Homemade Beef Chili Recipe
Bold, hearty homemade beef chili ready in just 1 hour! Ground beef, kidney beans, black beans, and a custom spice blend create incredible depth of flavor without any all-day simmering.
Ingredients
- 2 lbs 85% lean ground beef
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chipotle chile powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz diced tomatoes
- ¼ cup tomato paste
- 2 cups beef broth
- 1 can 15 oz kidney beans, rinsed and drained
- 1 can 15 oz black beans, rinsed and drained
- 1 tablespoon fresh lime juice
Instructions
- Step 1: Brown the Beef
- Heat a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook breaking it into small pieces for 8-10 minutes until well browned. Do not drain — the fat adds flavor.
- Step 2: Sauté the Aromatics
- Reduce heat to medium. Add diced onion, garlic, and bell pepper to the pot with the beef. Cook stirring occasionally for 4-5 minutes until softened and translucent.
- Step 3: Bloom the Spices
- Add chili powder, cumin, smoked paprika, oregano, chipotle powder, salt, and pepper directly to the pot. Stir constantly for 1-2 minutes until fragrant. This is the secret to bold deep flavor.
- Step 4: Add the Liquids
- Stir in crushed tomatoes, diced tomatoes, tomato paste, and beef broth. Mix everything together scraping up any browned bits from the bottom of the pot.
- Step 5: Simmer
- Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes stirring occasionally.
- Step 6: Add Beans and Finish
- Stir in kidney beans and black beans. Simmer uncovered for 10 more minutes until slightly thickened. Stir in lime juice and taste for seasoning. Serve with your favorite toppings.
Notes
- For extra depth add 1 tablespoon of tomato paste early and let it caramelize for 2 minutes before adding the liquids
- For thicker chili simmer uncovered for an extra 10-15 minutes or mash some beans against the side of the pot
- For spicier chili add a diced jalapeño with the aromatics or increase the chipotle powder
- Chili always tastes better the next day as the flavors continue to develop overnight
- Freeze in airtight containers for up to 3 months — thaw overnight in the fridge before reheating