Beef Chili Recipe
Rich and hearty homemade Beef Chili Recipe loaded with vegetables and beans is comfort food at its greatest! This (under 30-minute) chili recipe is going to become your go-to recipe for cooler weather.
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Hey, hey! Valentina with Valentina’s Corner sharing an easy Chili Recipe!
Beef Chili Recipe
Ground meat and beans are the basis for a classic chili recipe. You can elevate the flavors of a traditional chili by adding vegetables so for this beef chili recipe, we added carrots and green peppers.
Make this your own by adding other diced vegetables you have on hand. These can include celery, mushrooms, zucchini or red peppers and can be added with the carrots and peppers.
How to Make the Best Beef Chili?
- Brown ground meat, add diced onion and cook until onion is softened.
- Add carrots, green pepper and garlic. Cook until veggies are tender.
- Add diced tomatoes (with juice), broth, beans and ingredients for chili seasoning. Stir well. Simmer 15 min until vegetables and beans are tender.
- Turn off the heat and allow the chili to rest 5 minutes before serving.
TIP: If you don’t like chunky diced tomatoes, then finely cube or puree them before adding to the chili.
Can Beef Chili be Frozen?
Yes, chili may be frozen. Cool chili completely and store in an air-tight container up to 3 months. Thaw and reheat to enjoy!
Since reheated chili tastes just as good as fresh, Chili may also be refrigerated and enjoyed for several days.
Chili Toppings:
This chili is a mild chili with the indicated seasonings, if you want a spicier chili, add more chili powder to taste. 🙂
Serve the beef chili with your favorite toppings of sour cream, cheddar cheese, crushed tortilla chips, fresh cilantro or green onion.
Be adventurous and serve the hearty chili over a halved and pitted avocado or baked potato! So good and original.
More Cozy Cold Weather Recipes to Try:
- Slow Cooker Turkey Chili Recipe – a crowd-pleasing chili
- Potato Chicken Soup Recipe – so comforting
- Instant Pot White Chicken Chili – super fast and easy
- Creamy Tomato Basil Soup – comfort in a bowl
Beef Chili Recipe
Ingredients
Beef Chili Ingredients:
- 2 lbs ground beef
- 1 medium onion, finely cubed
- 1 large carrot, cubed
- ½ medium green bell pepper, cubed
- 3 garlic cloves, minced
- 14.5 oz can diced tomatoes
- 15.5 oz can kidney beans, , drained and rinsed
- 3 cups beef broth
Chili Seasonings:
- 1 ½ tsp ground cumin
- 2 tsp granulated sugar
- 2 tsp salt
- ½ tsp ground pepper
- 2 ½ tsp chili powder
Instructions
- Brown beef in a Dutch oven over med-high heat, breaking up the meat while stirring.
- Add onion and cook until tender.
- Add diced carrot, bell pepper and minced garlic. Cook until vegetables are tender, stirring as needed. Drain excess fat.
- Pour in diced tomatoes with juice, add beans, broth and seasonings. Stir well to combine.
- Turn heat down to a gentle boil and allow chili to cook 15-20 minutes, stirring occasionally (longer if meat and vegetables aren’t desired tenderness).
- Taste chili and additional seasonings if needed. Turn off heat and allow chili to rest 5 minutes.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Curling up with a bowl of hot chili in the winter is a real treat. What is YOUR favorite cold-weather comfort food?
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am making this recipe for approximately 100 homeless individuals. Will serve with rice. I am thinking I will have to make 10-12 batches. What are your thoughts. My family’s fav chili! Thanks Natasha.
Hi Marion. It’s a wonderful choice. You can increase the serving size in the recipe card and it will convert the ingredient list for you. I haven’t made this myself in such a large batch, but seems like many of my readers have used this chili to serve larger crowds.
Brought this to two separate D&D games and, suffice to say, this makes me look good.
That’s wonderful, Joshua!
Make this every Halloween, or whenever we crave chilli!! Totally family favourite!! Thank you for being you!!
I’m so glad you love the recipe, Laurie!
Really liked this recipe, only thing I didn’t have were carrots but it turned out great. Wife isn’t a big chili fan however she went back for more. I used Maxine chili powder and Muir Glen fire roasted tomatoes. I did add cayenne pepper to my serving for a little kick. Recipe is a keeper. Thanks for sharing!
That’s great to hear! Thanks a lot for sharing, we’re happy that you enjoyed our Beef Chili Recipe a lot!
Made this for the first time tonight for dinner. It was delicious! I added some Tomatoe Sauce for color. Will definitely be making it again!
That’s a great one and we’re so glad that you enjoyed our recipe!
I love this recipe! My youngest child loves chili and she says that this is the best one she’s tasted so far!
Thank you so much!
I cook every Friday night for my Volunteer Firehouse here in North East Pennsylvania. Every single recipe I have used from your website is a winner. This Chili recipe was no different. Thank you so much from me and my crew. Natasha’s Kitchen is always my “go to” anytime I cook for the crew. Thank you so much!
You’re so welcome and that is nice of you. I hope you and your everyone else will love all the recipes that you will try!
I’m using dried kidney beans I’ve soak overnight so I hunk I’ll need a long cook time correct ?
Hi Tara! That is correct. This recipe is written for canned beans that are already cooked.
Yummy recipe! I added a square of unsweetened chocolate and 1 tsp sugar for more of a molé style chili. The chocolate acts as a thickener, so I also added a bit of beef broth.
Thank you for sharing, Heather!
