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Beef Chili Recipe

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.

Beef chili recipe in a bowl served with crackers on the side.

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Hey, hey! Valentina with Valentina’s Corner sharing an easy Chili Recipe!

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.

Homemade Beef Chili in a pot

How to Make the Best Beef Chili?

  1. Brown ground meat, add diced onion and cook until onion is softened.
  2. Add carrots, green pepper and garlic. Cook until veggies are tender.
  3. Add diced tomatoes (with juice), broth, beans and ingredients for chili seasoning. Stir well. Simmer 15 min until vegetables and beans are tender.
  4. 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.

Ingredients for beef chili recipe

Step-by-step photos how to make 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.

Hearty chili in a bowl topped with sour cream and cheese.

More Cozy Cold Weather Recipes to Try:

Beef Chili Recipe

4.85 from 52 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This rich and hearty homemade beef chili recipe loaded with vegetables and beans is comfort food at its greatest! 

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $12-$16
Keyword: Beef Chili, Chili Recipe
Calories: 366 kcal
Servings: 8 people

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

  1. Brown beef in a Dutch oven over med-high heat, breaking up the meat while stirring. 

  2. Add onion and cook until tender.

  3. Add diced carrot, bell pepper and minced garlic. Cook until vegetables are tender, stirring as needed. Drain excess fat.

  4. Pour in diced tomatoes with juice, add beans, broth and seasonings. Stir well to combine.

  5. 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).
  6. Taste chili and additional seasonings if needed. Turn off heat and allow chili to rest 5 minutes.
Nutrition Facts
Beef Chili Recipe
Amount Per Serving
Calories 366 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Cholesterol 80mg27%
Sodium 1057mg46%
Potassium 810mg23%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 4g4%
Protein 24g48%
Vitamin A 1610IU32%
Vitamin C 13mg16%
Calcium 66mg7%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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?

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Annie
    November 13, 2019

    Om my goodness if you could smell my kitchen right now. It smells so good :). This is my first time making this chili and I am sure my husband will love it.

    Thanks for the great recipe Natasha ! Reply

    • Natashas Kitchen
      November 13, 2019

      I can imagine it smells amazing! Thank you for that great feedback, Annie! Reply

  • Jeffery
    October 14, 2019

    Really good! Loved it! My wife loves chili from a certain place,
    five hours away, and this recipe is as close to that as can be, probably better! Thank you for saving me extra road trips! Reply

    • Natashas Kitchen
      October 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Jeffery! Reply

  • Lily
    October 13, 2019

    Does a Dutch oven have to to see used? I don’t have one. Can I use a regular pot? Reply

  • Karen Brawner
    September 24, 2019

    Followed recipe to a T. Was more like hamburger soup. We have always had great luck with all your recipes but not this one. Was so disappointed. We’ve replayed the recipe a ton of times & not sure why it was very good. :/ We will continue to try other recipes though. We love all the others we’ve tried! Reply

    • Natasha
      September 25, 2019

      Hi Karen, I’m sorry to hear you didn’t enjoy it. I am always happy to help troubleshoot. Was it an issue with the texture? too thin or too thick? Reply

    • Barry W Ramer
      September 25, 2019

      Hi Karen… I posted a similar recipe to Natasha’s great recipe and highlighted your problem. If you don’t sauté the hamburger first OR, over breakdown the hamburger you will get grainy hamburger, thus hamburger soup. When chili completes cooking, it is generally “soupy”. If you let it cool overnight, the beans soak up the liquid and the consistency becomes perfect. In summary, precook hamburger in bigger chunks and let the chili rest overnight. Hope this helps. Reply

      • Karen Brawner
        September 25, 2019

        Oh wow! I think that was the problem. Makes total sense when I think about it. Thank you so much! Reply

  • Natasha
    September 17, 2019

    This chili is out of this world! My kids devoured it, I could not stop eating, and the hubby loved it too! Thank you! Reply

    • Natashas Kitchen
      September 17, 2019

      Sounds like you found a new family favorite, Natasha! I’m so glad you all enjoyed that, especially the kids! Reply

