Classic Beef Chili Recipe
Total Time
2 hrs 30 mins
Prep Time
20 mins
Cook Time
2 hrs 10 mins
Rating
4.86 out of 5 stars
(147)
Ingredients
8 servings
- 2 tablespoons vegetable oil
- 2 yellow onions, medium, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- ¼ cup chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 pounds ground beef, 85-90% lean
- 30 oz can dark red kidney beans, drained and rinsed
- 28 oz can diced tomatoes
- 28 oz can tomato puree
How would you rate this recipe?
Preparation
Chef’s notes
Beef:
I recommend 85-90% lean ground beef. You can also use ground turkey or ground chicken.
Garlic:
If you do not have fresh cloves of garlic, you can substitute ¾ teaspoon garlic powder.
Beans:
You want to use beans that hold up to low, slow cooking. If you don’t want to use kidney beans (red beans) you can also try black beans or pinto beans. Alternatively, you could omit the beans entirely if you want.
Other Veggies:
I love this meat-and-bean chili, but some people prefer more veggies in their chili. If you’d like, you can replace (or add to) the red bell pepper with celery, carrots, zucchini, sweet potatoes, and/or mushrooms.
Diced Tomatoes:
I prefer to use “petite diced tomatoes” because the chunks are smaller and I find that they incorporate into the final dish much better than the much larger chunks that you find in regular diced tomatoes.
Slow Cooker Instructions:
Prepare through step #2 up until simmering, then transfer to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Leave the lid ajar and cook on high for the final hour of cooking to allow the chili to thicken.
Storage:
Chili should be stored in an airtight container for up to 4 days.
Freezing Instructions:
Once completely cooled, transfer chili to an airtight container and freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.