Classic Beef Chili is a hearty, warm dish that’s packed with tender ground beef, beans, tomatoes, and a blend of spices that bring just the right amount of heat and flavor. It’s a comforting meal that feels like a big, cozy hug in a bowl, perfect for chilly days or anytime you want something filling and tasty.
I love making this chili because it’s so easy to throw together, and it always fills my kitchen with wonderful smells that make everyone eager to eat. One of my favorite touches is to let it simmer just a little longer than the recipe says—the flavors seem to deepen and get even better. Plus, it’s so forgiving that you can customize the spice level to suit what you like.
When I serve this chili, I usually pile on some shredded cheese, a dollop of sour cream, and a handful of chopped green onions or fresh cilantro. Sometimes I add a side of cornbread for dipping, which makes the meal feel even more special. It’s the kind of dish that’s perfect for sharing with family or friends around the table, and it almost always makes everyone ask for seconds.
Key Ingredients & Substitutions
Ground Beef: I prefer 85% lean beef since it has enough fat to keep the chili juicy without being greasy. You can swap it with ground turkey or plant-based meat for a lighter or vegetarian version.
Kidney Beans: These add great texture and protein. If you want a different flavor, try black beans or pinto beans instead. Just make sure to rinse canned beans well to reduce salt.
Tomatoes: Crushed tomatoes give body to the chili, while tomato paste boosts richness. If you don’t have crushed tomatoes, diced tomatoes work fine, just crush them with a spoon as they cook.
Spices: Chili powder is key for that classic chili flavor. If you don’t have smoked paprika, regular paprika works too. Adjust cayenne pepper to control heat – I like just a pinch for a mild kick.
How Do You Get the Best Flavor When Browning the Beef and Cooking the Spices?
Browning the beef well is important to build strong flavor. Use medium-high heat and cook the meat without stirring too much, so it gets a nice brown crust. Drain excess fat to keep the chili from being oily.
To really bring out the spices, add them once the beef is browned and cook for 1-2 minutes while stirring. This step releases their oils and boosts the chili’s overall taste.
- Heat beef until nicely browned for depth.
- Add spices and stir to toast them briefly in the pot.
- This extra step layers flavor without adding complexity.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering chili evenly without burning.
- Wooden spoon or heatproof spatula – great for stirring chili without scratching your pot.
- Can opener – handy for opening canned beans, tomatoes, and tomato paste.
- Measuring spoons – to get your spices just right.
- Colander – useful for rinsing and draining canned beans.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten up the chili but keep it hearty.
- Add chopped bell peppers or corn for a touch of sweetness and extra texture.
- Mix in a little cocoa powder or dark chocolate for a deeper, richer flavor.
- Top with diced avocado or jalapeños if you like your chili creamier or spicier.
Classic Beef Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- Garnishes: shredded cheddar cheese, sour cream, chopped fresh cilantro or green onions
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and brown the beef, then about 30 minutes to simmer. If you have extra time, simmering for up to an hour deepens the flavors beautifully. Total cooking time ranges from 40 minutes to 1 hour.
Step-by-Step Instructions:
1. Cook the Vegetables and Beef:
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5 minutes. Then add the minced garlic and cook 1 more minute, stirring often to avoid burning. Next, add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 7–8 minutes. Drain any excess fat.
2. Add Spices and Tomatoes:
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Cook for 1–2 minutes to toast the spices and bring out their flavor. Add the crushed tomatoes, tomato paste, and beef broth, stirring to combine everything well.
3. Simmer the Chili:
Fold in the drained kidney beans. Bring the chili to a boil, then lower the heat and let it simmer uncovered for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 1 hour. Taste and adjust salt, pepper, or chili powder as needed.
4. Serve and Enjoy:
Ladle the chili into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro or green onions if you like. Serve it with cornbread or over rice for a complete meal. Enjoy your cozy, hearty classic beef chili!
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to fully thaw it before cooking. Thaw the frozen beef overnight in the fridge or use the defrost setting on your microwave. Cooking it frozen can lead to uneven browning and longer cooking times.
Can I Make Classic Beef Chili Ahead of Time?
Absolutely! Chili tastes even better the next day as the flavors meld. Prepare the chili, cool it completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chili in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make This Chili Less Spicy or More Spicy?
Yes! To reduce heat, simply omit the cayenne pepper or use less chili powder. To add more kick, increase the cayenne pepper or add chopped fresh jalapeños while cooking. Adjust spices to suit your taste preference.
