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
Beef Chili - a thick and chunky beef chili that is full of beans and tons of flavor. Great for chili winter nights!
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
Garnishes
- Avocado
- Cheddar cheese
- Red onion
- Lime wedges
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
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
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 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.
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raquel@eRecipe.com says
Your dish looks inviting and irresistible. Yummy! =)
Jen @ Juanita's Cocina says
I’m anti-bean in chili. It’s just not right!
This looks DIVINE!!!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Texas chili doesn’t have beans in it; that I do know. I’m not from Texas, so give me beans. 🙂
This does look fantastic though.
Patty says
Hi Erin, I’ll take beans in my chili, you could leave the meat out,lol! This crazy weather is hard to get used to, warm, cold, rain, sun, I think the plants must be very confused;-)
Emily @ She Makes and Bakes says
That looks a lot like my chili…and I HATE beans. They do not belong in chili or anything else. Definitely on your side, too. This 50 degree weather can go away after all the 70s last week. I’m ready for more 70s. Have a good day! Emily
Lemons and Anchovies says
I like beans in my chili but I wouldn’t turn one down if it doesn’t have it. I still have yet to make traditional chili (only white chili) and yours says yummy all the way. 🙂
Tara @ Chip Chip Hooray says
I’m with your hubs! I’ve gotta have beans in my chili. 🙂 I love the texture!
Sandra's Easy Cooking says
I am loving your Beef Chili..great photo and mouthwatering, Erin! I might try these soon for my family gatherings!
Our Eating Habits says
Nothing better than a nice bowl of chili, especially on a cold day!
Donna @ The Slow Roasted Italian says
We love beans in chili, pinto, kidney, whatever… Just lots of them.
Your chili looks amazing!
Jen Laceda @ Tartine and Apron Strings says
I was just thinking of making chili! My ground beef is in the fridge, defrosting!
Cucina49 says
Ah, the classic bean-no bean argument. I’m pro-bean, myself, but I can see the argument for leaving them out. Regardless, your chili is gorgeous and perfect for the end of winter.
Lacy says
I’m on the fence with beans, depends on which bean we’re talking here! With that being said, no bean chili for me! This sounds incredible! Looks like you could use some tortilla chips as the spoon – totally my style! 🙂
Linda says
No beans for me. I love beans but not in chili.
Cassie says
Haha! I haven’t gotten to the point of making two pots of chili – my husband loves them so I just put one can in. It’s few enough that I can pick around. Love this!
Jennifer @ Peanut Butter and Peppers says
Yummy! I love beff chili, it’s my favorite!!!
Jennifer @ Peanut Butter and Peppers says
Opps, I mean Beef. Jeepers I need to watch my spelling!
Sally @ sally's baking addiction says
yum! I definitely like beans in my chili, but the standout should be the meat whether it is beef, turkey, or chicken. I think vegetarian chili with a ton of beans is good too. I love all chili 🙂
Holly says
Mmmmm ♥ Chili! I’ll take it with the beans or without. Love it either way 🙂
Liz says
I hear ya on the weather…it’s currently 83º…more like summer than the first day of spring! Definitely not chili weather…but it may be by next week 🙂 I haven’t been putting beans in my chili for a couple years…they’re not my favorite…and no one has complained about missing them! Your recipe looks yummy!
Ramona says
I don’t think I have eaten a chili without beans in it before (maybe because I’m cheap and I like to stretch the meat out). I wouldn’t call a chili without beans a meat sauce because it will be spiced like chili.. to me a meat sauce is taste like spaghetti sauce. Actually I probably have had plain meat only chili on something like a chili dog. I wouldn’t want beans falling off the hot dog. I say, you’re a good wife for making it two ways. 🙂
Nami | Just One Cookbook says
Haha! I don’t eat beans so often but for chili I don’t mind having them in it just as one of ingredients… otherwise you are eating mainly meat… just how you like it. =D But it doesn’t mean I don’t eat your version. 😉 I agree 50F and low 60F are cold for me… and I still eat more winter food than spring food actually. Great recipe!
Ann says
Erin this looks delicious and your photos are SO colorful and bright! I love it! My theory is YUM either way! With or without beans – it’s terrific!
Suzanne says
my kids love chili almost anytime of the year, and it’s raining here today so it would be a great dish to eat wish I could have a bowl of yours..too tired to cook tonight but I’ll keep this for the future 🙂
Priscilla @ShesCookin says
Beans or no beans, that is the question 😉 I’ve read that most chili aficionados scoff at beans in chili, but there are many regional variations, etc. etc. Looks great, Erin – we had chili the other night – we’ve been “freezing” with temps in the 50s!
Katie @ Epicureanmom.com says
I believe chili is originally made without beans, although I must agree with your hubby…I LOVE the beans!! Your chili looks scrumptious!! 🙂