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Beef Chili Recipe

Serves 6

Cookware/Items used for this dish:


  • 1 tablespoon olive oil 
  • 1 large red onion, chopped 
  • 4 garlic cloves, chopped 
  • 2-3 chopped jalapeño chilies with seeds, or without for a mild flavor.
  • 2 pounds ground beef 80/20 
  • 2 tablespoon chili powder
  • ½ tablespoon ground cumin 
  • 1 teaspoon sweet paprika
  • 2 tablespoons Tomato paste 
  • 1 28-ounce can tomatoes in juice, diced and peeled 
  • 1 can red kidney beans, drained 
  • 1 can Chili Beans 
  • 1 dried Bay Leaf 
  • 1 Tbsp. Tomato purée 
  • Lime Juice from half of large lime
  • 1 to 1 ½ cup Beef broth, low sodium


  • Sour cream
  • Grated cheeses; Cheddar, Monterey Jack, Queso Quesadilla Cheese
  • Chopped red onions
  • Chopped fresh cilantro or parsley


  1. Heat oil in saucepan over medium-high heat. Add onions and sauté until lightly brown, about 5 minutes.
  2. Add jalapeños and garlic and sauté for a couple of minutes.
  3. Add ground beef and sauté until brown, breaking the meat so it can cook equally, about 5-6 minutes.
  4. Add chili powder, cumin, paprika and tomato paste, then mix in peeled and diced canned tomatoes, both types of beans, bay leaf, lime juice and beef broth; bring to boil on high heat. Use more broth if needed.
  5. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, approximately 40 to 45 minutes.
  6. Skim fat from the surface of chili as the chili cooks.
  7. Garnish with desirable toppings, such as grated cheese, sour cream, onion, cilantro or parsley, and diced jalapeño.

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