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This slow cooked beef chili recipe is a hearty and delicious meal packed full of flavor. Cooked on the stovetop in one pot, this chili is perfect comfort food and it’s great for meal prep and freezer meals.

best beef chili in a clay bowl

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If I have to choose a favorite winter meal, this classic chili recipe would be on the top of my list. It’s one of my favorite comfort foods! Flavorful, hearty and spicy meal for those cold winter days. My husband who is my official taste tester loves it too, he always has seconds when I make it.

If you love this recipe, be sure to check out this Creamy White Chicken Chili recipe as well.

Why You Will Love This Chili Recipe

  • Healthy: This homemade chili recipe is loaded with wholesome ingredients (beans, vegetables, lean beef, and spices) and lots of flavor.
  • Amazing for meal prep or freezing: This easy recipe makes a large batch of chili and it’s perfect if you want to meal prep for the week or if you want to freeze some for later.
  • Crowd-pleaser: A fuss-free recipe to make for a large crowd. It can easily be doubled. Everyone will love it.
chili with beans in a clay bowl

Chili Ingredients

Don’t be scared by the long ingredients list. Half of the items here are spices, and the rest are basic ingredients that you probably already have in your fridge and pantry.

  • Extra virgin olive oil: for sauteing the vegetables.
  • Vegetables: Onion, garlic cloves, bell pepper, tomatoes
  • Ground beef: Use good quality ground beef. I used 90% lean ground beef.
  • Kidney beans: You can use canned or cooked kidney beans.
  • Beef broth: If you don’t have beef broth you can use vegetable broth or even water.
  • Tomato paste: It adds so much delicious savory flavor.
  • Seasonings (Chili powder, Chipotle powder, Salt and pepper, Paprika, Ground cumin, Red pepper flakes): You can adjust the chili powder and the red pepper flakes depending on how spicy you like it. The seasonings in this recipe are mildly spicy.
  • Dark chocolate: this secret ingredient adds depth. Don’t worry the recipe is not going to taste sweet.
chili ingredients on a board

How To Make Homemade Chili

  1. Add 1 Tbsp olive oil to the pan and add ground beef to the pan and brown the beef stirring occasionally. Transfer to a plate.
  2. Add chopped onion and bell peppers to the pot and saute until they are tender. Add minced garlic, and saute for 30 seconds until fragrant.
  3. Add the browned ground beef to the pot and mix with the vegetables.
  4. Add the finely chopped tomatoes, kidney beans, 2 Tbsp organic tomato paste, and the spices – 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram, and 2 tsp red pepper flakes.
  5. Add beef stock and bring to a boil. Boil for about 5 minutes. Reduce to medium-low heat and simmer for about 1 hour.
  6. Add my secret ingredient, 2 oz of dark chocolate, and stir to combine. Adjust the seasonings if necessary and serve warm over rice with your favorite toppings.
making the best chili recipe - process shots of each step

TIPS FROM NELI’S KITCHEN

Recipe Tips and Notes

  • Make this easy chili recipe in a dutch oven or heavy-bottomed pan. They distribute the heat more evenly so that you don’t get hotspots that can burn.
  • Don’t skimp on the spices, each one of them adds so much unique flavor and really takes it to the next level.
  • Check that your spices aren’t stale before you use them. Rub a little between your fingers and they should release an aroma. If they don’t, time to buy new ones!
  • Bloom the spices by sauteeing them with the onions for the last 30 seconds. This adds even more flavor.
  • The Chili thickens as it cools down or after it has been refrigerated for a few hours.
  • Add 2 cups of beef stock/water if you want to serve it as a soup.
  • An easy trick how to peel tomatoes quickly is to slice a shallow “X” at the bottom of each tomato and place them for 30 to 60 seconds in boiling water. Then transfer them using a slotted spoon to a bowl with ice water and once cooled peel the tomatoes using a paring knife. 

Recipe Variations

  • This simple chili recipe is great served as a soup too. Just add 2 cups of stock instead of 1 cup.
  • You can also use ground chicken or turkey in this recipe if you prefer.
  • If you are in a hurry, you can use canned crushed tomatoes.
  • Add extra chili flakes if you want a spicier dish.

