As soon as the cold weather strikes I get hungrier and in the mood for heartier comfort foods like this beef chili. Not only do dishes like beef chili and Red Wine Braised Pot Roast make your home smell cozy and delicious, it is a satisfying meal that will have your whole family happy and warm inside!
Growing up, my Mom used to make chili the first day Fall hit. This spicy stew was a staple in our home during the cold weather seasons. This beef chili will be a favorite in your household too. Note that you can change the spiciness levels from mild to whoa spicy!
This beef chili is an easy weeknight meal that is ready and full flavored in about thirty minutes. This beef chili is chock full of a homemade chili spice blend, black and kidney beans. It is drowning in a thick, rich beef and tomato broth. Red onions and green peppers give a colorful look to this comforting one pot meal that you will sopping up every last drip of with Better Than Bobby Flay’s Buns or Honey Cornbread and Whipped Honey Butter!
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Before I get cooking this beef chili I prep by making this bold and balanced chili seasoning blend of special spices. In a small bowl, whisk or mix together the following spices (see recipe for measurements): Chili Powder, Dried Oregano, Ground Cumin , Paprika- , Sea Salt, and Black Pepper.
This chili seasoning blend is easily adaptable to make your beef chili mild or spicy. For an even spicier chili with a real kick to it, add a pinch of chili flakes and a bit of ground cayenne pepper.
Set your chili seasoning aside and get to work on the rest of the beef chili.
Making Beef Chili
During the cold weather seasons I have my dutch oven permanently planted on the counter! In your dutch oven, set to medium heat, heat up your olive oil.
First step to making this beef chili recipe is to brown your ground beef.
While the beef is browning, chop up your red onion, green pepper, and mince the garlic cloves. For some reason, the girls love to peel garlic, so I put them to work as my sous chefs!
Once your beef is browned, remove it to a clean bowl. But leave a couple tablespoons of the drippings behind in the dutch oven, including all those pockets of flavor, aka the brown bits on the bottom of your pan.
Add the onion and cook until it is translucent and begins to caramelize. Then add in your green peppers and saute for another couple of minutes before adding the minced garlic.
Once your veggies are caramelized, add the ground beef back to the pan. Note that if you are using beef with higher fat content and the grease has collected in the bowl, you can drain it before adding it back to the pan.
Next, add your chili seasoning and coat it all up with tomato paste. Dash in that Worcestershire and give yourself extra points if you say it correctly! Then add canned tomatoes with the juice and pour in your beef broth. Stir until well mixed before covering the dutch oven. Turn your burner to medium low heat and allow the beef chili to cook for about 20 minutes.
Then carefully remove the lid and be careful not to have your face planted above where that steam will escape! Drain your black and kidney beans and stir them into the beef chili. Let it simmer, covered, for another 10-15 minutes.
Then serve up your beef chili with any fixings like shredded cheese and sour cream. If you make this beef chili, take a picture and tag me on Instagram using #ritzyomblog @ritzymomblog for a chance to be featured in my feed or stories!
Beef Chili Recipe
BEST Beef Chili Recipe!
Comforting, hearty, rich, and full flavored, this beef chili is the ultimate cold weather meal. And it only takes about 30 minutes to make!
- 2 tablespoons olive oil
- 1.5 lbs ground beef
- 1 large red onion chopped
- 1 green pepper chopped
- 3 garlic cloves minced
- 1 tablespoon Worcestershire
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 can fire roasted diced tomatoes 15 oz.
- 1 can kidney beans drained (15 oz)
- 1 can black beans drained (15 oz)
- 2.5 tablespoons chili powder
- 1.5 tablespoons dried oregeno
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2-3 teaspooons salt to taste
- 2 teaspoons black pepper
- 1/4 teaspoon cayenne pepper optional
- pinch red chili flakes optional
In a small bowl, mix together your chili seasoning spices and set aside.
In a dutch oven, on medium heat, heat up olive oil.
Brown the ground beef then remove to a bowl, reserving a couple tablespoons of the grease and all the brown bits.
Chop up the onion, garlic, and green pepper. Saute the red onion until translucent and beginning to caramelize. Then add in the green pepper. Cook another two minutes before adding garlic.
After a minute of cooking, add seasoning. Add tomato paste to coat then Worcestershire. Add can of tomatoes. Pour in beef broth.
Cover and reduce to medium low heat. Simmer for 20 minutes.
Carefully remove lid to add drained beans then return lid. Cook for 15 minutes more.
Then garnish with sour cream and cheese and cooked bacon pieces, and more red onion, if desired. Or top with anything else you love on beef chili!