  • Hilary
    September 16, 2019

    I was pleasantly surprised by this recipe! I did tweak it a little by adding 1/2 tsp of cayenne pepper to add a little spice and 3 tbsp of fine corn meal to thicken it up. When I originally read through the recipe I was skeptical it would very good, but it was actually delicious! Thanks for another great, easy, and quick recipe! Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so happy you enjoyed this recipe, Hilary! Reply

  • Christina Petrovic
    September 7, 2019

    So easy and so delicious. My first time making Chili. My husband loved it. The only alteration I made was adding tomato paste to thicken it up a little. Definitely will make this again. Thank you Natasha for another delicious dish.  Reply

    • Natashas Kitchen
      September 7, 2019

      You’re welcome! I’m so happy you enjoyed it, Christina! Reply

  • Barry W Ramer
    September 1, 2019

    Barry’s “Best Chili Ever!”

    Ingredients:
    1 1/2 pounds lean ground beef
    1 tablespoon olive oil for sautéing the hamburger
    1 medium yellow onion, cut into 3/4-inch pieces
    2 cloves garlic, minced
    3/4 teaspoon salt, or to taste when finished
    3/4 teaspoon ground black pepper
    1 tablespoon Worcestershire sauce

    1 medium green bell pepper, seeded and chopped to 1 inch pieces
    1 medium red bell pepper, seeded and chopped to 1 inch pieces
    4 tablespoons chili powder, mild adjust with more if necessary to taste
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon hot pepper sauce – Sriacha or Tabasco
    3 tablespoons ground cumin — adjust with more if needed, not all cumin has the same punch

    2 (15-ounce) cans red kidney beans, drained (or substitute one can with pinto beans)
    1 (14.5-ounce) can diced tomatoes
    1 (10.75-ounce) can condensed cream of tomato soup or tomato bisque
    1/2 can beer or more later on to adjust thickness of chili – drink the rest
    Lemon juice if required to personal taste if Chili seems thick or heavy on the palate. It brightens flavor

    Directions:
    Using the biggest cast iron fry pan you have sauté hamburger over low to medium heat in oil with onion, garlic, Worchester sauce, salt and pepper in a large pot.
    Separate hamburger into medium coarse pieces during cooking process. This will be the palate sized pieces for eating.
    After the hamburger is about half cooked, still some red left, add bell peppers, chili powder, garlic powder, onion powder, cumin and hot pepper sauce.
    Continue to sauté on a low to medium heat for 2-3 more minutes mixing ingredients to cook the peppers
    After 2-3 minutes, the bell pepper should be losing its dark green color – now is the time to add the remainder of the ingredients and gently bring it all to a simmering boil.
    Reduce heat to low and allow to simmer for 15 minutes.
    Start TASTING. Adjust Cumin, Chili powder, Salt and hot sauce to taste. If it seems a little thick on the palate, add a little lemon juice at a time to taste.
    Turn off all heat and allow to cool – this will let the beans absorb the juices and improves the overall flavor tremendously.
    Preferably, refrigerate overnight to let flavors meld for best results.
    Reheat when you are ready to eat – the flavors have now melded and it tastes even better.

    NOTE – If you don’t have time for all this, put all the ingredients (be sure to break down hamburger a bit) in a crock pot. Put on high till it boils, stir well, then cook on low overnight.
    There is one problem though… the hamburger will break down into very fine pieces and is not nearly as nice as when it is fried into larger pieces.
    NOTE – This goes well with toasted sour dough bread and butter. Serve with grated cheddar cheese or chopped onions if desired. Reply

    • Natasha
      September 1, 2019

      Thanks for sharing! Reply

      • Barry W Ramer
        September 1, 2019

        Hope you will try it… it’s best with Pinto beans for the second can of beans and frying the Hamburg first. Recipe is over fifty years old and I’ve never had a complaint. Thank you Natasha for sharing your kitchen and family with us. Reply

  • Raye
    August 26, 2019

    I Love this Beef Chili Recipe. I made this today and it turn out great and soo delicious. Thank you so much Natasha love your recipes. Reply

