Beef Chili Five Ways

Beef Chili Five Ways

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"Extra-lean ground beef, black beans, and tomatoes with diced green chiles give this easy and versatile chili a hearty flavor and mild spiciness. Make a few simple substitutions and you can make Moroccan, Mexican, Italian, and even Cincinnati varieties."
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40 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.


  • Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
  • Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
  • Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
  • Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.
  • Cook's Tip:  One can (14-1/2 ounces) diced tomatoes combined with 2 tablespoons diced canned chiles may be substituted for diced tomatoes with green chiles.
  • Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.
  • Cook's Tip:  For a thicker consistency, prepare as directed, adding 1 tablespoon cornmeal with ingredients in step 2.
  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.


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So I'm not a big bean fan but in the interest of following the recipe, I left them. To my surprise, you couldn't taste them. The chili itself was AMAZING though. It was really tasty and the chil...

Moroccan Variation:Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2.Serve over hot cooked cou...

I was interested in finding a chili recipe that both my kids and my husband would enjoy. This was pretty good but like other reviews I found something missing. I added a can of rinsed red kidn...

I liked this, but my kids didn't. I didn't use chili powder or broth. I would make it again. Super easy!

Too much spice for me, so I reduced the amount of chili powder significantly. Otherwise, it was really good with some saltines on top!

So simple, easy and tasty. I am living in Europe and sometimes have trouble finding the ingredients that I need to make some of my favorite comfort foods.I also do not have access to all of the...

Quick and easy, this was a tasty chili. I added red kidney beans to the mix and it was perfect for us.

This was good stuff, but I do tend to like *boring* chili like my mom used to make. I used kidney beans in place of black beans because that's what chili is in my world and had to call an audib...

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