This Beef Chili Recipe is a warm, hearty, and flavorful dish. It’s packed with tender beef, rich spices, and a deep, smoky taste. Slow-cooked to perfection, it’s a great meal for cozy nights. The best part?
Benefits of This Recipe
- High in Protein – This Beef Chili Recipe is rich in protein, which helps build and repair muscles. It keeps you full longer and provides lasting energy.
- Perfect for Meal Prep – Make a big batch and store leftovers in the fridge or freezer. The flavors deepen over time, making it taste even better the next day.
- Easy to Customize – You can adjust the spice level, add more vegetables, or swap ingredients to fit your taste.
- One-Pot Meal – Everything cooks in one pot, which means less cleanup and more convenience.
- Great for All Seasons – Just serve it with fresh toppings like avocado and sour cream.
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Cautions to Keep in Mind
- Overcooking Beef – Cooking too long can make the meat dry. Stick to the recommended time for the best texture.
- Avoid Overcooking the Beef – Cooking the beef for too long can make it dry and chewy. Stick to the recommended time.
- Use Fresh Ingredients – Stale or expired spices can dull the flavor.
- Choose the Right Meat – Pick what suits your taste.
- Avoid Cross-Contamination – Wash hands and utensils after handling raw meat to prevent foodborne illness.
Fun Tidbits About This Recipe
- Chili Origins – Chili is believed to have started in Texas, influenced by Mexican cuisine.
- Tastes Better Over Time – The longer the chili sits, the richer the flavors become. That’s why leftovers are amazing!
- Customizable Heat – You can make this Beef Chili Recipe mild or extra spicy by adjusting the spices.
- Pairs Well with Many Sides – Try it with rice, cornbread, nachos, or even over a baked potato.
- Crowd-Pleaser – This dish is perfect for parties, game nights, or family gatherings.
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Comparing Styles: Traditional vs. Modern Beef Chili Recipe
Traditional Beef Chili Recipe
- Uses dried chili peppers and fresh tomatoes for a homemade base.
- Simmered for hours to develop deep, complex flavors.
- Often cooked without beans, focusing on beef and spices.
- Requires constant stirring and attention to prevent burning.
Modern Beef Chili Recipe
- Uses canned tomato sauce and broth for convenience.
- Includes more variety, like beans, turkey bacon, or different spice blends.
- Made in a slow cooker or pressure cooker for easy cooking.
Best Beef Chili Recipe – Easy, Hearty,and Flavorful
Description
This Halal Beef Chili is a rich, comforting dish featuring tender halal-certified beef slow-cooked with aromatic spices, tomato sauce, and a non-alcoholic malt beverage for depth of flavor. A perfect balance of smokiness, warmth, and heartiness, this chili is ideal for a cozy meal, especially in colder months.
Ingredients
Meat & Protein
Vegetables & Aromatics
Liquids & Bases
Spices & Seasonings
Other Ingredients
Instructions
1. Preheat the Oven
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Set your oven to 165°C (325°F).
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This ensures slow, even cooking, which helps tenderize the beef and develop deep flavors.
2. Prepare the Beef
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Take halal-certified beef stew meat and pat it dry with paper towels.
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Season the beef with salt and freshly ground black pepper.
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In a shallow bowl, add ½ cup all-purpose flour and dredge the beef pieces in the flour.
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Shake off any excess flour to prevent clumping when cooking.
3. Cook the Turkey Bacon
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Heat 1 tablespoon olive oil in a large, oven-safe pot or Dutch oven over medium heat.
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Add the chopped turkey bacon and cook for about 3 minutes, stirring occasionally.
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Once the turkey bacon turns golden brown (but not crispy), remove it from the pot and set aside.
4. Brown the Beef
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In the same pot, add the floured beef cubes in a single layer (avoid overcrowding).
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Sear the beef on all sides until it develops a deep golden brown crust. This takes about 4-5 minutes per batch.
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Work in batches if needed, removing browned beef and setting it aside on a plate.
5. Sauté the Aromatics
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In the same pot, add the diced yellow onion and garlic paste.
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Stir and cook for about 3 minutes, or until the onions become soft and translucent.
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Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ⅛ teaspoon dried oregano, and ⅛ teaspoon smoked paprika.
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Cook for another 1 minute, stirring constantly to toast the spices and enhance their flavor.
6. Deglaze the Pot
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Pour ½ cup of beef broth into the pot while scraping the bottom with a wooden spoon to loosen any browned bits.
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Let it simmer for 1 minute to fully deglaze the pot and incorporate all the flavors.
7. Add Tomato Base and Liquid Ingredients
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Stir in ¼ cup tomato paste and mix well. Let it cook for 2 minutes to deepen the tomato flavor.
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Add 1 (5-ounce) can of tomato sauce and stir to combine.
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Pour in the remaining 1 cup of beef broth and mix everything well.
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Slowly add 5 fluid ounces of halal-certified non-alcoholic malt beverage for a rich, slightly sweet depth of flavor.
8. Combine and Simmer
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Return the browned beef and turkey bacon to the pot.
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Stir well to coat the meat evenly in the sauce and ensure all ingredients are well combined.
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Bring the mixture to a gentle boil, then reduce the heat to low.
9. Transfer to the Oven for Slow Cooking
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Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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Bake for 1 ½ to 2 hours, stirring every 30 minutes to ensure even cooking.
