Classic Beef Chili Recipe

This beef chili combines ground beef, onion, bell pepper, tomatoes, pinto and kidney beans in a perfectly seasoned broth with a little kick from chipotle peppers and adobo sauce.

Course dinner, main meal beef, main meal chili

Cuisine American

Keyword beef chili, beef chili recipe, chili recipes with ground beef, ground beef chili, ground beef chili recipe, how much beef broth in chili, how to make beef chili, how to make chili with ground beef

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 343kcal

Author Beth Pierce

Ingredients

1½ lbs ground beef
1 medium yellow onion chopped
1 green bell pepper seeded and chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried marjoram
1 teaspoon smoked paprika
1 tablespoon brown sugar
2-3 cups low-sodium beef broth
3 tablespoons tomato paste
1 (15-ounce) can fire-roasted diced tomatoes
1 (10-ounce) can Rotel tomatoes with green chiles
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can dark red kidney beans, drained and rinsed
1-2 chopped chipotle peppers (optional but recommended)
1-2 tablespoons adobo sauce (optional but recommended)
salt to taste
freshly ground black pepper to taste

Instructions

Brown the ground beef in a Dutch oven or large pot over medium heat.
About halfway through the browning process, add the onion and cook for 3-4 minutes. Add the bell pepper and cook until the ground beef browns and the onion and bell pepper are soft.
Reduce the heat to low and add the garlic, chili powder, ground cumin, dried marjoram, and smoked paprika. Cook for 1 minute, while stirring.
Stir in the brown sugar, beef broth, tomato paste, fire-roasted diced tomatoes, Rotel tomatoes, pinto beans, red kidney beans, chipotle peppers, and adobo sauce.
Simmer over low heat for 30-45 minutes. Season with salt and freshly ground black pepper.

Notes

If chili ground beef is available, use it. It is a coarser ground beef.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
Freeze chili for up to 3 months. Thaw in the fridge overnight.

Nutrition