Looking for a quick and easy beef chili recipe to heat things up! This one comes together quickly to feed a crowd!
This post was sponsored by Mirum. The thoughts and opinions expressed are my own.
Forget the snow and chilly winter nights, it’s the time of year to gather fanatically around the TV with your closest friends ready to root your home team on to to the final pass!
And nothing screams football food like a classic hearty bowl of chili.
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Back to the game, and the best beef chili recipe for it!
Whether you are topping baked potatoes, nachos or hot dogs, a classic beef chili is the way to go. This recipe in the perfect easy stovetop creation.
What kind of beef is used for chili?
I love using a variety of meat for my chili. But my go to base is always a thicker grind 85% ground beef. I like using 85% lean so that there is some flavor from the fat, but I drain it once browned to avoid any solidifying on the surface.
A good balance for chili is a one to three ration of beef to other ingredients. When wanting a bonus health kick, I add a ton of beans or minced mushrooms to balance out the heartiness.
When I am feeling particularly adventurous, I will brown other inexpensive cuts and allow them to braise for shredding as well. Another meat I love to add is a browned spicy sausage or brat, like in my big batch chili.
Beef Chili – beans or no beans?
This is like asking comic book fans who wins in a fight between Batman Vs. Superman. Everyone has an opinion and theirs is always right. However, my less passionate answer is simply, beans with ground beef. No beans with shredded cuts.
For example, if I am using shredded chuck as my base and no ground beef for a campfire chili, I won’t add beans. But if I am making anything with a ground meat component, I am adding pretty much all the beans. Why? Because I like the health benefit.
Really, there is no hard and fast rule, it depends on your region and fanatical chili beliefs.
How to make the best beef chili
The best beef chili is simmered for hours. Whether over a campfire, on the stove top or even in a slow cooker, it is best to let chili take a long time for the flavors to develop.
Chili is made for slow cooking. The longer the flavors can build while over a low heat, the better. This allows everything from the sautéed onion to the subtle flavor of the peppers to mingle while the components simmer.
The slow cook also allows the flavor from the meat to blend in with the chili powder and tomatoes.
Ever heard that some things are better the next day? I believe that is true most for chili and I will often make my game day recipes the day before and cool overnight.
To serve the next day, I will heat over low in a slow cooker with a topping bar nearby.
Want some more crowd pleasing recipe inspiration? Check out my favorite Game Day recipes!
- Smoked Pulled Pork Mac and Cheese
- Bacon Wrapped Chorizo Stuffed Poppers
- Slow Cooker Sweet Chili Chicken Wings
- Deep Fried Mac and Cheese Balls
If you’ve tried my Easy Beef Chili Recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Easy Beef Chili Recipe
- 1 ½ cup dried black beans see note
- 1 tablespoon olive oil
- 1 onion minced
- 1 lb chili ground beef
- 19 oz red beans cooked
- 12 oz beer
- 28 oz crushed tomatoes
- ½ cup ketchup
- ¼ cup cocoa
- ¼ cup chili powder
- 2 tablespoon salt
- 2 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon Worcestershire
- Sour cream
- Shredded cheese
- Red onion
- In a large Dutch Oven, bring the olive oil to heat over medium high heat.
- Saute the onion 3 to 5 minutes, until just soft.
- Add the ground beef and brown, another 7 to 10 minutes.
- Add the beans to the pot along with the beer and simmer for 30 minutes longer.
- Add in the crushed tomatoes, ketchup, cocoa powder, chili powder, salt, red pepper flakes and Worcestershire sauce.
- Stir to combine.
- Summer, covered, for 1 hour.
- Allow the Dutch Oven to cool for at least one hour before returning to a low simmer to serve.
- Serve with toppings such as sliced avocado, sour cream, shredded cheese, minced red onion or sliced scallions.