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If the chili starts to thicken too much, add a little water or more beef broth to loosen it up.
10. Check for Doneness
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After 1 ½ hours, check the beef by inserting a fork into a piece.
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If the beef is not yet tender, continue baking for another 30 minutes.
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The chili is ready when the beef is fork-tender and the sauce has thickened.
11. Rest the Chili
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Remove the pot from the oven and let it rest for 10 minutes before serving.
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This allows the flavors to meld and the sauce to slightly thicken.
12. Garnish and Serve
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Sprinkle with sliced green onions and chopped fresh cilantro leaves for added freshness.
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Serve hot with warm bread, steamed rice, or tortilla chips for a complete meal.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8g40%
- Cholesterol 75mg25%
- Total Carbohydrate 35g12%
- Dietary Fiber 7g29%
- Sugars 9g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Why This Recipe Works
This Halal Beef Chili is designed to deliver maximum flavor while ensuring compliance with halal dietary guidelines. The slow-cooking process allows the beef to become exceptionally tender while absorbing the deep, smoky, and slightly sweet flavors of the spices and liquid ingredients. By using halal turkey bacon and a non-alcoholic malt beverage, we maintain the richness of a traditional Guinness chili while keeping it completely halal-friendly.
2. Ingredient Breakdown
Halal-Certified Beef Stew Meat
- The choice of beef stew meat (such as chuck or brisket) ensures that the beef remains juicy and fork-tender after slow cooking.
- Ensure the meat is halal-certified to adhere to dietary restrictions.
Halal Turkey Bacon
- Turkey bacon replaces traditional pork bacon while still contributing a smoky and slightly crispy texture to the chili.
- If unavailable, smoked beef bacon is another excellent alternative.
Non-Alcoholic Malt Beverage
- This replaces Guinness beer while still enhancing the depth of flavor with its malty, slightly sweet taste.
- Make sure to choose a halal-certified, 0.0% alcohol version.
Tomato Paste & Tomato Sauce
- Tomato paste adds richness and a concentrated depth of flavor.
- Tomato sauce balances out the spice and acidity of the chili.
Beef Broth
- The broth serves as the primary cooking liquid, infusing the beef with additional flavor.
- Use halal-certified beef broth or make your own by simmering beef bones and vegetables.
Spice Blend for a Bold Flavor
- Chili powder, cumin, smoked paprika, and coriander create the perfect balance of heat, smokiness, and earthiness.
- Dried oregano enhances the herbaceous undertones, adding complexity to the dish.
3. Cooking Techniques Used
Browning the Meat (The Maillard Reaction)
- Searing the beef before slow cooking creates a deep, caramelized crust, enhancing the overall flavor.
- Make sure to work in batches to avoid overcrowding, which could cause steaming instead of browning.
Deglazing for Maximum Flavor
- After browning the beef, deglazing with broth helps lift the browned bits stuck to the pot.
- This technique adds depth and complexity to the chili.
Slow Cooking for Tender Meat
- Cooking at 165°C (325°F) for 1.5 to 2 hours allows the connective tissues in the beef to break down, making the meat tender.
- Stirring every 30 minutes ensures even cooking and prevents burning.
4. Adjustments & Variations
Spice Level Customization
- If you prefer a milder chili, reduce the chili powder to 1 tablespoon and add an extra ½ teaspoon of smoked paprika for a milder smoky flavor.
- If you want more heat, add ½ teaspoon of cayenne pepper or finely chopped fresh jalapeños.
Texture Adjustments
- For a thicker chili, let it simmer uncovered for the last 15-20 minutes of baking.
- For a looser consistency, add more beef broth or a small amount of warm water.
Vegetarian or Alternative Protein Option
- To make a vegetarian version, replace beef with lentils, chickpeas, or a meat alternative like tofu crumbles.
- Swap the beef broth with vegetable broth.
5. Serving & Pairing Suggestions
Side Dish Ideas
- Crusty Bread – Ideal for soaking up the rich, flavorful sauce.
- Steamed Rice – Helps balance the spiciness of the chili.
- Tortilla Chips – Adds a crunchy contrast.
- Cornbread – A classic pairing that complements the chili’s smoky flavors.
Topping Suggestions
- Sour Cream or Greek Yogurt – Adds a creamy, tangy contrast.
- Chopped Avocado – Brings freshness and a buttery texture.
- Shredded Cheese (Halal-Certified Cheddar or Monterey Jack) – Enhances the richness.
- Fresh Cilantro and Green Onion – Brightens up the dish.
6. Storage & Reheating Tips
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The flavors deepen over time, making it even tastier the next day!
Freezing
- Freeze in portioned airtight containers for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating
- Reheat on the stovetop over low heat, adding a splash of beef broth if it has thickened too much.
- Microwave: Heat in 30-second intervals, stirring between each, until warm.
7. Common Mistakes to Avoid
Overcrowding the Pot When Browning Beef
- Overcrowding leads to steaming instead of searing. Always brown the meat in batches.
Skipping the Deglazing Step
- The browned bits stuck to the pan add incredible depth of flavor. Always scrape them up with broth!
Adding Too Much Liquid Too Soon
- It’s better to start with less liquid and adjust gradually as the chili simmers.
Not Allowing the Chili to Rest
- Resting for 10 minutes after cooking allows flavors to fully meld before serving.
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