Classic Beef Chili is a hearty, satisfying dish that’s full of rich flavors. Ground beef, beans, tomatoes, and a perfect blend of spices come together to make a warming meal that’s great any time of the year. It has just the right balance of heat and comfort, making it a go-to for busy days or cozy nights.
I love making this chili when I want something simple but filling. The smell of the spices cooking with the beef always makes the house feel welcoming, and it’s one of those recipes you can easily tweak with what you have on hand. Sometimes I add a bit of extra cumin or a splash of beer for a little twist. It’s one of those meals that tastes even better the next day, so leftovers are a win in my book.
My favorite way to serve this chili is with some shredded cheese, a dollop of sour cream, and warm cornbread on the side. It’s perfect for a casual dinner or feeding a crowd at a get-together. Everyone always asks for seconds, and I love how easy it is to keep it bubbling on the stove or in a slow cooker while I take care of other things.
Key Ingredients & Substitutions
Ground Beef: I prefer 80% lean for a good balance of flavor and fat. If you want less fat, try 90% lean, but it may be a bit drier. Ground turkey or plant-based crumbles can work too.
Beans: Kidney beans are classic, but black beans or pinto beans make great alternatives. Rinse canned beans well to reduce sodium and improve flavor.
Tomatoes: Diced tomatoes add texture, while tomato sauce and paste give body and depth. You can use crushed tomatoes if you like a smoother chili.
Spices: Chili powder, cumin, and smoked paprika build the chili’s signature taste. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne for heat or skip if you prefer it mild.
How Do You Get Deep Flavor from Spices in Chili?
Cooking the spices with the meat is key to unlock their flavor. Here’s how I do it:
- After browning the beef, add spices while still in the pan.
- Cook for 1-2 minutes, stirring often. This lets the heat release oils from the spices, making the chili taste richer.
- Be careful not to burn them; medium heat works best.
This step makes a big difference in how your chili tastes, so don’t rush it!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it holds heat well and gives even cooking for the chili to simmer slowly.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Can opener – to easily open cans of tomatoes and beans.
- Ladle – perfect for serving chili into bowls without making a mess.
- Knife and cutting board – for chopping onions, garlic, and garnishes like jalapeños.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten up the chili while keeping protein high.
- Add diced bell peppers or corn for a touch of sweetness and extra crunch.
- Mix in dark chocolate or a splash of coffee for a deep, rich flavor twist.
- Top with shredded Monterey Jack or pepper jack cheese for a creamy, spicy kick instead of cheddar.
Classic Beef Chili Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (80% lean)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 cup beef broth or water
- 1 (15 oz) can kidney beans, drained and rinsed
Spices:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For Garnish:
- Sour cream
- Shredded cheddar cheese
- Fresh cilantro leaves
- Sliced green onions
- Sliced fresh jalapeños (optional)
Time Needed
This chili takes about 10 minutes to prepare and brown the beef and vegetables, plus 45-50 minutes of simmering time to build flavors and thicken the chili. Plan for about an hour total before serving.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Next, stir in the minced garlic and cook for about 1 more minute until fragrant.
2. Brown the Beef and Add Spices:
Turn the heat to medium-high. Add the ground beef, breaking it apart with your spoon, and cook until it’s browned and fully cooked through, about 6-8 minutes. Remove any extra fat if you want a leaner chili. Then stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1-2 minutes to let those spices bloom and deepen in flavor.
3. Add Tomatoes, Broth, and Simmer:
Pour in the diced tomatoes (including their juice), tomato sauce, tomato paste, and beef broth. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.
4. Finish with Beans and Serve:
Add the drained kidney beans to the pot. Continue to simmer, uncovered, for another 15-20 minutes so the flavors blend and the chili thickens. Taste and adjust salt or spices as you like. Serve your chili hot with a dollop of sour cream, a sprinkle of shredded cheddar, fresh cilantro leaves, green onions, and jalapeño slices if you like a little heat.
Can I Use Frozen Beef for This Chili?
Yes! Just make sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown evenly and reduces extra moisture in the chili.
How Can I Make This Chili Spicier or Milder?
Adjust the cayenne pepper to your taste—add more for extra heat or omit it completely to keep it mild. You can also add chopped jalapeños or hot sauce when serving for customizable spice.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day after the flavors have melded. Prepare it a day ahead and store in the fridge; reheat gently on the stove or in the microwave before serving.
What’s the Best Way to Store Leftovers?
Let the chili cool to room temperature, then transfer to an airtight container. It can be refrigerated for up to 4 days or frozen for 3 months. Reheat on the stove over medium-low heat, stirring occasionally.