We had a bit of a cold spell and I tried this chilly recipe, never having made homemade chili before. I was so easy to make and really tasty. I’m going to double the recipe next time so I have enough leftovers to freeze.
Sounds great! I’m happy to know that you enjoyed making this recipe, Monica. Thanks for the review!
This was so easy and so yummy. At first I thought it would be too much meat compared to the veggies & beans, but it was perfect.
I’m so glad that you love the result!
Just finished making this recipe and is delicious , will ge my go to chili recipe , thank you !
I’m so glad you loved it, Naomi! Thank you for the feedback.
Thank you for an another delicious recipe Natasha!! I added some frozen fire grilled corn, red bell pepper instead of green, celery and dried oregano. So good!
Sounds amazing! Thank you for the review, Irene!
I have always added ‘Birdseye Super Sweet Corn’ to my Chili!
After all, corn is a South west thing, right? Red and Green Sweet Bell Pepper and finely grated carrots! More Nutrition and flavor! also, (Lea and
Perrins) Worchestershire Sauce. (the only brand I will use because it is the best)
Hi Natasha. I made this chili today and it was really good. I added a bit more chili powder and cumin to give it more flavor and did not put carrots in it. It was really easy to make and it will now be my go to recipe! Thank you.
Hi Cynthia! That’s wonderful, I’m glad you loved it. Thank you for the feedback.
Made this exactly as written and it came out beautifully! Flavors were absolutely delicious and just right. I honestly was surprised at how flavorful it was with these simple ingredients. My husband couldn’t get enough and the kids liked it, too! This recipe is definitely one to hold onto and one we’ll be adding into our dinner rotation. Thank you!
Hi Brie! I’m glad you loved the recipe. Thanks so much for sharing that with us.
Hi Natasha
Love all your recipes and can’t wait for a cookbook to come out on all your recipes. Do you have a recipe for Instant Pot on your chili bean recipe? Thanks Janet
Hi Janet! So glad you love my recipes. Thank you. I have an instant pot version of my white chicken chili.
I made this and was blown away how good it was. Used black beans instead and it was delicious. I love your recipes!
I’m so glad you loved it! Thank you for sharing.
First time making chilli, it was soooo good. Family loved it
That’s great, Miri!
This chilli is great! It is hearty and meaty and satisfying. We like to add a can of chick peas to our chilli because their texture is a bit different from kidney beans. A party for your taste buds for sure!
What a great idea, Sharon! Thank you for sharing that with us.
Just made this recipe today with 2 changes. I used half ground beef and half mild sweet sausage. Instead of carrots I added a bag of frozen corn. Just sampled it with cheddar on top. Delicious!! Thanks for the recipe!!
Sounds delicious, Mary. Thank you for sharing.
This is excellent…thank you for this recipe..I never made good chili before and this so good.
You are very welcome! Thank you for your awesome comments and feedback, Julie.
I just finished a bowl of this delicious chili. Only substitutions for the recipe were Cento brand (Italian) crushed tomatoes and sweet red pepper instead of green. I was delighted to see carrots in the ingredient list. In the days of cookbooks only and no internet, I used to prepare a chili including carrots, perhaps some celery, not sure about green pepper. I was always pleased with the results. This will be my go-to from now on. It was so easy and cooked quickly.
Hello Milda, that’s great to know! Thanks for sharing and we’re happy to hear that this is going to be your new go-to recipe.
This chili flavor is delicious, I followed it to the exact recipe, however mine turned out more watery and liquidy than I’d like. What can I do different to make sure it all vapors out? Cook longer?
Yes you may try that, please share with us how it goes!
Cut down on the broth, add tomato paste, cook longer, Use an extra can(s) of tomatoes and omit the juice from them.
I’ve made this at least 6 times and it is my “go to” chili recipe. I throw in more beans and add more chili powder but it is the real deal!
Thank you so much for sharing that with me, Debi! I’m so happy it was a hit!
Hi. I was wondering. How long can this stay in the fridge? I put it in an air tight container.
Hi Sam. We eat this within a couple of days. If your ingredients are fresh, they could probably last for up to a week in the fridge. This also freezes very well.
making this now. added 1 tsp oregano, 1/4 tsp, cayenne pepper, and 2 oz tomato paste.
flavor is excellent.
Glad you love it!
glad most of your videos are captioned. I’m deaf so it helps a lot.
I’m so glad that’s helpful, Jim!
Hi Natasha,
Loved all your recipes wish I had more time to try more. Love the easy easy simple ones with only a few ingredients. Loved your easy Mushroom Gravy Recipe. It was wonderful and so fast to make. I used Shiitake mushrooms instead of button mushrooms. We made the chili recipe and it was more like soup. Also did not like the carrots in the recipe and there was not much flavor. I KNOW THIS WAS NOT YOUR RECIPE SO I WILL MAKE SURE FROM NOW ON IT IS YOUR RECIPE. WILL BE GOING BACK TO MY OLD 40 YR OLD CHILI RECIPE WHICH MY HUSBAND ALSO LOVES.
Hi Linda, I’m sorry to hear that. But I am glad that you find some recipes you enjoy. Thank you for sharing this information with me.
i left out the carrots and bell peppers. next time go with 2 cups broth to see if thickness is to your liking. i used 3 cups and i removed all the fat from the beef. made a difference.
I followed this recipe, plus I added a 16 oz can of mild Chili Beans with the sauce to offset the strength of the tomato taste. It made an excellent blended combination.
