The first time I made a big pot of Classic Beef Chili, it was on a chilly Sunday afternoon when I wanted something hearty, warming, and simple to feed a crowd. As it simmered away, the kitchen filled with the rich aroma of spices, tomatoes, and beef—a smell that instantly made the house feel cozier. When I finally ladled it into bowls and topped it with shredded cheese and sour cream, it was exactly the kind of comfort food that warms you from the inside out.
What I love about this chili is how flexible and forgiving it is. You can keep it simple with just beef, beans, and spices, or load it up with extra vegetables, smoky chipotle, or a splash of beer for depth. It’s perfect for game days, family dinners, or meal prepping for the week, and it only gets better as it sits.
Why You’ll Love This Recipe
This Classic Beef Chili is rich, flavorful, and deeply comforting. It combines tender ground beef, beans, and a blend of spices simmered together in a tomato base until thick and hearty. It’s filling without being complicated, and the recipe is easy to scale up for a crowd.
You’ll also love how versatile it is—spice it up for heat lovers, keep it mild for kids, or set up a toppings bar so everyone can customize their bowl. It’s the kind of recipe that becomes a tradition in any home once you make it a couple of times.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 pounds ground beef
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (15 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips
Pro Tips
- Brown the beef well to build flavor before adding liquids.
- Let it simmer at least 45 minutes—longer if possible for deeper flavor.
- Add broth gradually to control thickness.
- Taste as you go and adjust spices to your preference.
- Make it ahead—it tastes even better the next day.
Tools You’ll Need
- Large Dutch oven or stockpot
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Ladle for serving
Substitutions and Variations
- Protein: Swap ground beef for turkey, chicken, or plant-based crumbles.
- Beans: Use pinto beans, navy beans, or no beans at all for “Texas-style” chili.
- Spices: Add chipotle peppers in adobo for smoky heat.
- Liquid: Replace some broth with beer for depth of flavor.
- Vegetables: Add zucchini, corn, or carrots for extra nutrition.
Make-Ahead Tips
- Cook chili up to 2 days in advance; flavors develop even more.
- Store in the fridge and reheat gently on the stovetop.
- Freeze in portions for up to 3 months—perfect for busy weeknights.
How to Make Classic Beef Chili
Step 1: Sauté Vegetables
Heat olive oil in a Dutch oven. Cook onion, bell pepper, and garlic until softened.
Step 2: Brown Beef
Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Step 3: Add Spices
Stir in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1–2 minutes until fragrant.
Step 4: Add Tomatoes and Beans
Stir in diced tomatoes, tomato paste, beans, and beef broth. Mix well.
Step 5: Simmer
Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally. Adjust seasoning if needed.
Step 6: Serve
Ladle chili into bowls, add toppings of choice, and serve with cornbread or rice.
Serving Suggestions
- Serve with cornbread, biscuits, or tortilla chips.
- Spoon over baked potatoes or rice for a hearty meal.
- Pair with a crisp salad for balance.
- Offer a toppings bar for fun, customizable bowls.
Leftovers & Storage
Refrigerate chili in an airtight container for up to 5 days. Freeze for up to 3 months in portioned containers. Reheat on the stove or microwave until hot, adding a splash of broth if needed.
Nutrition & Benefits
This chili provides a protein-packed meal with fiber from beans and antioxidants from tomatoes and spices. Capsaicin in chili powder and cayenne can boost metabolism, while beans contribute vitamins, minerals, and long-lasting energy. It’s a filling, nutrient-rich dish that also satisfies comfort food cravings.
Recipe FAQ
1. Can I make this chili in a slow cooker?
Yes—brown beef and sauté veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
2. Can I make it vegetarian?
Yes—substitute plant-based crumbles or add extra beans and veggies.
3. How spicy is this recipe?
It’s medium—reduce cayenne for mild or add more for heat.
4. What’s the best beef to use?
Ground chuck (80/20) offers great flavor, but lean beef works too.
5. Can I thicken chili without tomato paste?
Yes—let it simmer longer or add 1 tablespoon cornstarch mixed with water.
6. Can I freeze chili with beans?
Yes—it freezes well. Beans may soften slightly but hold up fine.
7. What’s the best side dish with chili?
Cornbread, baked potatoes, or tortilla chips are classics.
Hearty, Flavorful, and Always Comforting
This Classic Beef Chili is a recipe you’ll turn to again and again. It’s simple, filling, and adaptable, making it just as perfect for weeknight dinners as it is for game-day gatherings. Rich in flavor and packed with protein, it’s a dish that feels like a warm hug on a cold day.