This Easy 25-minutes Classic Beef Chili Recipe packs a punch of earthy, sweet, and spicy flavors. It is served in a bread bowl to heighten your foodgasm and topped with some sour cream and cheese for extra creamy deliciousness.
When the weather is chilly, it’s time for chili. Fall is in full effect, and that means sweater weather and comfort food (yunno, I’m a sucker for comfort food).
The reason I like chili so much is that you can make a big batch, and the longer you keep it in the fridge, the better the flavors get. But if you’re like me, it probably won’t last longer than a day.
This hearty beef chili recipe is super filling, and the fact that it is served in edible bowls makes it easy to down everything without leaving a trace.
I have to say that it does pack in a lot of mouthwatering flavors because of the herb seasonings and the combination of all the sweet ingredients used to prepare it.
Ingredients Needed For The Classic Beef Chili Recipe
You would need quite a number of ingredients to make this chili recipe. The most important ingredient, I’d say, is the lean ground beef – It has got to be lean meat because you don’t want it to turn out greasy. Oh, and if you are vegan (or vegetarian), you can get in on the fun by substituting ground beef for Beyond Meat plant-based meat.
Sourdough bread rolls are just as important. You can use Kaiser rolls if you wish. To make bowls out of the bread rolls, you need to cut open a circle right in the middle of the bread.
Make sure you don’t cut too close to the edge of the bread. You don’t want it to cave in or hold less chili than it should.
For this classic beef chili recipe, you’d also need:
- Green bell pepper (or any color of your choice)
- Chili powder
- Cayenne pepper
- Garlic paste and powder
- A can of stewed tomatoes
- A small bottle of beer
- A can of kidney beans
- A can of black beans
- Tomato paste
- Salt and pepper to taste
- Olive oil (or any oil you prefer)
To garnish, you will need sour cream, grated cheese, and green onions.
How to Make This Classic Beef Chili Recipe
Heat up some olive oil in a non-stick skillet on medium heat.
Chop up a small onion…
…and green bell pepper.
Add in the chopped onion, garlic to the hot oil and let it brown slightly for 2 minutes.
Then, add in the chopped bell pepper and ground beef, sprinkle salt and pepper to taste, stir to combine the flavors.
Leave to cook for another 5-7 minutes.
Into the sizzling meat, add in the chili powder…
…cumin, cayenne pepper, and garlic powder for some more intense flavor.
Open your cans of beans into a sieve and rinse thoroughly. Set aside.
Transfer the chili from the skillet into a large deep pot. Add in the beer, stewed tomatoes…
…tomato paste, sugar to tone down the acidity, and the rinsed beans.
Stir until it comes to a boil. Reduce the heat a little and let it simmer for 10 minutes.
Let the chili down from the heat and pour some into the bread bowls. Garnish with a dollop of sour cream…
…a sprinkle of cheese
…and green onions.
Easy Classic Beef Chili Recipe
- Measuring spoons
- Cutting board
- Large non-stick skillet
- Large deep pot
- Soup Ladle
For the Chili:
- 1 Yellow onion, chopped
- 1 tablespoon Garlic
- 1 Green bell pepper, chopped
- 1 pound Lean ground beef
- 2 ½ tablespoons Chili powder
- 2 tablespoons Cumin
- 1 tablespoon Cayenne pepper
- 2 tablespoons Garlic powder
- 1 can (14.5 oz.) Stewed tomatoes
- 3 tablespoons Tomato paste
- 2 tablespoons Sugar
- 1 small bottle Beer
- 1 can (16 oz.) Kidney beans
- 1 can (16 oz.) Black beans
- Salt to taste
- Pepper to taste
- Olive oil
- 3 large sourdough bread rolls
- Sour cream
- Green onions
- Cheddar cheese, grated
- Heat up some olive oil in a non-stick skillet on medium heat, add in the chopped onion, garlic and let it brown slightly for 2 minutes. Then, add in the chopped bell pepper and ground beef, sprinkle salt and pepper to taste, stir to combine the flavors. Leave to cook for another 5-7 minutes.
- Open your cans of beans into a sieve and rinse thoroughly. Set aside.
- Into the sizzling meat, add in the chili powder, cumin, cayenne pepper, and garlic powder, stir to get all the flavor in. Leave to simmer for only 2 minutes.
- Transfer the chili from the skillet into a large deep pot. Add in the beer, stewed tomatoes, tomato paste, sugar, and the rinsed beans, stir until it comes to a boil. Reduce the heat a little and let it simmer for 5 minutes.
- Use a sharp knife to cut open a circle in the middle of your bread so that you create a bowl for the chili to sit in.
- Let the beef chili down from the heat and ladle some chili into the bread bowls. Garnish with a dollop of sour cream, a sprinkle of cheese, and green onions. Serve immediately.
- Feel free to use any of your favorite bell pepper in place of the green I used for this recipe. Also, feel free to use your favorite type of beans.
- If you can’t use sourdough bread rolls, you can use kaiser rolls instead.
This recipe is a winner! It is quick, easy, and delicious. I’m sure the whole family would enjoy this over nice lighting and cool music. *wink* If you are a meat-lover, you would also love the Easy Cubano Sandwich.
Let me know what you think of this recipe. Did you do something unique? Will you add this to your annual fall meals list? Let’s chat in the comments.