Homemade Beef Chili is the ultimate comfort food – with so many great serving options!
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To be perfectly honest with you guys, I had no intentions of posting this recipe.
For this year’s family chanukah party, I decided to make a burger bar. I saw the idea in a facebook group, and decided to run with it: burgers, buns, salads, and loads and loads of topping options. Aside from the usual toppings (lettuce, tomato, pickles) I made some “gourmet” toppings too. Sauteed onions. Roasted Mushrooms. Fried Eggs. BBQ Shredded Beef. And of course, chili. Really good chili, I might add.
It was really phenomenal – and got rave reviews, and I knew that despite being a basic, staple type recipe, I knew I had to share it with you.
See, the best part wasn’t even the burger topping, but what we did with the leftovers the next day. If you follow me on Instagram, you already saw my incredible chili fries. Indulgent, but really delicious. So whether you enjoy your chili on a bun, as a burger or hot dog topping, with a side of chips, or atop some fries, you’re going to love this incredible comforting dish.
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- 3 Tablespoons oil (olive or vegetable)
- 2 lb ground beef
- 6 ounces beef bacon or beef fry, cut in small cubes
- 2 large spanish onions, peeled and finely diced
- ½ jalapeno, seeds and membranes removed (*see note), peeled and finely diced
- 1 bell pepper (any color), peeled and finely diced.
- 2 large (28-ounce) cans crushed tomatoes
- 2 cans kidney beans
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Add oil to a large pot over medium heat. Add ground meat and stir to break it up. Cook for a minute or two until browned. Add the pieces of beef bacon and cook for an additional minute or two.
- Add onions and cook, stirring occasionally, for about five minutes, until limp.
- Add jalapeno, pepper, crushed tomatoes, beans and spices. Stir to distribute everything evenly.
- Bring to a boil, until the edges are bubbling.
- Lower flame, cover the pot and simmer for about 2-3 hours. Stir occasionally to prevent sticking.
- Serve hot.
* Note about the heat of this chili:
This recipe, as written, does not make a very hot chili, due to my personal preference. If you like your food super hot and spicy, you can either use extra jalapeno, leave the membrane and seeds in the jalapeno you use, increase the amount of the chili powder you add, or any combination of these suggestions!
Serve chili over rice or pasta, or enjoy one of the following delicious variations.
Chili Fries: Spread french fries on a serving platter and top with a layer of chili. Add a dollop of guacamole, garlic mayo, or your choice of toppings.
Chili Dogs: Top a hot dog in a bun with a layer of chili and serve. You can also do this with a burger!
Nachos: Serve chili alongside a bowl of chips, and lots of toppings: beans, corn, guacamole, parve sour cream, salsa, olives, diced onions, sliced jalapenos, etc.
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Thanks for visiting! I’m excited to share this great main with you – but come back soon for lots more delicious food! -Miriam
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What is beef bacon?
What is beef bacon? Is there a simple substitute, or can it be omitted?
Hi is there a substitute for the can tomatoes maybe fresh or something of the sort?
You can play around…you need the liquid texture though.
Allison Deal says
Could this be made in the crock pot for Shabbos lunch?
Yes, but you’ll need some extra liquid due to longer cooking time.
How long to cook it in a slow cooker? what level? Thanks.
I will try this This week. (-: