The Best Beef Chili Recipe! I love adding lots of beans and this time of the year, I love adding roasted butternut squash on top as a garnish. Adds texture and so much delicious flavor. I hope you try it!
I don’t know what the weather is like where you live, but here in PA, it’s 36 degrees. This morning, it was 28 degrees. I actually love the cold weather and now that we are all decompressing and relaxing from Thanksgiving, it’s time to curl up with a big bowl of beef chili.
We just got back from Dallas and now it’s time to decorate the house and get ready for Christmas. Madeline’s birthday is on Thursday so we can getting ready for her birthday festivities. I saw this on Instagram, and just ordered this tension curtain rod to try this. I’m also stopping into Terrain today for the garlands and lights. We’ll see how it goes!
The holiday season always brings me joy and I am just appreciative for the roof over our heads, my family, my husband, my kids and for life! My father is sick (his cancer has come back for the third time) so we are trying to spend as much time with him as possible this holiday season. If you have family close by and everyone is healthy, be thankful. That is a gift.
I don’t care so much about presents under the tree but rather spending time with my family and feel very thankful for time with my extended family. It also brings me joy when I can feed my family. This isn’t as easy a task as you may think. If you have a picky teen eater you may understand where I am coming from.
The Best Beef Chili Recipe
When I find a recipe that my kids enjoy, I make it over and over again and it goes on the weekly meal plan rotation. This chili recipe, I know my family will devour. It’s packed with beans and ground beef and is absolutely delicious. I hope you try it!
If you’re in the market for a new Staub Cast Iron tall cocotte, 5 quart, it’s on sale for $149.99!!!
The Best Beef Chili Recipe
- Dutch oven or heavy bottomed pot with lid
- 1 tablespoon olive oil extra virgin
- 1 small to medium sized onion finely chopped
- 1 lb. lean ground beef
- 2 to 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 (28 oz.) can crushed tomatoes*
- 1 (15.5 oz.) can black beans drained and rinsed
- 1 (15.5 oz.) can cannellini (white kidney beans) drained and rinsed
- 1 (15.5 oz.) can red kidney beans drained and rinsed
- 1 1/2 cups beef broth
- Gruyère cheese grated for garnish
- roasted butternut squash** for garnish
- scallions diced, for garnish
- Heat your Dutch oven over medium high heat, add the olive oil and sauté the onions for 4 to 5 minutes, add the ground beef and cook until all the meat is browned and cooked through. Add in the garlic and toss for about 30 seconds.
- Add in the chili powder and the ground cumin, season with salt and pepper and mix everything together. Pour in the entire can of crushed tomatoes, all of the rinsed beans and the beef broth. Mix together completely. Turn the heat up to high and bring to a boil. Then, reduce the heat to low or medium low and let the chili gently simmer, uncovered, for 20-25 minutes, stirring occasionally.
- Stir, taste and season with more salt and pepper if needed. Serve and enjoy the chili with desired toppings. I highly recommend trying the Gruyère cheese, roasted butternut squash and scallions.
**How to Roast Butternut Squash
- Prep: Peel and cube the butternut squash.
- Season: Toss the butternut squash cubes with olive oil, salt, and pepper.
- Roast: Arrange the seasoned cubes on a baking sheet and roast in the preheated oven until the squash is lightly browned and tender. 400 degrees for 25 to 35 minutes.