Classic Beef Chili — Overview

A crowd-pleasing, everyday chili that’s sturdy enough for dinner and simple enough for a weeknight. This version uses ground beef, pantry staples, and a short simmer to build deep flavor. Serve with rice, cornbread, or crunchy tortilla chips.

• Yield: Serves 4–6
• Active time: 25 minutes
• Total time: 1 hour (including simmer)

Ingredients

• 2 tbsp vegetable oil (or olive oil)
• 1 lb (450 g) ground beef (80/20 is a good balance)
• 1 large yellow onion, finely chopped (about 1 1/2 cups / 225 g)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 green bell pepper, diced (optional)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp 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)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 14-oz can (400 g) diced tomatoes
• 1 8-oz can (225 g) tomato sauce (or crushed tomatoes)
• 1 cup (240 ml) low-sodium beef broth or water
• 1 15-oz can (425 g) kidney beans, drained and rinsed (or pinto beans)
• 1 tbsp brown sugar or mild maple syrup (balances acidity)
• 1 tbsp Worcestershire sauce (optional, adds depth)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife
• Can opener and colander

Step-by-step Instructions

1. Brown the beef

Heat the oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if there’s a lot left in the pot (leave a tablespoon for flavor if you like).

2. Cook the aromatics

Reduce heat to medium. Add the chopped onion and diced bell pepper to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.

3. Build the chili base

Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook, stirring, for 30 seconds to toast the spices.

4. Add tomatoes, beans, and liquid

Pour in the diced tomatoes, tomato sauce, and beef broth. Add the drained beans, brown sugar, and Worcestershire sauce. Stir to combine and bring the pot to a gentle simmer.

5. Simmer to develop flavor

Lower the heat to maintain a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and flavors meld. If you prefer a thicker chili, simmer a bit longer or mash some of the beans against the side of the pot.

6. Taste and finish

Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. If it tastes flat, a squeeze of lime or splash of vinegar can brighten it. Serve hot.

Serving Suggestions

• Classic: over steamed rice or with warm cornbread.
• Toppings: shredded cheddar, sour cream, sliced green onions, diced avocado, chopped cilantro, or crushed tortilla chips.
• For bowls: add a scoop of plain yogurt or Greek yogurt for creaminess.

Variations

• Vegetarian: swap ground beef for 2 cups cooked lentils or a plant-based crumbled meat substitute; use vegetable broth.
• Spicy: add a chopped jalapeño with the onions or use chipotle in adobo (1 tsp) for smoky heat.
• Slow cooker: brown beef and cook aromatics, transfer everything to a slow cooker, and cook on low 4–6 hours or high 2–3 hours.
• Instant Pot: use Sauté to brown beef and aromatics, add remaining ingredients, seal, and cook on High Pressure 10 minutes; quick-release and stir.

Make-ahead, Storage, and Reheating

• Refrigerate: chili keeps well in an airtight container for 3–4 days.
• Freeze: cool completely and freeze up to 3 months in freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
• Reheat: warm gently on the stovetop over medium-low, stirring occasionally, or microwave in 1–2 minute bursts until hot. Add a splash of broth or water if it has thickened too much.

Tips for Great Chili Every Time

• Browning the meat and cooking the tomato paste briefly adds deeper flavor.
• Toasting the spices in the pot for 30 seconds releases their aroma — don’t skip this.
• Balance acidity and sweetness with a small pinch of sugar or splash of vinegar if the tomatoes taste sharp.
• Beans are optional — omit them for a Texas-style chili or swap varieties to change texture.

Nutrition (approximate per serving)

• Calories: 360–420 (varies with beef fat content and toppings)
• Protein, fat, and carbs will change depending on beans and serving size.

Enjoy a warm bowl of classic beef chili — simple comfort that improves with leftovers.