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A Homemade Beef Chili Recipe that’s healthy, hearty, filling, and so delicious! Made with lean ground beef, beans, diced tomatoes, and chili spices. This easy beef and bean chili makes for a perfect weeknight dinner recipe the whole family will enjoy.
This recipe for homemade beef chili is easy to put together, thick, hearty, and can be made on your stovetop or slow cooker. This protein-packed chili recipe is made with lean ground beef, beans, and the perfect blend of seasonings. Also, this classic chili recipe may be a bit spicy for some so, for a mild version, we recommend skipping on the cayenne pepper and using one tablespoon of mild chipotle powder or some paprika and cumin.
Also, we have included a substitution for the chipotle peppers in the recommended substitutions further down. Make this healthy ground beef chili and enjoy it for lunch or dinner any day of the week! They are perfect for those who love to meal prep.
Why you should make this homemade chili
- Healthy and filling: This classic beef bean chili recipe is perfectly hearty and healthy with clean ingredients. Made with lean ground beef and beans for added protein and fiber. A perfectly complete meal that will keep you full and satisfied for hours.
- So easy to make: making this chili is so easy. Whether you choose to cook it on your stove top of slow cooker. It will take a little prep time and just let it cook.
- Delicious: Robust and Bursting with flavor. Hearty and delicious.
Ingredients Needed for beef chili
- Extra-Virgin Olive Oil: or you may use avocado oil
- White Onion: white or sweet onions, yellow onions, or purple onions will work
- Garlic Cloves: use fresh garlic cloves and not garlic powder
- Tomato Purée (paste): we used canned tomato paste
- Lean Ground Beef: go with the leanest ground beans you can get your hands on
- Chili Seasonings: Chili Powder, Ground Cumin, Dried Oregano, Smoked Paprika, Cayenne Pepper (optional), Kosher salt and freshly ground black pepper to taste
- Broth: beef broth or chicken broth
- Bell Peppers: we used red bell peppers and we prefer red over green. Yellow works too
- Chipotle Peppers in Adobo Sauce
- Red Kidney Beans, one can, drained, you may use other beans you have on hand
- Chopped/Diced Tomatoes: we used canned diced tomatoes, but you may also use chopped fresh vine-riped tomatoes.
HOW TO MAKE This homemade CHILI recipe
Making this ground beef and bean chili recipe is quite easy. It can be made either on your stovetop or slow cooker. Below you can follow either the slow cooker version or the stovetop.
To make BEEF CHILI ON STOVETOP
- First, cook onions and garlic: Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic, and cook for another minute, or until fragrant.
- Add tomato paste and beef: Next, add the tomato paste and cook, stirring constantly, for 1 more minute. Then add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink. Drain the fat from the beef and return the pot to the heat.
- Next, stir in seasonings: Next, add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper. Cook, stirring often, for 2 minutes to toast the spices.
- Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, and bring to a
boil over high heat. Add the broth, reduce the heat to medium-low and simmer for 20 minutes. - Serve: Taste the chili and add additional salt and pepper, if necessary.
- Finally, serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.
HOW TO MAKE This Classic BEEF CHILI IN A SLOW COOKER or crockpot
- First, heat the olive oil in a large skillet over medium heat.
- Next, add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn’t need to be cooked through at this point). Drain the fat from the beef and stir in the tomato purée.
- Then, transfer the beef mixture to a 6-qt slow cooker, and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes. Add the broth, season with another pinch of salt and pepper.
- Cover and cook on low for 6-8 hours, or high for 5-6 hours. Taste and add additional salt and pepper, if necessary.
- Finally, serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.
SUBSTITUTIONS FOR BEEF CHILI
- Meat: We used ground beef but you may use other types of meat like ground chicken or ground turkey.
- Vegetarian Version: Skip the meat and add more beans like white or black beans.
- Beans: We used red kidney beans, but other beans will work just fine like white kidney beans or Cannellini beans.
- Chipotle Peppers in Adobo sauce: This may make the chili spicy for kids. Skip and add a bit more smoked paprika. You may be able to find mild chipotle powder.
BEEF Bean CHILI TOPPINGS
- Freshly chopped cilantro or parsley
- Grated or shredded cheddar cheese
- Sour cream or a dollop of Greek yogurt
- Sliced or diced Avocados
- Sliced Jalapeños
- Thinly sliced spring onions
- Chilli pepper flakes
- Poblano Peppers
- Tortilla strips or crushed chips
Frequently asked Questions
Using beef broth is not necessary for this easy homemade chili recipe. The diced tomatoes along with the other ingredients will make enough broth. Plus you need the chili to have a thick consistency. Also, if the chili is too thick and you would like to add broth, any broth will work whether you add beef, chicken, or vegetable broth. Be careful not to add too much broth. About one cup should be enough.
We prefer to drain and rinse beans regardless of what we are preparing. Rinsing beans is a personal preference since the starchy liquid it comes in is harmless. When using the beans on salads, we would say definitely yes do rinse them! The slimy liquid contains starch and is high in sodium. Also, rinsing is a better practice that will also remove that metallic taste of canned beans.
