Recipe

Festive Beef Chili

Cozy beef chili with warm spices, bright herbs, and a sneaky nutty finish that makes every bowl taste like a celebration.

By Matt Campbell

•

4.8

A steaming bowl of beef chili topped with chopped cilantro, toasted pumpkin seeds, and a dollop of sour cream on a rustic wooden table

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If classic beef chili is your comfortable old hoodie, this version is the one you wear when you want to feel a little extra. It’s still weeknight-friendly and deeply cozy, but it has two upgrades that make people look up from their bowl and go back in for another bite: a fresh herbal lift and a subtle nutty richness.

Here is the trick. We build a strong base with browned beef, tomato, and chili spices. Then we finish with a quick cilantro-parsley sauce and a shower of toasted pepitas. The herbs wake everything up, and the pepitas add that toasty, almost buttery vibe that makes the whole pot taste more layered without turning it into a fussy project.

A pot of beef chili simmering on a stovetop with a wooden spoon resting on the rim

Why It Works

Big, balanced flavor: smoky chili powder and cumin, a hint of cinnamon for warmth, plus bright herbs at the end so it never tastes flat.
Nutty, festive finish: toasted pepitas bring crunch and a roasted note that plays beautifully with beef and tomato.
Thick, spoon-coating texture: a short simmer plus a small spoon of nut butter (optional) gives you that rich, clingy chili body.
Flexible heat level: you can keep it family-mild or add chipotle and cayenne for a slow burn.

Pairs Well With

Skillet cornbread with honey butter
Garlic-lime rice or cilantro rice
Baked sweet potatoes (split and stuffed with chili)
Crunchy slaw with lime and a pinch of cumin

Storage Tips

Fridge: Cool slightly, then refrigerate within 2 hours. For faster cooling, portion into shallow containers. Store airtight for up to 4 days. Keep toppings separate so herbs stay bright and pepitas stay crunchy.

Freezer: Freeze in portions for up to 3 months. Leave a little headspace in the container because chili expands as it freezes.

Reheat: Warm gently on the stovetop over medium-low, adding a splash of water or broth if it has thickened. Add the herb sauce and pepitas after reheating for the freshest flavor.

Common Questions

What makes this chili “herbal and nutty”?

The chili itself is classic and beefy, but we finish it with a quick herb sauce (cilantro and parsley with lime) plus toasted pepitas. Optional: a spoon of peanut butter or almond butter melts in for a subtle roasted richness.

Can I make it without beans?

Absolutely. Skip the beans and add an extra 1/2 pound of beef, or add 1 to 2 cups diced bell peppers or zucchini for bulk. Simmer until everything is tender.

How spicy is it?

As written, it lands mild-to-medium depending on your chili powder brand. For mild, skip cayenne and use smoked paprika (not chipotle). For hot, add chipotle powder, cayenne, or a diced jalapeño with the onions.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions and spices first for better flavor. Then cook on low 6 to 8 hours or high 3 to 4 hours. Since slow cookers don’t reduce much, start with 1 cup broth (instead of 1 1/2) and add more at the end if needed. Stir in the 1 tbsp lime juice, then add the herb sauce right before serving.

What is the best ground beef for chili?

80/20 is my favorite for flavor. If you use 90/10, add a little extra olive oil when sautéing the onions so the pot stays rich.

Any allergy-friendly swaps for the nutty finish?

If you are avoiding peanuts or tree nuts, skip the nut butter entirely or use sunflower-seed butter. Pepitas are pumpkin seeds, so they are seed-based, but still worth flagging if you have a seed allergy. You can also top with toasted sunflower seeds or just go big on herbs.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Small skillet (for toasting pepitas) or use the pot first
Microplane or citrus juicer (optional but handy)
Blender or food processor (optional for smoother herb sauce)

I started making this chili when I realized I love the comfort of a big pot of something, but I also get bored if every bowl tastes the same from first bite to last. One night I had a handful of herbs that needed to be used and a bag of pepitas that was just sitting there, waiting to be interesting. I tossed the seeds in a dry pan, chopped the herbs, squeezed in lime, and suddenly my “regular” chili tasted like it had a personality. It was still cozy, still low-drama, but it had that festive pop that makes you want to invite people over, even if it is just for Tuesday.

Festive Beef Chili

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 to 8

Ingredients

Chili

1 tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 lbs ground beef (80/20 preferred)
2 tbsp tomato paste
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1/2 to 1 tsp chipotle powder, optional (for smoky heat)
1/2 tsp dried oregano
1/4 tsp ground cinnamon (optional but very festive)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 (28 oz) can crushed tomatoes
1 1/2 cups beef broth (or water)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 tbsp soy sauce or Worcestershire sauce
1 tbsp lime juice (plus more to taste)
1 to 2 tsp cayenne pepper, optional for heat
1 tsp to 1 tbsp creamy peanut butter or almond butter, optional (start small and add to taste)

Herb Sauce and Nutty Toppings

1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
2 tbsp olive oil
1 to 2 tbsp lime juice
1 small garlic clove, finely grated (optional)
1/3 cup pepitas (pumpkin seeds), toasted
Sour cream or Greek yogurt, for serving (optional)
Optional extras: shredded cheddar, diced onion, sliced jalapeño

Ingredients for beef chili on a kitchen counter including ground beef, canned tomatoes, beans, onions, herbs, and pepitas

Instructions

Toast the pepitas (2 to 3 minutes). In a small dry skillet over medium heat, toast pepitas until they start popping and smell nutty. Shake the pan often. Remove immediately to a bowl so they do not burn.
Sauté the base (6 to 10 minutes). Heat olive oil in a large pot over medium-high. Add onion and bell pepper. Cook until softened and lightly golden. Stir in garlic for 30 seconds.
Brown the beef (8 to 10 minutes). Add ground beef and cook, breaking it up. Let it actually brown a bit. You want crisp edges in spots for deeper flavor. If there is a lot of excess fat, spoon some off.
Bloom the spices (1 minute). Stir in tomato paste, chili powder, cumin, smoked paprika, chipotle powder (if using), oregano, cinnamon (if using), salt, pepper, and cayenne (if using). Stir constantly so the spices and garlic do not scorch, until the pot smells incredible.
Simmer (25 to 30 minutes). Add crushed tomatoes, broth, beans, and soy sauce or Worcestershire. Stir well, scraping up any browned bits from the bottom of the pot (that is flavor). Bring to a boil, then reduce to a steady simmer. Cook uncovered, stirring occasionally, until thickened to your liking.
Add the nutty boost (optional, 30 seconds). Start with 1 tsp peanut butter or almond butter and stir until fully melted and blended. Taste, then add more up to 1 tbsp if you want extra richness.
Make the herb sauce (2 minutes). In a bowl, mix cilantro, parsley, olive oil, lime juice, and grated garlic (if using). Season with a pinch of salt. For a smoother sauce, blitz it in a blender with 1 to 2 tablespoons water.
Finish and serve. Turn off heat. Stir in the 1 tbsp lime juice. Taste the chili and adjust with more salt or extra lime if needed. Ladle into bowls, add a spoonful of herb sauce, sprinkle toasted pepitas, and top with sour cream if you want the full cozy effect.

Matt tip: If your chili tastes a little flat after simmering, do not panic. Add a pinch more salt and a squeeze of lime. Acid plus salt is the fastest rescue in home cooking.

A ladle pouring thick beef chili into a bowl with herbs and pepitas nearby

Nutrition information is estimated.

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