Beef Chili is a recipe that you have to make the minute it turns cold outside. It's mandatory. My recipe is simple, but so full of flavor. Lovely warm spices, tomatoes, and ground beef come together to make the best chili you'll ever have. And, don't forget about the toppings!
Let's get started!
Jump to:
Pull Up A Chair and Let's Chat!
The second the weather starts to turn cold in Texas, we make chili. I think they would revoke your Texan card if you didn't do this.
I also think everyone has their own version. Some people like ground beef, some like to use a beef chuck roast or a chili grind. Some add beans, some call that blasphemy. There are even wonderful vegetarian options.
I'm partial to my beef chili recipe. It's simple, uses pantry staple spices and canned tomatoes. Everything goes in a dutch oven and simmers until the flavors meld.
Once that is done, we make our beef chili bowls. Everyone gets to customize theirs and that's what my kids love. Definitely need Fritos Corn Chips, sour cream, and shredded cheese. I love to add pico de gallo, green onions, cilantro, and avocado slices.
Add what makes you happy! You cannot go wrong with how you chili!
Beans or No Beans, That Is The Question
In Texas, we say that if it has beans, then it's not chili. I personally don't want beans in mine, but I also say, "You do you, boo!" That's the beauty of cooking. You have to make it your own and according to your own tastes. Otherwise, what's the point?!
If you do decide to add beans to your beef chili, I have two recommendations.
My first recommendation is a dark red kidney bean. They have a great texture and can stand up to the cooking process very well. I do suggest that you drain and rinse these before adding them to your chili.
My second recommendation would be to use Ranch Style Beans. These beans have great flavor and they even have a variety that comes with jalapeños.
I would suggest not draining the Ranch Style Beans. They have great seasoning and you don't want to waste that in your beef chili!
Frequently Asked Questions
Is this ground beef chili recipe gluten-free?
This chili recipe is 100% gluten-free. There is no substitution needed!
Is this recipe dairy-free?
This recipe is 100% dairy free. Just be mindful of the toppings you use.
Variations and Substitutions
- Use any kind of ground meat you like. Anything from beef, venison, chicken or ground turkey would work.
- Make it spicy and add some chipotle in adobo for heat and a smokey flavor.
Serving Ideas
Beef chili is absolutely wonderful on its own. However, part of the fun of this recipe is adding all the little lovelies at the end. My chili bowl usually has 12 pounds of extra lovelies by the time I'm finished.
For toppings and garnishes, think:
- Pico De Gallo
- Shredded Cheese
- Sour Cream or Greek Yogurt
- Cilantro
- Green Onions
- Your Favorite Salsa
- Avocado Slices
- And, last but not least, Fritos Corn Chips. These are a must!
Beef Chili Recipe
Equipment
- deli containers optional, for freezing
Ingredients
- 2 lbs ground beef I recommend using a leaner grind for this recipe
- 2 med onions, diced
- ¼ cup chili powder
- ¼ cup smoked paprika
- 2 tablespoon ground cumin
- 2 tablespoon granulated garlic
- 1 tablespoon ground coriander
- 2 bay leaves
- 1 (28 oz) can whole tomatoes plus 28 oz of water, use the can for measuring
- 1 (14 oz) can tomato sauce plus 14 oz of water, use the can for measuring
- kosher salt, to taste
- black pepper, to taste
Instructions
- Add the onions and ground beef to a dutch oven on medium-high heat. Allow to cook for a few minutes and stir until the meat and onions are evenly distributed.
- Add the spices and bay leaves.
- Add tomatoes, tomato sauce, and water.
- Bring chili to a simmer. Reduce heat and continue cooking for about 1 hour or until chili has reduced and thickened. Check for salt and pepper. This is a large pot of chili so it may take a little extra.
- Ladle into bowls and begin the topping extravaganza!
- Enjoy!
Nutrition
Storage and Reheating Instructions
- Store the beef chili in the fridge for up to 3 days.
- To reheat in the microwave, do so on low and in increments. Also, in order to prevent an explosion, keep it covered with a damp paper towel. I speak from experience. This stuff can paint the walls.
- Reheat on the stovetop in a small sauce pan, stirring often.
- To freeze this beef chili, simply make the chili and let it cool for a bit. Divide into freezer safe containers. Freeze for up to 3 months. Thaw and heat when you're ready!
Thank you!
I am so incredibly happy that you are here! I hope you try my Beef Chili recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Other Recipes You'll Love
Beef Enchiladas - A super simple beef enchiladas recipe with the best homemade red enchilada sauce. You've got to try them!
Slow Cooker Beef Ragu - An easy and different take on the regular meaty pasty sauce. Everything goes into a slow cooker until it's fall apart tender. Tossed with pasta and dinner is served!
Ground Beef Stroganoff - A family favorite thats super easy, one-pot, and comes together in no time!
Bob T says
excellent chili, especially on a cold day!
Rufus says
Thank you, Bob!