The Best Beef Chili- The perfect blend of ingredients and spices for a hearty thick and delicious chili! Leftovers taste amazing!
Chili is one of the best dishes out there. It’s warm and comforting and it makes a lot at once. I have been making chili for years and perfecting this recipe. It is the best beef chili recipe!
This chili recipe is so wonderful because it makes enough for a crowd and tastes great reheated for days. There are so many ways to enjoy chili! One of our favorite ways to have this beef chili is on top of baked potatoes. You very likely have most of the ingredients on hand to make this recipe. It’s a simple one-pot dish and can even be cooked in the Slow Cooker.
Tips and Tricks on how to make The Best Beef Chili:
-Begin with 2 large onions. This will start your chili out with a great depth of flavor. The onions are sauteed well so even my kids don’t notice!
–Tip! Buy this chopper. It saves so much time!
-Next, you sautee a green bell pepper then garlic. Then the rest of the recipe is a breeze to make!
–Cook the beef until browned then drain any excess grease.
–Add the seasonings: chili powder, cumin, oregano, garlic powder, salt, pepper, and paprika. A little brown sugar is added to give the chili more flavor and just a touch of sweetness. You can substitute it for maple syrup if you prefer.
-Then the secret ingredient is added, masa harina! This will help thicken the chili and add more flavor.
-Time for the last ingredients to be added! Beef broth, tomato paste, crushed tomatoes, kidney, and pinto beans.
-You can add any type of beans to this recipe but I like the variety in texture and flavor with both kidney and pinto. Sometimes I add 2 cans of kidney beans and 1 can of pinto. This recipe is flexible.
-To add heat to this chili you can add jalapenos and even cayenne pepper.
-Simmer for around 20 minutes to help the chili thicken and the flavors meld together.
-Serve and enjoy!
How to Make Beef Chili the Slow Cooker:
Follow the recipe up until the step when the beef is cooked. Transfer the cooked onions, bell pepper, garlic, and cooked beef to the slow cooker and add the rest of the ingredients. Cook on low for 5-6 hours.
How to Make Ahead:
2-3 days before, make the chili and let it cool. Cover and refrigerate. Before serving reheat until fully warmed through.
How to Store:
Store the chili in an air-tight container in the fridge for up to 1 week.
How to Freeze:
Use a freezer-safe gallon-size bag or storage safe container. Remove as much air as possible. Store in your freezer for up to 3 months.
You can also freezer chili in individual size portions. This is perfect for easy lunches.
Toppings are what make chili so fun! Here are just a few ideas. What are your favorite toppings?
- sour cream
- Greek yogurt
- shredded cheddar cheese
- finely chopped onions or green onions
- avocado slices
- lime wedges
- cilantro, chopped
- tortilla chips
- hot sauce
Other Delicious Dinner Recipe to check out:
- 1 tablespoon olive oil
- 2 large onions, finely chopped
- 1 green bell pepper, diced
- 6 cloves garlic, minced
- 2 pounds ground beef
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoon brown sugar
- 1 tablespoon oregano
- 2 teaspoons garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika (or smoked paprika)
- 2 1/2 cups beef broth
- 1/4 cup masa harina
- 2 tablespoons tomato paste
- 1 (28-ounce can) crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz.) can pinto beans, drained
- 2 jalapenos, seeded and chopped
- 1/2 teaspoon cayenne pepper
Heat oil in a large heavy-based pot over medium-high heat. Add onions and sauté until transparent, then add the green peppers, jalapeños if using, and garlic; sautéing for another minute, until the garlic is fragrant.
Add the ground beef and cook until browned. Remove excess grease if necessary. Stir in the chili powder, cumin, brown sugar, oregano, garlic powder, salt, pepper, and paprika.
Add in the beef broth then the masa harina, quickly stirring to break up any chunks. Then add in the tomato paste, crushed tomatoes, kidney, and pinto beans.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Ladle into individual bowls, and top with your favorite toppings.
You may add 1/2 cup more beef broth depending on the consistency you’d like. You could also add another can of beans if you’d like.
Slow cooker instructions: Follow the recipe up until the step when the beef is cooked. Transfer the cooked onions, bell pepper, garlic, and cooked beef to the slow cooker and add the rest of the ingredients. Cook on low for 5-6 hours.