Name: Best Beef Chili Recipe
Prep time: 15 min
Cook time: PT-488185H31M22S
Total time: 1 h 45 min
Cuisine: American
Ingredients: Step 1: Build Your Flavor Base; Heat olive oil in your heaviest pot – don’t use a thin-bottomed pan or you’ll get hot spots and burnt bits. Toss in the onions and garlic, stirring them around for about 6 minutes until the onions look translucent. The smell will make your neighbors jealous.; Step 2: Brown That Beef Properly; Dump in the ground beef and salt. Break it up with a wooden spoon – I like chunky pieces, not tiny crumbles. Cook until there’s no pink left and you’ve got some nice brown bits forming on the bottom of the pot. Don’t rush this part; proper browning means better flavor.; Step 3: Add the Spices; Sprinkle in the ancho chili powder, chipotle powder (if you’re using it), cumin, and oregano. Stir everything around for about 30 seconds until it smells incredible. Add the bell peppers and let them cook for just a minute or two – you want them slightly soft but still with some bite.; Step 4: Add Tomatoes and Water; I crush the whole tomatoes right in the can with my hands – messy but worth it for the perfect texture. Pour them in along with the water and bring everything to a boil. You’ll hear it bubbling and popping, which means you’re doing it right.; Step 5: The Long Simmer; Turn the heat down to low, cover the pot, and let it bubble away for at least 45 minutes. I usually go for a full hour because the flavors just keep getting deeper. Stir it every 15 minutes or so, but don’t keep lifting the lid – you’ll lose all that good steam.; Step 6: Finish with Beans and Corn; Stir in the drained beans and corn. Cook for another 5-10 minutes until everything’s heated through. Taste it and add more salt if needed – I always need a little extra.; Step 7: Serve It Up; Ladle into bowls and set out all those toppings. Everyone likes their chili different – my husband drowns his in sour cream, my daughter wants extra cheese, and I pile on the avocado. Let people make it their own.

Description

This hearty beef chili recipe combines perfectly seasoned ground beef, tender vegetables, beans, and corn in a rich, flavorful sauce. Made with ancho and chipotle chili powders for incredible depth of flavor, this easy one-pot meal is perfect for feeding a crowd and gets better with time.

Ingredients

Step 1: Build Your Flavor Base

Heat olive oil in your heaviest pot – don’t use a thin-bottomed pan or you’ll get hot spots and burnt bits. Toss in the onions and garlic, stirring them around for about 6 minutes until the onions look translucent. The smell will make your neighbors jealous.

Step 2: Brown That Beef Properly

Dump in the ground beef and salt. Break it up with a wooden spoon – I like chunky pieces, not tiny crumbles. Cook until there’s no pink left and you’ve got some nice brown bits forming on the bottom of the pot. Don’t rush this part; proper browning means better flavor.

Step 3: Add the Spices

Sprinkle in the ancho chili powder, chipotle powder (if you’re using it), cumin, and oregano. Stir everything around for about 30 seconds until it smells incredible. Add the bell peppers and let them cook for just a minute or two – you want them slightly soft but still with some bite.

Step 4: Add Tomatoes and Water

I crush the whole tomatoes right in the can with my hands – messy but worth it for the perfect texture. Pour them in along with the water and bring everything to a boil. You’ll hear it bubbling and popping, which means you’re doing it right.

Step 5: The Long Simmer

Turn the heat down to low, cover the pot, and let it bubble away for at least 45 minutes. I usually go for a full hour because the flavors just keep getting deeper. Stir it every 15 minutes or so, but don’t keep lifting the lid – you’ll lose all that good steam.

Step 6: Finish with Beans and Corn

Stir in the drained beans and corn. Cook for another 5-10 minutes until everything’s heated through. Taste it and add more salt if needed – I always need a little extra.

Step 7: Serve It Up

Ladle into bowls and set out all those toppings. Everyone likes their chili different – my husband drowns his in sour cream, my daughter wants extra cheese, and I pile on the avocado. Let people make it their own.

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Instructions

The Foundation:

2 tablespoons olive oil
2 medium onions, finely chopped
4 garlic cloves, finely chopped
2 pounds lean ground beef
1 teaspoon salt

The Magic Spice Blend:

1 tablespoon ancho chili powder (adjust to taste)
¼ teaspoon chipotle chili powder (optional for heat)
1 tablespoon ground cumin
2 teaspoons dried oregano

The Good Stuff:

2 sweet bell peppers (any color), diced
1 (28-ounce) can whole peeled tomatoes (or crushed)
2 cups water
2 (15-ounce) cans kidney or black beans, drained and rinsed
1 cup fresh or frozen corn kernels

The Toppings Bar:

Sour cream
Grated sharp cheddar cheese
Radish slices
Scallions
Fresh cilantro
Jalapeños
Shredded lettuce
Avocado slices

Notes

Start with less spice – you can always add more, but you can’t take it back once it’s in there. I learned this lesson when I made chili so spicy that even my dad couldn’t eat it, and that man eats jalapeños like candy.

Crush those tomatoes yourself instead of buying the pre-crushed ones. You get way better texture control, and honestly, it’s kind of fun to squish them with your hands.

Don’t add the beans too early or they’ll turn to mush. I made that mistake exactly once – never again.

Use your food processor to chop the onions and garlic if you’re in a hurry. Saves time and prevents crying over the cutting board.

Prep Time: 15 minutes
Cook Time: 45-90 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American