Easy Beef Chili with Cilantro


Spring is around the corner, right? I should be savouring these last moments, where a bowl of hot chili warms my bones. Right? I guess I could sound a tad more convincing, if only this winter hadn’t been extremely, brutally cold, freezing and snowy. I’ve warmed the bones more times than I can count. I’m ready for salads, fresh cut fruit, sandals. I’m ready for it all.

However, it’s still winter in Southern Ontario. My bones were cold. So, I made chili.

Certain times of the month are good to up your iron intake, if you know what I mean. 😉 I’m not a huge red meat eater, but every so often I have a good Bolognese sauce with quinoa or treat myself to a steak when out to dinner. This month, I went with a classic Chili con Carne. To make it seem I little more like spring, I sliced up a creamy avocado on top and sprinkled it with fresh cilantro. These clean flavours also helped to balance out the spices, which were pretty fiery!

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While my beef was browning, I prepped my veggies. On the chopping block was a nice red pepper, some celery, garlic and onion. I cheat with the tomatoes by adding half a bottle of salsa. Choose your own heat level. 😉


A nice blend of dry spices is crucial. Simply sprinkling in some chili powder just won’t do. I love smoked paprika, cumin and a good kick of cayenne. The key to a nice, flavourful chili is giving it a chance to simmer and let the spices develop. I let mine stew for a good two hours.


Chili is ideal for many reasons. The first and foremost being that it is always a crowd pleaser. People can customize chili how they like it. I add avocado, maybe you add cheese. Another great thing about chili is making big batches to freeze and have on hand for the next cold day. Because the cold days are still coming. Aren’t they. Sigh.

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Easy Beef Chili with Cilantro & Avocado

Sharon Rhodes
4.88 from 31 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 252 kcal



  • Heat 1 tbsp of olive oil over medium heat. Add the beef and cook until fully browned with no pink. Strain the beef and set aside on a plate
  • In the same pot, heat 1 tbsp of olive oil and add in the chopped veggies, sea salt & fresh pepper. Sauté until soft, about 5 minutes. Add in the garlic and stir until fragrant
  • Add the beef back into the pot and sprinkle in the spices. Stir well
  • Pour in the salsa, tomato paste, beans and broth, stir well and bring to a quick boil
  • Lower the heat to medium low and simmer for 1-2 hours
  • Garnish with fresh avocado slices and chopped cilantro


Calories: 252kcalCarbohydrates: 14gProtein: 18gFat: 14gSaturated Fat: 3gCholesterol: 46mgSodium: 1094mgPotassium: 763mgFiber: 5gSugar: 5gVitamin A: 2710IUVitamin C: 33mgCalcium: 46mgIron: 3.2mg
Keyword beef chili cilantro avocado
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  1. I live just north of Toronto, so I feel you with this warming chili. This winter has been too too long! Love the pictures.

  2. PS…I noticed we both use smoked paprika in our recipes ….isn’t it just the best? Always puts it over the top!

  3. Hi Sharon,
    I saw your photo on Pinterest and had to come see more! What a great, refreshing chili recipe! Chili is my number one favourite dish and I’m always looking for new ways to cook it and this definitely has me intrigued. I can hardly wait to taste the combination of those flavours! Thanks so much.

    1. Hey Robin! Thanks for checking me out! 🙂 I’m with you on the chili. I love it. Chicken chili, beef chili, vegan chili, I love them all. It’s super delish with the avocado & cilantro.

  4. We are still going to be cold for a few months. It really doesn’t warm up and stop snowing until May! This chili looks delicious! I love the idea of adding avocado to a chili. It’s deliciously cool and creamy on top of that hot chili. Yum! Pinning!!

    1. Thanks Cindy! I’m glad we’re not the only ones still in the throws of winter. 😉 I try to put avocado on anything! It is especially good on chili.

  5. I always make a huge amount of chili in order to freeze for later. Sometimes I’ll use it with dips, salsas & top on other dishes too – in small amounts lol! I like your idea of adding avocado!

    1. Isn’t chili just so versatile?! You must try it with avocado. So creamy and delicious. 🙂 Have a great weekend!

4.88 from 31 votes (31 ratings without comment)

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