First time making chilli, and this recipe is so good, even my husband who doesn’t like Chilli loved it. I also added 2 table spoons of tomatoe paste. 😋 😋
Hello Carla, nice to know that your husband enjoyed this recipe! Thank you for your good comments and feedback.
Hi Natasha, I made this recipe for dinner tonight and I just had to taste it before my cooking time was up. All I can say is “amazing”. I have been looking for a good chili recipe for many, many years and I have finally found it. Thank you. Every recipe of yours I have made has been a huge success. Shows me, a 71 year old Nana can always learn something new. My grandkids who are 4 and 5 say “Nana is a good cooker” so I’m always trying to keep up with their expectations and you’ve help me do that. Please keep up the excellent job both you and your husband do with your video’s. they are always entertaining and so fun to watch.
Aww, that’s the best! Thank you so much for sharing that with me, Joyce! That is the best when kids & grandkids love what we make. That’s so great!
The chilli was delicious and I would definitely make it again. First time ever using carrots and also beef broth but enjoyed it immensely. Every recipe I have ever made of your always is good. Totally loved it
I’m so glad you enjoyed it, Linda! Thank you so much for sharing that with me.
First Time making chili…. you should include soaking beans…. my dish came out crunchy…. wasnt aware I had to do extra steps like soak the beans or used canned ones. AND THE FLAVOR WOULD HAVE BEEN GREAT! I had to throw it out bc uncooked beans are TOXIC.
Her recipe says can of beans..those are already cooked. Not dry beans.
Nina it’s canned beans that you can tell would go in chili, not the dry ones, that was your mistake not the recipe
Canned chili beans and kidney beans are already cooked before being canned, therefore not toxic.
This looks delicious, how do I spice it up a bit? My family love a little extra bite to their chili!
Hi James, feel free to add more chili powder to make it spicier.
Loved this simple recipe-a great one for my teen to try for a friendsgiving buffet. She used a mixture of beans – red & white kidney, black – and it was SO good. I will tag a picture when we reheat tonight. Thank you!
I’m so glad it was a hit, Christine! Thank you so much for sharing that with me.
Wow, this chili is so flavorful! Absolutely delicious. I forgot to buy a green pepper so I used one leafy stalk of celery instead. Served it topped with shredded cheddar cheese and some sour cream. YUM!!! Thank you for this quick and easy recipe, I’ll be making it often this winter.
That’s a good idea to use celery instead. I’m glad that it worked well and you loved it! Thanks for your review, Lisa.
Everything you make is so delicious Natasha!! Your videos are easy to follow.
Thank You 🙂
Aaw thanks a lot, Ceci!
I have found finally a chili recipe everyone in the family likes. it was so delicious and even good for my diabetic relative. The taste was spicy enough but not too much for the kids! Great taste, great texture, beautiful consistency. Using beef broth made this rich tasting! Winner!!
So glad you and your family enjoy this recipe, Deborah. Thank you for your good comments and feedback!
I’m excited to make this, like the idea of veggies & such a quick recipe !
I hope it becomes a new favorite for you.
I love this recipe and have made it several times now. I’m wondering if I could make it in a crock pot so it’s ready when I get home? Any advice on that?
Hello Deana, good to hear that you always love this recipe. I imagine that will work too, please share with us how it goes if you try it!
Valentina Ablaev
Her name is put on this recipe in two places
Hi JoAnn, she is a friend of mine who guest posts on my site from time to time. It helps her grow her blog and she has great taste in food.
I added a can of tomato paste and chili seasoning. It’s delicious.
Nice to know that you enjoyed that!
This is almost the same recipe I’ve used for 40 years! I never thought to add carrot, but the green pepper is a MUST! Is there a reason why you have to drain and rinse the beans? I never have and everyone loves my chili!
Draining removes excess salt, starch and sometimes a metallic flavor. Thanks for sharing!
Loved it, thank you!
You’re welcome! I’m so happy you enjoyed it, Maria!
I make lost Chili, have tried many recipes. I am going to try this one for Halloween. Is it necessary to add green peppers? I like them but dont like me.
Hi Melody, the green peppers add great flavor; some of our readers substituted them with jalapeños also.
Can this recipe be made without beans? Personally, I love them. My wife, not so much. Lol! I’ve used many of your recipes to make amazing dinners for my family. Your videos and recipes are easy to follow and the end results are always delicious. Thanks in advance and keep up the good work!
Hi Scott, thanks for your good comments and feedback. I’m not sure how it would turn out without beans as I’ve always made this recipe this way. If you do an experiment, please share with us how it goes!
I liked it a lot. It was pretty but was missing tomato sauce and that’s a flavor I am used to. Other than that it was very good.
There are a lot of ways that you can cook up chili and find out what is the best canned chili for chili dogs, so go ahead and have a look around online and find some recipes that you like, and that you can make. and enjoy.
I hope you love our chili recipe, Lala!
Hi! love this recipe! Tonight I am making it with Impossible Beef (nonmeat beef) it looks good, can’t wait to taste it!
Sounds like a good plan, Jen. I hope you love it!
We learnt yesterday this storm would be coming our way and I decided to cook. It helped to release the stress. I made this beef chili really late at night.
My husband is eating it right now. I can tell he is happy. The storm is not too bad as of right now. Thanks, Natasha.
I’m glad it was a mild storm, and you’re all safe! Thank you for sharing this comment with me, Nataliya! Glad you all enjoyed this chili.
Hi Natasha, this chili
reminds me of my dad’s chili, minus the carrots. He made it often during the winter. Time to make it again !!
