The BEST Beef Chili recipe ready in under 30 minutes! Full of ground beef, beans and seasonings, this chili gets its flavour and spice from Jalapeños!
A big bowl of our Homemade Chili Recipe is perfect for a cold and rainy night in with a piece of buttermilk cornbread to soak up all the juices leftover in the bowl. YES! One pot — 30 minutes — PERFECT!
CHILI RECIPE
The best Chili recipe doesn’t get any easier than this. If you’ve been following me for a while now, you may have noticed how much I love throwing ingredients into a pot and allowing it to cook or simmer until its ready.
There’s nothing like putting a large pot of Chili in the centre of the table and have everyone at it. Especially when it’s cold and miserable outside! I took full advantage of the freezing nights and made three batches of this chili — two of which made it to the freezer waiting for me to use them for something else.
HOW DO YOU MAKE GOOD HOMEMADE CHILI
Start with a large heavy-based pot (or casserole pot) and sauté onions, green peppers (or capsicum), jalapeños and garlic until fragrant.
Cook until browned (Break up any big chunks with the end of your wooden spoon). Stir in your seasonings and spices, then mix in crushed tomatoes, broth and beans.
Let simmer until the chili thickens (this takes about 30 minutes). That’s IT!
WHAT INGREDIENTS GO INTO CHILI?
The recipe calls for ground beef (or beef mince) but you CAN you use ground turkey or chicken. You could also use a slow cook meat, such as chuck steak or brisket, BUT you will need to have it on a low simmer for a couple of hours to allow the meat to break down.
You’ll need other simple veggies, such as onions, bell peppers and garlic to create your flavour base.
The most important ingredients to add into a good chili recipe is spices! For example: cumin, chili powder, paprika and cayenne.
WHAT BEANS DO YOU USE FOR CHILI?
Any beans can be used in this chili recipe! I love kidney beans (red beans) and black beans, but you can swap them with pinto beans or even chick peas!
WHAT DO YOU TOP CHILI WITH?
To make your Chili even BETTER, top with any of the following options!
8clovesgarlicchopped or minced, or 2 tablespoons minced garlic
2poundsground beef mince
2tablespoonsground cumin
1-2tablespoonschili powderadjust to your tastes
2teaspoonssmoked paprikaor sweet paprika
1teaspoonsalt
1⁄2teaspooncayenneadjust to your taste
14ouncescrushed tomatoescanned
15ouncestomato saucecanned or condensed tomato soup for Aussies
2cupsbeef or chicken broth
28ounceskidney beanscanned, drained
14ouncesblack beanscanned, drained
Toppings:
1tablespoonsour cream
1handfulcheddar cheesegrated
1tablespoonsliced jalapeños
1tablespoongreen onionschopped
1tablespoonfresh cilantro chopped
Instructions
Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes).
Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
Notes
Chili can be made 2 days ahead. After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating.
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Comments
Tonysays
This chilli is amazing. We have had it many times.
The only additions we add to the recipe are a jar of chipotle peppers and 1 or 2 extra spicy chilli peppers from our garden.
We usually eat the first night as a chilli bowl, and any left overs get simmered down on a following night so it becomes nice and thick which goes really well as taco filling.
Yum and thanks for sharing the recipe.
I have made chilli beef and chilli con carne dishes many times but felt they were always lacking something. I knew the flavours I was after. Your recipe and ingredients was what I was after and was so delicious. We all loved the flavours. We did add a very small amount of extra fiery chilli’s as well for added heat but not over the top. This recipe will be used many times over from now on.
We just had our first cold night here in Virginia and it had me craving chili. This is the first time I have made this recipe, though I have used many of Karina’s recipes in the past and have never been disappointed. Cooked it per the recipe and the flavors were really spot on. One jalapeño didn’t give much heat so next time I’ll add a second. Even still, I doubt it’ll be too spicy for the kids. Used dark (red) and white kidney beans for some contrast. Will definitely be making this again.
I tried this for the 1st time and I cnt rate this enough!! An Absolutely amazing, mouthwatering dish. I ddnt get the jalapenos today so i missed the kick of it, but iverall it was delicious.
Ive tried other dishes from this site and i cannot recommend them enough. 5 stars to you
I am the #1 pickiest chili eater!!! My husband loves it so I’m always trying new recipes to see if I can find one that I also could enjoy. Well, I will search no more! This is the best chili recipe I have found! Thank you for the tasty recipe!!!
Tony says
This chilli is amazing. We have had it many times.
The only additions we add to the recipe are a jar of chipotle peppers and 1 or 2 extra spicy chilli peppers from our garden.
We usually eat the first night as a chilli bowl, and any left overs get simmered down on a following night so it becomes nice and thick which goes really well as taco filling.
Yum and thanks for sharing the recipe.
Debbie Elford says
I have made chilli beef and chilli con carne dishes many times but felt they were always lacking something. I knew the flavours I was after. Your recipe and ingredients was what I was after and was so delicious. We all loved the flavours. We did add a very small amount of extra fiery chilli’s as well for added heat but not over the top. This recipe will be used many times over from now on.
Joe says
We just had our first cold night here in Virginia and it had me craving chili. This is the first time I have made this recipe, though I have used many of Karina’s recipes in the past and have never been disappointed. Cooked it per the recipe and the flavors were really spot on. One jalapeño didn’t give much heat so next time I’ll add a second. Even still, I doubt it’ll be too spicy for the kids. Used dark (red) and white kidney beans for some contrast. Will definitely be making this again.
Christa Buchberger says
This recipe got me 2nd place for our family chili cook off! Everyone loved it! I added a can of corn to it as well.
I'll cook for you. says
This is a great recipe to begin with. I added a few things to ours but all said it was.very delicious. Thanks
Dana says
Love this recipe! I omit the jalapeño and add a little tomato paste once the beef is browned to deepen the flavor. Perfect over baked potatoes!
Siann says
I tried this for the 1st time and I cnt rate this enough!! An Absolutely amazing, mouthwatering dish. I ddnt get the jalapenos today so i missed the kick of it, but iverall it was delicious.
Ive tried other dishes from this site and i cannot recommend them enough. 5 stars to you
Rene’ says
I am the #1 pickiest chili eater!!! My husband loves it so I’m always trying new recipes to see if I can find one that I also could enjoy. Well, I will search no more! This is the best chili recipe I have found! Thank you for the tasty recipe!!!