Classic Beef Chili Recipe is the kind of hearty, warm dish that feels like a big, comforting hug on a chilly day. It’s packed with tender ground beef, lots of beans, tomatoes, and a perfect mix of spices that bring just the right amount of heat and flavor. The thick, rich chili sauce clings to every bite, making it super satisfying and filling.
I love making this chili when I want something simple but full of flavor. One of my favorite tricks is to let it simmer low and slow, so the spices really have time to blend and the beef gets nice and tender. It’s even better the next day, so I often make a big batch and enjoy leftovers that seem to taste even more delicious.
Whenever I serve this chili, I like to top it with shredded cheese and a dollop of sour cream, maybe some chopped green onions or a sprinkle of tortilla chips for a bit of crunch. It’s a great dish for family dinners, casual get-togethers, or even game day snacks because everyone loves a bowl full of good, classic chili.
Key Ingredients & Substitutions
Ground beef: Using 80% lean gives a nice balance of flavor and fat. For a leaner option, try 90% lean, but your chili might be less juicy. You could also swap beef for ground turkey or chicken for a lighter version.
Kidney beans: These add heartiness and texture. If you’re not a fan, black beans or pinto beans work well too. For a bean-free chili, just skip or add extra veggies like bell peppers or mushrooms.
Tomatoes & tomato paste: Canned diced tomatoes add freshness and body. Tomato paste boosts richness and thickness. If you prefer, use fresh tomatoes in summer, but canned is best for depth of flavor year-round.
Spices: Chili powder is the star seasoning here. Ground cumin and smoked paprika add warmth and smokiness. Adjust cayenne to control heat—reduce it for milder chili or add more if you like it spicy.
How Do I Get a Deep, Rich Flavor in My Chili?
The secret is to build flavor step by step and give it time to develop.
- Sauté onion and garlic well: Cook the onion until soft and slightly golden, which adds sweetness and depth.
- Toast the spices: Stir the spices into the meat and cook for a minute or two. This releases their oils and brightens the flavors.
- Simmer low and slow: Let the chili simmer gently at low heat. This helps the flavors blend and the beef to stay tender. It also thickens the sauce naturally.
- Adjust seasoning at the end: Taste your chili before serving and add salt or extra spices to bring out the best flavor.
In my experience, letting chili sit for a few hours or overnight really improves the taste, so consider making it ahead and reheating!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even cooking and holding the chili while it simmers low and slow.
- Wooden spoon – perfect for stirring and breaking up the ground beef without scratching your pot.
- Cutting board and sharp knife – essential for chopping onions, garlic, and any veggies you want to add.
- Can opener – handy for opening canned beans, tomatoes, and tomato paste easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken – a lighter option that still works well with the spices.
- Add diced chipotle peppers in adobo – for smoky heat and a little extra kick.
- Stir in chopped bell peppers or corn – adds sweetness and texture.
- Mix in shredded cheddar or Monterey Jack cheese when serving – creamy and melty toppings that complement the chili.
How to Make Classic Beef Chili
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 pounds ground beef (80% lean)
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 2 (14.5-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 green bell pepper, diced (optional, for garnish or mixing in)
- Sour cream, for serving
- Chopped green onions or fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 45 minutes to simmer. The total time is roughly 1 hour, with hands-on cooking mostly in the beginning and some gentle simmering time to let the flavors develop.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for one more minute until you can smell its aroma.
2. Brown the Ground Beef and Add Spices
Add the ground beef to the pot. Use a wooden spoon to break it apart and stir while it cooks until nicely browned and cooked through. If there’s excess fat, drain it off. Next, add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir everything together and cook for 1–2 minutes to release the spices’ rich flavors.
3. Combine Tomatoes, Beans, and Simmer
Pour in the diced tomatoes (with their juices), the tomato paste, beef broth, and kidney beans. Mix everything until well combined. Bring the pot to a gentle simmer, then turn the heat down to low. Cover the pot and let the chili simmer gently for at least 45 minutes, stirring every once in a while to keep it from sticking. If the chili gets too thick, add a little more beef broth or water to loosen it up.
4. Final Touches and Serving
Taste your chili and adjust the salt, pepper, or spice level as you like. When ready, serve your chili hot in bowls, topped with a dollop of sour cream, some diced green bell peppers, and chopped green onions or fresh cilantro if you want a fresh, bright finish.
Enjoy your hearty, warm, and delicious classic beef chili!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the microwave’s defrost setting. This helps it cook evenly and prevents excess liquid in the chili.
Can I Make Classic Beef Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day because the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or microwave.
How Should I Store Leftovers?
Keep leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve with Classic Beef Chili?
This chili is great with cornbread, steamed rice, or tortilla chips for scooping. For a lighter option, serve it over a bed of greens or alongside roasted vegetables.
