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Easy beef chili recipe featured image shows a delicious bowl of chili, perfect for pleasing a crowd.
Lady Maria

Best Ever Beef Chili

This beef chili recipe delivers a symphony of flavors with a perfect balance of spice, richness, and texture. Browning the beef properly, layering flavors, and adding a touch of acid are key to achieving chili perfection.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 bell peppers any color
  • 2 jalapeños, seeded and minced optional
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional
  • 1 cup beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • Salt to taste
  • Black pepper to taste
  • Optional toppings: shredded cheese
  • Optional toppings: sour cream
  • Optional toppings: chopped cilantro
  • Optional toppings: green onions
  • Optional toppings: avocado

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • wooden spoon
  • measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Can opener
  • Colander
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Season beef chuck with salt and pepper.
  3. Working in batches, sear beef on all sides until browned. Remove beef from pot and set aside.
  4. Add onion, bell peppers, and jalapeños (if using) to the pot and cook until softened, about 5-7 minutes.
  5. Add garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the pot and cook for 1 minute, stirring constantly, until fragrant.
  6. Stir in crushed tomatoes, tomato sauce, kidney beans, black beans, and beef broth.
  7. Return beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally, until beef is tender.
  8. Stir in apple cider vinegar and brown sugar. Season with salt and pepper to taste.
  9. Serve hot, topped with your favorite toppings.

Notes

For a richer flavor, use a combination of ancho, chipotle, and pasilla chili powders. If you prefer a thicker chili, you can mash some of the beans or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. Chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.