Classic Chili with Beef

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Classic chili with beef, kidney beans, tomatoes and plenty of spices.


  • 1 tablespoon oil
  • 1 medium yellow onion, peeled and diced
  • 1 ½-pounds lean ground beef
  • 5-6 cloves garlic, peeled and minced
  • 3 tablespoons chili powder
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons no salt added tomato paste
  • 32-ounce can no salt added crushed tomatoes
  • 2 15-ounce cans no salt added dark red kidney beans, rinsed and drained
  • 1-2 cups unsalted beef stock
  • 2 medium avocados, peeled and diced
  • ½ cup shredded sharp cheddar cheese


  1. Heat oil in a Dutch oven or stock pot to medium heat.  Add onion and sauté 3-4 minutes or until onion is starting to soften.  Add ground beef and cook, breaking it up into smaller pieces, until beef it browned.  Stir in garlic, chili powder, salt and black pepper and tomato paste.
  2. Add crushed tomatoes, kidney beans and beef stock and bring to a simmer.  Cook 10-15 minutes.  Taste and adjust seasoning, if necessary.
  3. Divide chili evenly into bowls and top with diced avocado and shredded cheddar cheese.


Substitution Tip: For a vegetarian version, swap out beef for cooked black beans.

Cooking Tip: Add the spices to the sautéed vegetables to help them release their spices and impart more flavor on your finished dish.

Variation Tip: Make this Mexican-inspired by adding green chilies, cumin and fresh cilantro.

Make it a Meal: With protein, fiber and loads of vegetables, this chili is a meal-in-one!