Say hello to the best beef chili, ever! This hearty + cozy chili is rich in flavor, insanely delicious, and so easy to make. Pair it alongside all of the toppings you love and also enjoy the leftovers as this chili gets even better as it sits!
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, finely chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 pounds lean ground beef
- 2 tablespoons tomato paste
- 4 cloves of garlic, finely minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons light or dark brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 (4 ounce) can mild green chiles
- 1 (14.5 ounce) can diced fire-roasted tomatoes
- 3 cups beef broth
- 2 (15.5 ounce) cans red kidney beans, drained and rinsed
beef chili toppings– optional
- chopped avocado, shredded cheese, sour cream/plain greek yogurt, corn chips, tortilla chips, fresh cilantro, and sliced jalapeños.
- In a large dutch oven or stock pot, heat the oil over medium heat. Once the oil shimmers, add in the chopped onion and bell peppers. Stir together for 5-7 minutes or until the mixture is tender.
- Add in the ground beef and use a wooden utensil to break up the meat into pieces. Brown the meat, stirring every so often, about 6-7 minutes or until the beef is browned completely.
- Stir in the tomato paste, minced garlic, chili powder, cumin, paprika, brown sugar, garlic powder, chipotle powder, and salt/pepper (to taste). Give everything a good stir to fully combine and let cook until the spices are fragrant, about 1-2 minutes.
- Add in green chiles, diced tomatoes, and broth. Stir to combine all ingredients. Cover the pot with a lid and let the chili come up to a gentle boil for about 10 minutes.
- Uncover the pot and reduce the heat to the lowest setting. Add in the beans, and let simmer for at least 30 minutes.
- Ladle the chili into bowls and serve with desired toppings. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Chili can be stored in an airtight container in the refrigerator for up to 1 week or stored in the freezer for up to 3 months.
- If you prefer a less liquid kind of chili, use 2 cups of beef broth.
Keywords: the best beef chili