This Classic Beef Chili Recipe is a hearty mix of tender ground beef, beans, tomatoes, and a blend of spices that come together to create a warm and filling meal. It’s the kind of dish where the rich, meaty flavor meets just the right amount of heat and a touch of smoky depth, making it perfect for chilly evenings or any time you want something comforting.
I love making this chili because it’s so simple but always feels like a special treat. There’s something really satisfying about letting it simmer for a while, which helps all the flavors meld beautifully. I often add a little extra chili powder or fresh chopped jalapeños if I’m feeling adventurous, and that little kick wakes up the whole pot.
My favorite way to enjoy this chili is with a handful of shredded cheese melting on top, some crunchy tortilla chips on the side, and a dollop of sour cream to cool things down. It’s great for sharing with family or friends, and I find it works well as leftovers too—the flavors get even better the next day!
Key Ingredients & Substitutions
Ground Beef: Using 80% lean beef gives a nice balance of flavor and fat, which keeps the chili juicy. You can swap for ground turkey or chicken for a lighter option.
Beans: Kidney beans are classic in chili, but black beans or pinto beans work well too. If you avoid beans, just add extra tomatoes or veggies.
Tomatoes & Sauce: Diced tomatoes add texture, and tomato sauce thickens the chili. Crushed tomatoes can be used if you prefer a smoother texture.
Spices: Chili powder, cumin, and paprika provide depth and warmth. Feel free to adjust spice levels; add more cayenne if you like it hotter!
How Do You Get Rich Flavor and Thick Texture in Chili?
Start by browning the beef well. This caramelization adds a deep flavor base. Next, don’t rush the simmering step. Slow cooking lets the flavors blend and the chili thicken naturally.
- Sauté onions until soft to bring out sweetness.
- Cook garlic briefly so it stays fragrant without burning.
- After adding liquids, simmer gently with the lid on to keep moisture while developing flavors.
- Stir occasionally to prevent sticking and even cooking.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and perfect for simmering the chili slowly.
- Wooden spoon or silicone spatula – ideal for stirring without scratching your pot.
- Can opener – to easily open canned tomatoes, beans, and tomato sauce.
- Measuring spoons – to get the spice amounts just right.
- Colander – handy for rinsing and draining the beans before adding them to the chili.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that’s still tasty.
- Add diced bell peppers or corn for extra sweetness and added texture.
- Stir in a handful of dark chocolate or a splash of coffee for a rich, deep flavor.
- Top with different cheeses like pepper jack or Monterey Jack to change up the melting cheese experience.
Classic Beef Chili Recipe
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (80% lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 cup beef broth or water
For Garnish:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions or fresh cilantro
How Much Time Will You Need?
This classic beef chili takes about 10 minutes to prepare and 30-45 minutes to simmer. So in total, you’re looking at around 40 to 55 minutes to make a delicious, hearty chili that’s ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook while stirring for about 3 to 4 minutes until the onions become soft and translucent. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Brown the Ground Beef:
Add the ground beef to the pot. Break it up with a spoon and cook it until it’s browned all over—this usually takes 6 to 8 minutes. If there’s a lot of fat, you can drain some off to keep the chili from being greasy.
3. Add the Spices:
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if you want some heat), salt, and black pepper. Mix everything well, making sure the beef and onions get coated well with the spices.
4. Combine the Tomatoes, Beans, and Broth:
Pour in the diced tomatoes (with their juice), tomato sauce, drained kidney beans, and your beef broth or water. Stir everything together to blend the flavors.
5. Simmer the Chili:
Bring the mixture to a boil, then turn the heat down to low. Cover the pot with a lid and let it simmer gently for 30 to 45 minutes. Stir occasionally to prevent sticking and let the flavors meld together while the chili thickens.
6. Taste and Adjust:
Give your chili a taste and add extra salt, pepper, or chili powder if you want it more flavorful or spicy. This is your moment to make it perfect for your taste buds!
7. Serve and Garnish:
Ladle the chili into bowls. Top each serving with shredded cheddar cheese, a scoop of sour cream, and a sprinkle of chopped green onions or fresh cilantro for that fresh touch. You can also serve it alongside crunchy tortilla chips or warm cornbread for a complete meal.
Can I Use Frozen Ground Beef for This Chili?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry with paper towels to reduce excess moisture, which helps with better browning.
Can I Make This Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day as the flavors have more time to develop. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
How Should I Store Leftover Chili?
Keep leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Customize the Spice Level?
Yes! To make it milder, reduce or omit the cayenne pepper. To spice it up, add extra chili powder, fresh jalapeños, or a dash of hot sauce. Taste and adjust gradually to find your perfect heat level.
