There are so many chili recipes online, I had to add a beef one of my own. I've done several chili recipes in the past, and you can find them below, but for the life of me, I haven't done a non-spicy beef version or a smaller family-size version. So here it is. This beef chili recipe is made for a family of four or fewer. It is not intended for big gatherings. And I prefer to make it on a Sunday for Monday dinner, so it's a quick meal.
Jump to:
- Key Takeaways
- Quick Sunday Chili
- Amazing Texas Chili Recipe
- Keto Spicy Chili Recipe in Slow Cooker
- Delicious Zucchini White Chili Recipe
- Slow Cooker Chicken Chili Recipe
- Easy Turkey Chili Recipe {Freezer Meal, Make Ahead, DF, GF}
- Chicken Chili Instant Pot Recipe
- White Turkey Chili Recipe
- Ingredients for this beef chili recipe
- Instructions
- Questions and Answers for this Easy Beef Ragu Recipe
- Reveal
- Beef Chili Recipe {GF, DF}
- Related
Key Takeaways
- This beef chili recipe serves a family of four or fewer and is perfect for a quick weeknight dinner.
- Prepare with lean ground beef, beans, vegetables, and a blend of spices (affiliate) for enhanced flavor.
- Cook the beef and vegetables, then add liquids and simmer for 25-30 minutes for a delicious meal.
- You can customize this chili by substituting ingredients or using a slow cooker (affiliate) for convenience.
- Chili tastes even better the next day, making it ideal for meal prep.
I've done chili recipes before and wanted to share them here so you can see the variety of meat options you can do with basically the same ingredients.
Quick Sunday Chili
Amazing Texas Chili Recipe
Keto Spicy Chili Recipe in Slow Cooker
Delicious Zucchini White Chili Recipe
Slow Cooker Chicken Chili Recipe
Easy Turkey Chili Recipe {Freezer Meal, Make Ahead, DF, GF}
Chicken Chili Instant Pot Recipe
White Turkey Chili Recipe
Ingredients for this beef chili recipe
The Base:
1 lb lean ground beef
1 large onion, diced
2 bell peppers (Orange (affiliate) and Red), rinsed, deseeded, and chopped
1 can Kidney Beans, rinsed and drained
1 can Black (affiliate) Beans, rinsed and drained
The Liquids & Body:
1 can Diced Tomatoes
½ cup of Tomato Sauce (affiliate)
1 cup Chicken or Beef Broth
2 tablespoon Worcestershire Sauce
The Spice Rack:
1 tablespoon dried Cumin (affiliate)
1 tablespoon dried Chili powder (affiliate)
1 tablespoon Granulated Garlic
1 teaspoon Dried Oregano (affiliate)
1 teaspoon Smoked paprika (affiliate)
Salt and Pepper to taste
Instructions
Prep the Mise en Place: Clean and dice your onions and peppers.
Rinse your bean medley thoroughly in a strainer until the water runs clear.
Brown the Beef: Set the cast-iron to medium-high heat, let it heat for a few minutes.
Add the ground beef to a cast-iron Dutch oven (affiliate). Break it apart and cook until browned but not fully cooked.
Sauté the Aromatics: Toss in your diced onions and bell peppers. Cook these with the beef for about 5 minutes (set that timer!) until the onions are translucent, and the peppers have softened.
The Bean Drop: Add your rinsed kidney and black (affiliate) beans into the pot. Stir well to incorporate them with the meat and veggie base. Add a little salt and a little pepper to the mixture. Then add ½ of the oregano (affiliate), ½ of the smoked paprika (affiliate), and ½ of the granulated garlic.
Now add the cumin (affiliate) and chili powder (affiliate). Stir well. Cook for 5 minutes.
Build the Sauce: Pour in your diced tomatoes, tomato sauce (affiliate), and beef broth. Add the Worcestershire sauce for that hit of flavor. Add the remaining oregano (affiliate), smoked paprika (affiliate), granulated garlic, salt, and pepper. And stir well.
