Ground Beef Chili

This easy and delicious beef chili recipe is a people pleaser!

Course Dinner

Cuisine Soup

Keyword beef chili

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 411kcal

Heat a Dutch oven or stockpot on medium-high heat. Once that heats up, add olive oil.
2 tablespoons olive oil
Add the bell pepper and onion and sauté for 8 minutes.
1 green bell pepper, 1 large onion
Add mushrooms and garlic and sauté for 2 minutes.
10 ounces portobello mushrooms, 2 cloves garlic
Add beef and break it up with a metal spatula. Brown for 3 - 5 minutes until almost done. Some parts should still be pink.
1 pound ground beef
Add diced tomatoes, spices, herbs, and salt and pepper. Lower the temperature to a simmer and cook for 30 minutes.
56 ounces diced tomatoes, 3 tablespoons chili powder, 1 tablespoon cumin powder, 1/2 teaspoon smoked paprika, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 teaspoon salt, 1/2 teaspoon pepper
Add kidney beans and simmer for additional 10 minutes.
15 ounces red kidney beans
Serve in bowls, add optional sour cream, and sprinkle cheddar cheese.
Eat, smile, and enjoy.

I always use grass-fed beef. It is more expensive than conventional beef, but the taste makes the difference. I also try to buy organic because our bodies are worth it.

If you don't want to use beef, then ground chicken or ground turkey works well, too.

Normally, I use red bell peppers in my cooking but for some reason, I think green works better in chilis.

When you are sautéing the ground beef, you want to cook it only for a few minutes. You want it to be still pink when you add the tomatoes and the rest of the ingredients. Make sure to make small crumbles as it cooks.

Opt for lean ground beef to reduce excess grease, but not too lean so the chili remains flavorful and juicy. I go for a 20% fat beef.

Sauté onions, garlic, and peppers until softened, then add other ingredients to build a flavorful base for the chili.

Use chili powder, ground cumin, smoked paprika, oregano, and basil for a well-rounded flavor. You can adjust the spice level with cayenne pepper or hot sauce based on your preference.

I use kidney beans in this recipe, but you can use a combination of kidney beans, black beans, and pinto beans, adding variety and texture to the chili. Rinse and drain canned beans before adding them to the pot.

Let the chili simmer on low heat for at least thirty minutes to allow the flavors to meld together.

You can serve the chili with various toppings, such as shredded cheese, sour cream, chopped green onions, fresh cilantro, and jalapeño slices, for added flavor and texture.

Chili often tastes better the next day after the flavors have had time to develop. To make it even tastier, make it a day in advance and refrigerate it overnight.

Leftover chili can be stored in an airtight container and the refrigerator for up to 7 days or in the freezer for up to 3 months. Reheat gently on the stove. Try not to let the chili come to a boil.