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A savory, spicy beef chili made with ground beef, beans, tomatoes, and a blend of Southwestern spices.

Beef Chili Recipe

A savory, spicy beef chili made with ground beef, beans, tomatoes, and a blend of Southwestern spices. Perfect for a hearty dinner, topped with your favorite chili toppings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

For the Chili:
  • 1 lb ground beef 80% lean
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground oregano
  • ½ tsp cayenne pepper optional, for extra heat
  • 1 cup beef broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
For the Toppings (optional):
  • Shredded cheddar cheese
  • Sour cream
  • Chopped cilantro
  • Sliced jalapeños
  • Tortilla chips

Equipment

  • Dutch oven
  • Spoon or spatula
  • Ladle for serving

Method
 

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add the ground beef, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
  3. Once browned, remove excess fat, leaving about 1-2 tbsp in the pot.
  4. Add the chopped onion, garlic, and bell pepper to the pot. Sauté for 3-4 minutes until softened.
  5. Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
  6. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
  7. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for 30 minutes, stirring occasionally.
  8. Taste the chili and adjust seasoning with salt, pepper, or extra chili powder, if needed.
  9. Serve the chili hot in bowls, and top with cheese, sour cream, chopped cilantro, sliced jalapeños, and tortilla chips, if desired.

Notes

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
  • Reheating: Reheat in a pot over medium heat or in the microwave. Add a splash of water or broth if the chili thickens too much during storage.
  • Customization: Adjust the level of heat by increasing or decreasing the cayenne pepper or using mild chili powder. For a meatless version, substitute the ground beef with extra beans or textured vegetable protein (TVP).