    • Natashas Kitchen
      August 26, 2019

      You’re very welcome! Sounds like you found a new favorite! Reply

  • Raye
    August 26, 2019

    I Love this Beef Chili Recipe. I made this today and it turn out great and soo delicious. Thank you so much Natasha love your recipes. Reply

    • Natashas Kitchen
      August 26, 2019

      I’m so happy you enjoyed that Raye!! Reply

  • Elizabeth
    August 26, 2019

    Hi Natasha! I love your recipes, and even though it’s about 100 here today, I could still go for a bowl of this Beef Chili! Today’s my birthday, so I should be able to eat what I want Thanks for sharing your recipe! I was wondering what ratio beef you used…lean or 80/20 or something in between? Thanks again! Reply

    • Natashas Kitchen
      August 26, 2019

      Happy Birthday Elizabeth! Yes, I agree it is your say on your birthday on what you eat! We used 80/20 for this recipe. Reply

  • Deborah Tulloch
    August 11, 2019

    The best just added sour cream before serving Reply

    • Natashas Kitchen
      August 12, 2019

      Yes! Great combination. Thank you for that awesome review, Deborah. Reply

  • Umber
    August 3, 2019

    What can be used instead of wine ? Reply

    • Natashas Kitchen
      August 3, 2019

      Hi Umber, this recipe doesn’t include wine. Were you possibly referring to another recipe? Reply

  • Shawnee Bigelow
    July 26, 2019

    Oh Natasha Natasha! My tongue did flips. I made this today…. Oh there is a Heaven and this is Devine! Thank you! Reply

    • Natashas Kitchen
      July 26, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Wendy Kooi
    June 12, 2019

    Followed recipe and hubby & I both loved it..Will make often for sure. Reply

    • Natashas Kitchen
      June 13, 2019

      Hi Wendy! I’m so happy you both enjoyed this recipe! Thank you for sharing that awesome feedback with me! Reply

  • brett_jv
    June 9, 2019

    As an adjunct to my below comment about simmering time, if you do the 3 hour method as I suggest, add the canned beans, any fresh veggies like bell pepper or fresh tomato, and any herbs you’d like (oregano is good in chili) at about the 2 hour point 🙂 Hope that helps … Reply

  • brett_jv
    June 9, 2019

    Not a bash on the recipe which sounds pretty decent and similar to what I’d make, but I don’t understand how anyone can think that 15 mins, 30 mins, or even 1 hour is long enough to simmer chili and have it come out tasting like proper chili. At 52 yo, I’ve made chili at least 100 times in my life, with very similar recipes to this, and I’m here to tell ya … chili doesn’t really become chili til it’s been simmered at very low heat for 2.5-3 hours. It’s just not possible, the chemistry doesn’t work. Again, no offense, but if you want GOOD chili, take a good recipe like this, then allow it to simmer uncovered, on very low (barely any bubbling) for about 3 hours, check on it every 20 mins to add water or broth as needed to avoid it thickening too much. Reply

    • Natashas Kitchen
      June 9, 2019

      Thank you for sharing that with us, Brett! I can imagine cooking it for that long will only enhance the flavors! Reply

    • Randy Young
      August 14, 2019

      I agree with brett_jv. I love my chili and make it once a month but I use a slowcooker while I’m at work. Slow and easy is the trick. As for you brett_jv. Such a young person, I’m 65, you do the math. As for this recipe I will give it a try. Reply

      • Natashas Kitchen
        August 14, 2019

        Thank you so much for sharing that with me Randy! Reply

  • Tina
    May 21, 2019

    This chili is very good. I thickened it with a bit of masa harina and water. Turned out great. I will probably add a second can of beans as I prefer more beans in chili. The recipe is a keeper! Reply

    • Natashas Kitchen
      May 21, 2019

      That’s so great! It sounds like you have a new favorite Tina! Reply

    • Marie Czarnecki
      June 8, 2019

      Tina, I agree with you in adding masa harina. I have done that myself, yes and more beans good fiber. I thank you for sharing that in your comment some people don’t know that. God Bless. Reply

  • Peter
    May 6, 2019

    Tried this recipe, added a can of tomato paste just to thicken it a bit, but it turned out good! Reply

