Easy Homemade Beef Chili – Quick & Hearty Weeknight Favorite
This Best Chili Recipe offers a hearty, flavorful, and comforting meal perfect for chilly days. Featuring a rich blend of ground beef, beans, and tomatoes seasoned with a vibrant mix of chili powder and spices, it simmers to perfection in just 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb. ground beef (85/15)
- ½ medium yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1 (15-oz.) can kidney beans, drained and rinsed
- 1 (15-oz.) can tomato sauce
- 1 (15-oz.) can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup beef broth (or chicken broth or water)
- Toppings:
- Shredded cheddar cheese
- Fritos
- Green onion, sliced
Instructions
1. Place a large stockpot over medium-high heat to warm up and prepare for sautéing.
2. Add the ground beef, finely diced yellow onion, and minced garlic to the hot pot. Cook for 7-10 minutes, stirring occasionally, until the beef is fully browned and the onions are translucent.
3. Incorporate pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup into the pot. Stir well to combine all ingredients evenly.
4. Sprinkle in chili powder, garlic powder, ground cumin, smoked paprika, salt, and pepper. Pour in 1 cup of beef broth (or chicken broth or water) and stir everything together thoroughly.
5. Bring the chili mixture to a boil, then reduce heat to low. Let it simmer gently for 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly.
6. Spoon the chili into bowls and garnish with shredded cheddar cheese, Fritos, and sliced green onions before serving for added texture and flavor.
Notes
For a spicier chili, add cayenne pepper or chopped jalapeños with the spices. Maple syrup balances acidity but can be swapped with brown sugar. Use 85/15 ground beef for a good balance of flavor and fat. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. You can also make this in a slow cooker—combine all ingredients and cook on low for 6–8 hours.
Find it online: https://cookingwithramsay.com/easy-homemade-beef-chili/