Last Updated on March 5, 2026 by Deliciously Organic Editor
A comforting beef chili with all the toppings, is a great way to end the day!
I streamlined this recipe so there’s very little hands-on work involved. The one thing you need to plan for is to soak the beans the night before. Legumes contain phytic acid that robs the body of important minerals like magnesium, calcium, zinc, copper and iron. So they need to be soaked before cooking to neutralize these anti-nutrients. You can read more about this here.
Outside of soaking the beans, the rest of the chili can be put together very quickly and you can put it on the stove and forget about it until dinnertime.
I like to serve chili with lots of fun toppings such as cultured sour cream, chopped tomato, avocado and raw cheddar. Feel free to add any additional toppings that you enjoy!
Simple Beef Chili
This chili freezes very well. Just put it in an airtight container and it will keep in the freezer for about 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours 20 minutes
- Total Time: 5 hours 30 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
- 1 yellow onion, minced
- 2 tablespoons ghee
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 pounds grass-fed ground beef
- 16 ounces organic diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
- 5 cups bone broth or meat stock
- 2 cups white navy beans, soaked overnight and drained
- 1 1/2 teaspoons Celtic sea salt
Toppings:
- 1 cup chopped tomatoes
- 1 chopped avocado
- 1/2 cup sour cream (omit for dairy free)
- 1/2 cup raw cheddar cheese (omit for dairy free)
Instructions
- In a large stockpot, over medium heat, sauté onion in ghee until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks. Add tomatoes, chicken stock, beans, and salt. Bring to a boil, skim off any foam and then simmer for about 5 hours until beans are soft. Adjust seasonings with salt and pepper if needed. Serve with chopped tomatoes, avocado, sour cream and a bit of cheese.
Slow cooker option:
- In a large skillet, over medium heat, sauté onion in ghee until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks. Pour mixture into the bowl of a slow cooker. Add the tomatoes, stock, beans and salt. Cook on medium for 6-7 hours until beans are soft. Adjust seasoning with salt and pepper if needed. Serve with chopped tomatoes, avocado, sour cream and a bit of cheese.
I love chili – this looks great!
Yum, yum, yum! 🙂 this chili looks amazing!
oh love this chili I write a blog for an organic meat company would you like this to be featured with a link back to you? rebeccasubbiah at yahoo dot com Rebecca
I love how you call it an oppertunity! That's how I feel about it too. Moving is worth the pain of leaving or I would have missed SO much joy in loving people while I was there!! BTW, the chili sounds YUMMY. I made great taco soup last night; it was so much better since I used organic fire roasted tomatoes.
Hi, are you still there? This post was a cpl years ago…Can I have your taco soup recipe? pretty please :-))
Made this for lunch today and it was YUMMY! Just added some cayenne for a little more spice!
I can’t wait to try this. When you get a chance, I would love to know where you end up getting your meat from. I live in Southern Cal too. Welcome to the Best Coast 🙂
For the last few years I’ve been buying from Fouch Farms. I always buy in bulk and store the meat in an extra freezer. It helps us save so much money! Whenever we move I look on the http://www.EatWild.com website to find a local farm in my area.
Hi Carrie,
I made this last night, choosing the slow cooker method, and tried it this morning. I was surprised to see that my beans were just as hard as when I finished soaking them for 24 hours. any thoughts on what went wrong?
Thanks!
That’s so odd! Were the beans old? Sometimes this can create an issue. I’ve had it happen before, so I just cook it a few more hours until they soften.