Classic Beef Chili is a hearty, comforting dish packed with tender ground beef, rich tomato sauce, spicy chili peppers, and a mix of beans that add a wonderful texture. It’s the kind of meal that warms you up from the inside out and fills the kitchen with an amazing aroma that makes everyone eager to eat.
I love making this chili on a chilly day when I want something simple but super satisfying. One of my favorite things is to let it simmer slowly so all the flavors blend together perfectly. Sometimes I add a little extra garlic or a pinch of smoked paprika to give it a subtle kick that makes it uniquely mine.
When it’s time to serve, I like to top the chili with shredded cheese, a dollop of sour cream, and some chopped green onions. It’s perfect on its own or alongside warm cornbread that soaks up all the tasty sauce. Family and friends always ask for seconds, which tells me I’m doing something right!
Key Ingredients & Substitutions
Ground Beef: Using 85% lean beef balances flavor and fat for richness without being too greasy. If you prefer leaner chili, swap with ground turkey or chicken for a lighter version.
Beans: Kidney and pinto beans add texture and heartiness. If you don’t have these, black beans or cannellini beans work well too. For a bean-free chili, simply omit and add extra beef.
Chili Powder & Spices: Chili powder is the star here, giving that classic chili flavor. Feel free to add smoked paprika for warmth and depth. Adjust cayenne pepper for your heat preference or leave it out if you want mild chili.
Tomatoes & Broth: Canned diced tomatoes and tomato sauce create a rich sauce base. Beef broth adds a meaty depth, but water works fine if you want to keep it simple.
Lime Juice: Adding lime juice at the end brightens the chili and balances the flavors. If you don’t have lime, a small splash of vinegar can help.
How Can You Make the Chili Rich and Flavorful Without Overcooking?
Slow simmering helps blend flavors without drying out the meat. Here’s how:
- Brown the beef well to develop deep flavor, then drain excess fat to avoid greasiness.
- Toast the spices in the pot after browning to release their oils and aroma—this step makes a big difference.
- Simmer gently on low heat, stirring occasionally, so the sauce thickens gradually.
- Add beans later in the cooking to keep their shape and avoid mushiness.
- Finish with lime juice right before serving for a fresh burst of flavor.
Taking your time with these steps will make the chili taste like it’s been cooking all day, even if it hasn’t!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – It cooks the chili evenly and holds heat well for slow simmering.
- Wooden spoon or heatproof spatula – Great for stirring without scratching your pot.
- Can opener – Needed for opening canned beans and tomatoes easily.
- Measuring spoons and cups – For adding precise spices and liquids.
- Colander – To rinse and drain beans quickly and cleanly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, lighter chili that still tastes great.
- Add diced bell peppers or corn for extra crunch and sweetness, balancing the spicy flavors.
- Mix in a chipotle pepper in adobo sauce for a smoky, spicier twist on traditional chili.
- Top with different cheeses like pepper jack or Monterey Jack to change up the richness and meltiness.
Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth or water
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- Juice of 1 lime
Toppings (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and brown the ingredients, plus around 45 minutes to simmer and bring out all the flavors. Plan for about 1 hour total to get a rich, hearty chili ready to enjoy.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat 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, stir in the minced garlic and cook another minute until fragrant.
2. Brown the Beef and Toast Spices:
Add the ground beef to the pot, breaking it apart with your spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and black pepper. Cook 1-2 minutes to toast the spices and release their aroma.
3. Build the Chili Base and Simmer:
Add diced tomatoes with their juice, tomato sauce, and beef broth. Stir well to combine. Bring the chili to a gentle simmer, reduce heat to low, cover, and cook 30 minutes, stirring occasionally.
4. Add Beans and Finish Cooking:
Stir in the drained and rinsed kidney and pinto beans. Continue simmering uncovered for 15-20 minutes, allowing the chili to thicken to your liking. Just before serving, stir in the fresh lime juice to brighten the flavors.
5. Serve and Enjoy:
Ladle the hot chili into bowls. Add your favorite toppings like shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, and lime wedges. Serve it alongside warm cornbread or tortilla chips for a comforting and satisfying meal.
If you loved this Classic Beef Chili, you should also try the Slow Cooker Tomato Tortellini Soup for a creamy and comforting option. Another hearty favorite is our Crockpot Lasagna Soup Recipe, perfect for a cozy dinner. And for a cheesy twist, don’t miss the Creamy Cheesy Ground Beef Taco Soup.
Can I Use Frozen Ground Beef for This Chili?
Yes, but be sure to fully thaw it in the refrigerator overnight before cooking. Using partially frozen beef can cause uneven cooking and make it harder to break apart.
Can I Make Classic Beef Chili in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding beans during the last hour to keep their texture.
How Should I Store Leftovers?
Cool the chili to room temperature, then transfer to an airtight container and refrigerate. It will keep well for 3-4 days. To reheat, warm gently on the stove or microwave until heated through.
Can I Adjust the Spice Level?
Definitely! Skip the cayenne pepper for milder chili or add extra chili powder or diced jalapeños for more heat. Taste and adjust spices during cooking to suit your preference.