Introduction
Chili is one of my absolute favorite dishes for fall and winter. It’s hearty, flavorful, and such an easy recipe to throw in the pot and serve a crowd-pleasing dinner. Here is my take on a more traditional Beef Chili with Beans that is perfect for a snowy day or game-day party!
Why You’ll Love This Recipe
This beef chili is a warm, comforting dish packed with layers of flavor. It’s easy to make, loaded with savory spices, and the beans add texture while absorbing the delicious flavors. The versatility of toppings lets you customize it to your liking, making it a perfect meal for any occasion.
Recipe Origins
Chili varies depending on where you’re from, and many places have their signature chili styles. There’s Cincinnati-style, Texas chili, Colorado chili, and more! Traditionally, Texas chili doesn’t include beans and tomatoes, but this recipe is inspired by my mom’s chili, which included beans and tomatoes—a Texan twist on a very un-Texan style chili. 😉
Nutrition Information
Calories: 538
Fat: 29g
Carbs: 30g
Protein: 33g
Sodium: 897mg
Quick Facts
- Preparation Time: 20 min
- Cooking Time: 1 hr 30 min
- Servings: 6
- Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. To freeze, let it cool completely, then transfer to freezer-safe containers. To reheat, warm on the stove over medium heat or microwave in intervals, stirring occasionally. Add more broth if needed.
Serving Suggestions
Serve this chili with your favorite toppings like sour cream, shredded cheddar cheese, and crunchy corn chips. It pairs perfectly with cornbread or a side of nachos. For a complete meal, try serving it on top of enchiladas or with a side of grilled veggies.
Common Mistakes
- Mistake 1: Not browning the meat properly. Ensure you break the beef into small pieces and brown it well to develop flavor.
- Mistake 2: Adding beans too early. Wait until the chili has simmered for a while to add the beans to avoid them becoming mushy.
- Mistake 3: Not adjusting the spice level. Feel free to adjust the hot sauce and jalapeños based on your preferred spice level.
Recipe Variations
- Vegan: Substitute ground beef with a plant-based protein like lentils or vegan ground meat, and use vegetable broth.
- Gluten-Free: This recipe is naturally gluten-free, just ensure your hot sauce and other ingredients are gluten-free.
- Low-Carb: Replace the beans with cauliflower or zucchini for a low-carb option.
Frequently Asked Questions
- Can I make this in a crockpot? Yes! Brown the meat and sauté the veggies, then add all ingredients to the crockpot and cook on low for 6-8 hours.
- Do I need to include the coconut sugar? You don’t need to. It helps cut through the acidity of the tomatoes and heat, but it’s totally optional.
- Can I make it less spicy? Absolutely! Omit the jalapeño and reduce the hot sauce for a milder version.
Ingredients
- Avocado oil
- Yellow onion
- Green bell pepper
- Poblano pepper
- Jalapeño
- Garlic
- Salt
- Ground beef
- Black pepper
- Tomato paste
- Hot sauce
- Chili powder
- Smoked paprika
- Ground cumin
- Garlic powder
- Canned fire-roasted tomatoes
- Low-sodium beef broth
- Red kidney beans
- Coconut sugar (optional)
- Sour cream
- Cheddar cheese
- Corn chips
- Green onions
Instructions
Step 1: In a large Dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeño, garlic, and 1 tsp salt. Sauté, stirring, until the veggies are tender, about 8 minutes.
Step 2: Once the veggies are tender, add the ground beef, the remaining 1 tsp salt, and black pepper. Break up the meat with a wooden spoon and cook until browned, about 7 minutes. (If your beef has a lot of fat, you may need to drain off excess fat, but leave about 2 tbsp for flavor.)
Step 3: Add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Stir and cook for about 2 minutes, until the spices become fragrant.
Step 4: Add the fire-roasted tomatoes and beef broth. Stir to combine, then bring to a rapid simmer.
Step 5: Reduce the heat to medium-low and cook, covered, stirring occasionally for at least 30 minutes. (For a deeper flavor, cook on low for about 3 hours.)
Step 6: About 15 minutes before serving, add the beans (and coconut sugar, if using). Stir to combine and cook uncovered until the beans are tender.
Step 7: Serve with desired toppings: sour cream, shredded cheese, corn chips, and sliced green onions.