Cook for 25-30 minutes with the lid halfway on to allow for evaporation.
Questions and Answers for this Easy Beef Ragu Recipe
Absolutely, be sure to pick a dark meat ground turkey, which will add a little more flavor.
No, you can use any Dutch oven, like stainless steel. It will work just fine. Since this is a small recipe, stick with a 5-quart pan.
Chili recipes can be made in a variety of ways; you can cook them with chicken, turkey, beef, pork, or even vegan options.
Sure, if you want, you'll need to adjust for the course time. Since it is a smaller recipe, be sure to take that into account when determining the cook time.
If you place it in the refrigerator, it will last 3-4 days.
After cooking, you can freeze the food for up to 2 months. You can even portion size them out for easy, quick defrost for busy weeknight meals.
The equipment is pretty easy. I used a saucepan, a cooking board, a chef's knife, a Dutch oven, and a container or a gallon freezer bag if you want to freeze for later.
If you see brown bits stuck to the bottom of the pot after browning the meat, don't worry! That's "fond" (flavor). The beef broth will lift that right up into the sauce.
Reveal
And here is what the chili recipe looks like after it finishes cooking. Serve with a dollop of sour cream, a handful of shredded sharp cheddar, and some sliced jalapeños for a kick.
Chili is always better the next day. If you have the patience, make this the night before you plan to serve it.
Beef Chili Recipe {GF, DF}
- Total Time: 55 minutes
- Yield: 4
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo
Description
This beef chili recipe is made for a family of four or fewer. It is not intended for big gatherings. And I prefer to make it on a Sunday for Monday dinner, so it's a quick meal.
Ingredients
1 lb lean ground beef
1 large onion, diced
2 bell peppers (Orange (affiliate) and Red), rinsed, deseeded,and chopped
1 can Kidney Beans, rinsed and drained
1 can Black (affiliate) Beans, rinsed and drained1 can Diced Tomatoes
½ cup of Tomato Sauce (affiliate)
1 cup Chicken or Beef Broth
2 tablespoon Worcestershire Sauce
1 tablespoon dried Cumin (affiliate)
1 tablespoon dried Chili powder (affiliate)
1 tablespoon Granulated Garlic
1 teaspoon Dried Oregano (affiliate)
1 teaspoon Smoked paprika (affiliate)
Salt and Pepper to taste
Instructions
Prep the Mise en Place: Clean and dice your onions and peppers.
Rinse your bean medley thoroughly in a strainer until the water runs clear.
Brown the Beef: Set the cast-iron to medium-high heat, let it heat for a few minutes.
Add the ground beef to a cast-iron Dutch oven (affiliate). Break it apart and cook until browned but not fully cooked.
Sauté the Aromatics: Toss in your diced onions and bell peppers. Cook these with the beef for about 5 minutes (set that timer!) until the onions are translucent, and the peppers have softened.
The Bean Drop: Add your rinsed kidney and black (affiliate) beans into the pot. Stir well to incorporate them with the meat and veggie base. Add a little salt and a little pepper to the mixture. Then add ½ of the oregano (affiliate), ½ of the smoked paprika (affiliate), and ½ of the granulated garlic.
Now add the cumin (affiliate) and chili powder (affiliate). Stir well. Cook for 5 minutes.
Build the Sauce: Pour in your diced tomatoes, tomato sauce (affiliate), and beef broth. Add the Worcestershire sauce for that hit of flavor. Add the remaining oregano (affiliate), smoked paprika (affiliate), granulated garlic, salt, and pepper. And stir well.
Cook for 25-30 minutes with the lid halfway on to allow for evaporation.
Equipment
Dutch Oven Lodge 7.5 Quart Enameled Cast Iron with Lid
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Chef Knife - Sharp Kitchen Knife 8 Inch
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Cutting Board Extra Large Bamboo 18"x12"
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Nutrition
- Serving Size: 1 bowl
Related
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