Rich and hearty homemade Beef Chili Recipe loaded with vegetables and beans is comfort food at its greatest! This (under 30-minute) chili recipe is going to become your go-to recipe for cooler weather.
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Beef Chili Recipe
Ground meat and beans are the basis for a classic chili recipe. You can elevate the flavors of a traditional chili by adding vegetables so for this beef chili recipe, we added carrots and green peppers.
Make this your own by adding other diced vegetables you have on hand. These can include celery, mushrooms, zucchini or red peppers and can be added with the carrots and peppers.
How to Make the Best Beef Chili?
- Brown ground meat, add diced onion and cook until onion is softened.
- Add carrots, green pepper and garlic. Cook until veggies are tender.
- Add diced tomatoes (with juice), broth, beans and ingredients for chili seasoning. Stir well. Simmer 15 min until vegetables and beans are tender.
- Turn off the heat and allow the chili to rest 5 minutes before serving.
TIP: If you don’t like chunky diced tomatoes, then finely cube or puree them before adding to the chili.
Can Beef Chili be Frozen?
Yes, chili may be frozen. Cool chili completely and store in an air-tight container up to 3 months. Thaw and reheat to enjoy!
Since reheated chili tastes just as good as fresh, Chili may also be refrigerated and enjoyed for several days.
Chili Toppings:
This chili is a mild chili with the indicated seasonings, if you want a spicier chili, add more chili powder to taste. 🙂
Serve the beef chili with your favorite toppings of sour cream, cheddar cheese, crushed tortilla chips, fresh cilantro or green onion.
Be adventurous and serve the hearty chili over a halved and pitted avocado or baked potato! So good and original.
More Cozy Cold Weather Recipes to Try:
- Slow Cooker Turkey Chili Recipe – a crowd-pleasing chili
- Potato Chicken Soup Recipe – so comforting
- Instant Pot White Chicken Chili – super fast and easy
- Creamy Tomato Basil Soup – comfort in a bowl
Beef Chili Recipe
Ingredients
Beef Chili Ingredients:
- 2 lbs ground beef
- 1 medium onion, finely cubed
- 1 large carrot, cubed
- ½ medium green bell pepper, cubed
- 3 garlic cloves, minced
- 14.5 oz can diced tomatoes
- 15.5 oz can kidney beans, , drained and rinsed
- 3 cups beef broth
Chili Seasonings:
- 1 ½ tsp ground cumin
- 2 tsp granulated sugar
- 2 tsp salt
- ½ tsp ground pepper
- 2 ½ tsp chili powder
Instructions
- Brown beef in a Dutch oven over med-high heat, breaking up the meat while stirring.
- Add onion and cook until tender.
- Add diced carrot, bell pepper and minced garlic. Cook until vegetables are tender, stirring as needed. Drain excess fat.
- Pour in diced tomatoes with juice, add beans, broth and seasonings. Stir well to combine.
- Turn heat down to a gentle boil and allow chili to cook 15-20 minutes, stirring occasionally (longer if meat and vegetables aren’t desired tenderness).
- Taste chili and additional seasonings if needed. Turn off heat and allow chili to rest 5 minutes.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Curling up with a bowl of hot chili in the winter is a real treat. What is YOUR favorite cold-weather comfort food?
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Awesome recipe!! We make this all the time, the only thing extra I add is a cinnamon stick!
Looks so good! Question what percentage of lean/fat of the beef do you recommend? And you don’t drain the fat, correct?
Hi Nancy, yes, we drain access in step #3. We used 80/20 for this recipe.