The Best Ever Beef Chili Recipe

The Best Ever Beef Chili Recipe

A rich, hearty homemade chili packed with perfectly seasoned ground beef, tender beans, and a perfectly balanced blend of spices. This one-pot wonder delivers restaurant-quality results every time.

Key Info:

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 6-8
Difficulty: Moderate
Dietary: Dairy-free (without toppings)

Equipment Needed:

• Large Dutch oven or heavy-bottomed pot
• Sharp knife and cutting board
• Wooden spoon
• Measuring cups and spoons
• Alternative: Slow cooker for hands-off cooking

Ingredients:

For the Base:

• 2 pounds (900g) ground beef (85% lean)
• 4 strips bacon, diced (optional)
• 1 large onion, diced (about 2 cups)
• 2 bell peppers, diced
• 4 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional)

Canned Goods:

• 2 x 14.5oz (411g) cans crushed tomatoes
• 2 x 15oz (425g) cans kidney beans, drained
• 2 cups (480ml) beef broth
• 2 tablespoons tomato paste

Spice Blend:

• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• Salt to taste

Method:

1. Heat Dutch oven over medium-high heat. Add bacon (if using) and cook until crispy (5-7 minutes). Remove and set aside.
2. In the same pot, brown ground beef in batches until deep golden brown (8-10 minutes per batch). Don’t overcrowd the pan.
3. Lower heat to medium, add onions and peppers to the beef fat. Cook until softened (5-7 minutes).
4. Add garlic and jalapeño, cook until fragrant (30 seconds).
5. Stir in spice blend, cooking until aromatic (1 minute).
6. Add tomato paste, crushed tomatoes, beans, and beef broth. Bring to a boil.
7. Reduce heat to low, cover partially, and simmer (45-60 minutes) until thickened.
8. Season to taste with salt and pepper.

Crucial Tips:

• Don’t skip browning the meat – it’s essential for flavor.
• Let chili simmer until desired thickness is reached.
• Taste and adjust seasoning at the end.

Storage & Scaling:

• Keeps refrigerated for 4 days
• Freezes well for up to 3 months
• Recipe doubles easily for crowds

Variations:

• Spicier: Add cayenne pepper or extra jalapeños
• Milder: Omit jalapeño, reduce chili powder
• Smoky: Add 1 chipotle pepper in adobo sauce

Common Mistakes to Avoid:

• Overcrowding the pot when browning meat
• Adding all spices at once
• Rushing the simmering process
• Under-seasoning

Garnish with your choice of:

• Shredded cheddar
• Sour cream
• Diced onions
• Fresh cilantro
• Lime wedges

The key to perfect chili is patience – let those flavors develop slowly for the richest taste.