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Best Beef Chili Recipe

Savory Best Beef Chili Recipe: Ultimate Comfort in Every Bite

Experience the best beef chili recipe, a warm and comforting dish perfect for any night.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 bowl
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Used for sautéing; feel free to substitute any neutral oil.
  • 1 pound Ground Beef (85% lean) The primary protein source that gives rich flavor; consider ground turkey or chicken for a lighter option.
  • 1 large Onion Provides a flavorful base; use a large, diced onion for best results.
  • 1 large Red Bell Pepper Adds sweetness and texture.
For the Flavor
  • 2 tablespoons Chili Powder Key spice for that classic chili kick; adjust based on your heat preference.
  • 1 tablespoon Smoked Paprika Infuses a smoky depth to the flavor profile.
For the Body
  • 28 ounces Crushed Tomatoes Forms the rich base of the chili; opt for fire-roasted for more depth of flavor.
  • 15 ounces Kidney Beans Adds heartiness and fiber; black or pinto beans are great alternatives.
  • 2 cups Beef Broth Enhances the overall richness of the dish.
For a Touch of Sweetness
  • 1 cup Sweet Corn Add this near the end of cooking for a delightful sweetness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Best Beef Chili Recipe
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  2. Add one large, diced onion to the heated oil and cook for 10-15 minutes, stirring occasionally until caramelized.
  3. Stir in one diced red bell pepper and cook for an additional 5 minutes.
  4. Add 1 pound of 85% lean ground beef, breaking it up with a spatula and cooking until no longer pink, about 6-8 minutes.
  5. Sprinkle in 2 tablespoons of chili powder and 1 tablespoon of smoked paprika, stirring to incorporate.
  6. Pour in a 28-ounce can of crushed tomatoes, a 15-ounce can of kidney beans (drained), and 2 cups of beef broth. Season with salt and pepper.
  7. Bring the mixture to a boil over high heat, stirring occasionally.
  8. Once boiling, reduce heat to low and cover. Let it simmer for 1 hour.
  9. Uncover and let it cook for another 30 minutes to thicken.
  10. Stir in 1 cup of sweet corn during the last 5 minutes of cooking.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 45mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. This chili tastes even better the next day.

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