Classic Beef Chili is a hearty, comforting dish packed with tender ground beef, beans, tomatoes, and a blend of warm spices that give it a rich, bold flavor. It’s the kind of meal that fills your kitchen with an amazing smell and makes you want to curl up with a big bowl.
I love making this chili on a chilly day when I want something simple but satisfying. It’s one of those recipes where the flavors just get better the longer it simmers, so I usually let it cook low and slow. Adding a bit of extra cumin and chili powder always gives it a nice kick, and I keep a handful of optional toppings on hand like shredded cheese, sour cream, and green onions to make each bowl my own.
This chili is perfect for casual dinners, game days, or even meal prep – it tastes great reheated and pairs well with some crusty bread or over fluffy rice. Whenever I make a pot, friends and family always ask for seconds, and I think that’s because it feels both cozy and filling without being complicated. It’s a classic for a reason, and I’m always excited to share it around the table.
Key Ingredients & Substitutions
Ground Beef: I like using 85% lean beef for good flavor and some fat to keep the chili moist. If you want it leaner, 90% or 93% lean works fine. For a twist, ground turkey or plant-based beef are good substitutes.
Beans: Kidney and black beans give a nice texture and color contrast. You can swap them with pinto beans or skip beans entirely for a low-carb chili.
Chili Powder & Spices: These build the chili’s classic flavor. If you don’t have smoked paprika, regular paprika or chipotle powder can add a smoky touch. Adjust cayenne for your heat preference.
Tomatoes: Crushed tomatoes create a rich base. If unavailable, diced tomatoes or even tomato sauce can work, but the texture will be different.
How Can I Get the Best Flavor from the Spices?
To get the most flavor from your spices, cook them briefly after browning the beef but before adding liquids. This “toasting” releases their aromas and deepens the taste.
- After browning the beef, lower heat and add spices.
- Stir continuously for 1-2 minutes until fragrant but not burning.
- Then add tomato paste and liquids to capture that flavor.
- This step really makes the chili taste rich and balanced.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning beef and simmering chili evenly.
- Wooden spoon or heatproof spatula – helps you stir and break up meat without scratching your pot.
- Can opener – handy for opening canned beans and tomatoes quickly.
- Measuring spoons – you’ll want to measure spices accurately for the best flavor.
- Colander – useful to drain and rinse the beans before adding them.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still packs flavor.
- Add diced bell peppers or corn for extra sweetness and crunch in each bite.
- Mix in a chipotle pepper in adobo sauce if you want a smoky, spicy kick.
- Top with shredded Monterey Jack cheese or pepper jack for a little creaminess and extra heat.
Classic Beef Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1.5 pounds ground beef (85% lean)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth or water
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, balances acidity)
For Serving (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions or cilantro
How Much Time Will You Need?
This classic beef chili takes about 15 minutes to prepare and about 30 minutes to simmer. For even richer flavors, you can let it simmer longer — up to 1 or 2 hours. Overall, expect roughly 45 minutes to 2 hours depending on how long you like to simmer your chili.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Beef:
Add the ground beef to the pot. Break it up with a spoon and cook until browned and fully cooked through, about 7-8 minutes. Drain any excess fat if needed.
3. Add the Spices:
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and bring out their flavors.
4. Combine the Base Ingredients:
Mix in the tomato paste, then add crushed tomatoes, kidney beans, black beans, and beef broth. Stir everything well to combine. Add sugar if you want to balance the acidity.
5. Simmer the Chili:
Bring the chili to a gentle simmer. Lower the heat and simmer uncovered for at least 30 minutes, stirring occasionally. For deeper, richer flavors, simmer it longer—up to 1-2 hours, adding more broth or water if needed to keep your preferred consistency.
6. Adjust and Serve:
Taste the chili and adjust seasoning if needed. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and some chopped green onions or cilantro for a fresh finish.
Can I Use Frozen Ground Beef for This Chili?
Yes! Just be sure to thaw it completely in the fridge overnight before cooking. This helps it cook evenly and avoids extra liquid in your chili.
Can I Make This Chili Ahead of Time?
Absolutely! Chili flavors actually improve the next day. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
What Can I Substitute for Beans?
If you don’t have kidney or black beans, pinto beans are a great substitute. Or for a bean-free chili, simply omit them and add extra vegetables like bell peppers or zucchini for texture.
How Do I Adjust the Spice Level?
Start with the amount of cayenne pepper listed and taste as you go. You can reduce it for mild chili or add more chili powder, cayenne, or even chopped jalapeños if you like it hotter.