We recommend that you use the leanest ground beef you can get your hands on. Most stores have 90% lean ground beef (with 10% fat) and some even have 92%. If you want to make it even healthier, then opt for using some lean ground turkey instead of ground beef.
Storing and reheating
- To store: Place the leftover beef chili in an airtight container and store it in the fridge for 3-4 days. You may freeze for up to 3 months.
- Reheating: To serve again, reheat a single serving of chili in the microwave for 1-2 minutes or you may also reheat over your stovetop using a saucepan. If the chili is too thin to your liking, add about 1/4-1/2 cup of water and reheat over medium heat.
More chili recipes
- Slow Cooker Southwest Turkey Chili Recipe
- Easy White Chicken Chili Recipe
- Chicken Chili Recipe
- Turkey Pumpkin Chili
- Ground Turkey Chili
- Keto Beef Chili
- Vegetarian Beef Chili
recipes you may also like
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- Chicken Pasta Salad
- Easy Hamburger Soup
- Creamy Tuscan Chicken Pasta
- Thai Green Chicken Curry
- Cabbage Roll Soup
- Creamy Coconut Lime Salmon
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Homemade Beef Chili Recipe
Ingredients
For the chili:
- 1 Tbsp Extra-Virgin Olive Oil
- ½ Large White Onion, chopped
- 3 Garlic Cloves, minced
- 2 Tbsp Tomato Purée (paste)
- 1½ lbs Lean Ground Beef
- 1½ Tbsp Chili Powder
- 1 Tsp Ground Cumin
- 1 Tsp Dried Oregano
- 1 Tsp Smoked Paprika
- ½ Tsp Cayenne Pepper (optional)
- Kosher salt and freshly ground black pepper, to taste
- 2 Bell Peppers, diced
- 3 Cup Beef or vegetable broth
- 2-3 Chipotle Peppers in Adobo Sauce
- 15 oz Kidney Beans, one can, drained
- 15 oz Chopped/Diced Tomatoes
For serving:
- Freshly chopped cilantro or parsley
- Grated cheddar cheese
- Sour Cream
- Thinly sliced spring onions
Instructions
Stovetop Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Stir in the garlic, and cook for another minute, or until fragrant. Add the tomato purée and cook, stirring constantly, for 1 more minute.
- Add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink. Drain the fat from the beef and return the pot to the heat.
- Add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper.
- Cook, stirring often, for 2 minutes to toast the spices. Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, broth, and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
- Serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.
Slow Cooker Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn’t need to be cooked through at this point).
- Drain the fat from the beef and stir in the tomatopurée. Transfer the beef mixture to a 6-qt slow cooker, and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes. Add in the broth.
- Season with another pinch of salt and pepper. Cover and cook on low for 6-8 hours, or high for 5-6 hours.
- Taste and add additional salt and pepper, if necessary. Serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.
Video
Notes
- vegetarian option skip the beef. For vegan options also skip the cheese and sour cream.
- Beans: use either red or white kidney beans, cannellini beans, or any other beans you have on hand.
- Beef: Use lean ground beef, ground turkey, or ground chicken.
- Olive oil or avocado oil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good recipe ..for the nutrition info what is the serving size for the 215 calories
Chili in my family is usually used with tomato sauce. I changed things up and gave this recipe a try, adding celery and zucchini, without telling my family), and got rave reviews that this Chili was the best I’ve ever made! It’s permanently replacing my old recipe choice. Thanks for sharing!
Nice. Glad you loved it
Love this recipe. How many grams is one serving?
Its listed at the bottom of the post
This chili is sooo good, seriously one of my favorite dishes I’ve ever made 10/10!
Delicious! I only added 2 Chipotles. One was huge and a smaller one. I did double most of the seasonings. Turned out yummy!
One the stove now. You need to edit the stovetop instructions, it never mentions when to add broth. And 1 cup isn’t even close to enough. More like 3 cups
Hi Brian. I just fixed it. You are right about the broth. Human error on my part. Thanks for bringing that to my attention. Let me know how it turns out.
What is the serving size?
a small bowl, approximately 2 cups
This was my first attempt at chili, and overall am very pleased with the results. I noticed mine seemed a little low on liquid and ended up adding an entire additional can of diced tomatoes… tastes great. But, I am noticing now in watching the video that she adds broth at the end, which isn’t listed in the ingredients. I am going to try to add about a cup of bone broth at the end next time to see if that helps with the lack of liquid issue I was having this time.
Hi Shelby. So sorry, that has since been fixed. We hope this works perfectly for you the next time around
Made this for my family tonight- this is my first time making chili and it was amazing! I left out the Adobo because they only had whole chipotle and I was just trying to get dinner done. But none the less amazing, and of course I added lots of water just because I Wanted it juicier. Super perfect thank you!!!
Thanks for the awesome feeedback. So glad you and your family enjoyed it.
How much is one serving
a small bowl, or about 2 cups
This recipe is great. The only thing is that there isn’t much sauce so it is very chunky. Still giving it 5 stars for the great flavor of peppers and spices combined.
Thank you, Alia. Always feel free to add more water for a more liquidy texture. It won’t hurt the overall flavor. So glad you liked it.