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Beef Chili – a thick and chunky beef chili that is full of beefy flavor, hearty and super comforting. 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.
There are so many different styles of chili across the US. This Texas Style Chili uses chunks of beef and hardly any tomato in the recipe. There really is something for everyone! And if you aren’t a huge fan of beans, this no bean chili is right up your alley!
Chili is very regional in America. The people in the Mid-West have their own style and don’t think the style in Texas that doesn’t have a tomato base is really chili. People can be very opinionated on the topic. Personally, I just like to try them all!
Beef Chili Ingredients
- Onion
- Ground Beef
- Oil
- Garlic
- Chili Powder
- Cumin
- Ground Coriander
- Red Chili Flakes
- Dried Oregano
- Cayenne Pepper
- Tomato Sauce
- Crushed Tomatoes
- Salt & Pepper
This isn’t a spicy chili, but if you like it that way you can definitely up the heat level in this. Add more cayenne pepper other peppers, or even jalapenos to the mix.
How to Make Beef Chili
- In a large heavy duty pot heat the oil over medium-high heat. Add ground beef ad onions, break up the ground beef and cook for 5-7 minutes, until the beef is cooked and the onions start to soften.
- Stir in the garlic and cook for 1 minute, until you can start to smell it. Drain away any grease.
- Sir in the chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook, stirring occasionally for 5 minutes, so the spices can start to bloom and release their flavor.
- 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.
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.
If you don’t mind a little extra fat or draining away the grease, 85/15 makes for an even more beefy flavor chili. And with no bean chili, sometimes a little extra beef flavor is a good idea. so using whatever you have really works well.
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. It will last for up to 4 months in the freezer. Then just thaw and reheat for another dinner later.
You can also store leftovers in the fridge for up to 4 days. Pour back into a pan and heat over medium until it is simmering. Then serve with your favorite toppings.
What To Serve With Chili
I think cornbread goes really well with chili, and it is my go-to every time! But you can pick your style.
Chili Toppings
I love adding different toppings to chili. you can get really creative or stay rather basic. It just adds more flavor, texture and sometimes temperature to your dish.
- Cheese
- Onions
- Sour Cream
- Avocado
- Lime Wedges
- Jalapenos
- Corn Chips
More Comforting Dinner Recipes
- Chicken Enchilada Chili
- Chipotle Chicken Bowls
- Smothered Burrito
- Chile Relleno Casserole
- Stuffed Tomatoes
- Homemade Pasta
- Oven Baked Ribs
Beef Chili
Equipment
Ingredients
- 2 Tablespoons vegetable oil
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1/4 cup chili powder
- 1 Tablespoon cumin
- 2 teaspoons ground coriander
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds lean ground beef
- 1 28 oz can tomato sauce
- 1 28 oz can crushed tomatoes
- Salt to taste
Instructions
- In a large heavy duty pot heat the oil over medium-high heat. Add ground beef ad onions, break up the ground beef and cook for 5-7 minutes, until the beef is cooked and the onions start to soften.
- Stir in the garlic and cook for 1 minute, until you can start to smell it. Drain away any grease.
- Sir in the chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook, stirring occasionally for 5 minutes, so the spices can start to bloom and release their flavor.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is perfect for fall! My family would love, LOVE it!
What a great idea for dinner tonight! I have all the ingredients for this chili!