This beef chili recipe is an all time favorite dish that’s not only easy to make, but also won’t break the budget. This flavorful recipe is fantastic on it’s own with all of your favorite chili toppings or also on nachos and of course chili cheese hot dogs.
With summer arriving faster than we can blink, many of you will be looking at tailgating events. Tailgating is a time honored tradition in this country and good food is always a top priority. But just because you want good food doesn’t mean it has to be filled with garbage that leaves you feeling less than your best.
So today, I have a wonderful beef chili recipe for you that, as stated above, will serve many tailgating purposes.
HEALTHY BEEF CHILI RECIPE
The truth is, the best chili is rarely made with a ton of bottled or boxed ingredients. While people are generally used to those types of chilis, inevitably, they love the real unprocessed stuff even more. Why? Because real food tastes amazing when it’s prepared well!
For this recipe, you can use canned or fresh ingredients, depending on what you have on hand. Just be sure to read the ingredients on your canned food goods if you use them. Pick the ones that don’t have added sugar. Bonus points for low or no sodium!
THE SPICE MIX
Chili spice mix generally has sugar, additives or preservatives added when you buy it at the store. If you can find a packaged mix that has only spices in it, then use it. If not, give this chili spice mix recipe a try. It’s super quick and easy to make from spices you probably already have in your spice cabinet.
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MORE CLEAN EATING RECIPES:
BEEF CHILI RECIPE:
Chili is an all time favorite dish that’s not only easy to make, but also won’t break the budget. This flavorful recipe is fantastic on it’s own with all of your favorite chili toppings or on nachos, and of course, chili cheese hot dogs.
- 1 lb. ground beef
- 1 tbsp. oil
- 1 1/2 cups chopped green bell pepper
- 1 cup chopped red onion
- 2 medium garlic cloves (minced)
- 2 tbsp. chili spice mix (see recipe link above)
- 1/2 tsp. ground black pepper
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper (adjust to heat preference)
- 1 tsp. salt (adjust as desired)
- 1 large bay leaf (optional)
- 14 oz. can black beans (rinsed)
- 14 oz can pinto beans (rinsed)
- 14 oz. can diced tomatoes
- 1 cup tomato sauce (or puree)
- 2 cups beef broth (no sugar added)
Gather all your ingredients.
Heat a large pot and add 1 tablespoons of vegetable oil then the beef. Cook the beef until cooked through.
Push the meat aside and add the onion and sauté until it just begins to soften, then mix until combined with the beef.
Next add the garlic and all of the spices and salt and mix into the beef mixture.
Now add the rinsed beans and the bell pepper and again mix until well combined.
Then pour in the tomato puree/sauce and mix until well combined. If you used whole tomatoes break them up with a spoon as you mix in.
Now pour in the beef broth and stir until well combined. Over medium heat, bring the chili to a soft boil, then turn the heat down to low and simmer for 45 minutes.
After 45 minutes the chili will have thickened up and be ready for serving. Taste it and adjust any of the seasoning as desired. If adding more seasoning then allow to simmer another 10 minutes under low heat to let the flavors combine well. Serve as desired!
* You can use white, brown or even red onion. All work well and each will lend a slightly different flavor to the chili.
** If you’d like to use home cooked beans the equivalent would be about one and three quarter cups of beans. Additionally you could use only black beans, or only pinto beans or only red beans, or a combination of any two or three if desired.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.