A Classic Comfort Food Recipe Perfect for Fall Evenings

I’m more than ready for cooler weather, and my homemade beef chili recipe is one of my favorite ways to welcome (and maybe even manifest) fall temperatures. Though the weather hasn’t quite gotten the memo yet, I’m already planning my recipe rotation for the upcoming soup and stew season. I seriously wait all year for the chance to have a big pot of hearty beef chili simmering away on the stovetop or in the crockpot! This family favorite was passed down by my fabulous mother, and while I’ve made a few tweaks over the years, it remains a staple in my fall recipe collection.

Made with lean ground beef, fresh vegetables, and a flavorful blend of spices, this classic beef chili is rich, savory, and always a crowd-pleaser. The beauty of this recipe is its ease and versatility, allowing you to adjust the ingredients and seasonings to suit your preferences. I especially love making a big batch on Sunday to enjoy throughout the week, whether for a comforting weeknight dinner or a quick lunch between busy days. From family dinners to football gatherings and even a post-trick-or-treating warm-up, this really is the only beef chili recipe you’ll ever need!

To shop the kitchen essentials needed for my homemade beef chili recipe, scroll to the ‘Shop the Post’ section at the bottom of this blog! As always, make sure to subscribe to my newsletter and follow me on Instagram for more content.

Print Pin

Homemade Beef Chili

This is the only beef chili recipe you’ll ever need! Hearty, flavorful, and oh-so easy to make.

Servings 8 servings

Author Chef Tiffany Blackmon

Ingredients

• 2 lbs lean ground beef
• ½ cup chopped onions
• ½ cup chopped bell pepper
• 8 oz can tomato sauce
• 14 oz can fire roasted diced tomatoes
• 1 cup mexican beer
• 1 cup beef broth
• 3 Tbsp Chili Mix (see recipe below)
• 15 oz can dark red kidney beans drained, rinsed, and optional

Chili Mix (Yields approximately 4 tablespoon)

• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. paprika
• ½ tsp. cayenne pepper
• ½ tsp. coarse ground black pepper
• 1 tsp. Kosher salt optional or to taste

Instructions

Instructions

• Brown the ground beef, onions, and bell pepper in a large sauce pan. Add tomato sauce, tomatoes, beer, and broth. Stir in 4 tablespoons of chili mix.
• Transfer to a crockpot and cook for 8 hours on low or according to your manufacturer's instructions. Add kidney beans for the last 30 minutes of cooking time. You can also use a Dutch oven, and adjust the cooking time to 2 hours, covered with a lid.
• Options: top with cheese, jalepeños, onion, and tortilla chips. 

Chili Mix Instructions

• Combine all chili mix ingredients in a bowl and stir well. 
• Seal in an airtight container for up to approximately 4 months.

Notes

Tiffy’s Tips

• I prefer to use my crockpot for this recipe, however you can prepare stove top in a Dutch oven.
• This recipe freezes extremely well, simply store the leftovers in a freezer safe container, then thaw and reheat at a later date.
• Adjust the spices to your preference.
• Make extra Chili Mix to have on hand and use this spice container.
• The Chili Mix can be used to season soups, stews, or meats.
• Enjoy chili by itself, as a topping on hot dogs, baked potatoes, eggs, etc.,
• It’s always a battle of beans or no beans. I enjoy adding kidney beans, black beans, or pinto beans but it’s certainly a personal preference. Always drain and rinse canned beans.
• I love spice, so for me… the spicier the better! I substitute canned tomatoes and green chilies for the fire roasted tomatoes. SO good and adds a bit of a kick.