bowl of chili with schweid and sons premium ground beef, jalapenos, cheese

Schweid & Sons Ground Beef Chili Recipe

Only a few things can beat a warm bowl of homemade chili. Perfect for a cozy weekend meal or made ahead for busy weeknights, this ground beef chili is hearty, flavorful, and easy to make your own. 

 

The secret to great chili starts with quality ingredients, especially the beef. Made with premium Schweid & Sons ground beef and a blend of pantry seasonings, this recipe delivers rich, bold flavor in every bite. High-quality ground beef brings a satisfying texture and savory depth that complement the spices and help create a hearty, well-balanced chili. Learn more about why quality ground beef can take your chili to the next level here.

 

Best of all, chili is endlessly customizable! Load up your bowl with your favorite toppings, turn up the heat with extra spice, or add a smoky twist to make the recipe your own. 

 

Start by picking up Schweid & Sons 1lb ground beef bricks at your local by using our store locator here.

Share your favorite ground beef chili recipe with us on Instagram by tagging @schweidandsons or #schweidandsons.

Prep Time

10

Cook Time

45

Serves

4

  • 1 Pack Schweid & Sons The Butcher’s Blend Ground Beef Brick

  • 2 Tbsp Chili Powder

  • 2 Tsp Cumin

  • 2 Tsp oregano

  • 1 Tsp Cayenne Powder

  • 1 Tsp Kosher Salt

  • 2 Tsp Cracked Black Pepper

  • 1 Each Bell Pepper (Diced)

  • 1 Each Yellow Onion (Diced)

  • 1/2 Cup Light Beer (or Chicken Stock)

  • 2 Tbsp Brown Sugar

  • 1 32oz Can Crushed Tomatoes

  • 1 16oz Can Red Kidney Beans (Drained and Rinsed)

  • Sour Cream

  • Shredded Cheddar Cheese

  • Cilantro

  • Fresh or Pickled Jalapenos

  • Sliced Scallions or Finely Diced Red Onion

  • Fresno Peppers

  • Corn Chips

  • Hot Sauce

  • 1. Heat 1-2 Tbsp neutral oil in a large dutch oven over medium high heat. Add ground beef and break up into pieces with a wooden spoon.

  • 2. In a small bowl, mix together chili powder, cumin, oregano, cayenne, salt and pepper and whisk to combine. Add half of the spice mixture to the meat as it browns.

  • 3. Once browned, remove meat from the pan using a slotted spoon and set aside on a paper towel lined plate to drain. Add the bell pepper and onion to the pan and cook until fragrant, 2-3 minutes. Add the beer or stock and use a wooden spoon to scrape the bottom of the pan. Add the tomatoes, brown sugar and remaining spice mixture and stir to combine. Reduce the heat to medium low and simmer. Return the meat to the pan and cover, stirring occasionally, for 30 minutes.

  • 4. Add the kidney beans and corn to the chili and stir to combine. Serve with your favorite toppings and enjoy!

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