Nancy🇨🇦
So great to hear that, Nancy! I hope this becomes your new favorite.
I love you recipes I’m a widow so therefore I like to mix things up in small bulk so I can freeze for little meals Maybe three meals for three days I hope you understand what I’m saying your recipes are great for someone like me cuz I like to try different things that other people have made thank you very much I enjoy your food I’ve gone by your recipes taking out and adding just a little bit
You’re welcome! I hope you’ll love every recipe that you will try.
Hi Natasha, my sister and I made this recipe today. It was really good! We actually substituted a lot of your ingredients. The carrots we didn’t have, so we substituted with butter nut squash. We added an 8 oz can tomato sauce for extra flavor. We also used chicken peas, in place of the kidney beans. We also used ground chicken instead of ground beef. We used chicken broth instead of beef broth. But overall, it was a delicious recipe. Thank you for the recipe Natasha 🙂
Thank you so much for sharing that with me.
This space is designed to rate the current recipe! It is not designed to share one that you have created. Set up your own blog!!!
This was amazingly delicious! I love all your recipes. I paired this chili with some cornbread, cheddar cheese, and sour cream, of course.
Sounds wonderful! Thanks for your perfect review and rating, Darina. Love it!
Hi Natasha ! I love all your recipes ! I’m going to try this tonight , however I’m not a big fan of kidney beans , would pinto work fine ?
Hi Jennifer, Pinto beans will work great!
Loved this chili recipe! Added one diced jalapeño and one 8 oz. can of tomato sauce. The family loved it!
Yay, so glad to hear that! Thank you for sharing, Lisa.
Love this chili. I added a touch of tomato paste, and let it simmer with lid off to steam off some liquid. My compliments on this recipe, liked it so much that I made a couple of gallons and put in freezer bags to pull out on one of those winter nights.
I’m so happy you enjoyed that. Thank you for sharing that with us!
The chili was a big hit. It’s delicious and simple to make. I only had frozen carrots so I defrosted them and added them at the end, I also added red pepper flakes to spice it up.
I’m so glad you enjoyed it!
Hello Natasha,
Your recipes are too delicious, but terribly dangerous with this confinement back in France, I will take another 2 to 3 kg
See you soon
Sincerely
Agnes
I’m glad you’re enjoying my recipes!
I just finished making this recioe but found it to be very bland. While it was still in the pot, I made the following adjustments:
•increased the diced tomatoes to 28 oz
•5.5 oz can tomato paste
•1 can Bush’s original beans
•1 diced jalepeno pepper
•2 tbsp brown sugar
•2 tsp smoked paprika
•1 tbsp oregano
After the adjustments it was delicious.
Hi Beth, I don’t recall any reports of this being bland. It’s normally pretty flavorful. Just one thing to note, if you added more tomatoes to the original chili or swapped out any ingredients, it may need more seasoning.
this is a great simple recipe also flavor ,,,when ya start to change ingredients you should not comment, comment on your own you just created Beth !Keep up the great work CHEF Natasha you are one dedicated Person . “Good Eating”
It looks like you wanted this chili to be sweet with the addition of the Bush’s beans and the brown sugar. That is called Cowboy beans not Chili.
Made your chili yesterday and the family loved it!!!! Going to have to double the recipe next time. Forgot to get a green bell pepper so used a Jalapeno instead that I had
That sounds delicious! Thank you for sharing this great review with us, Lyndsee!
I’m making beef chili and it looks a little thin how can I make thicker? But it taste great
Hi Eileen, I would add a little less broth or simmer uncovered for longer to thicken it up.
I don’t really like beans any suggestions for an alternative to red kidney beans?
Hi Loraine, unfortunately, I have not tried anything else aside from beans. Maybe someone else can share in here if they tried any substitute?
I used to smash the beans for the flavor because my children wouldn’t eat them. Also I would dice raw potato and add that to the chili and it thickened up.
Beans Substitute, hope this helps.
https://substitutecooking.com/10-best-substitute-for-beans-in-chili/
Try some corn
Just made your beef chili . Delicious! I like the beef broth and tomatoes instead of tomato sauce so it is lighter tasting and so flavorful! It’s cold and rainy today so it will be perfect tonight! I have now made about 20 of your recipes! Your my go to for cooking!
That’s just awesome JoAnne! I’m so glad you’re enjoying this recipe!
Hi Natasha, made your beef chilli for the first time and it was sooo delicious myself and my family enjoyed it. Thank you for sharing your recipes!
You’re welcomd and I hope you and your family enjoy every recipe that you try!
Hello. How much is a serving?
I’m diabetic and want to be in range. Thank you.
Hi Dre, The entire recipe makes for 8 servings. One serving will be one eighth of the recipe.
Hi Natasha, I love all of your recipes but at 1 point I did ask where did you buy your salad spinner and I never got an answer do please tell me where you purchase some of your items for the kitchen
Hi Norma, we love this salad spinner here and use it often! I hope that helps.
I also did this as a last minute Super Bowl dish. It was fabulous!!!
I’m so glad you enjoyed that Ryan!
I made the Meatloaf and it came out perfect. I’m 65 and never been a cook. My Wife is delighted that I’m finally learning the art. Next up is I will make your Chili. We’re using ground beef from a Farm in Capay Valley California called Pasture 42. The farm supplies meat to restaurants in the San Francisco Bay Area. Thanks for the recipes.
That’s so great Steve! I’m so glad you enjoyed this recipe! Thank you so much for sharing that with me.
