Chili is one of my ABSOLUTE favorite fall/winter dishes. It’s hearty, flavorful and such an easy recipe to throw in the pot and serve a crowd-pleasing dinner. Here is my take on a more traditional Beef Chili with Beans that is perfect for snowy day or game-day party!
Now, depending on where you were born and raised. Across the country, we have popular chili’s like Cincinnati-style chili, Texas chili, Colorado Chili… I mean, the list goes on and on! In Texas, traditionally chili is *not* made with beans and tomatoes. But my mom always made a chili along the lines of this recipe: ground beef, lots of spices, some tomatoes and some beans. So consider this moment a Texan sharing a very un-Texan style chili. 😉
Taking inspiration from my Mom’s chili growing up, over the years I’ve come up with my own rendition and swaps. It’s got good spice, great texture, and is perfect to serve in a bowl with all of your favorite toppings or to serve as you please! It’s great on top of Enchiladas, over hot dogs and hamburgers, and to make Frito Chili Pies!
So, send a mass text to your friends, turn on your favorite football game, and set up an easy chili bar for everyone to serve themselves! It’s always a hit!
LOVE THIS RECIPE? HERE ARE SOME OTHER GREAT CHILI RECIPES:
Beef and Bean Chili
- 2 tbsp avocado oil
- 1 cup finely diced yellow onion
- 1 ½ cup diced green bell pepper
- 1 cup diced poblano pepper
- ¼ cup seeded and diced jalapeno
- 3 clove garlic minced
- 2 tsp salt
- 2 lb ground beef
- 1 tsp black pepper
- 3 tbsp tomato paste
- 2 tbsp hot sauce (*see note, i use Siete Brand Traditional Hot Sauce)
- 3 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 15- oz can fire-roasted tomatoes
- 2 cups low-sodium beef broth
- 1 15- oz can red kidney beans drained and rinsed
- 2 tsp coconut sugar *OPTIONAL, see note!
- sour cream
- shredded cheddar cheese
- corn chips
- Thinly sliced green onions
- In a large dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeno, garlic and 1 tsp salt. Saute, stirring, until the veggies are tender; about 8 minutes.
- Once the veggies are tender, add the ground beef and the remaining 1 tsp salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes. (depending on how fat your beef is, you may need to drain off excess fat here, but reserve about 2 tbsp for flavor in skillet).
- Once the beef is browned, add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
- Add the fire-roasted tomatoes and broth. Stir to combine then bring to a rapid simmer.
- Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I personally prefer to turn the heat to LOW and cook, covered, for about 3 hours, stirring occasionally. It’s good either way though).
- About 15 minutes prior to serving, add the beans (and coconut sugar, if using) and stir to combine. Cook, uncovered until the beans are tender.
- Serve with desired toppings and enjoy!