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!
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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 As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 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.
Serving Size 1
Amount Per ServingCalories 386Total Fat 22gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 12gCholesterol 104mgSodium 633mgCarbohydrates 13gFiber 5gSugar 5gProtein 36g
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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.