Beef Chili Recipe

It only takes one pot to make this classic Beef Chili recipe! Full of flavor and easy to make, this is the best beef chili recipe!

Beef Chili is a classic recipe that tastes delicious, is super filling, and very easy to make. Using beef for this recipe adds a ton of protein and keeps it low carb, but it can also be lightened up as well (options below). Serve this chili during the fall or winter in these delicious homemade bread bowls!

Ingredients needed for beef chili:

• ground beef - for lower fast select 5% fat
• yellow or white onion
• garlic cloves
• olive oil - another heart healthy oil like coconut or avocado oil would work as well.
• can of chopped tomatoes in juice - the juice will be used in the recipe
• beef broth - I usually opt for lower sodium
• can of red beans - drained and rinsed
• tomato paste
• Seasonings - salt, cumin, garlic powder, coriander, chili powder

How to make beef chili recipe:

**scroll down for full ingredients list and printable directions**

• Prep all of the ingredients and set aside.
• In a dutch oven or large pot, add oil, chopped onion, minced garlic, and cook for 5 minutes. Add the ground beef and cook, breaking apart, until mostly cooked through, 7-9 minutes.

• Add tomato paste and all dry seasonings. Mix to combine then add broth and tomatoes with juice from can, mix to combine, then simmer COVERED on low heat for 30 minutes. Stir every 10 minutes or so to make sure everything is cooking evenly.

• Serve the beef chili with desired garnishes such as cheese, corn, parsley, avocado, frito chips, sour cream, etc.

How to lighted up beef chili:

This beef chili recipe is relatively healthy, but there are ways to lighten it up.

• Replace the beef with ground turkey or ground chicken. This saves a lot of fat and calories.
• Opt for garnishes that are lower in fat and calories - use part skim cheese, Greek yogurt in place of sour cream, and avocado for a heart healthy fat boost!

How to freeze and store chili:

• To store leftover: Place in a glass or plastic container and into the fridge. The beef chili will keep for 4-5 days in the fridge.
• To freeze: Once the chili has cooled, scoop it into a freezer safe ziplock bag. Remove excess air and then seal. Lay flat in the freezer and store for up to 3 months.
• To defrost: Place frozen chili in the fridge the night before serving. To speed up defrosting, use your hands to break apart the block of chili once it starts defrosting.
• To reheat: add the beef chili to a pot and simmer over medium heat for 10 minutes or use the microwave to reheat in serving bowls.

TIP: Use the leftover chili to make these delicious Chili Stuffed Sweet Potatoes or Chili Stuffed Zucchini Boats!

5 from 9 votes

Print

Beef Chili Recipe

Prep Time

3 mins

Cook Time

30 mins

Total Time

33 mins

 

It only takes one pot to make this classic Beef Chili recipe! Full of flavor and easy to make, this is the best beef chili recipe!

Course: Main Course

Cuisine: American

Keyword: beef chili

Servings: 6 servings

Calories: 380 kcal

Ingredients

• 1 lb ground beef, 5% fat
• 1 medium yellow onion chopped
• 3 garlic cloves chopped
• 2 tablespoon olive oil
• 15 ounce can chopped tomatoes in tomato juice
• 1 cup beef broth reduced sodium
• 15 ounce can red beans drained and rinsed
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ garlic powder
• ½ teaspoon coriander
• ½ teaspoon ground chili powder
• optional garnishes: sour cream, cheese, corn, parsley, avocado, frito chips

Instructions

1. In a dutch oven or large pot, add oil, chopped onion, minced garlic, and cook over medium heat for 5 minutes. Add the ground beef and cook, breaking apart, until mostly cooked through, 7-9 minutes.

2. Add tomato paste and all dry seasonings. Mix to combine then add broth and tomatoes with juice from can, mix to combine, then simmer COVERED on low heat for 30 minutes. Stir every 10 minutes or so to make sure everything is cooking evenly.
3. Serve the beef chili with desired garnishes such as cheese, corn, parsley, avocado, frito chips, sour cream, etc.

Recipe Notes

Makes 6 servings.