Homemade Beef Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
This chili starts by sautéing onion and garlic in olive oil to build a savory base. Tomato paste is added and cooked briefly to deepen flavor. Ground beef is browned and drained before returning to the pot. Chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper season the meat, allowing the spices to toast and release aroma.
Diced bell peppers, kidney beans, chopped tomatoes, and chipotle peppers in adobo sauce are incorporated with beef broth to create a thick, stew-like chili. The mixture simmers, blending the smoky, spicy, and earthy notes characteristic of chili. Fresh garnishes like chopped cilantro, cheddar cheese, sour cream, and spring onions enhance the dish when served.
Practical tips include storing leftovers in the refrigerator for up to a week or freezing for three months. Variations include substituting different beans, ground meats such as turkey or chicken, or omitting beef and dairy for vegetarian or vegan options. Using lean ground meat keeps the chili from being overly greasy while still flavorful.
Ingredients
For the chili:
- 1 tablespoon extra-virgin olive oil
- ½ Large white onion chopped
- 3 garlic minced, cloves
- 2 Tbsp tomato puree aka tomato paste
- 1½ pounds ground beef lean
- 1½ tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 bell pepper diced
- 3 Cup beef broth or vegetable broth
- 2-3 chipotle peppers in adobo sauce
- 15 ounces Kidney Beans drained, one can
- 15 ounces tomatoes chopped or diced
For serving:
- cilantro freshly chopped, or parsley
- cheddar cheese grated
- sour cream
- spring onions thinly sliced
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
- Leftover chili keeps well refrigerated up to 7 days and freezes for up to 3 months; reheat thoroughly before serving.
- For vegetarian chili, omit the ground beef; for vegan, also omit cheese and sour cream or use plant-based alternatives.
- Beans can be varied between kidney beans, cannellini, or others based on preference and availability.
- Ground beef can be substituted with lean ground turkey or chicken for a lighter version.
- Use olive oil or avocado oil for sautéing to maintain flavor and healthfulness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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