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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!
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The Best Beef Chili Recipe

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main or Side Dish
Cuisine: American
Keyword: beef chili, beef chili recipe, best beef chili recipe
Servings: 4

Equipment

  • Dutch oven or heavy bottomed pot with lid

Ingredients

  • 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

Instructions

  • 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.

Notes

*You can also use fire-roasted diced tomatoes with chili but I loved the crushed tomatoes this time. If you have diced tomatoes and want to use that instead, make sure you add 2 tablespoons of tomato paste as well. The tomato paste is not needed if you use the  crushed tomatoes, in my opinion. 

**How to Roast Butternut Squash

  1. Prep: Peel and cube the butternut squash.
  2. Season: Toss the butternut squash cubes with olive oil, salt, and pepper.
  3. 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. 

How to Peel Butternut Squash

The best way to peel butternut squash is with a vegetable peeler. If you want, you can heat the squash in the microwave for a few minutes to help soften the skin so it's easier to peel. Whenever handling a butternut squash, I like to wear disposable gloves so I don't get that sticky film all over my hands. 

How to Cut Butternut Squash

This recipe calls for cubed butternut squash. Simply cut the peeled squash down the middle, scoop out the seeds, and cut the halves into 1-inch slices. From there, you can easily cut each slice into 1-inch cubes.

How Long to Cook Butternut Squash

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.