    • Natashas Kitchen
      May 6, 2019

      I’m so happy you enjoyed that Peter! Thank you for sharing that great review! Reply

  • Ashley DeWolfe
    May 3, 2019

    i wanted to try a new recipe. i made this exactly as stated, but it came out so soupy, it wasnt thick at all, or even a little! i even poured some out, to see if that helped, but it did not. not sure if thats how it was suppose to be? but if so, not a fan at all. im starting to make a whole new chili now, so we can eat dinner Reply

    • Natasha
      May 3, 2019

      Hi Ashley, it isn’t normally soupy but also isn’t thickened with anything so it is a lighter liquid. If you prefer it thicker, you can drain the beans or use a little less broth. You can also simmer it longer to reduce it down and thicken it up naturally. Reply

    • Marie Czarnecki
      June 8, 2019

      Ashley, you can add a little mesa harina to the recipe, but be careful you will get it too thick. Reply

  • Lana
    April 24, 2019

    I haven’t tried this but it looks SUPER GOOD! I was wondering if you know or have any salsa recipe. If you cook beans what do you pair it up with? Do you know a recipe of beans sauce or something like that?
    In addition, you should make a blogpost describing the importance of it and purpose. I am a beginner in cooking and in baking so I would like to learn some things. I like cooking and baking but I am not very experienced.
    I remember learning in Middle and High School why eggs are essential in baking and soda etc…
    Do you have a measuring conversion chart that you use? I would greatly appreciate if you share it with me. Reply

    • Natashas Kitchen
      April 24, 2019

      Hi Lana, thank you so much for our suggestions. We have a few amazing salsa recipes following this link here. We make dried beans following this recipe hereReply

  • Laura Wright
    February 14, 2019

    Hi Natasha, I just wanted you to know that I made this delicious chili recipe with a few tweaks and I won 2nd place out of about 35 entrants for our church chili cook-off this last Halloween (2018). I was sooo good. Thank-you for all your wonderful recipes! Reply

    • Natasha
      February 14, 2019

      Oh my goodness that is incredible!! That is so exciting and congratulations! I guess we could now call this a prize winning chili!! Awesome and thank you for sharing that with us 🙂 Reply

  • Ernie
    February 13, 2019

    Chili without beans is pasta sauce. This looks like a great chili, will try it soon. Had to give a medium rating because I haven’t actually made it yet. Reply

  • Jen
    January 31, 2019

    I love chili especially when it’s so cold out. It’s one meal that I can eat over and over again. So good! Reply

    • Natashas Kitchen
      January 31, 2019

      Exactly! Thank you for sharing your great review, Jen! Reply

  • January 31, 2019

    Thank you for the recipe! Love it! Reply

    • Natashas Kitchen
      January 31, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Allyson Zea
    January 31, 2019

    This chili is absolutely Perfect! I always make it on cold days and we eat it all week for lunch! Thanks for the great recipe! Reply

    • Natashas Kitchen
      January 31, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Steph
    January 31, 2019

    I loved all of the meat in this chili recipe. Thanks! Reply

    • Natasha
      January 31, 2019

      Yes! That is definitely my kind of chili recipe – plenty of ground beef 🙂 Reply

  • January 31, 2019

    I love how comforting it was! Taste really good! Reply

    • Natasha
      January 31, 2019

      Hi Toni, I’m so glad you loved it! Thanks for sharing your awesome review! Reply

  • Inna
    January 28, 2019

    Made this chilly today and it was kind of soupy and too much meat. I did like the bell pepper flavor and not a lot of tomato in it. For next time I’ll cut the meat in half and instead add 2 cans of beans. Also I think 2 cups of broth should be enough. Also simmered it for 40 min, 15 min is defiantly not enough. Reply

    • Natashas Kitchen
      January 29, 2019

      Thank you for sharing that with us, Inna! Reply

  • Alina
    January 24, 2019

    Made this last night. I did some changes, I used half the amount of ground beef, and I added a can of white beans since my husband loves those, and I used less broth than called for and also added a small can of tomato juice. It was a bit too salty but that’s my fault, I should have put less salt since I was adding salty tomato sauce! It turned out quite delicious, oh and I cooked it in my instant pot 😁 thanks for the easy recipe! The flavor was very deep and rich. Our toppings included tortilla chips, sour cream, cheese, avocado, and red onions, yum! Reply