Just made this for superbowl Sunday…. smells delish! Can’t wait to try it. Waiting for hubby to get home from work. I trust Natasha’s Kitchen to always have easy & delicious recipes. Thanks Natasha!
That’s awesome Judy. I hope you both love it! You’re welcome and thanks for dropping by.
I do not like to use canned beans. How can I use dried cranberry beans in this recipe? I looks so good.
Hi Inga, you could probably substitute that but you would need to cook them first and then add them as though you were adding canned beans.
My first chili ever! And my family loved it! Thank you Natasha for shareing the receipe !!!!
You’re welcome! I’m so happy you enjoyed it, Kristina!
Do we add the beans with the juice or not? It’s not specific?
Hi Lizzy, per the recipe “15.5 oz can kidney beans, drained and rinsed” I hope that helps.
Natasha didn’t you use to have your beef chili recipe on Video at one time? I just cant seem to find it. I have the printed recipe but i also like to refer to the Video.
thanks.
Hi Randy, we do not have a video of our chili recipe yet. But thank you for that suggestion. We do have one of our White Chicken Chile, however. You can find that here.
This is aweful!! I had to add some sour cream to tone it down a bit! Will not make again!
Hi Sheila, if it was too spicy, you definitely can tone down the spice.
I made this chili today in my instant pot and my whole family loved it. I used the saute option to brown my onions and meat. Then, I added the rest of the ingredients and put 5 minutes in manual. Easy, fast and yummy. Thanks Natasha for another wonderful recipe!!!
I’m so glad you enjoyed it, Hind! Thank you for the wonderful review!
Usually LOVE your recipes (I’m Ukrainian also!) but this one was disappointing for some reason it was very soupy and not enough tomato sauce which made it look like hamburger meat and water once you poured it into a bowl
Hi Miroslava, thank you for the feedback. You would probably love our turkey chili more and we often substitute with ground beef in that one. It’s our go-to!
Yes, that one sounds great! Thank you!!
You’re welcome. We have a batch of that one in the fridge right now!
I have made this several times in the last couple of weeks. It’s amazing. I add celery and towards the end of cooking a corn starch slurry to thicken the chili. It is amazing!!!
That’s awesome, Valerie! Thank you for the great review!
Om my goodness if you could smell my kitchen right now. It smells so good :). This is my first time making this chili and I am sure my husband will love it.
Thanks for the great recipe Natasha !
I can imagine it smells amazing! Thank you for that great feedback, Annie!
Really good! Loved it! My wife loves chili from a certain place,
five hours away, and this recipe is as close to that as can be, probably better! Thank you for saving me extra road trips!
That’s just awesome!! Thank you for sharing your wonderful review, Jeffery!
Made it today with ground axis.Delicious!
Thank you for sharing!
Does a Dutch oven have to to see used? I don’t have one. Can I use a regular pot?
Hi Lily, a regular pot would definitely work.
Followed recipe to a T. Was more like hamburger soup. We have always had great luck with all your recipes but not this one. Was so disappointed. We’ve replayed the recipe a ton of times & not sure why it was very good. :/ We will continue to try other recipes though. We love all the others we’ve tried!
Hi Karen, I’m sorry to hear you didn’t enjoy it. I am always happy to help troubleshoot. Was it an issue with the texture? too thin or too thick?
Hi Karen… I posted a similar recipe to Natasha’s great recipe and highlighted your problem. If you don’t sauté the hamburger first OR, over breakdown the hamburger you will get grainy hamburger, thus hamburger soup. When chili completes cooking, it is generally “soupy”. If you let it cool overnight, the beans soak up the liquid and the consistency becomes perfect. In summary, precook hamburger in bigger chunks and let the chili rest overnight. Hope this helps.
Oh wow! I think that was the problem. Makes total sense when I think about it. Thank you so much!
This chili is out of this world! My kids devoured it, I could not stop eating, and the hubby loved it too! Thank you!
Sounds like you found a new family favorite, Natasha! I’m so glad you all enjoyed that, especially the kids!
I was pleasantly surprised by this recipe! I did tweak it a little by adding 1/2 tsp of cayenne pepper to add a little spice and 3 tbsp of fine corn meal to thicken it up. When I originally read through the recipe I was skeptical it would very good, but it was actually delicious! Thanks for another great, easy, and quick recipe!
I’m so happy you enjoyed this recipe, Hilary!
So easy and so delicious. My first time making Chili. My husband loved it. The only alteration I made was adding tomato paste to thicken it up a little. Definitely will make this again. Thank you Natasha for another delicious dish.
You’re welcome! I’m so happy you enjoyed it, Christina!
Barry’s “Best Chili Ever!”
Ingredients:
1 1/2 pounds lean ground beef
1 tablespoon olive oil for sautéing the hamburger
1 medium yellow onion, cut into 3/4-inch pieces
2 cloves garlic, minced
3/4 teaspoon salt, or to taste when finished
3/4 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 medium green bell pepper, seeded and chopped to 1 inch pieces
1 medium red bell pepper, seeded and chopped to 1 inch pieces
4 tablespoons chili powder, mild adjust with more if necessary to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot pepper sauce – Sriacha or Tabasco
3 tablespoons ground cumin — adjust with more if needed, not all cumin has the same punch
2 (15-ounce) cans red kidney beans, drained (or substitute one can with pinto beans)
1 (14.5-ounce) can diced tomatoes
1 (10.75-ounce) can condensed cream of tomato soup or tomato bisque
1/2 can beer or more later on to adjust thickness of chili – drink the rest
Lemon juice if required to personal taste if Chili seems thick or heavy on the palate. It brightens flavor
Directions:
Using the biggest cast iron fry pan you have sauté hamburger over low to medium heat in oil with onion, garlic, Worchester sauce, salt and pepper in a large pot.
