Best Beef Chili Recipes

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Ground Beef Chili image

Make and share this Ground Beef Chili recipe from

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 21

3 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (26 ounce) can condensed beef broth, undiluted
1 -2 cup water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 1/2 teaspoons browning sauce (optional)
additional chopped onion (optional)
shredded cheddar cheese (optional)


  • In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
  • Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
  • Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
  • Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.


Best Beef Enchiladas image

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Provided by country_cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 16

2 pounds ground beef
¼ onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8 flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese


  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  • Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  • Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g


The Best Chili Recipe (Award Winning!) image

This is the BEST Chili Recipe! Made with bacon (and the option to omit if necessary) and ground beef and simmered on the stove for just 30 minutes, this is my family's go-to cold weather comfort food. It's even better when paired with a side of buttermilk cornbread!

Provided by Sam Merritt

Categories     Main Course

Time 30m

Number Of Ingredients 22

5 strips uncooked bacon (chopped¹)
1 large yellow onion (diced (about 1 cup))
1 red pepper (diced)
3 cloves garlic (minced (about 1 Tablespoon))
1 lb ground beef ((455g) (I use 90% but any will work))
1 Tablespoon brown sugar
1 Tablespoon chili powder²
1 Tablespoon ancho chili powder²
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
¾ teaspoons ground black pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper³
1 ¼ cup beef broth ((295ml))
15 oz can dark red kidney beans (lightly rinsed and drained (425g))
15 oz can black beans (lightly rinsed and drained (425))
14.5 oz can diced fire roasted tomatoes (undrained (411g))
7- oz can fire roasted green chilis ((198g))
¼ cup tomato paste ((66g))
1 Tablespoon Worcestershire sauce
Preferred toppings (particularly sour cream, shredded cheddar cheese, and corn chips)


  • Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
  • Add onion and pepper and cook until softened, about 3-5 minutes.
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
  • Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.
  • Bring to a boil and cook 1-2 minutes, stirring frequently.
  • Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
  • Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Nutrition Facts : ServingSize 1 serving (not including toppings), Calories 611 kcal, Carbohydrate 72 g, Protein 40 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 1315 mg, Fiber 11 g, Sugar 14 g, UnsaturatedFat 1 g


Best Chili Recipe image

The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.

Provided by Lee Funke

Categories     Chili

Time 45m

Number Of Ingredients 19

1 lb. ground beef (we used 15% fat)
1/2 medium yellow onion (finely diced)
1 tablespoon minced garlic
1 15-oz. can pinto beans (drained and rinsed)
1 15-oz. can kidney beans (drained and rinsed)
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth (chicken broth or water works too)
shredded cheddar cheese
green onion


  • First, heat a large stockpot over medium/high heat.
  • Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
  • Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
  • Add spices and 1 cup of broth and stir to combine.
  • Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving


Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion


  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.


Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin


  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g


The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving


  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.


Best Beef Chili image

Everyone needs a recipe for classic ground beef chili. Make this one your go-to! Featuring corn, peppers, tomatoes, and beans, it makes enough to freeze for later.

Provided by Sally Vargas

Categories     Dinner     Soup     Stew     1-Pot     Freezer-friendly     Make-ahead

Time 1h45m

Yield 12

Number Of Ingredients 25

For the chili:
2 tablespoons olive oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
2 pounds lean ground beef
1 teaspoon salt
1 tablespoon ancho chili powder, or to taste
1/4 teaspoon chipotle chili powder, or to taste
1 tablespoon ground cumin
2 teaspoons oregano
2 sweet bell peppers (red, orange, yellow, or mixed), diced
1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed)
2 cups water
2 (15-ounce) cans kidney beans or black beans, drained and rinsed
1 cup fresh or frozen corn kernels
For the garnishes:
Sour cream
Grated sharp cheddar
Thinly sliced radishes
Sliced scallions
Chopped onions
Avocado slices
Shredded lettuce
Chopped fresh jalapeños
Fresh cilantro


  • Purée and add the tomatoes: In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.
  • Add the beans and corn: Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.
  • Serve with garnishes: Set out bowls of your favorite garnishes for serving. This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.

Nutrition Facts : Calories 512 kcal, Carbohydrate 32 g, Cholesterol 93 mg, Fiber 10 g, Protein 35 g, SaturatedFat 10 g, Sodium 567 mg, Sugar 8 g, Fat 29 g, ServingSize 8 to 12 servings, UnsaturatedFat 0 g


Steak Chili image

This steak chili is the best beef chili recipe ever. That's a big statement, but it's true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You'll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.

