Chili is a beloved classic, especially when you’re looking for something hearty and comforting. I love how a warm bowl of chili can bring everyone together, making any meal feel special and satisfying.
Today, I’m sharing two fantastic chili recipes that I often make for my own family. Whether you prefer a quick classic or something slow-cooked for deep flavor, I have a chili recipe you’ll enjoy.
Jump to Recipe:
Hearty Beef Chili Recipe
This classic beef chili is a go-to for its rich taste and simple preparation. It’s perfect for a weeknight dinner or feeding a crowd, always a hit with everyone.
Key Ingredients & Tips for Beef Chili
- Ground Beef Choice: I recommend using 80/20 ground beef for the best flavor and texture. It renders enough fat to cook the aromatics.
- Chili Powder Power: Don’t be shy with your chili powder. It’s the core spice here and gives the chili its signature warmth and color.
- Simmer Time Matters: Let the chili simmer for at least 30 minutes, or even longer. This helps all the ingredients blend their tastes together.
What You Need for Beef Chili
- 1 tablespoon olive oil
- 1.5 lbs ground beef (80/20)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes, undrained
- 15 oz can kidney beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup beef broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Hearty Beef Chili
Step 1: Brown the Beef and Veggies
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until it’s fully browned. Drain any excess fat. Stir in the chopped onion and minced garlic, cooking for about 5 minutes until the onion softens.
Step 2: Add Remaining Ingredients and Simmer
Add the crushed tomatoes, diced tomatoes, kidney beans, chili powder, cumin, oregano, and beef broth to the pot. Stir everything well to combine. Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes. The longer it simmers, the better it tastes.
Step 3: Season and Serve
Taste the chili and adjust the seasoning with salt and black pepper as needed. Serve hot with your favorite toppings like shredded cheese, a dollop of sour cream, or fresh green onions. This chili is also great served with cornbread.
📝 Final Note
This beef chili is even better the next day as the tastes deepen. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Slow-Cooked Brisket Chili Recipe
If you have more time, this slow-cooked brisket chili is absolutely worth the wait. The beef becomes incredibly tender and flavorful, making a truly special meal.
Key Ingredients & Tips for Brisket Chili
- Brisket Cut: Look for a flat cut of beef brisket, about 2-3 pounds. Trimming some of the excess fat beforehand can help reduce greasiness.
- Dark Beer Depth: Using a dark beer like a stout or porter adds a wonderful, malty depth to the chili. If you don’t want to use beer, extra beef broth works too.
- Low and Slow: The key to tender brisket is a long, slow simmer. Don’t rush this step; it’s where all the magic happens for really tender meat.
What You Need for Brisket Chili
- 2-3 lbs beef brisket, trimmed and cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can pinto beans, rinsed and drained
- 1.5 cups beef broth
- 12 oz dark beer (stout or porter)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, diced avocado, cornbread
⏱️ Time: 3.5 – 4 hours🍽️ Yields: 8 servings
How to Make Slow-Cooked Brisket Chili
Step 1: Sear Brisket and Cook Aromatics
Pat the brisket chunks dry and season them generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket in batches until browned on all sides, then remove and set aside. Add the chopped onion and bell pepper to the pot, cooking until softened, about 7 minutes. Stir in the minced garlic for another minute until fragrant.
Step 2: Combine and Slow Simmer
Return the seared brisket to the pot. Add the crushed tomatoes, pinto beans, beef broth, dark beer, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything well. Bring to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer for 3 to 3.5 hours, or until the brisket is incredibly tender and easily shreds with a fork.
Step 3: Shred Brisket and Finish Chili
Carefully remove the brisket pieces from the pot and shred them using two forks. Return the shredded brisket to the chili. Taste and adjust seasoning with salt and pepper as needed. Continue to simmer for another 15-20 minutes uncovered, allowing the chili to thicken slightly. Serve hot with fresh cilantro, diced avocado, or cornbread.
📝 Final Note
This brisket chili freezes wonderfully! Let it cool completely, then portion into freezer-safe containers for easy future meals. It keeps for up to 3 months.
