Oh, you’re in for a treat with this one! My hearty slow-simmered beef chili has been warming bellies and winning over dinner crowds for years. It’s the kind of recipe that makes your kitchen smell like heaven while it cooks – rich, meaty, and just spicy enough to keep things interesting.
What makes this chili special? Time, my friend. Those two hours of gentle simmering work magic, transforming simple ingredients into something extraordinary. The beef gets melt-in-your-mouth tender, the spices mingle perfectly, and the tomatoes break down into the most luscious sauce. This isn’t just dinner – it’s a hug in a bowl.
I learned this recipe from my uncle Joe, who swore by the “low and slow” method. After tweaking his version for years (adding more garlic, of course), I’ve landed on what I truly believe is the perfect balance of flavor and comfort. Whether it’s game day, a chilly evening, or you just need something satisfying, this hearty slow-simmered beef chili never disappoints.
Why You’ll Love This Hearty Slow Simmered Beef Chili
Trust me, this isn’t just another chili recipeit’s the ultimate comfort food that keeps people coming back for seconds (and thirds!). Here’s why it’s become my most-requested dish:
- Deep, layered flavor from slow simmeringthose two hours let the spices really get to know each other
- Easy prep with simple ingredients you probably already have in your pantry
- That perfect texturetender beef, creamy beans, and a sauce thick enough to coat your spoon
- Total versatilityserve it over rice, pile it on hot dogs, or eat it straight from the pot (no judgement!)
Plus, it makes your house smell absolutely incredible while it cooks. That’s just bonus happiness right there.
Ingredients for Hearty Slow Simmered Beef Chili
Here’s everything you’ll need to make magic happen in your pot. I’m pretty particular about these ingredients – they’re what give this chili its soul-warming goodness:
- 1 lb ground beef (85% lean works best – you want some fat for flavor)
- 1 large onion, chopped (yellow or white, whatever’s in your fridge)
- 2 cloves garlic, minced (or 3 if you’re like me and believe there’s no such thing as too much garlic)
- 1 bell pepper, any color, diced (I love red for sweetness)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (don’t drain these – the juice adds liquid)
- 2 tbsp chili powder (this is where the flavor starts)
- 1 tsp cumin (that earthy warmth is essential)
- 1 tsp paprika (smoked if you’ve got it)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (freshly cracked if possible)
- 1 cup beef broth (low-sodium lets you control the salt)
That’s it! Simple, right? Now let’s get cooking.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this chili! Just grab:
- A large, heavy pot (Dutch oven works great)
- Wooden spoon for stirring
- Sharp knife and cutting board
- Measuring spoons (eyeballing spices never works for me)
That’s seriously all you need to make chili magic happen. Now let’s get cooking!
How to Make Hearty Slow Simmered Beef Chili
Alright, let’s dive into the good stuff! Making this chili is easier than you think, but there are a few key steps that make all the difference. Follow along and you’ll have a pot of comfort ready in no time.
Step 1: Brown the Beef
First things first – heat your large pot over medium heat (no oil needed if you’re using 85% lean beef). Crumble in that ground beef and let it get nice and brown, stirring occasionally. Don’t rush this step! Those crispy brown bits equal flavor gold. Takes about 5-7 minutes.
Step 2: Sauté the Aromatics
Now toss in your chopped onion, garlic, and bell pepper. This is where the magic starts – cook them until they’re soft and fragrant, about 5 minutes. The onions should turn translucent, and your kitchen will smell amazing. If things start sticking, just scrape up those tasty browned bits from the bottom!
Step 3: Simmer to Perfection
Here’s where patience pays off. Add everything else – beans, tomatoes, spices, and broth. Give it a good stir, then reduce the heat to low. Let it bubble gently, uncovered, for at least an hour (two is even better!). Stir occasionally to prevent sticking. You’ll know it’s ready when the sauce thickens and the flavors meld into something magical.
Tips for the Best Hearty Slow Simmered Beef Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “Oh my god, can I get your recipe?” level:
- Taste as you go! After the first hour of simmering, check the seasoning. Need more heat? Add a pinch of cayenne. Too thick? Splash in more broth.
- Deglaze like a pro: If any tasty browned bits stick when sautéing, pour in a tablespoon of broth and scrape them up – that’s pure flavor!
- Let it rest: Like good chili, this tastes even better the next day when flavors really settle in. Just reheat gently on the stove.
Trust me, these little touches make all the difference between decent chili and the kind people beg you to make again.
Serving Suggestions
Oh, the possibilities! I love piling this hearty chili over a big hunk of warm cornbread – the sweet and spicy combo is killer. A dollop of cool sour cream and a handful of sharp cheddar never hurt either. Feeling fancy? Top with sliced jalapeños or avocado. Honestly though? A big spoon and an empty bowl work just fine too!
Storing and Reheating
This chili keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days – though mine never lasts that long. For longer storage, freeze it in portions for up to a month. When reheating, the stovetop’s your best bet – just warm it gently over low heat with a splash of broth or water to loosen it up. Microwaving works in a pinch, but stir often to keep it from drying out. Pro tip: The flavors actually deepen overnight, making day-two chili even more delicious!
Nutritional Information
Just so you know what you’re diving into with this deliciousness! (Keep in mind these are estimatesyour exact numbers might vary depending on ingredients):
- Calories: About 350 per hearty bowl
- Protein: 25g to keep you satisfied
- Fat: 15g (but hey, that’s where the flavor lives!)
- Fiber: 6g from all those beans and veggies
Not too shabby for something that tastes this indulgent, right? Now go enjoy every last spoonful!
Frequently Asked Questions
Can I use ground turkey instead of beef?
Absolutely! Ground turkey makes a great leaner option. Just add an extra tablespoon of olive oil when browning since turkey has less fat. The flavor will be slightly milder, so you might want to bump up the spices a touch.
How can I thicken my chili if it’s too watery?
Easy fix! Let it simmer uncovered for a bit longer to reduce. If you’re in a hurry, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in. Or mash some beans against the pot’s side to naturally thicken the sauce.
Can I make this in a slow cooker?
You bet! Just brown the beef and sauté the veggies first (this step matters for flavor!), then dump everything into your crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it cooks, the better it gets!
Is this chili spicy?
Not overly! It’s got warmth from the chili powder and cumin, but unless you add extra heat (like cayenne or jalapeños), it’s family-friendly. Start with the recipe amounts, then adjust to your taste after it simmers. For more information on food safety regarding meat preparation, you can check official guidelines from organizations like the CDC.
Irresistible Hearty Slow Simmered Beef Chili in 5 Easy Steps
- Total Time: 2 hrs 15 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A rich and flavorful beef chili slow-simmered for maximum taste.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
Instructions
- Brown the beef in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until soft.
- Stir in beans, tomatoes, chili powder, cumin, paprika, salt, and pepper.
- Pour in beef broth and bring to a simmer.
- Reduce heat and cook for 1-2 hours, stirring occasionally.
- Serve hot.
Notes
- Use lean beef for less fat.
- Adjust spices to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: beef chili, slow-cooked chili, hearty chili