Easy Homemade Chili Lean Ground Beef and Chuck Roast

A Homemade Beef Chili Recipe that's healthy, hearty, filling, and so delicious! Made with lean ground beef, beans, diced tomatoes, and chili spices. This easy beef and bean chili make for a perfect weeknight dinner recipe the whole family will enjoy.

This homemade chili recipe is easy to put together, thick, hearty, and can be made on your stovetop or slow cooker. This protein-packed chili recipe is made with lean ground beef, beans, and the perfect blend of seasonings. Also, this recipe may be a bit spicy for some and for children. So, for a mild version, we recommend skipping on the cayenne pepper and use one tablespoon of mild chipotle powder or some paprika and cumin.

Also, we have included a substitution for the chipotle peppers in the recommended substitutions further down. Make this homemade chili and enjoy it for lunch or dinner any day of the week! They are perfect for those who love to meal prep.

Why you should make this homemade beef chili

Healthy and filling: This beef chili recipe is perfectly hearty and healthy with clean ingredients. Made with lean ground beef and beans for added protein and fiber. A perfectly complete meal that will keep you full and satisfied for hours.
So easy to make: making this chili is so easy. Whether you choose to cook it on your stove top of slow cooker. It will take little prep time and just let it cook.
Delicious: Robust and Bursting with flavor. Hearty and delicious.

Ingredients you will need to make this chili

Extra-Virgin Olive Oil
White Onion
Garlic Cloves
Tomato Purée (paste)
Lean Ground Beef
Chili Powder
Broth
Ground Cumin
Dried Oregano
Smoked Paprika
Cayenne Pepper (optional)
Kosher salt and freshly ground black pepper to taste
Bell Peppers
Chipotle Peppers in Adobo Sauce
15 oz Kidney Beans, one can, drained
15 oz Chopped/Diced Tomatoes

HOW TO MAKE HOMEMADE CHILI

Making this homemade chili recipe is quite easy. It can be made either on your stovetop or slow cooker.

BEEF CHILI ON STOVETOP

First, cook onions and garlic: Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic, and cook for another minute, or until fragrant.
Add tomato paste and beef: Next, add the tomato paste and cook, stirring constantly, for 1 more minute. Then add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink. Drain the fat from the beef and return the pot to the heat.

Next, stir in seasonings: Next, add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper. Cook, stirring often, for 2 minutes to toast the spices.
Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, and bring to a
boil over high heat. Add the broth, reduce the heat to medium-low and simmer for 20 minutes.
Serve: Taste the chili and add additional salt and pepper, if necessary.
Finally, serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.

HOW TO MAKE BEEF CHILI IN A SLOW COOKER

First, heat the olive oil in a large skillet over medium heat.
Next, add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn't need to be cooked through at this point). Drain the fat from the beef and stir in the tomato purée.
Then, transfer the beef mixture to a 6-qt slow cooker, and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes. Add the broth, season with another pinch of salt and pepper.
Cover and cook on low for 6-8 hours, or high for 5-6 hours. Taste and add additional salt and pepper, if necessary.
Finally, serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.

SUBSTITUTIONS FOR THE BEEF CHILI

Meat: You may use other types of meat like ground chicken or turkey.
Vegetarian Version: Skip the meat and add more beans like white or black beans.
Beans: We used red kidney beans, but other beans will work just fine like white kidney beans or Cannellini beans.
Chipotle Peppers in Adobo sauce:This may make the chili spicy for kids. Skip and add a bit more smoked paprika. You may be able to find mild chipotle powder.

BEEF CHILI TOPPINGS

freshly chopped cilantro or parsley
Grated cheddar cheese
Sour cream
Avocados
Jalapeños
Thinly sliced spring onions

FAQ's

Can you use beef broth in chili

Using beef broth is not necessary for this easy homemade chili recipe. The diced tomatoes along with the other ingredients will make enough broth. Plus you need the chili to have a thick consistency. Also, if the chili is too thick and you would like to add broth, any broth will work whether you add beef, chicken, or vegetable broth. Careful not to add too much broth. About one cup should be enough.

