Recipes and Cooking Beef Chili 4.1 (13) Add your rating & review You need a classic chili recipe like this in your tool kit to fight back against the fall and winter chill! This easy chili recipe can be made in a Dutch oven or slow cooker. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound lean ground beef 2 cup chopped onion (2 large) 1 cup chopped green sweet pepper (1 large) 4 cloves garlic, minced 2 15-16 ounce can kidney beans, pinto beans and/or black beans, rinsed and drained 2 14.5 ounce can diced tomatoes 1 15 ounce can tomato sauce 1 cup water 2 tablespoon chili powder 1 teaspoon dried basil, crushed ½ teaspoon black pepper Dairy sour cream (optional) Shredded cheddar cheese (optional) Directions In a 4-quart Dutch oven cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired, top each serving with sour cream and/or cheese. Slow-cooker directions: In a Dutch oven cook ground beef, onions, green sweet pepper, and garlic as above. Drain fat. In a 4- to 5 -quart slow cooker combine meat mixture, beans, tomatoes, tomato sauce, 1/2 cup water, chili powder, basil, and black pepper. Cover and cook on the low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 8 servings (about 10 cups). Chipotle-Steak Chili: Prepare Chili as above, except substitute 1 1/2 pounds boneless beef shoulder top blade (flat iron) steak for the ground beef. Cut meat into 3/4-inch pieces. In a Dutch oven brown meat, half at a time, in 1 tablespoon hot cooking oil. Remove meat, reserving drippings in pan. Cook onion, sweet pepper, and garlic in drippings until tender; drain. Return meat to Dutch oven. Stir in 1 to 2 teaspoons chopped chipotle chile peppers in adobo sauce. Continue as directed except reduce water to 1/2 cup and simmer, covered, about 1 hour or until meat is tender. Rate it Print Nutrition Facts (per serving) 362 Calories 18g Fat 32g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 362 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 60mg 20% Sodium 702mg 31% Total Carbohydrate 32g 12% Protein 24g Vitamin C 26mg 130% Calcium 80.8mg 6% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.