This beef chili is warm, hearty, and perfect for chilly days. It’s packed with tender beef, beans, and just the right kick of spices to make it exciting!
I love making this chili on a lazy Sunday. It fills the house with a delicious smell, and it’s great for leftovers. Just add some cheese on top, and you’re all set! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is great for chili because it becomes tender as it simmers. If you’re looking for a leaner option, ground beef or turkey works well, too.
Beans: Kidney and black beans are traditional, but feel free to swap them with pinto or even chickpeas if you prefer! Canned beans save time; just rinse them to reduce sodium.
Spices: Chili powder is a big player here, but you can adjust the heat with cayenne or even omit it for a milder dish. I love adding a pinch of cinnamon for a little twist!
Tomato Products: Instead of canned tomatoes, you can use fresh diced tomatoes when they’re in season. If you want it thicker, add more tomato paste!
How Do I Achieve the Best Flavor When Browning the Beef?
Browning the beef properly is essential for a rich flavor in your chili. Here’s how to do it well:
- Heat your pot until it’s hot before adding the oil. This helps create a nice sear on the meat.
- Work in batches! Don’t crowd the pot; if necessary, do two or three batches. Browning on all sides takes around 4-5 minutes.
- Let the beef sit undisturbed for the first couple of minutes to get a good crust before turning.
- Use a spatula to scrape any browned bits off the bottom when you add the onions. These add even more flavor!
Enjoy cooking your beef chili, and don’t hesitate to modify it to fit your taste preferences! It’s all about making it your own.
How to Make Beef Chili
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 (14-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon Worcestershire sauce
- Juice of 1 lime
For Topping:
- Fresh cilantro, chopped
- Sour cream
- Shredded cheddar cheese
- Fresh jalapeño slices
How Much Time Will You Need?
This beef chili takes about 15-20 minutes of prep time and then simmers for about 1.5 to 2 hours. So, plan for a total of around 2 to 2.5 hours from start to finish. While it simmers, you can sit back and relax while the flavors meld together!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season your beef cubes with salt and pepper. Carefully add the beef in batches (to avoid overcrowding the pan) and sear until browned on all sides, about 4-5 minutes per batch. Once browned, transfer the beef to a plate and set aside.
2. Sauté the Vegetables:
Lower the heat to medium and add the chopped onion to the same pot. Sauté until the onion is softened and translucent, which should take about 5 minutes. Next, add the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper if you like some heat. Stir well and cook for about 1 minute until it’s fragrant.
3. Add Tomato Products and Beef Back:
Stir in the tomato paste and cook for another minute while stirring constantly to caramelize it a little. Now, return the browned beef to the pot, and add the diced tomatoes, beef broth, Worcestershire sauce, kidney beans, and black beans. Stir everything to combine well.
4. Simmer Your Chili:
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let it simmer gently for 1.5 to 2 hours, stirring occasionally. You want the beef to become tender and the chili to thicken to your preference.
5. Final Touches:
Once the chili is ready, stir in the lime juice and taste it. Adjust the seasoning with more salt and pepper as needed.
6. Serve and Enjoy:
Serve the beef chili hot, topped with a dollop of sour cream, a sprinkle of shredded cheddar cheese, fresh jalapeño slices, and chopped cilantro. Enjoy it as is or with a side of cornbread or tortilla chips!
Now, sit back and dive into your rich, flavorful beef chili! 🍲
Can I Use Ground Beef Instead of Chuck?
Absolutely! Ground beef is a convenient substitute. Just make sure to brown it well and drain any excess fat for a leaner chili!
How Can I Make This Recipe Spicier?
If you like heat, consider increasing the cayenne pepper or adding diced fresh jalapeños or serrano peppers to the mix. You can also top your chili with hot sauce before serving for an extra kick!
Can I Freeze Leftover Chili?
Yes, beef chili freezes wonderfully! Let it cool completely, then transfer it to an airtight container or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the fridge before reheating!
What Can I Serve With Beef Chili?
Beef chili pairs well with cornbread, tortilla chips, or a simple green salad. For a heartier meal, consider serving it over rice or with crusty bread on the side.