Perfectly Spiced

I would say if you want the best chili, don’t skimp on the spices, each one of them adds to the final hearty flavor of this recipe. The chipotle powder adds a smokey dimension, enhancing all of the other flavors.

close up of chili recipe with shredded cheese and onions

What do you serve it with?

I like to serve this bean chili over rice, topped with sliced green onion and cornbread muffins. You can of course serve this with cauliflower rice or as a soup with crackers as well.

You can also have fun with lots of different chili toppings. Try it with:

  • Sliced avocado
  • Sour cream
  • Shredded cheese
  • Sliced jalapeno
  • Guacamole
  • Saltine crackers
  • Tortilla strips
  • Lime wedges
top shot of homemade chili in bowls

Storing

This healthy chili recipe is so perfect to make ahead of time for meal prep and freezer meals.

  • Refrigerate: Let it cool to room temperature and then transfer it to an airtight container. Keep it in the fridge for up to 5 days.
  • Freeze: You can also freeze it for up to 3 months. Once it cools down, transfer it to a freezer-safe container or zip lock bag. Lay it flat on a baking sheet, and once frozen, store the zip lock bags flat in the freezer.
  • Reheat: Thaw frozen chili in the fridge overnight and reheat it on the stovetop to serve.
comfort food with beef recipe

More Beef Recipes

If you enjoyed this Chili recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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best beef chili in a clay bowl
5 from 13 votes

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Chili Recipe

This slow cooked beef chili recipe is a hearty and delicious meal packed full of flavor. Cooked on the stovetop in one pot, this chili is perfect comfort food and it's great for meal prep and freezer meals.
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: 10 people

Save This Recipe

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Ingredients 
 

Instructions 

  • Add 1 Tbsp olive oil to the pan and add ground beef to the pan and brown the beef stirring occasionally. Transfer to a plate.
  • Add chopped onion and bell peppers to the pot and saute until they are tender. Add minced garlic, and saute for 30 seconds until fragrant.
  • Add the browned ground beef to the pot, the finely chopped tomatoes, kidney beans, 2 Tbsp organic tomato paste and 1 cup of beef stock.
  • Add the spices – 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, 2 oz of dark chocolate.
  • Bring to a boil and boil for about 5 minutes. Reduce to medium low heat and simmer for about 1 hour.
  • Adjust the seasonings if necessary and serve warm over rice.

Video

Notes

  • Make this chili recipe in a dutch oven or heavy-bottomed pan. They distribute the heat more evenly so that you don’t get hotspots that can burn.
  • Don’t skimp on the spices, each one of them adds so much unique flavor and really takes this chili to the next level.
  • Check that your spices aren’t stale before you use them. Rub a little between your fingers and they should release an aroma. If they don’t, time to buy new ones!
  • Bloom the spices by sauteeing them with the onions for the last 30 seconds. This adds even more flavor.
  • The Chili thickens as it cools down or after it has been refrigerated for a few hours.
  • Add 2 cups of beef stock/water if you want to serve it as a chili soup. 
  • An easy trick how to peel tomatoes quickly is to slice a shallow “X” at the bottom of each tomato and place them for 30 to 60 seconds in boiling water. Then transfer them using a slotted spoon to a bowl with ice water and once cooled peel the tomatoes using a paring knife.

Nutrition

Calories: 189kcal | Carbohydrates: 8g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 817mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1305IU | Vitamin C: 36mg | Calcium: 27mg | Iron: 2mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

Like this recipe? Rate and comment below!

Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.

About Neli Howard

Meet Neli Howard, the food blogger and recipe developer behind Delicious Meets Healthy. With over 12 years of cooking experience, Neli shares easy, wholesome recipes made with real ingredients to help you cook stress-free, flavorful meals the whole family will love. Her work has been featured in Healthline, Forbes, CNN, and more.

5 from 13 votes

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13 Comments

  1. Amelia Thompson says:

    5 stars
    Looks very tasty. I will definitely try.

  2. Kassandra says:

    5 stars
    Delicious recipe. Quick and easy to make too which I love. Thank you.

    I would like to point out though that 1/2 tsp dried marjoram is not in the list of ingredients. It is only mentioned in the instructions. Iโ€™ll add it next time!

  3. Chris David says:

    5 stars
    Really delicious recipe. I love it yummy!!! It’s really awesome