Here’s a hearty beef chili recipe—rich, slightly spicy, and perfect for slow cooking or stovetop.
Classic Beef Chili
Ingredients (6 servings)
- 1½ lbs ground beef (or cubed stew beef for chunkier chili)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1–2 tbsp chili powder (adjust to taste)
- 1 tsp cumin
- ½ tsp smoked paprika (optional)
- ¼–½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1–2 cups beef broth (or water)
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 1 can (15 oz) black beans, drained and rinsed (optional)
Optional toppings: shredded cheese, sour cream, green onions, jalapeños, or tortilla chips
Instructions
- Brown the beef
In a large pot or Dutch oven, cook beef over medium heat until browned. Drain excess fat. - Sauté aromatics
Add onion, garlic, and bell pepper. Cook 3–5 minutes until softened. - Add seasonings
Stir in chili powder, cumin, paprika, cayenne, salt, and pepper. Cook 1–2 minutes until fragrant. - Add liquids & beans
Pour in diced tomatoes, tomato sauce, and beef broth. Stir in beans if using. - Simmer
Reduce heat to low, cover, and simmer 45–60 minutes. Stir occasionally.
For slow cooker: transfer to slow cooker and cook 4–6 hours on low. - Adjust flavors
Taste and add more salt, pepper, or chili powder as needed. - Serve
Top with cheese, sour cream, or green onions. Serve with cornbread or rice.
Tips
- For a richer chili, add a square of dark chocolate or a splash of beer during simmering.
- For extra depth, brown the beef in batches and use the fond (browned bits) in the pot.
- Chili often tastes better the next day, once flavors meld.
If you want, I can also make a slow-cooker beef chili version with potatoes and beans, combining a hearty stew feel with classic chili spice. That would be perfect for hands-off cooking. Do you want me to do that?
