Classic Beef Chili Recipe is a hearty and comforting dish that brings together ground beef, beans, tomatoes, and a blend of warm spices. This chili hits the spot when you’re craving something rich, filling, and packed with bold flavors. The perfect balance of tender beef and soft beans, all simmered in a tasty sauce, makes it a crowd favorite any time of the year.
I love making this chili on a chilly day when the house feels a bit cold, because the smell alone is enough to warm you up. A little tip I always follow is to let it simmer low and slow — it makes the flavors blend so nicely and gives the beef extra tenderness. Plus, leftovers taste even better the next day, which is a great excuse to make a big pot.
When serving, I usually add some shredded cheese, a dollop of sour cream, and a handful of crunchy tortilla chips on top. It’s fun to let everyone customize their bowls! This chili is perfect for a casual family dinner or even a game day get-together. I always feel like it brings everyone around the table for some good conversation and cozy vibes.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the chili. I like using 80/20 beef for a good balance of flavor and fat. For leaner chili, swap with ground turkey or chicken.
Beans: Kidney and pinto beans add texture and creaminess. If you prefer, black beans or cannellini beans are great substitutes.
Tomatoes & Tomato Paste: The diced tomatoes give body, while tomato paste deepens flavor. Canned fire-roasted tomatoes add a smoky twist.
Spices: Chili powder and cumin are must-haves here. Smoked paprika boosts warmth. Adjust cayenne for the heat level you like—skip it if you want mild.
How Do You Get the Richest Flavor When Simmering Chili?
Simmering slowly is the secret to a deep, hearty chili. Here’s how I do it:
- After browning the beef and toasting spices, add liquids and bring to a boil.
- Lower the heat and cover your pot to let it simmer gently for 30-45 minutes. This helps flavors blend well.
- Add the beans later and simmer uncovered for 15-20 minutes to thicken the sauce.
- Avoid rushing this step—simmering low and slow makes the chili taste far better!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it distributes heat evenly and handles long simmering perfectly.
- Wooden spoon – great for breaking up beef and stirring chili without scratching your pot.
- Can opener – essential for opening canned beans, tomatoes, and tomato paste.
- Measuring spoons – to keep your spice amounts just right.
- Knife and cutting board – for chopping onions, garlic, and any fresh toppings.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili that still tastes great.
- Add diced bell peppers or corn for extra color and sweetness.
- Mix in a spoonful of cocoa powder or a splash of coffee to deepen the chili’s richness.
- Top with shredded Monterey Jack or pepper jack cheese to add a creamy or spicy kick.
How to Make Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ pounds ground beef
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 teaspoon sugar (to balance acidity)
Tomatoes and Beans:
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1 cup beef broth or water
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
For Garnish:
- Fresh cilantro or parsley, chopped
- Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, chopped onions
How Much Time Will You Need?
This chili recipe takes about 15 minutes to prepare and around 45-60 minutes to cook and simmer for the best flavors. In total, expect about 1 hour to have this warm and hearty chili ready to serve.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally until the onion is soft and translucent. Next, add the minced garlic and cook for 1 more minute until fragrant – be careful not to burn it.
2. Brown the Beef:
Turn the heat up to medium-high and add the ground beef to the pot. Cook it until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if you want a leaner chili.
3. Add the Spices:
Now, sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Stir everything together and cook for about 1 minute so the spices can release their aroma.
4. Mix in Tomatoes, Broth, and Tomato Paste:
Add the canned diced tomatoes, tomato sauce, tomato paste, beef broth or water, and sugar to the pot. Stir well so all the ingredients blend together.
5. Simmer the Chili:
Bring the chili mixture to a boil, then reduce the heat to low. Put a lid on the pot and let it simmer gently for 30 to 45 minutes. Stir once in a while to prevent sticking and help the flavors meld.
6. Add Beans and Thicken:
After the initial simmer, add the drained kidney and pinto beans. Simmer uncovered for another 15 to 20 minutes to thicken the chili and deepen the flavors.
7. Final Seasoning and Serving:
Taste the chili and adjust the seasonings with extra salt, pepper, or chili powder if you like. Serve your chili hot, and garnish with shredded cheddar cheese, sour cream, sliced jalapeños, chopped onions, and fresh cilantro or parsley for a perfect finish.
Enjoy your classic beef chili with warm cornbread or crunchy tortilla chips for an extra-special meal!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. This helps the beef cook evenly and prevents excess moisture.
Can I Make This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or microwave.
How Do I Adjust the Spice Level?
To make it milder, reduce or omit the cayenne pepper and use less chili powder. For more heat, add extra cayenne or some chopped fresh jalapeños when serving.
What’s the Best Way to Store Leftover Chili?
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
