Chili season is here, and I’m so excited to share two amazing chili recipes with you today. Whether you like a classic hearty bowl or need a low carb option, I’ve got you covered.
These recipes are comforting, packed with flavor, and perfect for a cozy meal with family and friends. Let’s get cooking!
Jump to Recipe:
Hearty Classic: Ground Beef Chili
This classic ground beef chili recipe is a family favorite. It’s warm, comforting, and perfect for a chilly evening.
You’ll love how easy it is to make and how much flavor each spoonful brings.
Key Ingredients & Tips for Great Chili
- Beef Choice: Use 80/20 ground beef for the best flavor. Drain any extra fat after browning.
- Simmer Time: Let your chili simmer for at least 30 minutes. This helps all the ingredients blend together nicely.
- Spice Level: Adjust the amount of cayenne pepper or add a pinch of red pepper flakes if you like more heat.
What You Need for Ground Beef Chili
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Ground Beef Chili
Step 1: Cook the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned. Drain any extra fat from the pot.
Step 2: Add Veggies and Spices
Add the chopped onion to the pot and cook until it softens, about 5 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
Step 3: Simmer Your Chili
Pour in the crushed tomatoes, rinsed beans, and beef broth. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes. The longer it simmers, the better it tastes!
Step 4: Season and Serve
Taste the chili and add salt and black pepper as needed. Serve hot with your favorite toppings like shredded cheese, a dollop of sour cream, or fresh green onions. Enjoy!
📝 Final Note
This chili tastes even better the next day as the flavors develop. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Healthy Option: Low Carb Chili
If you’re looking for a chili recipe that fits a low carb or keto lifestyle, this one is for you. It’s packed with flavor, hearty, and skips the beans for fewer carbs.
You won’t miss a thing with this satisfying and healthy chili option.
Key Ingredients & Tips for Low Carb Chili
- Bean-Free: We leave out the beans to keep the carb count low. You can add more veggies like zucchini or bell peppers if you like.
- Tomato Choice: Use crushed tomatoes without added sugar to ensure it stays low carb. Check labels carefully.
- Fat Content: For keto, consider using 70/30 ground beef or leaving some of the fat in the pot after browning for extra richness.
What You Need for Low Carb Chili
- 1 tablespoon olive oil or avocado oil
- 1.5 lbs ground beef (80/20 or 70/30 for more fat)
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes (no added sugar)
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Pinch of red pepper flakes (for heat)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro
⏱️ Time: 40 minutes🍽️ Yields: 4-5 servings
How to Make Low Carb Chili
Step 1: Brown the Ground Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s browned. Break it up into small pieces. For a low carb approach, you can leave some of the fat in the pot for flavor and richness.
Step 2: Cook Veggies and Spices
Add the chopped onion and bell peppers to the pot with the beef. Cook until they soften, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, oregano, smoked paprika, and red pepper flakes. Cook for another minute until you can smell the spices.
Step 3: Simmer for Flavor
Pour in the crushed tomatoes and beef broth. Stir well to combine everything. Bring the chili to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes. This helps the flavors blend together.
Step 4: Season and Enjoy
Taste the chili and adjust salt and black pepper as needed. Serve hot with your favorite low carb toppings like shredded cheddar cheese, a dollop of sour cream, sliced avocado, or fresh cilantro.
📝 Final Note
This low carb chili freezes wonderfully! Store in individual portions for quick, healthy meals later. It keeps well in the fridge for 3-4 days.
