Let Me Tell You ‘Bout My Beef Chili (Spoiler: It’s Awesome)
Okay, so you know that dish you end up making on chilly (heh) Sundays, the one that perfumes the whole house and gets everyone poking their noses into the kitchen asking, “Is it done yet?” For me, that is beef chili. I first tackled this recipe after a rather questionable potluck incident (somebody’s “experimental” chili had apples in it, and let’s just say, my taste buds didn't recover for days). Ever since, I’ve proudly flown the banner for a classic, meaty chili—beans and all. Although, I did once drop a whole jar of cumin into the pot…long story, but let’s just say it wasn’t subtle. Anyway, here’s the chili that brings everyone to the table in my house—even that neighbor who claims he doesn’t like beans (yeah, right!).
Why You’ll Love This Messy Goodness
I make this beef chili recipe whenever I want simple, no-fuss comfort food that tastes like you worked way harder than you actually did. My family goes a bit bonkers for this, mostly because it comes out rich and hearty—even after you’ve let it sit and snuck spoonfuls all week. I usually cook it on a Sunday, mostly because that’s when I have time to babysit the stovetop (though to be honest, sometimes I get bored and wander off, and it’s survived a little neglect now and then). And, look, not every meal has to be a Martha Stewart situation; sometimes the onions get a little too brown, or I forget garlic until it’s almost finished, and it’s still fantastic. That’s the beauty of chili, eh?
What You’ll Need (And a Few Swaps I Stand By)
- 1 tablespoon olive oil (or, really, any cooking oil—my grandmother insisted on Crisco, but I just…can’t.)
- 1 large onion, diced
- 2 cloves garlic, minced (or, if you’re in a hurry, a big spoonful of that jarred stuff works alright too!)
- 1 green bell pepper, chopped (red is fine—or skip it if you’re pepper-averse)
- 500g (about 1 lb) ground beef
- 2 tablespoon chili powder (sometimes I add smoked paprika too for that extra oomph)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional; or actually, skip it if people are fussy about heat)
- 1 can (400g/14oz) diced tomatoes
- 1 can (400g/14oz) kidney beans, drained and rinsed (black beans work too, pinto beans are great, I’m not picky)
- 1 cup beef broth (or water, honestly, in a pinch)
- Salt & pepper to taste
How I Pull It Together (Just Don’t Rush Me)
- Heat the oil in a big ol’ pot (Dutch oven? If you have one. If not, any pot will do – just something with high sides or you’ll be cleaning up splatters) over medium heat.
- Toss in the onions and cook them till they’re soft and maybe a little bit golden. If you get distracted and some go brown, it’s fine. Nobody will know.
- Throw the garlic and bell pepper in. Give it a decent stir, let it hang out for another 3 minutes or so. This is where I sometimes remember I haven’t chopped the peppers yet and hurriedly do it over the pot. Dangerous, but thrilling.
- Add the ground beef. Use a wooden spoon, spatula, or whatever, to break it up. Cook until the meat’s no longer pink. And here’s the thing—it’ll look a bit of a greyish mess at first. Don’t panic; it always comes together.
- Sprinkle in all your spices (except salt and pepper for now). Stir for a minute, just so they get nice and fragrant (and maybe clear out your sinuses).
- Dump in the diced tomatoes, beans, and broth. Give it a good mix. Now, turn the heat down till it’s just barely bubbling—like a gentle simmer. Pop a lid on but not too tightly. I like to leave it a crack open so it thickens up.
- Let it do its thing for at least 45 minutes, stirring every now and then. This is when I usually sneak a taste. Check the salt! If it needs more oomph, toss in extra chili powder or cumin. Honestly, it’s one of those “taste as you go” situations.
- Stir one last time, and serve it up hot (or, if you can bear to wait, cool it, then reheat it tomorrow—it somehow manages to taste even better after a night in the fridge, no joke).
Notes From a Sometimes-Messy Cook
- Actually, the longer you let this simmer, the richer it gets—but don’t stress about the timing. I’ve pulled it off in 35 minutes when really hungry, too.