    • Natashas Kitchen
      January 25, 2019

      I’m so happy you enjoyed that! Thank you for sharing that with me! Reply

  • Sara
    January 17, 2019

    This was really tasty and super quick to put together. I added about 3T of chili powder because I like it spicy and simmered for an hour to cook down more of the liquid. Yum! Reply

    • Natashas Kitchen
      January 17, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Lisa
    January 15, 2019

    Just made this and it is PHENOMENAL. Seriously, the best chili I’ve ever made or had. My husband nearly ate the whole pot. Reply

    • Natashas Kitchen
      January 15, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Jessie Jones
    January 7, 2019

    This felt more like a stew than a chili to me it was good but just wasn’t thick enough for me Reply

    • Natashas Kitchen
      January 7, 2019

      Hi Jessie, You are more than welcome to lessen the liquid if you care for it to be less liquidy Reply

  • Shawnee
    January 6, 2019

    Loved the chili. It was gone in 30 minutes! The only thing I added was a can of sweet white corn. Thanks for all your wonderful ideas! Reply

    • Natashas Kitchen
      January 6, 2019

      You’re welcome! I’m so happy you enjoyed it! Reply

  • Bob Nob
    January 4, 2019

    Chili does NOT have beens. It becomes stew then. Reply

    • Natasha
      January 4, 2019

      Hi Bob, I’m curious about how you make your chili! Every chili I’ve ever tried has beans; one or several different kinds. How do you bulk up your chili? Reply

      • Lottie
        February 4, 2019

        Howdy there! I’m not Bob but chiming in anyway because I loooove chili and our families have been competing in chili cook-offs here in San Antonio for almost 30 years! I’ve done a lot of research on my favorite dish! 😁 An authentic chili con carne recipe, which originates in Mexico and came to the U.S. via Texas, does not have beans. Chili con carne is from which all “red” chili recipes are born. Beans were added in as a personal preference that later became popular in the U.S., primarily in certain regions and with Northerners. Most Texans have a fit if someone says different. I’ve heard some say “But my family has always used beans and I’m from Texas/Mexico!”…well, personal preference started in a previous generation because an authentic “bowl of red” not only doesn’t have beans, it doesn’t have any kind of tomato products in it, either! Crazy, right? 😮 😁 It was originally just local meat like beef chuck or buffalo, some type of local chili peppers, local seasonings and water. Over the years, everything else got added in as personal preferences came into play, which is what happens to practically every recipe on the planet. I am one of those people who, despite understanding about personal recipe preferences, still cringe when someone says “Chili has beans in it or it ain’t chili!”. In that case, it would be called “chili con carne y frijoles” (chili with meat and beans”). Most of the time I eat chili without beans; it depends on my craving. You asked about how do you bulk up the chili if beans aren’t used and I’m hoping you will clarify that. Do you mean like thickening it (which masa flour can be added but using chili peppers like ancho, guajillo, serrano, etc. actually achieves that) or do you mean to make it more filling (in which case you could add more meat, or add more of a different kind; I use beef chuck and ground pork both at same time)? Otherwise, I’m not sure why bulking it up would be needed. As for chili being a stew if it has beans in it, Bob: chili is a stew with or without the beans. A stew is made by very slowly cooking meat and/or vegetables in liquid. Reply

  • Ian Beer
    December 31, 2018

    awesome Natasha, thank you so much for all the recipes – i found this too – https://www.wikihow.com/Chop-Onions-Without-Tears Reply

    • Natashas Kitchen
      December 31, 2018

      Thank you for sharing that with us! Reply

  • Stas
    December 19, 2018

    the above nutrition facts are for how much chili? 1 cup, 2 cups? 8oz or 12oz etc??

    thanks Reply

    • Natashas Kitchen
      December 19, 2018

      Hi Stas! I wish I had measured it that way. The entire recipe makes for 8 servings. Reply

