Beef Chili – a thick and chunky beef chili that is full of beans and tons of flavor. Great for chili winter nights!
When you think of chili does it have beans in it? Or is it strictly a beef chili? In my mind there are no beans. I am not a fan of beans. My husband and son on the other hand disagree. Crock Pot Chili is pretty much their favorite.
But sometimes you gotta make what you want. And that is a thick and hearty chili without beans that I can enjoy! Topped with all the fixings….cheese, diced onions, sour cream, and even a squeeze of lime. Great on a cold night with a slice of Cornbread for a delicious dinner.
I like chili in just about any form. It can be this Quick Texas Chili that uses chunks for meat and a totally different style base. Or it can be a twist on chili and have a totally different flavor. Like Chicken Enchilada Chili is a staple in our house in the winter. So chili can come in all forms. But if I want a traditional chili, this beef chili is what I go for!
This recipe has pretty much all the regular ingredients in beef chili. It uses 2 kinds of tomatoes, sauce and crushed so you get a little bit of texture. Plus onions, garlic and a few spices that give it tons of flavor. And don’t forget the ground beef!
How to Make Beef Chili
- Heat oil in a large stock pot and saute the onions and the spices. While the onions get nice and soft the spices will get warm and start to release their flavors. This helps give the chili more flavor than just adding them later.
- Add the beef and break it apart, cooking until it is no longer pink. If you have any fat, be sure to drain it away.
- Mix in the tomatoes and let the chili simmer. This beef chili recipe is written for the stove top. But you could easily make this in the slow cooker at this point and just cooking on low for a few hours.
- Chili gets better the longer it cooks. So let it go for about 2 hours on the stove top. Once it is nice and thick and hot it is time to serve. Top with your favorite toppings and enjoy!
What Ground Beef For Chili
I think using lean ground beef or 90/10 makes the best chili. You want it to have flavor, but not be greasy.
Can you Freeze Chili
Yes, Once it is cooked you can freeze any leftovers. Just let it cool first and then store in an air tight container in the freezer. Then just thaw and reheat for another dinner later.
This is a classic beef chili that your family is going to love. You can adjust the heat level if your family likes it spicy! Just add in more cayenne or even some diced jalapeno when you are sauteing the onion. It is thick, rich, and absolutely delicious!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
Beef Chili
Beef Chili - a thick and chunky beef chili that is full of beans and tons of flavor. Great for chili winter nights!
Ingredients
- 2 Tbls vegetable oil
- 1 large onion, , chopped fine
- 6 cloves garlic, , minced
- 1/4 cup chili powder
- 1 Tbls cumin
- 2 tsp ground coriander
- 1 tsp crushed red pepper
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 2 pounds lean ground beef
- 1 (28 oz) can tomato sauce
- 1 (28 oz) can crushed tomatoes
- Salt to taste
Garnishes
- Avocado
- Cheddar cheese
- Red onion
- Lime wedges
Instructions
- In a large heavy duty pot heat the oil. Over medium heat add onions, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook, stirring occasionally until soft and beginning to brown, about 10 minutes.
- Turn up the heat to medium - high, add ground beef. Brown the beef, breaking it up. Cook until no longer pink, about 5 minutes.
- Stir in tomato sauce, and crushed tomatoes. Bring to boil. Reduce heat to low, and simmer covered for 1 hour, stirring occasionally. Remove the lid, and cook for another 1 hour, stirring occasionally.
- If the chili sticks to the bottom of the pan, add 1/2 cup of water, and continue to simmer. Add salt to taste. Serve with desired garnishes.
Notes
Adapted from Cook's Illustrated
If you want to add beans use 2 (15 oz) can kidney beans and mix in when you add the tomato sauce
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 386Total Fat 22gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 12gCholesterol 104mgSodium 633mgCarbohydrates 13gFiber 5gSugar 5gProtein 36g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
- Sous Vide Pork Loin - January 13, 2021
- Chocolate Mousse - January 11, 2021
- Weekly Meal Plan Week 287 - January 9, 2021
Anita at Hungry Couple says
Looks delicious. I recently made chili and commented myself on the great bean debate. Fortunately both of us are pro-bean but I think the chili purists would say they don’t belong.
Choc Chip Uru says
Although I am veg I can appreciate a good looking chilli 😀
Great recipe!
Cheers
Choc Chip Uru
Alyssa says
I keep trying to comment but my internet keeps timing out 🙁 Anyway, I love that we have the same disagreement. My husband says no beans, I say yes. In the end, we usually do the same thing, split it up so everyone is happy. I could totally go for a bowl of your chili right now! I also love that you topped it with a lime!
Kaitlin says
That has to be the prettiest bowl of chili I’ve ever seen! Love the flavors too 🙂
Kiri W. says
I have learned that Texas chili has no beans, so I think you’re on safe ground 😉
val says
I adore a great chili recipe.
Stephanie @ Eat. Drink. Love. says
My husband doesn’t want the beans either, but I love ’em! I think your chili looks fab!
Pattty says
For my chili world? ????? NO BEANS. I prefer the meat to be non ground as well.
Chrik says
We are a pretty strictly no-beans family, but we love chili!
Chrissie Baker says
This is now one of my family’s favorite recipes! Everyone who’s had it asks for the recipe and always glad to share your site! Thank you!
Sabrina says
I could eat chili almost every week! It’s so filling and such a great dinner for the family.
Jen says
It has been so cold this week that this is exactly what I need to warm up! I love adding a bunch of toppings to it.
Cheryl S says
We usually leave the beans out when we are having chili dogs. Thanks for the recipe
Kristyn says
I am all about the beans in chili! It is so hearty & comforting!
Jamie says
This was perfect after a cold day! We served this with cinnamon rolls! I can’t wait to make it again.
Steph says
My kids are always asking me to make chili for dinner but I only know how to make the canned version.:) Can’t wait to try this recipe, it looks so easy!
Melanie Bauer says
Looks amazing! This recipe packed of flavors that makes this simply irresistible, need to try this!
Jade says
this recipe was so quick and easy to follow yet full of flavor, Thank you!
Catalina says
I am always ready for chili! This looks so good!
Abeer says
This is so delicious! Pass me the bawl!
Aimee Shugarman says
We love our chili extra meaty. This was so delish!