Print

Best Beef Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty beef chili is rich, comforting, and packed with bold spices, beans, and tomatoes. A touch of maple syrup balances the savory flavors, creating a thick and satisfying one-pot meal perfect for weeknights.

Ingredients

1 lb ground beef (15% fat recommended)

1/2 medium yellow onion, finely diced

1 tablespoon minced garlic

1 (15-oz) can pinto beans, drained and rinsed

1 (15-oz) can kidney beans, drained and rinsed

1 (15-oz) can tomato sauce

1 (15-oz) can diced tomatoes

3 tablespoons tomato paste

1 tablespoon maple syrup

3 tablespoons chili powder

2 teaspoons garlic powder

2 teaspoons ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup beef broth

Shredded cheddar cheese, for topping (optional)

Fritos or corn chips, for topping (optional)

Sliced green onions, for topping (optional)

Instructions

  1. Heat a large stockpot over medium-high heat.
  2. Add the ground beef, diced onion, and minced garlic. Cook for 7–10 minutes, stirring occasionally, until the beef is browned and the onions are softened.
  3. Stir in the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup until well combined.
  4. Add the chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
  5. Pour in the beef broth and stir thoroughly to combine.
  6. Bring the chili to a boil, then reduce the heat to low.
  7. Simmer for 10–15 minutes, stirring occasionally, until the chili thickens and the flavors develop.
  8. Serve hot topped with shredded cheddar cheese, Fritos, and sliced green onions if desired.

Notes

  • For a spicier chili, add diced jalapenos, cayenne pepper, or red pepper flakes.
  • For a no-bean version, omit the beans and add extra ground beef or vegetables.
  • Ground turkey can be substituted for beef for a lighter option.
  • Add bell peppers, corn, zucchini, or carrots for extra vegetables and texture.
  • Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
  • Freeze cooled chili in freezer-safe containers for up to 3 months.
  • Reheat on the stovetop over medium heat, adding a splash of broth or water if the chili becomes too thick.

Nutrition

Find it online: https://recipesbyjanet.com/best-beef-chili/