: Sprinkle in chili powder, cumin, paprika, salt, and pepper. Stir it all up so those flavors can wake up in the hot pan. If it looks a bit sticky, that’s normal.
- The saucy part: Pour in the diced tomatoes, tomato sauce, and broth. Scrape up any browned bits (flavor central!). Add in the drained beans. If you’re going with bell pepper or a pinch of sugar, now’s the time.
- Simmer & wait (ugh): Bring it to a gentle boil, then drop it down to a low simmer. Cover most of the way, and let it bubble for at least 30 minutes (sometimes I forget it for almost an hour—not a tragedy unless it dries out, so maybe peek occasionally).
- Taste & adjust: This is the time for tasting. Sometimes I need more salt, other times maybe a splash more broth. But if it’s super thick, thin it just a little, no stress.
- Serve: Ladle into bowls and pile on whatever toppings you fancy (cheese, sour cream, crispy onions—I’m pretty sure you can’t mess this part up!).
Notes (AKA Stuff I’ve Learned the Hard Way)
- I’ve scorched the bottom more than once; don’t crank the heat, just nudge it along.
- Forgot to drain the beans once—result was, um, interesting. Recommend draining, but not tragic if you forget.
- Actually, I find it’s better the next day (if it makes it that long); the flavors really get friendly overnight.
If You Wanna Try Changes (Or Weird Experiments)
- I swapped in sweet potato once. It was…well, let’s just say my kids didn’t ask for seconds. Lesson learned.
- Chili with no beans is totally legit if you’re not a fan (or out of beans, which happens around here more than I like to admit).
- Once I tossed in corn—pretty good, especially in summer.
- Here’s a fun article on award-winning chili experiments—I pick up new ideas every time.
Equipment (And What to Do If You Don’t Have It)
- I use a Dutch oven, but any big, deep pot works. Heck, I made it once in a wide frying pan. It was messy, but… still tasty.
- Can opener—unless you’re into arm workouts with a pocket knife, in which case, more power to ya.
- Wooden spoon (or whatever you have for stirring—once I used a spatula, worked just fine.)
How to Store This (If You Somehow Have Leftovers)
Pop it in a container once it cools! It’ll last in the fridge 3-4 days, probably longer, but honestly, in my house it never lasts more than a day. You can freeze it—though, if I’m real, I always forget about things in the freezer till they’re mystery blocks. For reheating, stove or microwave, your call.
Serving Ideas (And What I Usually Do)
We sort of treat chili like a choose-your-own-adventure dinner: over rice, with some crusty bread, or—my Texas-born uncle might faint—poured over Fritos with a mountain of cheese. Oh, and one random tip: my cousin swears by cornbread and hot sauce. This cornbread recipe is golden if you want simple and classic.
If I Could Do It Over: My So-Called Pro Tips
- I once tried rushing the simmer—it tasted like spiced-up tomato soup. So let it hang out, even if you’re hangry.
- Taste as you go. Really. One time I dumped in extra chili powder and, whew, it was like eating fire. Go slow.
FAQ: Basically, Stuff Folks Actually Ask Me
- Can I make this in a slow cooker? Totally, just brown your beef first, then dump everything in and let it go low and slow for 4-6 hours. Might need to thicken it up at the end.
- What’s the right kind of beef? Whatever’s on sale, honestly. I use 80/20 if I can, for just enough fat. Lean is okay too; just don’t expect deep, rich flavor.
- Can I skip the beans? Yup! Some folks (looking at you, Texas) see beans as blasphemous. More meat or bulking up with veggies works fine too.
- This tastes a bit acidic, what gives? Sometimes canned tomatoes are sharp. A pinch of sugar or even a little cocoa can help, but go easy—a dab’ll do.
- Help, my chili is super runny! Just simmer longer, lid off. Or, scoop up with a slotted spoon…nobody’ll know.
- Chili freezes? Sure thing. But can I find it again when I want it? That’s another question…
- Does it taste better the next day? All my best batches do. But who’s waiting?
- If you need more chili wisdom, I still Google stuff all the time; The Kitchn’s chili guide is un-fancy, like me.
Alright, now that you’ve got too many opinions form my kitchen, go forth and make some chili—just don’t blame me if there’s a sudden stampede to your dinner table.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 green bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup beef broth
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
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2Add ground beef to the pot. Cook, stirring and breaking up the meat, until browned and no longer pink.
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3Stir in chopped bell pepper, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 2 minutes to toast the spices.
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4Add diced tomatoes, tomato paste, kidney beans, and beef broth. Stir to combine, scraping any browned bits from the bottom of the pot.
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5Bring chili to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, to allow flavors to meld and chili to thicken.
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6Taste and adjust seasonings. Serve hot with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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