This hearty beef chili is perfect for those cozy nights when you want something warm and filling. It’s packed with tender beef, beans, tomatoes, and spices that make it so yummy!
When I make this chili, I can’t resist adding a sprinkle of cheese on top. It makes it even better! Plus, enjoy it with some cornbread, and you’re all set for a snug dinner. 🍲
Key Ingredients & Substitutions
Ground Beef: I like using ground chuck for its flavor and higher fat content, which makes the chili juicy. If you prefer a leaner option, ground turkey or chicken works well, too. Just be mindful that lean meats may need added fat for richness.
Beans: Black and kidney beans are my favorites in this chili. If you want a different texture, white beans or pinto beans can also be used. Canned beans save time, but dry beans are an option if you soak and cook them in advance.
Spices: Chili powder is key for flavor. If you like heat, experiment with adding chipotle powder for a smoky kick, or fresh diced green chili for extra freshness. Spices can be adjusted to match your preference, so taste as you go!
Tomatoes: Crushed tomatoes give a nice base, but you can swap with diced tomatoes for a chunkier texture. If you’re low on tomatoes, a bit of tomato paste can help boost the flavor as well.
How Do You Get the Perfect Flavor Balance in Chili?
Balancing flavors in chili is crucial for that cozy, hearty taste. Start with browning the meat well; it enhances the flavor. Here’s how to nail it:
- Cook meat in batches if your pot is small to avoid steaming. Get a deep browning for richer flavor.
- Always sautĂ© onions and peppers until they’re soft. It brings out their natural sweetness.
- Incorporate spices after softening the veggies—this helps release their oils and amplifies the flavor.
- Don’t forget to taste and adjust! Adding sugar helps balance out acidity if the tomatoes taste too sharp.
Letting it simmer as long as you can deepens all those flavors. It really is worth the wait!
Best Beef Chili Recipe for Cozy Nights
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 2 pounds ground beef or beef chuck, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1-2 jalapeño peppers, sliced (adjust according to heat preference)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth or water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional, to balance acidity)
For Garnish:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Additional sliced jalapeño peppers
How Much Time Will You Need?
This chili recipe will take roughly 15 minutes to prepare and about 1.5 to 2 hours to simmer. To make the best flavor, I recommend letting it simmer for at least an hour to really bring all those tasty ingredients together. The longer, the better!
Step-by-Step Instructions:
1. Searing the Meat:
Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef and cook until it’s lovely and browned on all sides. If you’re using ground beef, crumble it as it cooks until no longer pink. After browning, remove the beef and set it aside in a bowl.
2. Sautéing the Veggies:
In the same pot, without cleaning it out, go ahead and add in the diced onion, bell pepper, and minced garlic. SautĂ© these for about 5 minutes until they’re softened and filling your kitchen with a delightful aroma!
3. Mixing in the Spices:
Now for the good stuff! Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if you’re feeling brave!). Stir everything together and let it cook for 1-2 minutes to awaken those spices.
4. Bringing It All Together:
Return the browned beef to the pot and mix everything well so that the meat is fully coated with that flavorful spice mix.
5. Adding the Saucy Goodness:
It’s time to add in the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar (if you’re using it). Stir everything to combine.
6. Let It Simmer:
Next, toss in the rinsed black and kidney beans. Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot a little (leave it slightly ajar) and let it simmer for at least 1 hour. If you can wait, simmering up to 2 hours will deepen the flavors even more!
7. Tasting and Adjusting:
After the simmering time, give your chili a taste. Adjust the seasoning with more salt, pepper, or chili powder according to your flavor preferences.
8. Serving:
When you’re ready to eat, ladle the chili into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and sliced jalapeños for that extra kick. Enjoy it alongside warm cornbread or tortilla chips for a perfect cozy night meal!
Enjoy your cozy bowl of hearty beef chili!
Can I Use Different Types of Meat?
Yes! You can easily substitute ground turkey, chicken, or even diced pork if you prefer. Just adjust the cooking time as leaner meats may cook quicker than beef.
How Can I Make This Chili Vegetarian?
To make a vegetarian version, replace the beef with a mix of veggies (like mushrooms, zucchini, and bell peppers) or use soy crumbles. You can also add more beans for protein!
Can I Make This Chili in a Slow Cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to your slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for about 3-4 hours.
Can I Freeze Leftover Chili?
Yes! Allow the chili to cool completely, then transfer it to an airtight container or freezer bag. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating!