  • Jayne
    December 18, 2018

    Chili was just average. I felt there was too much beef. If I make it again I would only use1-11/2 pounds of beef. Reply

    • Natasha
      December 18, 2018

      Hi Jayne, we prefer a heartier, beefier chili but you can definitely add less beef if you prefer, and be sure to season to taste. Reply

  • Kristine T
    December 17, 2018

    IT was a big hit at work! So yummy! I added crimini mushrooms (because we love mushrooms) and it was extra delicious! So much yum! 🙂 Reply

    • Natashas Kitchen
      December 17, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Debbie
    December 14, 2018

    Awesome Chili recipe!!..I love thinner chili and this one is the best i have had!Thank you! Reply

    • Natasha
      December 14, 2018

      Hi Debbie! I’m so glad to hear that you loved the beef chili recipe!! Thank you so much for sharing! Reply

  • wendy Kooi
    December 13, 2018

    Made this today also the baked potato.. DELISH. Full of flavor. Reply

    • Natasha
      December 14, 2018

      Hi Wendy, I’m so happy you loved the beef chili recipe! Thank you for sharing your amazing review! Reply

  • wendy Kooi
    December 13, 2018

    Sorry found the broth..lol Reply

    • Natashas Kitchen
      December 13, 2018

      That’s so great!! Reply

  • wendy Kooi
    December 13, 2018

    Good morning, going to make this today, I see Beef broth in the ingredients but not in the instructions am I blind? lol Reply

    • Natashas Kitchen
      December 13, 2018

      Hi Wendy, we have it in step #3 🙂 “Add diced tomatoes (with juice), broth, beans and ingredients for chili seasoning. Stir well. Simmer 15 min until vegetables and beans are tender.” I hope this helps! Reply

  • Sabrina
    December 12, 2018

    I need a big bowl of this today! It’s so cold and gloomy, this would definitely cheer me up! Reply

    • Natashas Kitchen
      December 12, 2018

      This is so perfect for cold, wet weather! Reply

  • Kara
    December 12, 2018

    Oh man, this looks so good! I have a great recipe for white chili, but not for beef chili. I’m going to have to give this a try! Reply

    • Natashas Kitchen
      December 12, 2018

      I hope you love it, Kara! Enjoy! Reply

  • Pam
    December 12, 2018

    This was a hit with the whole family! Reply

    • Natashas Kitchen
      December 12, 2018

      I’m so happy to her that, Pam! Reply

  • Becky Hardin
    December 12, 2018

    A big bowl of your chili on this cold evening would be just perfect! Reply

    • Natashas Kitchen
      December 12, 2018

      Yes, it would! Thank you for that wonderful review! Reply

  • Jessica
    December 12, 2018

    Oh my gosh this was amazing! Thanks so much for sharing! Reply

    • Natashas Kitchen
      December 12, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Carla
    December 7, 2018

    Made this chili but substituted the bell pepper with jalapeño for extra spice. Good recipe and was super yummy! Reply

    • Natashas Kitchen
      December 7, 2018

      I’m so happy you enjoyed that! Reply

  • Connie
    November 13, 2018

    This soup looks so nice and hearty. Would love to have this right about now to keep me warm in this cold weather! Reply

    • Natashas Kitchen
      November 13, 2018

      I agree Connie! It is so perfect for this weather! Reply

  • Mallory Lanz
    November 13, 2018

    Chili is a classic for my family this time of year! Reply

    • Natashas Kitchen
      November 13, 2018

      It is seriously so perfect for this weather! Thank you for the great review!! Reply

  • Sommer
    November 13, 2018

    This is the perfect chili recipe! So zesty and inviting!! Reply

    • Natashas Kitchen
      November 13, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jennifer
    November 13, 2018

    I have been on the hunt for a new chili recipe! Thanks so much! Reply

    • Natashas Kitchen
      November 13, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Allyson Zea
    November 13, 2018

    Well this beef chili looks absolutely amazing and so comforting! I bet it would bet perfect on this freezing day today Reply

    • Natasha
      November 13, 2018

      Thanks Allyson! Beef chili is one of my favorite things to curl up with 🙂 Reply

  • Anna
    November 9, 2018

    My first time making chili was a success! Thanks for an awesome recipe! Want to try the white chicken chili next:) Reply