Do you drain beans for chili

We prefer to drain and rinse beans regardless of what we are preparing. Rinsing beans is a personal preference since the starchy liquid it comes in is harmless. When using the beans on salads, we would say definitely yes do rinse them! The slimy liquid contains starch and is high in sodium. Also, rinsing is a better practice that will also remove that metallic taste of canned beans.

How to store beef chili

Place the leftover beef chili in an airtight container and store it in the fridge for 3-4 days. You may freeze for up to 3 months. To serve again, reheat in microwave or pot over your stovetop.

This is the best beef chili recipe ever! So easy to make and super delicious. We hope you love it as much as we do. If you make it, we would love to get some feedback. Please take a moment to come back and leave a review. Also, don't forget to share it with your friends and family!

More easy dinner recipes

Asparagus Chicken Pasta
Chicken Pasta Salad
Easy Hamburger Soup
Slow Cooker Southwest Turkey Chili Recipe
Easy White Chicken Chili Recipe
Creamy Coconut Lime Salmon

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beef chili recipe

For the chili:

▢ 1 Tbsp Extra-Virgin Olive Oil
▢ ½ Large White Onion chopped
▢ 3 Garlic Cloves minced
▢ 2 Tbsp Tomato Purée (paste)
▢ 1½ lbs Lean Ground Beef
▢ 1½ Tbsp Chili Powder
▢ 1 Tsp Ground Cumin
▢ 1 Tsp Dried Oregano
▢ 1 Tsp Smoked Paprika
▢ ½ Tsp Cayenne Pepper (optional)
▢ Kosher salt and freshly ground black pepper to taste
▢ 2 Bell Peppers diced
▢ 3 Cup Beef or vegetable broth
▢ 2-3 Chipotle Peppers in Adobo Sauce
▢ 15 oz Kidney Beans, one can drained
▢ 15 oz Chopped/Diced Tomatoes

For serving:

▢ Freshly chopped cilantro or parsley
▢ Grated cheddar cheese
▢ Sour Cream
▢ Thinly sliced spring onions

Stovetop Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in the garlic, and cook for another minute, or until fragrant. Add the tomato purée and cook, stirring constantly, for 1 more minute.
Add the minced beef and cook, breaking the meat up into smaller chunks, for 8-10 minutes, or until no longer pink. Drain the fat from the beef and return the pot to the heat.
Add the chili powder, cumin, oregano, paprika, cayenne (if using), and a generous pinch of salt and pepper.
Cook, stirring often, for 2 minutes to toast the spices. Add the bell peppers, kidney beans, and chopped tomatoes, chipotle peppers, broth, and bring to a boil over high heat.
Reduce the heat to medium-low and simmer for 20 minutes. Taste the chili and add additional salt and pepper, if necessary.
Serve the chili in bowls and top with freshly chopped cilantro/ parsley, grated cheddar, sour cream, and sliced spring onions.

Slow Cooker Instructions:

Heat the olive oil in a large skillet over medium heat.
Add the onion, garlic, minced beef, and a pinch of salt and pepper, and cook for 5 minutes, or until the meat is browned (it doesn't need to be cooked through at this point).
Drain the fat from the beef and stir in the tomatopurée. Transfer the beef mixture to a 6-qt slow cooker, and add the chili powder, cumin, oregano, paprika, cayenne (if using), bell peppers, chipotle peppers, kidney beans, and chopped tomatoes. Add in the broth.
Season with another pinch of salt and pepper. Cover and cook on low for 6-8 hours, or high for 5-6 hours.
Taste and add additional salt and pepper, if necessary. Serve the chili in bowls with grated cheddar, sour cream, and thinly sliced spring onions.

Substitutes:

vegetarian option skip the beef. For vegan options also skip the cheese and sour cream.
Beans: use either red or white kidney beans, cannellini beans, or any other beans you have on hand.
Beef: Use lean ground beef, ground turkey or ground chicken.
olive oil or avocado oil

Storage:

Place leftovers in an airtight container and store in the fridge for up to 7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

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Source: https://healthyfitnessmeals.com/homemade-beef-chili/