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 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.
- Pork Chop Seasoning - May 27, 2022
- Pepperoni Pizza Burger - May 26, 2022
- Lemonade Pie - May 25, 2022
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!! 🙂