Classic Beef Chili is one of those go-to dishes that feels like a warm hug on a chilly day. It’s packed with hearty ground beef, beans, tomatoes, and just the right blend of spices to give it a bold, comforting flavor. The mix of tender meat and soft beans makes every bite satisfying, and the aroma while it simmers will make your whole kitchen feel cozy.
I love making this chili because it’s simple but so full of flavor, and it always brings people together. There’s something special about serving up a big pot that everyone can dig into—plus, it’s one of those recipes that tastes even better the next day when all the spices have had more time to come together. I usually add a little extra chili powder if I want it a bit spicier, but you can adjust it any way you like.
My favorite way to enjoy this chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy corn chips on the side. It’s perfect for a casual dinner or for cheering on your favorite team. Making it feels like an easy win, and eating it just feels like home.
Key Ingredients & Substitutions
Ground Beef: I like using 85% lean beef for a good balance of flavor and fat. If you want less fat, try leaner beef or turkey, but keep in mind it may be less juicy.
Beans: Kidney and pinto beans add great texture and heartiness. You can swap in black beans or no beans at all if you prefer just meat.
Tomatoes: Diced tomatoes and tomato sauce build the chili’s base. If fresh tomatoes are in season, try using them for a fresher taste.
Spices: Chili powder is key, with cumin and smoked paprika adding depth. Adjust the cayenne if you want it more or less spicy. I often add a pinch of cinnamon for a warm twist.
How Do I Get the Best Flavor by Cooking the Spices with the Meat?
Cooking spices with the beef helps release their oils and flavor. After browning the meat, stir in the spices and cook for 1-2 minutes. This step lets the spices toast slightly, boosting their aroma.
- Use medium heat to avoid burning the spices.
- Stir continuously to keep them from sticking or burning.
- This quick step adds a noticeable depth that makes the chili taste richer.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it cooks the chili evenly and holds heat well for simmering.
- Wooden spoon – perfect for stirring the chili and breaking up the ground beef without scratching your pot.
- Can opener – to open your cans of beans, tomatoes, and tomato sauce easily.
- Measuring spoons – help you add just the right amount of spices for the best flavor balance.
- Ladle – makes serving the chili neat and easy.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili with a milder flavor.
- Add diced bell peppers or jalapeños for extra crunch and a spicy kick.
- Include a few tablespoons of dark chocolate or cocoa powder to deepen the chili’s richness.
- Top with diced avocado or chopped green onions for fresh contrast and added texture.
How to Make Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (preferably 85% lean)
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
Spices and Seasonings:
- 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 pepper to taste
- 1 cup beef broth or water
For Serving:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Tortilla chips (optional)
Time Needed to Cook:
This chili takes about 10 minutes to prepare, plus about 30 to 60 minutes simmering time to let the flavors blend. You can simmer longer for a deeper taste if you like. Total time: roughly 40 to 70 minutes.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until it smells fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use a wooden spoon to break it apart as it cooks. Stir and cook until the meat is fully browned and no longer pink. If there’s excess fat, drain it off.
3. Add Spices:
Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Stir everything well and cook for about one minute. This helps the spices release their flavors and makes the chili taste richer.
4. Combine Remaining Ingredients and Simmer:
Pour in the diced tomatoes, tomato sauce, drained kidney beans, drained pinto beans, and beef broth (or water). Stir everything until well combined. Bring the mixture to a simmer, then lower the heat. Cover the pot partially and let it cook gently for at least 30 minutes. Stir occasionally to keep it from sticking. For more flavor, you can simmer up to an hour.
5. Serve and Enjoy:
Taste the chili and adjust seasoning if needed. Serve hot in bowls topped with shredded cheddar cheese, a dollop of sour cream, and chopped fresh cilantro. Add tortilla chips on the side if you like for a crunchy finish.
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 refrigerator, or use the defrost setting on your microwave for quicker thawing. Cooking from frozen can lead to uneven cooking and texture.
Can I Make Classic Beef Chili Ahead of Time?
Absolutely! Chili actually tastes even better the next day once the flavors meld. Make it a day in advance, store it in an airtight container in the fridge, and gently reheat on the stove or in the microwave before serving.
How Can I Make This Chili Spicier or Milder?
To increase heat, add more cayenne pepper or include diced jalapeños when cooking. For a milder chili, reduce or omit the cayenne and use mild chili powder. Adjust spices gradually and taste as you go for the perfect level of heat.
What’s the Best Way to Store Leftover Chili?
Store leftover chili in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze it in portion-sized containers for up to 3 months. To reheat, thaw frozen chili overnight in the fridge, then warm gently on the stove or microwave.
