This hearty ground beef chili will be your new go-to chili recipe the whole family will love! It's got a rich blend of flavors and lots of vegetables and beans.
And if you love chili, check out my Ground Turkey Chili, Black Bean Chili Recipe, Chicken Chili with Black Beans, and Slow Cooker Turkey Pumpkin Chili as well!
This is the best chili recipe for a chilly day when you want a warming and hearty meal.
It's a classic beef chili with two types of beans, bell peppers, tomatoes, and a flavorful spice blend. This one-pot meal does take some simmering time, but it's not hard to make, and you can pull it together for a weeknight meal.
Homemade Chili Ingredients
- Lean Ground Beef
- Canned Red Kidney Beans
- Canned Black Beans
- Canned Fired Roasted Diced Tomatoes
- Red Onion
- Red Bell Pepper
- Beef Broth or Beef Stock
- Tomato Paste
- Olive Oil or Avocado Oil
- Kosher Salt
- Smoked Paprika
- Ground Cumin
- Chili Powder
- Ground Black Pepper
See the recipe card for quantities.
Substitutions & Variations
Here are some optional swaps you can make to this recipe.
- Spices - feel free to increase the heat level of this chili - if you'd like it hotter, add another type of dried chile powder or cayenne pepper. Check out our whole post on the best spices for chili.
- Tomatoes - you can sub the diced tomatoes for the same amount of tomato sauce.
- Peppers - you can swap the diced bell pepper for a small can of diced green chiles.
Ground Beef Chili with Beans & Bell Pepper
This hearty beef chili is made with lean ground beef, black beans, kidney beans, tomatoes, and bell pepper for wonderful, well-rounded flavor.
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Servings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion diced
- 1 red bell pepper finely diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 pound lean ground beef
- 3 cups beef broth
- 14 ounces (1 can) kidney beans drained and rinsed
- 14 ounces (1 can) black beans drained and rinsed
- 14 ounces (1 can) fire-roasted diced tomatoes
Instructions
- Heat the oil in a large Dutch oven or pot over medium-high heat. Once it's hot, add the diced onion and bell pepper and sauté for 5 minutes, stirring occasionally.
- Add the minced garlic and allow it to cook for 30 seconds. Then add the tomato paste, salt, paprika, cumin, chili powder, and ground black pepper. Stir and sauté for 1 minute.
- Add the ground beef to the pot and break it up with the back of a spoon. Allow it to cook for 4 to 5 minutes or until browned.
- Add the beef broth, kidney beans, black beans, and diced tomatoes to the pot. Increase the heat and bring to a low boil.
- Cover and allow to simmer for 15 minutes. Reduce to low heat once the mixture starts to bubble. Remove the lid and stir. Allow the chili to simmer for another 15 minutes, stirring occasionally, until reduced.
- Serve immediately or save in the refrigerator for up to 4 days.
Video
Notes
Storage - Leftover chili will keep for up to 4 days in the refrigerator when stored in an airtight container. Reheat in a microwave safe bowl or on the stovetop.
Freeze - You can also freeze it for up to 3 months.
Cooking Tips - Stir the chili occasionally as it simmers. If it's sticking to the bottom of the pot, reduce the heat.
Recommended Tools - I highly recommend using a large heavy-bottomed pot to make this recipe. Something like a dutch oven works well because it distributes the heat evenly while the chili simmers.
Nutrition
Serving: 1g | Calories: 526kcal | Carbohydrates: 37g | Protein: 45g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 101mg | Sodium: 1314mg | Fiber: 11g | Sugar: 8g
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