Homemade Beef Chili Recipe
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
214 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Homemade Beef Chili Recipe
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Homemade chili recipe made with lean ground beef, beans, bell peppers, onions, diced tomatoes, and chili spices. Easy to make, filling, and so good.
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Ingredients
For the chili:
- 1 tablespoon extra-virgin olive oil
- ½ Large white onion chopped
- 3 garlic cloves minced
- 2 Tbsp Tomato purée (paste)
- 1½ pounds lean ground beef
- 1½ tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Kosher salt and freshly ground black pepper to taste
- 2 bell peppers diced
- 3 Cup beef or vegetable broth
- 2-3 chipotle peppers in adobo sauce
- 15 ounces Kidney Beans, one can drained
- 15 ounces Chopped/Diced Tomatoes
For serving:
- freshly chopped cilantro or parsley
- grated cheddar cheese
- sour cream
- thinly sliced Spring onions
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Instructions
Stovetop Instructions:
- Heat the 1 tablespoon Extra-Virgin Olive Oil in a large pot over medium heat. Add the chopped ½ Large White Onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Stir in the 3 Garlic Cloves (minced), and cook for another minute or until fragrant. Add the 2 Tbsp Tomato Purée (paste) and cook, stirring constantly, for one more minute.
- Add the 1½ pounds Lean Ground Beef and cook, breaking the meat up into smaller chunks for 8-10 minutes or until no longer pink. Drain the fat from the beef and return the pot to the heat.
- Add the 1½ tablespoon Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Dried Oregano, 1 teaspoon Smoked Paprika, ½ teaspoon Cayenne Pepper (optional) (if using), and a generous pinch of Kosher salt and freshly ground black pepper
- Cook, stirring often, for 2 minutes to toast the spices. Add the 2 Bell Peppers (chopped) 15 ounces Kidney Beans, one can, and 15 ounces Chopped/Diced Tomatoes, 2-3 Chipotle Peppers in Adobo Sauce, 3 Cup Beef or vegetable broth, and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
- Serve the chili in bowls and top with Freshly chopped cilantro or parsley, Grated cheddar cheese, Sour Cream, and Thinly sliced spring onions.
Notes
- Substitutes:
- Storage:
- Place leftovers in an airtight container and store in the fridge for up to 7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
- vegetarian option: skip the beef. For vegan options, also skip the cheese and sour cream.
- Beans: use either red or white kidney beans, cannellini beans, or any other beans you have on hand.
- Beef: Use lean ground beef, ground turkey, or ground chicken.
- Olive oil or avocado oil
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
17g
(6%)
Protein
22g
(44%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
53mg
(18%)
Sodium
609mg
(25%)
Potassium
699mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1870IU
(37%)
Vitamin C
46mg
(51%)
Calcium
59mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 609mg | 25% |
| Potassium | 699mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1870IU | 37% |
| Vitamin C | 46mg | 51% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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