Blue Ribbon Beef Chili
This classic Blue Ribbon Chili with beef and beans is the ultimate comfort food for cool weather, football watching, and potlucks. Plus it just might be the easiest chili recipe you’ll ever make!
As the weather turns cooler, there is simply no comfort food quite like a heaping bowl of chili.
This beef chili recipe is a fall and winter staple. It’s adapted from a popular All Recipes entry, Debdoozie’s Blue Ribbon Chili, which my husband had been making for himself before we began dating. Over the years we’ve made a few tweaks, and this version is our ultimate family classic.
Blue Ribbon Beef Chili
This beef and bean chili is:
- Hearty and filling.
- Packed with flavor from spices, tomatoes, and salsa!
- Extremely easy to make.
How To Make Blue Ribbon Chili
My favorite method is to make this on the weekend in my oval Dutch oven, which is a fantastic workhorse. Letting the chili simmer for an hour on the stovetop this way makes the whole house smell cozy and amazing!
For the traditional stovetop version, here are the basic steps.
- Brown ground beef and onion.
- Add tons of flavor, in the form of red beans, crushed tomatoes, chili powder, cumin, and a couple bay leaves. And the not-so-secret secret ingredient: a jar of salsa!
- Stir, let simmer, and serve!
Depending on the fat content of your ground beef and personal preference, you may want to drain the grease from the browned meat before adding the rest of the ingredients. A large mesh strainer makes this fast and easy. You can also just push the browned meat to one side of the pan and soak up a bit of grease with paper towels.
I usually skip straining entirely if I’m able to use ground sirloin or beef that is 90+% lean.
Slow Cooker Option
This recipe is easy to make in your Crockpot, as well, if you want to set it and forget it. Brown the meat and onions in a skillet, then transfer to the slow cooker, stir in the remaining ingredients, and cook on low for 6-8 hours. You’ll come home to delicious chili, ready to serve!
What To Serve With Chili
Of course there are as many ways to top a bowl of chili as there are families in the world, but here are a few of our favorites:
- Shredded cheese – we love sharp cheddar
- Fresh cilantro
- Cubed avocado
- Cornbread
- Sliced jalapenos
- Corn chips (My husband got me started on corn chips with chili, and now I consider them a must. So good.)
All of these toppings also go great with sweet potato black bean chili, Crockpot pumpkin chili, or our favorite summer vegetable chili, if you’re in the mood for a vegetarian version!
Recommended Equipment
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Blue Ribbon Beef Chili
Ingredients
- 2 pounds ground beef
- 1/2 medium yellow onion chopped
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans red kidney beans drained and rinsed
- 1 (8 ounce) jar salsa
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 2 bay leaves
- 15-20 cranks fresh-ground black pepper
Instructions
- In a large Dutch oven or stockpot over medium-high heat, combine the ground beef and chopped onion. Cook for 5-7 minutes, stirring frequently to break up the beef, until the meat is browned and the onion is tender. Drain grease, if there is a lot of excess.
- Add crushed tomatoes, beans, salsa, chili powder, garlic powder, cumin, bay leaves, and pepper. Stir well to combine. Reduce heat to medium-low and simmer for about 60 minutes. Remove bay leaves.
- Serve warm with cheese, sour cream, cilantro, corn chips, cornbread, or other toppings as desired.
Notes
- Kidney Beans. We like to use one can of dark red and one can of light red kidney beans, just for the variety. Feel free to swap one or both cans for pinto beans, black beans, or any others that you like.Â
- Slow Cooker / Crockpot. To make this chili in the slow cooker or Crockpot, brown ground beef and onion as directed in step 1, then transfer to the slow cooker, add remaining ingredients, and stir well. Cook over high heat for 5-6 hours or low heat for 6-8 hours, then stir again, remove bay leaves, and serve.
- Recipe. Adapted from allrecipes.com
Nutrition Estimate
This recipe was originally published September 24, 2018, and has been updated with new photos and more helpful text.
Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chili! Thanks.
So glad you enjoyed it!
Chilli was great. Â Easy recipe to make. Â I would probably put less salsa in mine next time as it tasted a little tomatooey for me. Â Flavors will do better I think! Â Everyone enjoyed it! Â
Thank you.Â
So happy to hear that everyone liked it, Merlin! And yes, it’s really easy to adjust. Thanks for sharing this feedback!
I’m drooling over this bowl of beef chili. Nothing says fall better than a hearty bowl of homemade chili. Love the addition of the jar of salsa. Great idea!
Now thats a perfect winter meal.. Love all the extra’s that goes on top of the chilli 🙂
Love how delicious this chili looks, but most of all I love how easy it is! Great idea using salsa for extra flavor!
You managed to make browned beef look enticing in that one shot of this in the crockpot! This sounds so delicious, so flavor packed!
Looks so delicious and comforting! Such a great winter dinner idea!