Classic Beef Chili is the hearty and comforting dish that brings warmth and bold flavors together in one pot. Ground beef, kidney beans, tomatoes, and a mix of spices like chili powder and cumin create a rich and satisfying meal that’s perfect for chilly days or casual get-togethers. The thick, hearty texture and deep, spicy aroma make it a crowd favorite every time.
I love making this chili because it’s so simple to whip up but tastes like you spent all day cooking. I usually let it simmer slowly so the flavors blend beautifully, and sometimes I add a little bit of dark chocolate or coffee for an extra depth that surprises everyone. It’s the kind of dish where the leftovers taste even better the next day, making it easy to plan ahead.
My favorite way to serve Classic Beef Chili is with a big dollop of sour cream, some shredded cheese, and chopped green onions on top. A side of cornbread or crunchy tortilla chips makes it even more satisfying. Whether you’re eating it at home on a weeknight or serving it at a casual party, this chili always brings people together and fills the room with cozy goodness.
Key Ingredients & Substitutions
Ground Beef: I like using 85% lean beef because it has enough fat for flavor but isn’t too greasy. You can swap it for ground turkey or chicken if you want a lighter chili.
Chili Powder & Spices: These spices give your chili its classic flavor. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper to control the heat.
Kidney Beans: Classic chili includes kidney beans, but if you prefer, black beans or pinto beans make tasty alternatives.
Tomatoes & Sauce: Diced tomatoes add texture, while tomato sauce creates a smooth base. You can use crushed tomatoes if you want a thicker chili.
How Can I Get Deep Flavor and Thick Texture in My Chili?
Slow simmering is the key to rich flavor and a cozy, thick chili. Here’s how to get it right:
- Brown the beef well to develop flavor; don’t rush this step.
- Toast your spices in the pan for 1-2 minutes to bring out their aroma.
- Simmer your chili uncovered for at least 25 minutes. This reduces excess liquid and blends flavors.
- Stir occasionally to prevent sticking and even cooking.
- Try adding a splash of coffee or a bit of dark chocolate for extra depth, if you like.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering chili evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Can opener – to open canned beans, tomatoes, and sauce easily.
- Measuring spoons – help you add just the right amount of spices.
- Colander – useful for rinsing and draining beans quickly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey for a lighter chili that still tastes great.
- Add chopped bell peppers or corn for a sweet crunch and extra veggies.
- Mix in some cooked bacon for smoky richness.
- Stir in a spoonful of chipotle in adobo sauce for smoky heat and depth.
Classic Beef Chili
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 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 freshly ground black pepper, to taste
- For Garnish:
- Sour cream
- Shredded cheddar cheese
- Chopped green onions
How Much Time Will You Need?
This Whole recipe takes about 15 minutes for preparation and 30 minutes for cooking. So in total, plan around 45 minutes to have a delicious pot of chili ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add your finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
2. Brown the Beef:
Add the ground beef to the pot, breaking it apart with a spoon. Cook until the beef is browned and no longer pink, roughly 6 to 8 minutes. If there’s excess fat, carefully drain it off.
3. Add the Spices:
Mix in chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you like some heat. Stir constantly and cook for 1 to 2 minutes to toast the spices and release their flavors.
4. Combine Tomatoes, Broth, and Beans:
Pour in the canned diced tomatoes with their juice, tomato sauce, and beef broth. Stir well to blend everything together. Add the drained kidney beans and mix gently.
5. Simmer and Develop Flavor:
Bring the chili to a simmer, then reduce the heat to low. Let it cook uncovered for 25 to 30 minutes, stirring occasionally. The chili will thicken and the flavors will meld beautifully.
6. Season and Serve:
Taste your chili and season with salt and pepper as needed. Serve it hot with a dollop of sour cream, shredded cheddar cheese, and chopped green onions on top. For a perfect meal, enjoy with tortilla chips or cornbread.
Can I Use Frozen Ground Beef for This Chili?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for better browning.
Can I Make This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day. Prepare it a day in advance, store it in an airtight container in the fridge, and reheat gently on the stove before serving.
How Should I Store Leftover Chili?
Let the chili cool, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days or freeze for up to 3 months. Reheat thoroughly before eating.
Can I Substitute Other Beans for Kidney Beans?
Yes, feel free to use black beans, pinto beans, or a bean mix depending on your preference. Just rinse and drain canned beans before adding them to the chili.