Separate hamburger into medium coarse pieces during cooking process. This will be the palate sized pieces for eating.
After the hamburger is about half cooked, still some red left, add bell peppers, chili powder, garlic powder, onion powder, cumin and hot pepper sauce.
Continue to sauté on a low to medium heat for 2-3 more minutes mixing ingredients to cook the peppers
After 2-3 minutes, the bell pepper should be losing its dark green color – now is the time to add the remainder of the ingredients and gently bring it all to a simmering boil.
Reduce heat to low and allow to simmer for 15 minutes.
Start TASTING. Adjust Cumin, Chili powder, Salt and hot sauce to taste. If it seems a little thick on the palate, add a little lemon juice at a time to taste.
Turn off all heat and allow to cool – this will let the beans absorb the juices and improves the overall flavor tremendously.
Preferably, refrigerate overnight to let flavors meld for best results.
Reheat when you are ready to eat – the flavors have now melded and it tastes even better.
NOTE – If you don’t have time for all this, put all the ingredients (be sure to break down hamburger a bit) in a crock pot. Put on high till it boils, stir well, then cook on low overnight.
There is one problem though… the hamburger will break down into very fine pieces and is not nearly as nice as when it is fried into larger pieces.
NOTE – This goes well with toasted sour dough bread and butter. Serve with grated cheddar cheese or chopped onions if desired.
Thanks for sharing!
Hope you will try it… it’s best with Pinto beans for the second can of beans and frying the Hamburg first. Recipe is over fifty years old and I’ve never had a complaint. Thank you Natasha for sharing your kitchen and family with us.
I see it in so many recipes and your also where there is no mention of draining the fat from the burger after it’s browned. Even lean ground carries some fat and IMO absolutely needs to be drained.
I Love this Beef Chili Recipe. I made this today and it turn out great and soo delicious. Thank you so much Natasha love your recipes.
You’re very welcome! Sounds like you found a new favorite!
I Love this Beef Chili Recipe. I made this today and it turn out great and soo delicious. Thank you so much Natasha love your recipes.
I’m so happy you enjoyed that Raye!!
Hi Natasha! I love your recipes, and even though it’s about 100 here today, I could still go for a bowl of this Beef Chili! Today’s my birthday, so I should be able to eat what I want Thanks for sharing your recipe! I was wondering what ratio beef you used…lean or 80/20 or something in between? Thanks again!
Happy Birthday Elizabeth! Yes, I agree it is your say on your birthday on what you eat! We used 80/20 for this recipe.
The best just added sour cream before serving
Yes! Great combination. Thank you for that awesome review, Deborah.
What can be used instead of wine ?
Hi Umber, this recipe doesn’t include wine. Were you possibly referring to another recipe?
Oh Natasha Natasha! My tongue did flips. I made this today…. Oh there is a Heaven and this is Devine! Thank you!
That’s so great! It sounds like you have a new favorite!
Followed recipe and hubby & I both loved it..Will make often for sure.
Hi Wendy! I’m so happy you both enjoyed this recipe! Thank you for sharing that awesome feedback with me!
As an adjunct to my below comment about simmering time, if you do the 3 hour method as I suggest, add the canned beans, any fresh veggies like bell pepper or fresh tomato, and any herbs you’d like (oregano is good in chili) at about the 2 hour point 🙂 Hope that helps …
Not a bash on the recipe which sounds pretty decent and similar to what I’d make, but I don’t understand how anyone can think that 15 mins, 30 mins, or even 1 hour is long enough to simmer chili and have it come out tasting like proper chili. At 52 yo, I’ve made chili at least 100 times in my life, with very similar recipes to this, and I’m here to tell ya … chili doesn’t really become chili til it’s been simmered at very low heat for 2.5-3 hours. It’s just not possible, the chemistry doesn’t work. Again, no offense, but if you want GOOD chili, take a good recipe like this, then allow it to simmer uncovered, on very low (barely any bubbling) for about 3 hours, check on it every 20 mins to add water or broth as needed to avoid it thickening too much.
Thank you for sharing that with us, Brett! I can imagine cooking it for that long will only enhance the flavors!
I agree with brett_jv. I love my chili and make it once a month but I use a slowcooker while I’m at work. Slow and easy is the trick. As for you brett_jv. Such a young person, I’m 65, you do the math. As for this recipe I will give it a try.
Thank you so much for sharing that with me Randy!
This chili is very good. I thickened it with a bit of masa harina and water. Turned out great. I will probably add a second can of beans as I prefer more beans in chili. The recipe is a keeper!
That’s so great! It sounds like you have a new favorite Tina!
Tina, I agree with you in adding masa harina. I have done that myself, yes and more beans good fiber. I thank you for sharing that in your comment some people don’t know that. God Bless.
Tried this recipe, added a can of tomato paste just to thicken it a bit, but it turned out good!
I’m so happy you enjoyed that Peter! Thank you for sharing that great review!
i wanted to try a new recipe. i made this exactly as stated, but it came out so soupy, it wasnt thick at all, or even a little! i even poured some out, to see if that helped, but it did not. not sure if thats how it was suppose to be? but if so, not a fan at all. im starting to make a whole new chili now, so we can eat dinner
Hi Ashley, it isn’t normally soupy but also isn’t thickened with anything so it is a lighter liquid. If you prefer it thicker, you can drain the beans or use a little less broth. You can also simmer it longer to reduce it down and thicken it up naturally.
