Print

Hearty Beef Chili

Close-up of a white bowl filled with hearty, homemade chili featuring ground beef, beans, and tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic, flavorful beef chili recipe perfect for weeknights or game days. This chili is freezer-friendly and can be adapted for slow cooker or Instant Pot.

Ingredients

Scale
  • 2 pounds ground beef (80/20 recommended)
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup beef broth
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours for deeper flavor. Stir occasionally.
  6. Season with salt and black pepper to taste.
  7. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.

Notes

  • For a slow cooker version, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • For an Instant Pot version, sauté beef, onions, and peppers. Add remaining ingredients (except beef broth, add half), secure lid, and cook on high pressure for 10 minutes. Natural release for 10 minutes, then quick release. Stir in remaining beef broth if needed for consistency.
  • This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
  • For a leaner option, substitute ground turkey for ground beef.
  • Consider serving with cornbread for a complete meal.

Nutrition

Find it online: https://tastethisplate.com/easy-chili-recipe/