You’ve just found your new favorite Beef Chili! With only 15 minutes of hands-on time, it isn’t labor-intensive. Plus is healthy and delicious!
Chilis made in the slow cooker are a fantastic make-ahead option for families who are constantly on the go, and this beefy version is no different. Serve with a simple green salad, corn bread or my tasty Skinny Cheddar Bay Biscuits for a dinner that will soon be a fan favorite.
Don't you love it when a comfort food dish is also healthy? Beef Chili is one of those dishes that is packed with protein, fiber, minerals, antioxidants and more. I like to use 96% ground beef but I heard other people like to make theirs with ground turkey. I'm not into ground turkey but if you are, you should give it a try!
In this post you’ll find:
The other thing that makes this recipe fantastic is that you can cook it in the crock-pot without being glued to the stove having to stir it every 15 minutes. Who has time for that?
The Beef: Use 2 pounds 96% ground beef for a very healthy & lean chili. You can use higher fat beef or ground turkey as well.
The Liquid: Tomato juice and tomato purée
Beans: Red kidney beans and pinto beans
The veggies: You'll need onions, green bell pepper and celery.
The spices: chili powder, cumin, garlic powder, kosher salt, black pepper, dried oregano, white sugar and cayenne pepper if you like to add a little kick to it.
How To Make This Beef Chili
In a large skillet or a medium saucepan, brown the ground beef until almost all liquid is gone. Since the beef it's low fat, you should not have much it.
Cooking it on slow cooker
Once the beef is ready, add the cooked beef and the rest of the ingredients in a large crockpot. Cover the pot and let the chili simmer for 4 hours on low.
Note: For me this is the best method for cooking Beef Chili. All of the flavors have time to develop well together without rushing the process. I have tried cooking it in the instant pot and it just didn't do it for me 🙂
Cooking it on stove top
If you cook it on the stove top, place the ingredients in a medium to large pot. Simmer on very low heat for 2 hours or until all of the flavors have developed well. Make sure not to cook it on very strong heat since it'll dry it out too quickly. Stir often so that it doesn't stick to the bottom.
Serve warm with crackers or cornbread.
Even though most people cook chili during cool weather days, I love to make it year round! Serve it with a tall glass of Homemade Limonada for the perfect balance.
This recipe was originally published in Dec 2014. Post has been updated to be more helpful.
Healthy Beef Chili
- Slow cooker
- 2 pounds 96% ground beef
- 1 quart tomato juice 1 29-ounce
- 1 can tomato purée 1 15-ounce
- 1 can red kidney beans drained (15-ounce)
- 1 can pinto beans drained (15-ounce)
- 1 medium-large onion chopped
- ¾ cup diced celery
- ½ cup diced green bell pepper
- 3 Tablespoon chili powder use ¼ cup for more spicy less chili
- 1 teaspoon ground cumin use more for real flavor
- 1 ½ teaspoons garlic powder
- 1 Tablespoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ⅛ teaspoon cayenne pepper
- In a large skillet, brown the ground beef.
- Drain off the fat (if any).
- In a large crockpot, add the beef and the remaining ingredients * See note for cooking it on stovetop.
- Cover the pot and let the chili simmer for 4 hours on low.
- Serve warm with crackers or cornbread.
Place the ingredients in a medium to large pot. Simmer on very low heat for 2 hours or until all of the flavors have developed well. Make sure not to cook it on very strong heat since it'll dry it out too quickly. Stir often so that it doesn't stick to the bottom.
I found this recipe on Facebook attached to a generic photo. I don't even know the exact source to credit accordingly. It's supposed to be Wendy's Copycat Chili recipe but I made a few adjustments that made it better!