Ashley, you can add a little mesa harina to the recipe, but be careful you will get it too thick.
I haven’t tried this but it looks SUPER GOOD! I was wondering if you know or have any salsa recipe. If you cook beans what do you pair it up with? Do you know a recipe of beans sauce or something like that?
In addition, you should make a blogpost describing the importance of it and purpose. I am a beginner in cooking and in baking so I would like to learn some things. I like cooking and baking but I am not very experienced.
I remember learning in Middle and High School why eggs are essential in baking and soda etc…
Do you have a measuring conversion chart that you use? I would greatly appreciate if you share it with me.
Hi Lana, thank you so much for our suggestions. We have a few amazing salsa recipes following this link here. We make dried beans following this recipe here.
Hi Natasha, I just wanted you to know that I made this delicious chili recipe with a few tweaks and I won 2nd place out of about 35 entrants for our church chili cook-off this last Halloween (2018). I was sooo good. Thank-you for all your wonderful recipes!
Oh my goodness that is incredible!! That is so exciting and congratulations! I guess we could now call this a prize winning chili!! Awesome and thank you for sharing that with us 🙂
Chili without beans is pasta sauce. This looks like a great chili, will try it soon. Had to give a medium rating because I haven’t actually made it yet.
I love chili especially when it’s so cold out. It’s one meal that I can eat over and over again. So good!
Exactly! Thank you for sharing your great review, Jen!
Thank you for the recipe! Love it!
You’re welcome! I’m so happy you enjoyed it
This chili is absolutely Perfect! I always make it on cold days and we eat it all week for lunch! Thanks for the great recipe!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I loved all of the meat in this chili recipe. Thanks!
Yes! That is definitely my kind of chili recipe – plenty of ground beef 🙂
I love how comforting it was! Taste really good!
Hi Toni, I’m so glad you loved it! Thanks for sharing your awesome review!
Made this chilly today and it was kind of soupy and too much meat. I did like the bell pepper flavor and not a lot of tomato in it. For next time I’ll cut the meat in half and instead add 2 cans of beans. Also I think 2 cups of broth should be enough. Also simmered it for 40 min, 15 min is defiantly not enough.
Thank you for sharing that with us, Inna!
Thick or thin, I would love it! Growing up I had Chili soup & loved it! 😋😊
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this last night. I did some changes, I used half the amount of ground beef, and I added a can of white beans since my husband loves those, and I used less broth than called for and also added a small can of tomato juice. It was a bit too salty but that’s my fault, I should have put less salt since I was adding salty tomato sauce! It turned out quite delicious, oh and I cooked it in my instant pot 😁 thanks for the easy recipe! The flavor was very deep and rich. Our toppings included tortilla chips, sour cream, cheese, avocado, and red onions, yum!
I’m so happy you enjoyed that! Thank you for sharing that with me!
This was really tasty and super quick to put together. I added about 3T of chili powder because I like it spicy and simmered for an hour to cook down more of the liquid. Yum!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made this and it is PHENOMENAL. Seriously, the best chili I’ve ever made or had. My husband nearly ate the whole pot.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This felt more like a stew than a chili to me it was good but just wasn’t thick enough for me
Hi Jessie, You are more than welcome to lessen the liquid if you care for it to be less liquidy
Loved the chili. It was gone in 30 minutes! The only thing I added was a can of sweet white corn. Thanks for all your wonderful ideas!
You’re welcome! I’m so happy you enjoyed it!
Chili does NOT have beens. It becomes stew then.
Hi Bob, I’m curious about how you make your chili! Every chili I’ve ever tried has beans; one or several different kinds. How do you bulk up your chili?
Howdy there! I’m not Bob but chiming in anyway because I loooove chili and our families have been competing in chili cook-offs here in San Antonio for almost 30 years! I’ve done a lot of research on my favorite dish! 😁 An authentic chili con carne recipe, which originates in Mexico and came to the U.S. via Texas, does not have beans. Chili con carne is from which all “red” chili recipes are born. Beans were added in as a personal preference that later became popular in the U.S., primarily in certain regions and with Northerners. Most Texans have a fit if someone says different. I’ve heard some say “But my family has always used beans and I’m from Texas/Mexico!”…well, personal preference started in a previous generation because an authentic “bowl of red” not only doesn’t have beans, it doesn’t have any kind of tomato products in it, either! Crazy, right? 😮 😁 It was originally just local meat like beef chuck or buffalo, some type of local chili peppers, local seasonings and water. Over the years, everything else got added in as personal preferences came into play, which is what happens to practically every recipe on the planet. I am one of those people who, despite understanding about personal recipe preferences, still cringe when someone says “Chili has beans in it or it ain’t chili!”. In that case, it would be called “chili con carne y frijoles” (chili with meat and beans”). Most of the time I eat chili without beans; it depends on my craving. You asked about how do you bulk up the chili if beans aren’t used and I’m hoping you will clarify that. Do you mean like thickening it (which masa flour can be added but using chili peppers like ancho, guajillo, serrano, etc. actually achieves that) or do you mean to make it more filling (in which case you could add more meat, or add more of a different kind; I use beef chuck and ground pork both at same time)? Otherwise, I’m not sure why bulking it up would be needed. As for chili being a stew if it has beans in it, Bob: chili is a stew with or without the beans. A stew is made by very slowly cooking meat and/or vegetables in liquid.
awesome Natasha, thank you so much for all the recipes
Thank you for sharing that with us!
the above nutrition facts are for how much chili? 1 cup, 2 cups? 8oz or 12oz etc??
thanks
Hi Stas! I wish I had measured it that way. The entire recipe makes for 8 servings.
