Classic Beef Chili Recipe is a hearty, comforting bowl filled with tender ground beef, rich tomatoes, and a mix of beans that give it a perfect balance of flavors and textures. The warm spices like chili powder and cumin make every bite cozy and satisfying, especially when the weather turns chilly.
I love how this chili comes together with simple ingredients but ends up tasting like something special you’d find at your favorite diner. One tip I always follow is to let it simmer slowly so the flavors blend really well — it makes a big difference and fills the kitchen with the best smell.
My favorite way to enjoy this classic beef chili is topped with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s great for family dinners, game days, or whenever you need a little warm and filling comfort in a bowl.
Key Ingredients & Substitutions for Classic Beef Chili
Ground Beef: I usually use 85% lean for good flavor and enough fat to keep the chili rich. If you want less fat, try 90% lean, or use ground turkey for a lighter version.
Beans: Kidney and pinto beans are classic, giving nice texture. If you prefer, black beans or navy beans work well too. Rinse canned beans to reduce salt and improve flavor.
Chili Powder & Spices: Chili powder is crucial—it gives the chili its bold flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder can add smoky warmth.
Tomatoes: Crushed tomatoes provide that thick base. You can use diced tomatoes if crushed aren’t available, but crushing them by hand or a quick pulse in a blender helps keep the texture right.
How Do You Get Rich Flavor & Perfect Texture in Chili?
The key is layering flavors and cooking low and slow. Here’s what helps:
- Sauté onions and garlic: This softens veggies and releases sweetness before adding meat.
- Brown the beef well: This adds depth through caramelization. Don’t rush it or stir too much.
- Toast the spices: Cooking chili powder, cumin, and paprika in the pot brings out their full flavor.
- Simmer gently: Let your chili cook covered on low heat to blend flavors without drying out.
- Beans last: Add beans near the end to keep them tender, not mushy.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – It holds heat well and helps the chili cook evenly without burning.
- Wooden spoon or silicone spatula – Perfect for stirring without scratching your pot.
- Can opener – To easily open all your canned ingredients like beans and tomatoes.
- Knife and cutting board – For chopping onions and garlic quickly and safely.
- Measuring spoons – To get your spices just right every time.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still tastes great.
- Add chopped bell peppers or corn for extra color and a mild sweetness.
- Stir in a handful of chopped dark chocolate or a splash of coffee to deepen the chili’s flavor.
- Top with diced avocado or fresh cilantro for a fresh and creamy contrast.
Classic Beef Chili Recipe
Ingredients You’ll Need:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef (85% lean)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp dried oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 (14 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Time Needed
This classic beef chili takes about 15 minutes to prep and around 50 minutes to cook, including simmering time. So plan for roughly 1 hour from start to finish for a delicious and hearty meal.
Step-by-Step Instructions:
1. Cook Onions and Garlic
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef
Add the ground beef to the pot. Use your spoon to break it apart and cook for 6-8 minutes until browned and no longer pink. Drain off any extra fat, if needed.
3. Add Spices
Stir in chili powder, cumin, smoked paprika, cayenne pepper (if you like a bit of heat), oregano, salt, and black pepper. Cook for 1-2 minutes to bring out the flavors of the spices.
4. Add Tomatoes and Broth
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir everything together well.
5. Simmer the Chili
Bring your chili mixture to a gentle simmer. Then lower the heat, cover, and let it cook for 30 minutes. Give it a stir every now and then to prevent sticking.
6. Add Beans and Finish Cooking
Stir in the drained kidney and pinto beans. Leave the pot uncovered and simmer for another 15-20 minutes until the chili thickens up just right.
7. Taste and Serve
Give your chili a taste and add more salt, pepper, or chili powder if you like. Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, and green onions for a perfect cozy meal.
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Make This Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day when the flavors have had time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating frozen chili, thaw overnight in the fridge and warm on the stove over low heat.
Can I Substitute Different Beans?
Definitely! Black beans, navy beans, or even chickpeas work well if you want to mix things up or don’t have kidney or pinto beans on hand. Just rinse canned beans well before adding.
