Best Beef Chili

1 hour & 20 minutes


  • 2 Tablespoons vegetable oil
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/4 cup chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 6 garlic cloves, minced
  • 2 lbs lean ground beef
  • 30 oz chili beans
  • 28 oz petite diced tomatoes
  • 28 oz tomato puree
  • Optional toppings, green onions, sour cream, shredded cheese, fritos


1.Heat oil in large pot or dutch oven until simmering. Add the onions, bell pepper, chili powder, cumin, and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.

2. Add the beef and increase the heat to medium-high. Cook, breaking up the beef until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes, tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 30 minutes.

3. Remove the lid and continue to simmer for an additional 20-30 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese, green onions, and sour cream, if desired.

Quick Tip

This makes great leftovers. You can also freeze in the freezer for 1 month! You can also cut recipe in half to make less.