Classic Beef Chili is a hearty and warming dish that’s perfect for any day you need some serious comfort food. It’s made with ground beef, lots of beans, tomatoes, and a nice mix of spices that give it a punch of flavor without being overwhelming. The best part is the thick, rich sauce that clings to every bite, making it so satisfying to eat.
I love how simple this chili is to make, yet it always feels like a little celebration in a bowl. My favorite tip is to let it simmer slowly on the stove—this really helps the flavors come together and creates that deep, cozy taste that everyone asks for seconds of. Sometimes I even make it a day ahead because the flavors get even better overnight.
For serving, I’m all about topping it off with shredded cheese, a dollop of sour cream, and maybe some chopped green onions if I have them on hand. It’s also great with a side of crunchy cornbread or just some simple salted crackers. Chili night is always a good night in my house, especially when shared with family or friends around the table, chatting and warming up with bowls of this classic favorite.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the chili, providing rich flavor and texture. I like to use 80/20 beef for a good balance of fat and lean meat, but you can swap for ground turkey or chicken for a lighter version.
Kidney Beans: They add creaminess and substance. If you want, you can use black beans or pinto beans instead—they each bring a slightly different taste but work well.
Chili Powder & Spices: Chili powder builds the classic flavor. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper to change the heat level, or leave it out for mild chili.
Tomatoes: Canned diced tomatoes and tomato sauce create the sauce base. Fire-roasted tomatoes add a nice smoky twist if you want to experiment.
How Do You Get Rich Flavor and Thick Chili?
The key to a tasty chili is slow simmering and layering flavors:
- Sauté onions and garlic: Cook until soft to release their natural sweetness before adding meat.
- Brown the beef well: This step locks in flavor. Break it up but let it brown nicely without steaming.
- Toast the spices: Stir them in and cook briefly with the beef. This wakes up the spices and adds depth.
- Simmer slowly: After adding liquids and beans, keep the chili at a low simmer. Stir occasionally for 30 minutes or more. The longer, the better for flavor melding.
- Adjust seasoning at end: Taste and add salt or more chili powder if needed.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering chili evenly.
- Wooden spoon or heatproof spatula – helps you stir without scratching your pot.
- Can opener – essential for opening canned beans and tomatoes easily.
- Measuring spoons – to get your spices just right for balanced flavor.
- Sharp knife and cutting board – for chopping onions, garlic, and garnish safely.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili version that still tastes great.
- Add diced bell peppers or corn for extra color and a touch of sweetness.
- Stir in a chipotle pepper in adobo sauce for a smoky, spicy kick when you want more heat.
- Top with shredded Monterey Jack or pepper jack cheese to try a creamier or spicier cheese twist.
Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb (450g) ground beef
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 1 (15 oz) can kidney beans, drained and rinsed
- Salt and black pepper to taste
For Serving:
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Fresh cilantro or parsley, chopped for garnish
- Tortilla chips, for serving (optional)
How Much Time Will You Need?
This chili takes about 10-15 minutes to prep and 30 to 60 minutes to simmer, depending on how deep you want the flavors. So plan for roughly 45 minutes to 1 hour from start to finish.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. Then add the garlic and cook for one more minute until it smells wonderful.
2. Brown the Beef:
Add the ground beef to the pot. Use your spoon to break it into small pieces as it cooks. Cook until the beef is fully browned with no pink spots left, about 6 to 8 minutes. Drain any extra fat if you want a leaner chili.
3. Add Spices and Tomatoes:
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you use it). Cook for 1 to 2 minutes to help the spices release their flavors. Then pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir everything together nicely.
4. Add Beans and Simmer:
Mix in the rinsed kidney beans. Turn the heat up so the chili comes to a boil. Once boiling, lower the heat to a gentle simmer. Cover the pot and let it simmer for at least 30 minutes. If you have time, let it simmer up to an hour for even richer flavor. Stir now and then to keep it from sticking.
5. Season and Serve:
Taste your chili and add salt and pepper as needed. Serve it hot in bowls with shredded cheddar cheese, a spoonful of sour cream, and a sprinkle of chopped cilantro or parsley. For a fun side, offer tortilla chips to dip or scoop your chili.
Can I Use Frozen Ground Beef for This Chili?
Yes, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave. Cooking frozen beef can result in uneven browning and longer cooking times.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for tender, flavorful chili.
How Should I Store Leftover Chili?
Let the chili cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days. You can also freeze leftovers for up to 3 months. Reheat gently on the stove or in the microwave.
Can I Omit the Beans for a Keto-Friendly Version?
Yes! Simply leave out the kidney beans to make a low-carb, keto-friendly chili. You might want to add extra veggies like bell peppers or mushrooms to keep it hearty.
