Classic Beef Chili
Classic Beef Chili is the perfect go-to meal when you want something hearty, warm, and full of flavor. It’s packed with tender ground beef, beans, tomatoes, and a blend of…
Tip: save now, cook later.Classic Beef Chili is the perfect go-to meal when you want something hearty, warm, and full of flavor. It’s packed with tender ground beef, beans, tomatoes, and a blend of spices that give it that comforting kick. The texture is just right—not too thick, not too soupy—making it great for dipping or spooning straight into a bowl.
I love making this chili on a chilly evening because it fills the kitchen with that amazing spicy aroma that instantly makes you feel cozy. One of my favorite tricks is to let it simmer for a while so the flavors really come together—it’s worth the wait! Sometimes, I add a little bit of cocoa powder or coffee to deepen the taste, which surprises everyone in the best way.
We always serve this chili with a variety of toppings like shredded cheese, sour cream, chopped green onions, and some crunchy tortilla chips on the side. It’s great for casual dinners with family or friends, and leftovers are just as good the next day. Whenever I cook this, it feels like everyone’s gathering around the table, ready to enjoy something simple yet so satisfying.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 beef gives you good flavor and enough fat to keep the chili juicy. For a leaner option, try ground turkey or plant-based beef substitutes.
Beans: Kidney beans are classic, adding creamy texture and protein. You can swap for black beans or pinto beans if you prefer or to vary the taste.
Tomatoes: I like using canned diced tomatoes for convenience and a nice chunky texture. If you don’t have tomato sauce, crushed tomatoes or more diced tomatoes work fine.
Chili Powder & Spices: The blend of chili powder, cumin, smoked paprika, and oregano gives the chili depth and warmth. If you want less heat, reduce or skip the cayenne pepper.
How Do You Get Rich, Deep Flavor in Beef Chili?
Simmering the chili slowly helps the flavors come together perfectly. Here’s how:
- Brown the beef well first. This develops a caramelized flavor called the Maillard reaction—a key to tasty chili.
- Cook the onions and garlic until soft and fragrant, which deepens the base taste.
- Toast the spices in the pot after browning meat; this releases their essential oils, making the chili more aromatic.
- Simmer the chili gently at low heat, partially covered, for at least 30 minutes. This lets the tomato and spices blend with the beef and beans.
- Add beans late so they keep their texture and don’t get mushy.
Patience pays off here. The longer and slower you cook, the better the flavor!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and slow simmering chili evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – to chop onions and garlic easily and safely.
- Can opener – handy for opening canned tomatoes and beans.
- Measuring spoons – helps you get the spice amounts just right.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef if you want a lighter chili with less fat.
- Add diced bell peppers or corn for a sweet crunch and extra color.
- Mix in a tablespoon of cocoa powder or strong coffee to deepen the flavor subtly.
- Try topping with different cheeses like pepper jack for a spicy kick or Monterey Jack for creaminess.
Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon tomato paste
- 1 cup beef broth or water
- 1 can (15 oz) kidney beans, drained and rinsed
Spices:
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For Garnish (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions or scallions
- Tortilla chips or strips
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and brown the ingredients, then about 30 to 40 minutes of simmering to let all the flavors blend together nicely. So, plan for roughly 45 to 60 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Warm the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and stir for another minute until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use a wooden spoon to break it up and cook until it’s browned and no longer pink, about 7 to 8 minutes. If there’s too much fat, drain some off before proceeding.
3. Add Spices and Mix:
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything well and cook for 1 to 2 minutes to toast the spices, which helps bring out their flavors.
4. Add Tomatoes, Sauce, and Broth:
Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir everything together to blend the ingredients evenly.
5. Simmer the Chili:
Bring the chili up to a gentle simmer. Lower the heat to maintain a low simmer, partially cover the pot with a lid, and let it cook for at least 30 minutes. Stir occasionally to prevent sticking and to help flavors meld.
6. Add Beans and Finish Cooking:
About 10 minutes before you’re ready to serve, stir in the drained and rinsed kidney beans. Let them heat through in the chili.
7. Taste and Adjust Seasoning:
Give your chili a quick taste and add salt or pepper if needed to suit your preference.
8. Serve and Garnish:
Spoon the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Add crunchy tortilla chips on the side for extra fun and texture.
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Thawing ensures even cooking and helps prevent excess water from making the chili watery.
Can I Make This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day as the flavors develop. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Store Leftover Chili?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! To make it milder, reduce or omit the cayenne pepper and chili powder. For extra heat, add more cayenne or a pinch of crushed red pepper flakes.
