Classic Beef Chili — Easy Weeknight Recipe

This classic beef chili is a home-cook staple: rich, spicy, and forgiving. Make it on the stove in about an hour or set it in the slow cooker for hands-off comfort. Serve with rice, cornbread, or tortilla chips.

Recipe details

• Servings: 6
• Prep time: 15 minutes
• Cook time: 45 minutes (stovetop) or 4–6 hours slow cooker
• Total time: 1 hour (stovetop) or up to 6 hours (slow cooker)

Ingredients

• 2 tbsp vegetable oil or neutral oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 1/4 lb (600 g) lean ground beef (85–90% lean)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper (optional, adjust to heat preference)
• 2 tbsp tomato paste
• 1 14-oz can (400 g) diced tomatoes
• 1 14-oz can (400 g) crushed tomatoes
• 1 cup beef or chicken stock (240 ml)
• 1 15-oz can (425 g) kidney beans or pinto beans, drained and rinsed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp brown sugar or 1 tsp honey (balances acidity)
• 1 tbsp Worcestershire sauce (optional)
• Garnishes: shredded cheddar, sour cream, chopped green onions, chopped cilantro, lime wedges, tortilla chips

Equipment

• Large heavy-bottomed pot or Dutch oven, or slow cooker
• Wooden spoon or spatula
• Can opener, knife, cutting board

Stovetop method (fast, best flavor)

1. Sweat the aromatics

Heat the oil in a large pot over medium heat. Add the diced onion and bell pepper; cook 6–8 minutes until softened and lightly golden. Add garlic and cook 30–60 seconds until fragrant.

2. Brown the beef

Increase heat to medium-high. Add the ground beef and break it up with a wooden spoon. Cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.

3. Build the chili base

Return pot to medium heat. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Cook 1 minute to toast the spices. Add tomato paste and cook 1–2 minutes, stirring, to caramelize slightly.

4. Add tomatoes and simmer

Pour in diced tomatoes, crushed tomatoes, and stock. Stir in beans, Worcestershire sauce, brown sugar, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, 25–30 minutes, stirring occasionally, until the chili thickens and flavors meld.

5. Finish and adjust seasoning

Taste and adjust salt, pepper, or cayenne as needed. If too acidic, add a splash more brown sugar. If too thick, add a little stock or water to reach desired consistency.

6. Serve

Ladle into bowls and top with your choice of garnishes.

Slow cooker method (hands-off)

1. Follow steps 1–3 in a skillet: cook onion, pepper, garlic, and brown the beef; stir in spices and tomato paste.
2. Transfer the mixture to a slow cooker. Add diced tomatoes, crushed tomatoes, stock, beans, brown sugar, Worcestershire sauce, salt, and pepper.
3. Cook on LOW 4–6 hours or HIGH 2–3 hours. Stir and adjust seasoning before serving.

Tips for success

• Use fresh spices for brightest flavor — chili powder and cumin lose potency over time.
• For deeper flavor, brown the beef well and let the tomato paste caramelize a little before adding liquids.
• If you prefer a chunkier chili, crush half the diced tomatoes with a spoon during simmering.
• To make a leaner chili, substitute half the beef with ground turkey or use an extra cup of beans.
• For smoky heat, swap smoked paprika for a bit of chipotle powder or add a chopped canned chipotle in adobo.

Variations

• Vegetarian: Omit beef; sauté onions, peppers, mushrooms, and carrots, then add beans and lentils (pre-cooked or canned) and follow the recipe.
• Chili con carne (spicier): Add 1–2 chopped chipotles in adobo and 1 tsp ground coriander.
• Cincinnati-style: Stir in 2 oz unsweetened dark chocolate and 1–2 tsp cinnamon at the end, and serve over spaghetti.

Storage and reheating

• Refrigerate in an airtight container for up to 4 days.
• Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat on the stovetop over low heat, stirring occasionally, or microwave in 1–2 minute bursts until hot.

Serving suggestions

• Classic: Serve with shredded cheddar, a dollop of sour cream, and chopped green onions.
• On rice: Spoon chili over steamed rice and top with cheese.
• With cornbread: A warm slice of buttery cornbread is perfect for soaking up sauce.
• Chili fries: Spoon over oven-baked fries and finish with jalapeños and more cheese.

Enjoy this dependable, comforting beef chili that’s easy to make any night of the week.