Classic Beef Chili is a hearty and warming dish packed with tender ground beef, kidney beans, tomatoes, and a blend of smoky spices. It’s the kind of meal that feels like a big, comforting hug on a chilly day, with just the right amount of kick to keep things interesting.
I love making this chili because it’s so easy to customize—whether you like it mild or spicy, you can adjust the seasonings to fit your mood. Plus, it always fills the house with that amazing aroma that makes everyone eager to come to the table. I often make a big pot so there’s enough for leftovers, which somehow taste even better the next day.
My favorite way to serve this chili is with a generous sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips or warm cornbread on the side. It’s perfect whether you’re feeding a crowd or just craving a cozy night in. This classic beef chili is one of those simple dishes that never goes out of style and always feels like a win.
Key Ingredients & Substitutions
Ground Beef: I use 85% lean for the best balance of flavor and fat. Leaner beef works too but the chili might be less juicy. For a leaner option, try ground turkey or chicken.
Beans: Kidney beans are classic here, offering texture and a bit of sweetness. You can substitute black beans or pinto beans if you prefer or want some variety.
Tomatoes & Sauce: Diced tomatoes and tomato sauce create the rich base. If you want a thicker chili, use less tomato sauce or cook it longer to reduce liquid.
Spices: Chili powder, cumin, smoked paprika, and oregano give this recipe its signature taste. Adjust the cayenne pepper depending on how spicy you like it. For milder chili, skip or reduce the cayenne.
How Do I Make Sure the Chili Has Deep Flavor and Rich Texture?
Simmering the chili slowly is key. It allows the flavors to blend well and the sauce to thicken nicely. Here’s what I do:
- After browning the beef and toasting the spices, add the liquids and beans.
- Bring to a gentle simmer, then lower the heat and partially cover the pot.
- Let it cook for at least 30 minutes, stirring occasionally to avoid sticking and to help flavors mingle.
- If you have more time, simmer for 1-2 hours for even deeper taste. Add a splash of water or broth as needed to keep the right consistency.
Patience here really pays off. The longer it simmers, the better the chili will taste!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – helps cook the chili evenly without burning.
- Wooden spoon – perfect for stirring and breaking up the ground beef.
- Knife and cutting board – for chopping onions and garlic easily.
- Can opener – to open canned tomatoes, beans, and sauce quickly.
Flavor Variations & Add-Ins
- Try ground turkey or chicken instead of beef for a lighter chili.
- Add diced bell peppers or corn for extra sweetness and crunch.
- Mix in black beans or pinto beans if you prefer different textures.
- Stir in some chopped chipotle peppers in adobo for smoky heat.
Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tbsp olive oil
- 1 lb ground beef (preferably 85% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (8 oz) can tomato sauce
Spices & Seasonings:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- ½ cup beef broth or water
Toppings:
- Shredded sharp cheddar cheese
- Sour cream
- Chopped green onions or chives
How Much Time Will You Need?
This chili takes about 10 minutes to prep, 8 to 10 minutes for browning the beef and sautéing veggies, then at least 30 minutes to simmer so the flavors meld together. You can simmer it longer (up to 2 hours) if you want a richer taste.
Step-by-Step Instructions:
1. Sauté Aromatics and Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and see-through, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef, breaking it apart with a spoon. Cook until browned and no pink remains, about 7-8 minutes. Drain excess fat if necessary.
2. Add Spices and Combine:
Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like some heat), and salt and pepper. Stir everything together and cook for 1 minute to release the flavors of the spices.
3. Mix in Tomatoes, Beans, and Simmer:
Pour in the diced tomatoes with their juices, tomato sauce, kidney beans, and beef broth or water. Give everything a good stir.
Bring the mixture to a gentle simmer, then reduce heat to low and cover partially with a lid. Let it cook for at least 30 minutes, stirring occasionally to prevent sticking. If you want a deeper, more developed flavor, simmer for up to 1-2 hours, adding more liquid if it gets too thick.
4. Final Seasoning and Serving:
Give your chili a taste and adjust the salt, pepper, or chili powder to suit your taste.
Ladle hot chili into bowls. Top with shredded cheddar cheese, a spoonful of sour cream, and sprinkle chopped green onions or chives on top for a fresh finish.
Enjoy your warm and flavorful classic beef chili!
Can I Use Ground Turkey Instead of Beef?
Yes, ground turkey works well as a leaner alternative. Just brown it the same way you would beef, and keep an eye on moisture since turkey can dry out faster.
Can I Make This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day once the flavors have melded. Simply 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 Should I Store Leftovers?
Keep leftover chili in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! Reduce or omit the cayenne pepper to make it milder, or add extra chili powder or a dash of hot sauce if you love heat. Taste as you go to find your perfect balance.