Chili was just average. I felt there was too much beef. If I make it again I would only use1-11/2 pounds of beef.
Hi Jayne, we prefer a heartier, beefier chili but you can definitely add less beef if you prefer, and be sure to season to taste.
IT was a big hit at work! So yummy! I added crimini mushrooms (because we love mushrooms) and it was extra delicious! So much yum! 🙂
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Awesome Chili recipe!!..I love thinner chili and this one is the best i have had!Thank you!
Hi Debbie! I’m so glad to hear that you loved the beef chili recipe!! Thank you so much for sharing!
Made this today also the baked potato.. DELISH. Full of flavor.
Hi Wendy, I’m so happy you loved the beef chili recipe! Thank you for sharing your amazing review!
Sorry found the broth..lol
That’s so great!!
Good morning, going to make this today, I see Beef broth in the ingredients but not in the instructions am I blind? lol
Hi Wendy, we have it in step #3 🙂 “Add diced tomatoes (with juice), broth, beans and ingredients for chili seasoning. Stir well. Simmer 15 min until vegetables and beans are tender.” I hope this helps!
I need a big bowl of this today! It’s so cold and gloomy, this would definitely cheer me up!
This is so perfect for cold, wet weather!
Oh man, this looks so good! I have a great recipe for white chili, but not for beef chili. I’m going to have to give this a try!
I hope you love it, Kara! Enjoy!
This was a hit with the whole family!
I’m so happy to her that, Pam!
A big bowl of your chili on this cold evening would be just perfect!
Yes, it would! Thank you for that wonderful review!
Oh my gosh this was amazing! Thanks so much for sharing!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made this chili but substituted the bell pepper with jalapeño for extra spice. Good recipe and was super yummy!
I’m so happy you enjoyed that!
This soup looks so nice and hearty. Would love to have this right about now to keep me warm in this cold weather!
I agree Connie! It is so perfect for this weather!
Chili is a classic for my family this time of year!
It is seriously so perfect for this weather! Thank you for the great review!!
This is the perfect chili recipe! So zesty and inviting!!
I’m so happy to hear that! Thank you for sharing your great review!
I have been on the hunt for a new chili recipe! Thanks so much!
You’re welcome! I’m so happy you enjoyed it
Well this beef chili looks absolutely amazing and so comforting! I bet it would bet perfect on this freezing day today
Thanks Allyson! Beef chili is one of my favorite things to curl up with 🙂
My first time making chili was a success! Thanks for an awesome recipe! Want to try the white chicken chili next:)
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hmmmm so good!!! Thank you Valentina for the recipe and Natasha for posting!!! I reserved some chili without jalapeños for my son and added some jalapeños for my husband who likes spicy foods. It’s delicious both ways!! 🙂
Awww that’s the best! Thank you so much for sharing that with me :).
So good…it should be called the best chili ever…even crackers were not necessary…thanks for sharing!!!
That’s just awesome!! Thank you for sharing your wonderful review
I just made this for my family and the whole pot is gone! Absolutely delicious and satisfying. Thank you for this recipe it’s a keeper, I will definitely be making this again ☺
That’s so great! It sounds like you have a new favorite!
Finally a chili recipe that is so good and not too tomato-y. Thanks Natasha!
You’re welcome Danica! I’m so glad you enjoyed it!
Turned out delicious. Thank you for another great recipe!
We are so happy you liked it! Thank you for the feedback!
Thanks for sharing this recipe. While it wasn’t our favorite, we will tweak to suit our tastes!
Thanks for trying the Chili, Jose. As always, tweak seasonings to suit your personal taste. 🙂
Love this chili! Even my 7 year old had it, which is surprising, cause she is very picky eater. I add some pickled jalapenos and cheddar cheese on top, and had 2 bowls, couldn’t stop eating))).
I am so happy to hear that! Thank you for the amazing review!! We also love pickled jalapeños as a topping for chili (and guacamole!) 🙂
Made this chili for dinner and it was a hit. We don’t like hot, spicy food so this recipe was great for our family. So easy to make, too.
That is wonderful!! Thank you for sharing your great review!! I’m so glad you enjoyed it 🙂
This was BOMB and sooo easy. We all loved it. I took advice and added avocado it was so good. Thank you ladies.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha,
Can I use 1 lb ground beef and 1 lb ground turkey?
You sure can, Sosi! We’d love to hear your feedback! Enjoy.
Hello Natasha. What kind of beans do you use, canned? Thanks
Hi Galina, this recipe calls for “15.5 oz can kidney beans , drained and rinsed”
Hey, Nat!
What kind of ground beef is it better to use in the chili? Leaner or fatter?
Thanks!
Hi Rachel, ground beef with a higher fat content will usually produced the best flavor and you can spoon out the excess fat but this will still work equally well with a lean ground beef and you can add olive oil if needed for sautéing.
Perfectly dressed all time favourite ! We will enjoy this one for sure. Thank you !
You’re very welcome!
Thanks, Natasha, for the recipe! Just made it for dinner… very delicious, flavorful and rich! A+ 😉😄
You are quick!! I’m so glad you loved the beef chili recipe! YAAASSS!!! Thanks for sharing your wonderful review 🙂