Beef Chili Recipe

Name: Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef round, cut into 1-inch chunks; Kosher salt and pepper; 6 teaspoons vegetable oil; 1 medium onion, chopped; 1 red bell pepper, seeded and chopped; 2 garlic cloves, finely chopped; 2 tablespoons unsweetened cocoa powder; 1 to 2 teaspoons chipotle chili powder; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tablespoons fine corn meal; 2 tablespoons tomato paste; 2 (14.5-ounce) cans kidney beans, rinsed and drained; Fresh salsa, homemade or store-bought, for serving; Lime wedges and cooked brown rice, for serving

Servings: persons

1 1/2 pounds beef round, cut into 1-inch chunks
Kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped
2 tablespoons unsweetened cocoa powder
1 to 2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
2 (14.5-ounce) cans kidney beans, rinsed and drained
Fresh salsa, homemade or store-bought, for serving
Lime wedges and cooked brown rice, for serving

1
Season the beef with salt and pepper.
2
Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch.
3
Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
4
Reduce the heat to medium.
5
Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic.
6
Cook, stirring, until onion is soft, 8 to 10 minutes.
7
Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute.
8
Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes.
9
Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer.
10
Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
11
3.
12
Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
13
Nutritional analysis per serving
14
Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds beef round, cut into 1-inch chunks, Kosher salt and pepper, 6 teaspoons vegetable oil, 1 medium onion, chopped, and more.

Yes, Beef Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions