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Homemade beef chili recipe

Ingredients: 1 lb (450 g) ground beef, 1 medium onion (diced), 3–4 cloves garlic (minced), 1 bell pepper (diced, optional), 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika (optional), 1/2–1 tsp dried oregano, 1/4–1/2 tsp cayenne (optional), 1 (15 oz/425 g) can crushed tomatoes, 1 (15 oz/425 g) can tomato

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  1. Homemade Beef Chili Recipe (En-US)

    Ingredients: 1 lb (450 g) ground beef, 1 medium onion (diced), 3–4 cloves garlic (minced), 1 bell pepper (diced, optional), 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika (optional), 1/2–1 tsp dried oregano, 1/4–1/2 tsp cayenne (optional), 1 (15 oz/425 g) can crushed tomatoes, 1 (15 oz/425 g) can tomato sauce, 1 (15 oz/425 g) can kidney beans (drained/rinsed), salt and black pepper to taste, 1/2–1 cup beef broth or water. Instructions: 1) In a large pot, brown the ground beef over medium-high heat. Drain excess fat if needed. 2) Add onion (and bell pepper if using) and cook until softened, 3–5 minutes. Stir in garlic for 30 seconds. 3) Add chili powder, cumin, paprika, oregano, and cayenne; cook 30–60 seconds to bloom spices. 4) Stir in crushed tomatoes, tomato sauce, broth/water, and beans. 5) Simmer uncovered 20–45 minutes, stirring occasionally, until thickened. 6) Taste and adjust salt, pepper, and heat. Serve with toppings like shredded cheese, sour cream, cilantro, or chopped green onions.

  2. Tips for Best Flavor & Texture

    For deeper flavor, simmer closer to 45–60 minutes. If you like it thicker, simmer longer or mash a few beans against the pot. For a smoky taste, use smoked paprika and/or a small amount of chipotle in adobo (start small). If it’s too spicy, add a bit more tomato sauce or a small spoon of sugar; if too mild, add more chili powder or cayenne.

  3. Professional-care note (Health)

    If you have dietary restrictions (e.g., low-sodium, kidney disease, or food-allergy concerns), check ingredient labels and adjust salt/seasonings accordingly. For food safety, cook ground beef to 160°F (71°C) and refrigerate leftovers within 2 hours.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make chili without beans?

Yes—replace beans with extra tomatoes or broth, and simmer longer for thickness. You can also add diced vegetables (e.g., zucchini or mushrooms) for body.

How long does homemade beef chili last?

Refrigerate in a sealed container for 3–4 days. Freeze up to 3 months; thaw in the fridge and reheat until steaming hot.

What’s a good substitute for chili powder?

Use a mix of ground cumin + paprika + a little cayenne (or crushed red pepper) to match the heat and flavor. Start with less and adjust to taste.

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