Hearty Beef Chili Recipe: A Slow-Simmered Favorite (Print Version)

Discover a hearty beef chili recipe, slow-simmered with rich flavors. Perfect for chilly nights and feeding a crowd.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 110 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free (if toppings omitted), Gluten-Free (check broth)

# Ingredients:

→ Base Ingredients

01 - 2 tbsp olive oil
02 - 2 lbs ground beef (80/20 chuck)
03 - 1 large yellow onion, chopped
04 - 1 red bell pepper, chopped
05 - 1 green bell pepper, chopped
06 - 4 cloves garlic, minced

→ Flavor Boosters & Liquids

07 - 1 (28 oz) can crushed tomatoes
08 - 1 (6 oz) can tomato paste
09 - 1 cup beef broth
10 - ½ cup strong brewed coffee
11 - 2 tbsp chili powder
12 - 1 tbsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1 tsp unsweetened cocoa powder
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste

→ Beans & Optional Extras

18 - 1 (15 oz) can kidney beans, rinsed and drained
19 - 1 (15 oz) can black beans, rinsed and drained

→ Garnish & Toppings

20 - Shredded cheddar cheese
21 - Sour cream
22 - Fresh cilantro, chopped
23 - Sliced jalapeños

# Instructions:

01 - First things first, get your biggest, heaviest pot or Dutch oven on medium-high heat. Add a splash of oil, then your ground beef. Break it up with a spoon, browning it beautifully until it's no longer pink. This is where the magic starts, creating those lovely browned bits at the bottom of the pot. Drain off most of the excess fat—I usually leave just a tablespoon or two for flavor. Now, toss in your chopped onions and bell peppers. Stir them around, letting them soften and get a little translucent, about 5-7 minutes. You’ll start to smell that sweet, savory aroma filling your kitchen; that’s the good stuff, hon!
02 - Once those veggies are soft, clear a little space in the center of the pot and add your minced garlic. Let it cook for just about 30 seconds, until it’s fragrant, but don't let it burn—that's a mistake I've made before, and burnt garlic is just sad. Then, stir in your chili powder, cumin, smoked paprika, and dried oregano. Let those spices toast for another minute, stirring constantly. This step is so important; it really wakes up their flavors. You'll feel the warmth and smell the incredible aroma intensifying, a true sign your hearty beef chili recipe is coming together beautifully.
03 - Pour in the crushed tomatoes, tomato paste, beef broth, and that strong brewed coffee. Don’t forget the cocoa powder and the bay leaf! Give everything a really good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor, friends. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer. This is where patience pays off. I usually let mine go for at least an hour, sometimes two, stirring occasionally. The longer it simmers, the more the flavors meld and deepen, becoming truly spectacular.
04 - After your chili has had a good long simmer, stir in your drained kidney beans and black beans. I usually give them a quick rinse, but honestly, sometimes I just dump them right in. Let the chili simmer, uncovered, for another 20-30 minutes. This allows the chili to thicken up a bit more and lets the beans absorb all those incredible flavors. Taste and season with salt and pepper. This is your moment to adjust—maybe a little more salt, a pinch more chili powder if you're feeling bold. I always taste it like five times here, just to be sure!
05 - When your hearty beef chili recipe is looking rich and glossy, and the flavors are singing, remove the bay leaf. Ladle generous portions into bowls. Now for the fun part: toppings! Pile on that shredded cheddar, a dollop of cool sour cream, a sprinkle of fresh cilantro, and a few slices of jalapeño if you like a kick. I usually offer a side of cornbread or some tortilla chips for dipping, because what's chili without a good dipper? It’s going to smell amazing, a deep, rich aroma that promises pure satisfaction.
06 - Take a moment to admire your handiwork. This hearty beef chili recipe is more than just a meal; it's a comforting experience. The rich color, the steam rising, the aroma—it’s all part of the joy. Dig in and savor every spoonful. The beef is tender, the sauce is thick and flavorful, and those beans add just the right bite. It’s perfect for a chilly evening or just when you need a little culinary hug. Enjoy the fruits of your labor, you deserve it!

# Notes:

01 - Don't rush browning the beef or toasting the spices; that's where all the deep flavor for this hearty beef chili comes from.
02 - This chili tastes even better the next day, so it's perfect for making ahead.
03 - A tiny bit of unsweetened cocoa powder adds an unbelievable depth to the sauce, trust me on this one!
04 - Serve with a side of warm cornbread for the ultimate comforting meal.

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - Wooden spoon or spatula
03 - Ladle

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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