Provided by Kristen Stevens

Categories     Dinner

Time 2h30m

Number Of Ingredients 13

2 lb stewing beef (cut into bite-sized pieces)
1 teaspoon EACH: salt and pepper
2 tablespoons oil (divided)
1 large onion (minced)
4 cloves garlic (minced)
2 stalks celery (minced)
5.5 ounce can tomato paste
3 tablespoons chili powder (see notes)
1 teaspoon EACH: oregano and cumin
3 cups beef bone broth (see notes)
28 ounce can crushed tomatoes
2 tablespoons honey
14 ounce can kidney beans (drained and rinsed (omit for paleo chili))


  • Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
  • Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
  • Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
  • Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
  • Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
  • Just before serving, add the beans and let them warm. Season to taste with salt.

Nutrition Facts : ServingSize 2 cups, Calories 608 kcal, Carbohydrate 36 g, Protein 38 g, Fat 36 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 107 mg, Sodium 1161 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 19 g


The Best Classic Chili Recipe image

The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 30m

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion (-diced)
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* (-optional)
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce


  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  • Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  • Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 334 kcal, Carbohydrate 34 g, Protein 25 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 1249 mg, Fiber 9 g, Sugar 10 g


Best Classic Chili image

This easy chili recipe is made with ground beef, tomatoes, and beans. Add your own favorite ingredients and spices to personalize this recipe.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner     Soup

Time 45m

Yield 6

Number Of Ingredients 8

1 pound ground beef (ground chuck)
1/2 cup onion ( chopped )
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 to 2 cups kidney beans (cooked; or a 15-ounce can, drained)
2 teaspoons chili powder
Salt and pepper (to taste)
Optional Toppings: cheddar cheese (shredded), sour cream, green onions, cilantro (chopped)


  • Gather the ingredients.
  • Heat a large skillet or Dutch oven over medium heat. Add onions plus half of the salt and pepper to the hot oil and stir until onions glisten and start becoming translucent, about 2 minutes.
  • Add chili powder to the onion mixture to bloom the spice. Stir for 1 minute until it is incorporated.
  • Add the ground beef, stirring and breaking up the beef, until it is no longer pink .
  • Add the drained beans, tomatoes, tomato sauce and remaining salt and pepper. Stir to blend. Bring to a simmer.
  • Cover, reduce the heat to low, and simmer the chili for 20 minutes.
  • Top servings with your choice of toppings, like shredded cheese, sour cream, green onions, and/or cilantro.

Nutrition Facts : Calories 336 kcal, Carbohydrate 21 g, Cholesterol 67 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, Sodium 873 mg, Sugar 5 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 g

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  • Add the rest of the ingredients in with the ground meat mixture, including seasonings; stir to combine. The amount of seasoning is up to you. You will most likely want to add seasoning as the chili cooks, tasting as the chili continues to cook.
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  • In a large Dutch oven over medium-high heat, sauté beef, onion and garlic until the meat is no longer pink. Drain fat and return beef mixture to the pot.
  • Add the tomato paste, whole tomatoes and their juices, beef broth, chili powder, brown sugar, cumin, salt, bay leaf, oregano and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon as you stir.
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  • Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
  • Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
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2019-10-01 BEST BEEF CHILI. Contributed by Chrissy Haynes, G.A.P. Project Manager/Creative Support Director . Recipe adapted from, recipe by Sam Merritt, October 1, 2019. Printer Friendly Version. YIELD: Serves 6. INGREDIENTS: 5 strips uncooked bacon, chopped 1 large yellow onion, diced (about 1 cup) 1 red pepper, diced 3 cloves garlic, minced (about 1 Tbsp) 1 – …
Estimated Reading Time 1 min

This chili earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Enjoy! Add canned kidney beans with the macaroni, if …

2021-11-28 Easy Chili Recipe 2 Lbs Ground Beef. The best classic chili wholesome dish the best classic chili wholesome dish best ever texas chili recipe dinner then dessert the best chili recipe easy spend with pennies. The Best Classic Chili Wholesome Dish The Best Classic Chili Wholesome Dish Best Ever Texas Chili Recipe Dinner Then Dessert The Best Chili Recipe Easy Spend With …

2021-09-12 First, heat a large stockpot over medium/high heat. Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned. Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.

Bean-and-Beef Chili. Recipe | Courtesy of Food Network Kitchen. Total Time: 2 hours 40 minutes. 24 Reviews.

2021-11-28 Best Ground Beef Chili Recipe. Serves: 6. Cooking time: 140 minutes. Level: Intermediate. Print Recipe. Ingredients. 2 tablespoons olive oil; 1 big yellow onion, chopped; 6 cloves minced garlic; 2 kilos ground beef; Salt to taste; 1 tablespoon plus 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 2 teaspoons dried oregano ; 1 tablespoon chili powder; 2 teaspoons purple pepper …

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