Beef Chili Recipe

This easy Beef Chili Recipe is just like mom used to make. Follow the recipe as-is or add your own special touches for an award-winning bowl everyone will love.

Course Soup

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings (1 1/2 cups each)

Calories 558kcal

Author Meggan Hill

Ingredients

To make the chili seasoning:

4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons dried thyme
1-2 teaspoons chipotle chili powder (see note 1)
1 teaspoon ground coriander
Salt and freshly ground black pepper

To make the chili:

2 tablespoons olive oil
2 onions 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 fire-roasted diced tomatoes with green chiles undrained (see note 4)
1 (28 ounce) can tomato purée
1 bay leaf

To serve:

shredded cheese
sour cream
thinly sliced scallions

US Customary - Metric

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.

Notes

Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely.
Bell peppers: Or add or substitute carrots, celery, corn, or zucchini.
Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney.
Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are good, too.
Yield: This recipe makes about 9 cups chili, enough for 6 servings, 1 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition