Beef Chili Recipe

If you’ve been hunting for the best beef chili recipe out there, welcome! This no-bean chili is rich, filling, and yes — award-winning. Nothing beats a cozy bowl on a chilly day, and this recipe is a breeze to make, perfect for game day, cold evenings, or just whenever you want that warm, comforting meal.

A Note from Kim

A Blue-Ribbon Bowl of Comfort

This beef chili recipe has been a family staple for years—and it’s clear why. We’re pretty picky about our chili, and this one hits that perfect balance. It’s thick and hearty with just enough texture, never overwhelmed by spice. The flavor is warm and inviting, with simple, familiar ingredients. No weird extras here, just classic, well-executed flavors.

What makes it even more special is the story behind it—it’s my dad’s award-winning chili. When I was little, he won first place at our hometown chili cook-off with this exact recipe. That blue ribbon? Total family legend. Once you taste it, you’ll get why it’s made its way to our table again and again.

With love (and plenty of good eats),

I found your chili recipe on Pinterest while searching for a no-bean option to fit my low glycemic diet for diabetes. I only had yellow and orange peppers, so I used those, and added a touch of cinnamon because I love it. I also followed your advice to let it simmer the full two hours. It was absolutely delicious! We didn’t have toppings, but honestly, it didn’t need any. My husband even packed some for work lunch — that’s a big deal from him!

— Debbie

This easy no‑bean, blue‑ribbon beef chili recipe has been a beloved classic in my family for years. It’s thick, flavorful, and made with straightforward pantry staples. It’s just right for game day, a chilly night, or any time you want a hearty, comforting meal. We’re talking browned ground beef with sautéed onions, bell peppers, and garlic, slowly simmered with tomatoes, beef broth, and a simple spice mix.

• What you’ll get: a clear, printable recipe serving about 8, plus simple ingredient swaps (think turkey, bison, or beans if you want them), and step‑by‑step photos.
• Timing: whip up a quick version in 30 minutes or simmer for 45–60 minutes (or even a couple of hours if you have extra time) for deeper flavor.
• Make‑ahead friendly: handy tips for preparing in a slow cooker, how to store and freeze leftovers, plus reheating advice, perfect for busy families or meal prepping.
• Toppings & variations: easy serving ideas like cheese, sour cream, avocado, jalapeños and simple swaps to customize heat and flavor.

Keep scrolling for the full ingredients list, detailed instructions, dad’s pro tips, and quick variations so you can make this beef chili recipe your own.

Rich, Meaty Flavor Without Fuss

This chili is rich, filling, and all about simple, familiar ingredients. No gimmicks here—just pure, classic flavor. This recipe’s a family favorite, easy to customize, and great for feeding a crowd or meal prep for the week.

• Bold, meaty flavor without beans: enjoy a thick chili that lets the beef and spices shine.
• Simple ingredients you probably have on hand: ground turkey, bison, or a mix are great swaps too.
• Flexible simmer time: ready in about an hour, but letting it bubble away longer boosts flavor—see our slow-simmered beef chili for cozy nights for deeper, richer results.
• Make-ahead and freezer-friendly: cool it down, portion it out, and freeze for up to 3 months for quick, tasty meals later.
• Great for game day and family dinners: serves about 8, delicious with cornbread, baked potatoes, or classic toppings like cheese, sour cream, and avocado (or try this Green Onion Zucchini Cheddar Quick Bread).

Essential Ingredients and Easy Swaps

• 2 pounds lean ground beef*
• 2 1/2 tablespoons chili powder, divided
• 2 medium yellow onions, diced
• 2 medium green bell peppers, diced (or 1 red bell pepper and 1 green bell pepper)
• 4 cloves minced garlic, 2 teaspoons
• 1 (14.5 ounce) can crushed tomatoes, I like to use fire-roasted
• 1 (14.5 ounce) can diced tomatoes, I like to use fire-roasted
• 2 (14.5 ounce) cans beef broth
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar, optional
• 1 teaspoon ground cumin
• salt & pepper to taste, I start with 1 teaspoon salt and 1/2 teaspoon ground black pepper

How to Make the Chili

1. Heat a large stockpot or Dutch oven over medium-high heat.
2. Sauté 2 pounds lean ground beef with 1 tablespoon chili powder, 2 diced yellow onions, 2 diced bell peppers, and 4 cloves minced garlic until the meat is just cooked through.
3. Drain off any excess fat.
4. Stir in 1 (14.5 oz) can crushed tomatoes, 1 (14.5 oz) can diced tomatoes, 2 (14.5 oz) cans beef broth, 1 tablespoon tomato paste, 1 1/2 tablespoons chili powder, 1 tablespoon brown sugar (optional), 1 teaspoon ground cumin, and salt and pepper to taste.
5. Bring the chili to a rolling boil.

6. Reduce heat and simmer uncovered 45–60 minutes, stirring occasionally, until the chili has thickened to your liking.

   

7. If desired, simmer on low for a couple of hours, stirring occasionally, for deeper flavor.
8. Taste and adjust seasonings as needed.

