This super easy comforting beef chili recipe is not only delicious, but the melding of the flavors is perfect! You can either dollop sour cream on it or just sprinkle a little cheese on a big bowl of beef chili!!
Oooo-la-la. I want some super easy comforting beef chili. And I want it NOW!! Christopher is nodding his head and giving me the thumbs up.
I love super easy! Who doesn’t? I can not imagine anyone saying, “No, make a recipe hard or it’s not worth making.” I’m like, “Super easy, for the win!”
Flashback
Years ago, I received a great chili recipe from one of my sister’s best friends. It was my first foray into making chili and this was a vegetarian chili. I’ve mentioned before that Christopher and I were vegetarians for many years. It’s been years since we’ve been back in the meat eating club, but it still took me a long time after that to make meat dishes at home. Now I make chili with ground turkey or beef.
I haven’t looked back.
I love this chili recipe. It’s one of our staple meals.
I have since modified that original vegetarian recipe: added ingredients, subtracted others and changed up the quantities. But I wanted to give Debbie a shout out for starting me on my chili making journey!
Thank you, Debbie!
How to make Beef Chili
I start out with green bell pepper, onion, garlic and mushrooms.
I cut the pepper and onion into chunks because I love my chili like my chocolate: chunky. I mince the garlic but leave the mushrooms in slices.
I grab my large saucepan and place it on the stove. I heat it up on medium heat and pour 3 tablespoons of oil. (I don’t actually measure it out, I eyeball it.)
In go the bell peppers and onions.
I sauté them for approximately 8 minutes.
As they are sautéing, I take out the beef and open cans of diced tomatoes and kidney beans.
I always use grass-fed beef. It is more expensive than non grass-fed but the taste really makes the difference. On that note, I also try to buy organic when I can. Our bodies are worth it.
I check the peppers and onions. The peppers should still be a nice green color and the onions not yet translucent.
Time to add the mushrooms and garlic. I stir it around for 2 minutes before I add the beef. I use my metal spatula to cut up the beef.
I stand there and stir it as the beef browns, approximately 3 – 5 minutes. I undercook the beef, leaving parts of it pink.
I gather my spices, which consist of chili powder, cumin, salt, pepper, oregano and basil.
Time to add the diced tomatoes and spices.
I stir everything together, lower the heat to a simmer and cook for 30 minutes. That is the reason I undercook the veggies and the meat: they will continue to cook during this time.
After 30 minutes, I add the red kidney beans.
I stir them around and let it all simmer for another 10 minutes.
Yay, it’s done!
See how yummy it looks!??
All that is left to do is serve it. I love a dollop of sour cream and a sprinkle of cheddar cheese on my chili. Christopher and I frequently eat our chili with either corn bread or corn muffins, too.
Yum.
Time to dig in!
I hope you enjoy this recipe as much as we enjoy eating this beef chili!
Other comforting foods on Dishes Delish
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And as always, may all your dishes be delish!
Super Easy Comforting Beef Chili
Ingredients
- 3 tablespoons olive oil or as needed
- 1 green bell pepper cut into chunks
- 1 large onion cut into chunks
- 10 ounces portobello mushrooms sliced
- 2 cloves garlic minced
- 56 ounces diced tomatoes 2 cans
- 1 pound ground beef grass-fed
- 3 tablespoons chili powder 3 - 4 or to taste
- 1 tablespoon cumin powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 15 ounces red kidney beans 1 can, drained
Garnish and Addons
Sour cream
Shredded cheddar cheese
Corn bread
Instructions
- Heat a large saucepan on medium heat
- Add olive oil
- Add bell pepper and onions and sauté for 8 minutes
- Add mushrooms and garlic and sauté for 2 minutes
- Add beef and break it up with metal spatula, brown for 3 - 5 minutes until almost done. Some parts should still be pink
- Add diced tomatoes and spices and herbs
- Lower temperature to a simmer and cook for 30 minutes
- Add kidney beans and simmer for additional 10 minutes
- Serve in bowls
- Dollop some sour cream and sprinkle some shredded cheddar cheese on top
- Take a spoonful
- Smile at hubby
- Sigh
- Enjoy
Love…it! Thank you Elaine…
Thanks Vince!
Elaine