Beef Chili
Beef Chili simmers pounds lean ground beef with small onion for a comforting bowl that tastes full and homemade.
About This Recipe
Beef Chili gets its flavor from building the pot in stages.
Soften the aromatics first, add the main ingredients, and simmer until the broth tastes rounded.
Ingredients
- ✓2 pounds lean ground beef
- ✓1 small onion diced
- ✓1 green bell pepper diced
- ✓2 garlic cloves minced
- ✓2 cups beef broth
- ✓1 (8-ounce) can tomato sauce
- ✓1 (15-ounce) can diced tomatoes (undrained)
- ✓1 (15-ounce) can pinto beans (drained)
- ✓1 (15-ounce) can kidney beans (drained)
- ✓3 tablespoons chili powder
- ✓1 tablespoon oregano
- ✓1 teaspoon cumin
- ✓1 teaspoon coriander
- ✓1 teaspoon salt
- ✓½ teaspoon pepper
- ✓¼ teaspoon cayenne
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should soften before the liquid goes in.
- Broth: Use a broth you like because it carries the whole bowl.
- Beans Or Legumes: Simmer until fully tender before adjusting the final texture.
- Finishing Salt: Taste at the end because soups change as they reduce.
Instructions
- 1
In a large pot, over medium-high heat, add 2 pounds lean ground beef and cook and crumble until brown. Drain the excess fat from the beef.
- 2
Add in 1 small onion diced, 1 green bell pepper diced and 2 garlic cloves minced and sauté until almost tender.
- 3
Add in 2 cups beef broth, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can pinto beans, 1 (15-ounce) can kidney beans, 3 tablespoons chili powder, 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, ½ teaspoon pepper and ¼ teaspoon cayenne.
- 4
Bring to a boil and reduce to a simmer until it starts to thicken and the flavors combine, about 30 minutes.
Katy’s Kitchen Tips
- Start by softening aromatics to build a flavorful base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add delicate herbs or dairy after the strongest heat has passed.
Variations and Substitutions
- More vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier bowl: Add chili flakes, hot sauce, or fresh chiles.
- Creamy finish: Stir in cream, coconut milk, or blended vegetables.
- Heartier meal: Serve over rice, noodles, or with bread.
What to Serve With Beef Chili
Serve Beef Chili with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting salt at the end: Soup often needs final seasoning after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Beef Chili ahead?
Yes. Soups and stews often taste better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Add salt carefully, then finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 238 kcal
- Carbohydrates: 12 g
- Cholesterol: 70 mg
- Fiber: 4 g
- Protein: 28 g
- Sodium: 783 mg
- Sugar: 2 g
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g