Serving Suggestions and Time-Savers

• What to serve with chili? Cornbread is a classic pairing—and my skillet or Mexican cornbread recipes are both crowd-pleasers. You can also pile chili on baked potatoes, hot dogs, or fries for something fun. For a crunchy side, try crispy sweet potato chips.
• Crockpot option. Slow-cooking this chili gives it extra depth and makes the beef super tender. Just brown your veggies and meat first, then toss everything into the crockpot and cook on low for 5–6 hours. I’d skip cooking on high to avoid losing flavor. New to chili? This step-by-step guide on how to make homemade chili covers the basics and helpful technique tips.
• Toppings. Think sour cream or Greek yogurt, shredded cheddar or crumbled cotija cheese, crushed tortilla chips or cornbread pieces, sliced jalapeños, diced avocado or guac, plus fresh herbs like cilantro, green onion, or red onion for a fresh kick.

• What to serve with chili? Cornbread remains the all-time favorite. My skillet or Mexican cornbread options are delicious. You can also go for baked potatoes, chili dogs, or fries topped with chili to switch things up.
• Crockpot option. Slow cook your chili for tender beef and deep flavor. Sauté your meat and veggies first, then cook everything on low for 5–6 hours. Avoid the high setting to keep those flavors rich.
• Toppings. Mix and match sour cream or Greek yogurt, shredded cheddar or cotija cheese, crushed tortilla chips, sliced jalapeños, diced avocado or guacamole, and fresh herbs like cilantro or green onions.

• Le Creuset Signature Dutch Oven – If you’re ready to invest in cookware that lasts a lifetime, Le Creuset is my top pick for heavy-duty pots and pans.
• Lodge Dutch Oven – Lodge is fantastic too, especially if you want quality at a more budget-friendly price. I own several pieces, including their cast iron skillets, and love them.
• Ground Beef Chopper – This little gadget changed the game for me! It chops ground meat perfectly and speeds up cooking. I can’t believe I waited so long to get one.

If you give this beef chili recipe a try, don’t forget to drop a comment! And if your family loves it as much as mine, please leave a five-star ⭐️ rating — it means the world.

Simple Swaps and Flavor Add-Ins

• Turkey chili. Swap ground turkey for the beef, or try a mix like 1 pound turkey and 1 pound beef for variety.
• Beans. Add 1 or 2 (15-ounce) cans of kidney beans or chili beans for a more classic chili feel.
• Beer. Swap 1 cup of beef broth with a good beer for an extra layer of flavor.
• Seasonings. Add 2 teaspoons smoked paprika and 1 teaspoon garlic powder to mix things up. Oregano also works well in chili.
• Three bean chili. Use 3 1/2 cups total of black beans, pinto beans, and kidney beans.
• Meat lovers chili. Use 2 pounds of cubed stew meat, browned first, instead of ground beef.

• Turkey chili. Swap in ground turkey for beef, or try mixing 1 pound turkey with 1 pound beef.
• Beans. Add 1 or 2 (15-ounce) cans of dark red kidney or chili beans.
• Beer. Substitute 1 cup of beef broth for 1 cup of beer to deepen the flavor.
• Seasonings. Mix in 2 teaspoons smoked paprika and 1 teaspoon garlic powder for a fresh spin. Oregano is also a great chili addition.
• Three bean chili. Combine 3 1/2 cups of black, pinto, and kidney beans.
• Meat lovers chili. Use 2 pounds of browned stew meat cubes instead of ground beef.

Storing, Freezing, and Reheating Tips

• Storing leftovers. This chili keeps for about a week in the fridge. After cooking, cool completely and store in airtight containers without toppings. Perfect for easy lunches or dinners.
• Reheating. Warm leftovers in the microwave or on the stove. Freshen up each bowl with your favorite toppings.
• To freeze. Chili freezes wonderfully. Portion into airtight containers or freezer bags and freeze for up to 3 months for easy future meals. For a different spin to stash alongside, try The Pioneer Woman chili recipe.
• Reheat from frozen. Thaw overnight in the fridge, then reheat on the stove or microwave as needed.

We love keeping some in the freezer during winter for quick dinners. It’s great for meal prep, too. I sometimes double the batch so there’s plenty to eat now and stash away for later — and I’ll often prep a pan of zucchini casserole with ground beef to round out the week’s meals. No fuss, just lots of delicious chili ready when you need it!

Answers to Common Chili Questions

• Can I add beans to this chili? Yes! This is a no-bean chili by default, but feel free to stir in 1–2 (15-ounce) cans of kidney or chili beans, or try the three-bean mix mentioned above.
• How long should I simmer the chili? Aim for at least 45–60 minutes uncovered to thicken it up. For the best flavor, simmer a couple of hours, stirring occasionally—that downtime is perfect for prepping a make-ahead side like Steakhouse Potato Salad.
• Can I use other meats besides ground beef? Absolutely. Ground turkey, chicken, bison, or a beef/turkey combo all work beautifully. You’ll find more options in the notes and variations.
• Is this chili freezer-friendly? Yes! Just cool it completely, portion it in airtight containers or freezer bags, and freeze for up to 3 months. Thaw overnight before reheating.
• Can I cook this in a slow cooker? Yes, and it’s a great way to get tender meat and deep flavor. Brown your meat and veggies first, then slow cook on low for 5–6 hours.
• How do I adjust the spice level? Control heat by tweaking chili powder and cayenne pepper amounts, or add sliced jalapeños as a topping. Smoked paprika and extra cumin shift the flavor without only adding heat. For balance, pair your bowl with a cooling side like Healthy Cucumber Pasta Salad.
• How can I reduce sodium? Use low-sodium or no-salt-added beef broth. Taste before adding salt, and consider canned tomatoes with no added salt.
• How many servings does this recipe make? This recipe serves about 8 hearty portions as noted in the recipe card.