    • Natashas Kitchen
      November 9, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Mary
    November 8, 2018

    Hmmmm so good!!! Thank you Valentina for the recipe and Natasha for posting!!! I reserved some chili without jalapeños for my son and added some jalapeños for my husband who likes spicy foods. It’s delicious both ways!! 🙂 Reply

    • Natashas Kitchen
      November 8, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

      • Jaelea Tinker
        April 8, 2019

        So good…it should be called the best chili ever…even crackers were not necessary…thanks for sharing!!! Reply

        • Natashas Kitchen
          April 8, 2019

          That’s just awesome!! Thank you for sharing your wonderful review Reply

  • Felisha B.
    November 7, 2018

    I just made this for my family and the whole pot is gone! Absolutely delicious and satisfying. Thank you for this recipe it’s a keeper, I will definitely be making this again ☺ Reply

    • Natashas Kitchen
      November 7, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Danica
    October 28, 2018

    Finally a chili recipe that is so good and not too tomato-y. Thanks Natasha! Reply

    • Natashas Kitchen
      October 28, 2018

      You’re welcome Danica! I’m so glad you enjoyed it! Reply

  • Inna
    October 28, 2018

    Turned out delicious. Thank you for another great recipe! Reply

    • Natashas Kitchen
      October 28, 2018

      We are so happy you liked it! Thank you for the feedback! Reply

  • Jose
    October 27, 2018

    Thanks for sharing this recipe. While it wasn’t our favorite, we will tweak to suit our tastes! Reply

    • October 29, 2018

      Thanks for trying the Chili, Jose. As always, tweak seasonings to suit your personal taste. 🙂 Reply

  • Elena
    October 25, 2018

    Love this chili! Even my 7 year old had it, which is surprising, cause she is very picky eater. I add some pickled jalapenos and cheddar cheese on top, and had 2 bowls, couldn’t stop eating))). Reply

    • Natasha
      October 25, 2018

      I am so happy to hear that! Thank you for the amazing review!! We also love pickled jalapeños as a topping for chili (and guacamole!) 🙂 Reply

  • Rhonda Klein
    October 22, 2018

    Made this chili for dinner and it was a hit. We don’t like hot, spicy food so this recipe was great for our family. So easy to make, too. Reply

    • Natasha
      October 22, 2018

      That is wonderful!! Thank you for sharing your great review!! I’m so glad you enjoyed it 🙂 Reply

  • Angelika
    October 19, 2018

    This was BOMB and sooo easy. We all loved it. I took advice and added avocado it was so good. Thank you ladies. Reply

    • Natashas Kitchen
      October 19, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Sosi
    October 18, 2018

    Hi Natasha,

    Can I use 1 lb ground beef and 1 lb ground turkey? Reply

  • Galina
    October 17, 2018

    Hello Natasha. What kind of beans do you use, canned? Thanks Reply

    • Natashas Kitchen
      October 17, 2018

      Hi Galina, this recipe calls for “15.5 oz can kidney beans , drained and rinsed” Reply

  • Rachel
    October 17, 2018

    Hey, Nat!

    What kind of ground beef is it better to use in the chili? Leaner or fatter?

    Thanks! Reply

    • Natasha
      October 17, 2018

      Hi Rachel, ground beef with a higher fat content will usually produced the best flavor and you can spoon out the excess fat but this will still work equally well with a lean ground beef and you can add olive oil if needed for sautéing. Reply

  • 2pots2cook
    October 16, 2018

    Perfectly dressed all time favourite ! We will enjoy this one for sure. Thank you ! Reply

    • Natashas Kitchen
      October 17, 2018

      You’re very welcome! Reply

  • Inna
    October 16, 2018

    Thanks, Natasha, for the recipe! Just made it for dinner… very delicious, flavorful and rich! A+ 😉😄 Reply

    • Natasha
      October 16, 2018

      You are quick!! I’m so glad you loved the beef chili recipe! YAAASSS!!! Thanks for sharing your wonderful review 🙂 Reply

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