5 from 30 votes
Beef Chili Recipe
This Beef Chili Recipe features ground beef cooked in a robust blend of spices including chili powder, cumin, oregano, thyme, and chipotle chili powder, combined with kidney beans and fire-roasted diced tomatoes. The result is a richly flavored, hearty chili simmered to meld savory, spicy, and smoky elements together for a satisfying meal.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
6
servings (1 1/2 cups each)
Calories:
558 kcal
Course:
Soup
Cuisine:
American
Ingredients
To make the chili seasoning:
- 4 tablespoons chili powder
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons thyme dried
- 1-2 teaspoons chipotle chili powder (see note 1)
- 1 teaspoon ground coriander
- black pepper freshly ground
- salt freshly ground
To make the chili:
- 2 tablespoons olive oil
- 2 onion chopped
- 1 medium green bell pepper stemmed, seeded, and chopped (see note 2)
- 8 cloves garlic minced
- 2 pounds ground beef
- 2 (15.5 ounce) cans Kidney Beans drained and rinsed (see note 3)
- 2 (14.5 ounce) cans diced tomatoes undrained (see note 4, fire-roasted with green chiles
- 1 (28 ounce) can tomato puree
- 1 bay leaf
To serve:
- cheese shredded
- sour cream
- scallions thinly sliced
Instructions
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, and chili seasoning. Cook until the onions and peppers have softened, about 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add beef and cook, breaking up the clumps with a spoon, until the beef is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
- Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, sour cream, and scallions, or your favorite toppings.
Cup of Yum
Notes
- Store leftover chili covered in the refrigerator for up to 4 days to maintain freshness.
- Adjust chipotle chili powder carefully, starting with 1 teaspoon or less to control spiciness and add more after cooking if desired.
- Bell peppers can be substituted or supplemented with carrots, celery, corn, or zucchini to vary texture and flavor.
- Use 3 cups cooked beans instead of canned beans if preferred; any bean type works as a substitute.
- If fire-roasted tomatoes with green chiles are unavailable, regular canned tomatoes plus a 4-ounce can of diced green chilies or Ro*tel tomatoes are good alternatives.
- This recipe makes approximately 9 cups, sufficient for 6 servings of about 1 1/2 cups each.
Nutrition Information
Serving
1.5 cups
Calories
558kcal
(28%)
Carbohydrates
29g
(10%)
Protein
32g
(64%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
17g
(85%)
Trans Fat
2g
(100%)
Cholesterol
107mg
(36%)
Sodium
327mg
(14%)
Potassium
1531mg
(33%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
4034IU
(81%)
Vitamin C
43mg
(48%)
Calcium
174mg
(17%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6 servings (1 1/2 cups each)
Amount Per Serving
Calories 558
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 558kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 327mg | 14% |
| Potassium | 1531mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 4034IU | 81% |
| Vitamin C | 43mg | 48% |
| Calcium | 174mg | 17% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.