- If you want less “soupiness,” take the lid off for the last ten minutes. If you forget, well...you get chili with more ‘juice,’ which is fine by me on rice.
- Using leaner beef? You might need a touch more oil or broth; stuff sometimes sticks.
- Once I used a pre-mixed taco spice pack instead of all the spices. It didn’t end in disaster, but it was sort of…predictable?
Variations I’ve Tried (Some More Successful Than Others…)
- Turkey Version: Swapping beef for ground turkey is surprisingly good—tastes a bit lighter, but still not “health food” bland.
- Vegetarian: Double up the beans, skip the beef. Add some chopped mushrooms for texture. My partner didn’t even notice once (I confessed a day later, sorry!).
- Cocoa Powder Add-In: Heard this is a chef’s secret. Gave it a go—one teaspoon. Maybe it was just me, but it kind of tasted like mole gone wrong. Proceed with caution.
You’ll Need—But Not Necessarily
- Big heavy pot (Dutch oven is lovely, cast iron too, but anything large-ish will work)
- Wooden spoon (or, on desperate occasions, a big spatula or even a potato masher—I’ve been there)
- Can opener (but also, I once stabbed a can with a bread knife in a pinch. Not recommended—I still have the scar as a warning.)
Keeping Leftovers (If You Have Any—Ha!)
This beef chili keeps well in the fridge for 3 days, and you can freeze it for 2-3 months. But honestly, it never lasts more than a day or so here. If you do freeze it, sometimes the beans get a wee bit mushier, but it’s still tasty (especially with cheese on top).
How We Serve Our Chili—And the Occasional Odd Habit
Bowl with a mountain of cheddar, a spoonful of sour cream, and loads of chopped green onions. Sometimes crushed tortilla chips for crunch—my kids call it “chili nachos.” On chilly nights, I serve it over baked potatoes (seriously, so filling). My uncle even likes it with a fried egg on top (not for me, but hey, people are strange).
Things I’ve Learned the Hard Way (Pro Tips?)
- I once tried to whip this up on high heat thinking I’d save time—big mistake. The bottom scorched and the whole thing tasted a little…erm, dusky?
- Taste as you go! I tend to add more salt right at the end, but too much at the start and it’s hard to fix.
- Don’t forget to rinse your beans—otherwise it gets, like, weirdly thick and a little metallic tasting. (Or I imagine it does. Maybe it’s just me.)
Chili Questions People Have Actually Asked Me
Can I make this in a slow cooker?
Yep, totally! Brown the beef and onions first, then toss everything in the slow cooker and let it go low for about 6 hours (or high for 3-4). The texture is a little different, but for lazy days it’s a lifesaver.
Do I really have to use beans?
Heh, controversial! I mean, you don’t have to. Some folks (especially Texans, I hear) skip ‘em. I think it’s more filling with beans, but do you!
Can I use ground pork or chicken?
Honestly, yes. Pork makes a richer, sorta sweeter chili. Chicken is lighter—don’t expect the same depth, but sometimes that’s exactly what you want.
How spicy is this version?
Mine’s probably tame to moderate (my kids are wimps; sorry not sorry). Add more cayenne if you want proper heat, or slap on some fresh chili right before serving.
Oh, and quick digression: One time my friend asked if you could make this in the microwave (I guess technically yes, but...please don’t).
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoon tomato paste
- 1 cup beef broth
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoon olive oil
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another 1 minute.
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2Add ground beef to the pot and cook, stirring and breaking it apart, until browned and fully cooked, about 6-8 minutes. Drain excess fat if necessary.
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3Stir in chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for 1-2 minutes until spices are fragrant.
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4Add tomato paste, diced tomatoes, kidney beans, and beef broth. Stir to combine.
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5Bring chili to a simmer, cover, and cook on low heat for 45 minutes, stirring occasionally to prevent sticking.
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6Taste and adjust seasoning if needed. Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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