Ground Beef Chili | Easy and Comforting
This ground beef chili recipe is not only delicious, but the melding of the flavors is perfect. You can either dollop sour cream on it or just sprinkle a little cheese on the chili.
I tend to have soups and chilis year round because I love them both, but there is nothing so comforting than this recipe.
But it’s not just comforting, it’s easy to make, filling and hearty.
But pair it with either corn bread or a corn muffin and oh my, yes, sign me up.
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Helpful tips
- I always use grass-fed beef. It is more expensive than conventional beef but the taste really makes the difference. On that note, I also try to buy organic when I can because our bodies are worth it.
- Normally, I use red bell peppers in my cooking but for some reason, I think green works better in chilis.
- When you are sautéing the ground beef, you want it to only cook it for a few minutes. You want it to be still pink when you add the tomatoes and rest of the ingredients.
How to make ground beef chili
Pre-step
Get a medium stockpot or Dutch oven.
Step one
Gather the vegetables – green bell pepper, onion, garlic and sliced mushrooms.
Step two
Cut the pepper and onion into chunks and mince the garlic. I bought the mushrooms already sliced but if you buy them whole, slice them.
Step three
Heat the Dutch oven on medium and once it heats up, add olive oil.
Step four
After the olive oil shimmers, that means it’s hot enough, add the bell peppers and onion.
Step five
Sauté for 8 minutes.
As they are sautéing, take out the ground beef and open the cans of diced tomatoes and kidney beans.
Check the peppers and onions. The peppers should still be a nice green color and the onions not yet translucent.
Step six
Add the sliced mushrooms and garlic. Stir and sauté for 2 minutes.
Step seven
Add the ground beef and use a metal spatula to cut it up and break it apart.
Stand there and stir as the beef browns which should take around 3 – 5 minutes. You want to leave parts of the beef undercooked (pink).
Step eight
Gather the spices – chili powder, cumin, salt, pepper, oregano and basil.
Step nine
Add the diced tomatoes and spices and stir until combined. Lower the heat to a simmer and cook for 30 minutes.
Both the meat and vegetables will continue to cook during this time which is why it’s okay to keep them a little undercooked.
Step ten
After 30 minutes, add the red kidney beans.
Step eleven
Stir to combine and let it all simmer for another 10 minutes.
See how yummy it looks?
All that is left to do is serve it. I love a dollop of sour cream and a sprinkle of cheddar cheese on the chili.
Time to dig in!
I hope you enjoy this ground beef chili recipe as much as we enjoy eating it.
Other comforting foods
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Ground Beef Chili
Ingredients
- 2 tablespoons olive oil (or as needed)
- 1 green bell pepper (cut into chunks)
- 1 large onion (cut into chunks)
- 10 ounces portobello mushrooms (sliced)
- 2 cloves garlic (minced)
- 56 ounces diced tomatoes (2 large cans)
- 1 pound ground beef (grass-fed)
- 3 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 15 ounces red kidney beans (1 can, drained and rinsed)
Instructions
- Heat a Dutch oven or stockpot on medium heat
- Once that heats up, add olive oil
- Add bell pepper and onions and sauté for 8 minutes
- Add mushrooms and garlic and sauté for 2 minutes
- Add beef and break it up with metal spatula, brown for 3 – 5 minutes until almost done. Some parts should still be pink
- Add diced tomatoes and spices, herbs and salt and pepper
- Lower temperature to a simmer and cook for 30 minutes
- Add kidney beans and simmer for additional 10 minutes
- Serve in bowls
- Dollop some sour cream and sprinkle some shredded cheddar cheese on top
- Eat
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I always use grass-fed beef. It is more expensive than conventional beef but the taste really makes the difference. On that note, I also try to buy organic when I can because our bodies are worth it.
- Normally, I use red bell peppers in my cooking but for some reason, I think green works better in chilis.
- When you are sautéing the ground beef, you want it to only cook it for a few minutes. You want it to be still pink when you add the tomatoes and rest of the ingredients.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
Love…it! Thank you Elaine…
Thanks Vince!
Elaine