Classic Beef Chili is a hearty and satisfying dish that brings together tender ground beef, rich tomatoes, warm spices, and beans for a perfect bowl of comfort. This chili has a thick, meaty texture with just the right amount of kick from chili powder and cumin, making it a favorite for cozy dinners and casual get-togethers.
I love making this chili on a chilly day because it fills the kitchen with such a wonderful aroma that instantly makes you feel at home. One of my favorite things about this recipe is how easy it is to adjust the spice level, so everyone at the table can enjoy it just the way they like. Plus, it tastes even better the next day, which makes it great for leftovers or meal prep.
When I serve this chili, I usually like to top it off with shredded cheese, a dollop of sour cream, and some chopped green onions. It’s also delicious with a side of crunchy cornbread or over a bed of rice for a complete meal. Whether you’re feeding a crowd or just want a cozy night in, this classic beef chili never fails to hit the spot.
Key Ingredients & Substitutions
Ground beef: Use 80% lean for the best flavor and juiciness. If you want a leaner alternative, ground turkey or chicken works well but adds a milder taste.
Chili powder & spices: These bring the classic chili flavor. If you don’t have smoked paprika, regular paprika is fine. Adjust cayenne pepper to control heat—skip it for mild chili.
Kidney beans: They add texture and creaminess. If you prefer, black beans or pinto beans are great substitutes.
Tomato products: Crushed tomatoes and tomato sauce build the base. You can replace tomato sauce with canned diced tomatoes for a chunkier chili.
How Do You Get the Spices to Shine in Beef Chili?
To release the full flavor from your spices, it’s important to toast them briefly in the pot after browning the beef. This helps unlock their aroma and taste.
- After browning meat, lower heat to medium and add your chili powder, cumin, paprika, oregano, and cayenne pepper.
- Stir constantly for 1 to 2 minutes. You’ll notice a fragrant smell—this means the spices are blooming.
- Be careful not to burn them; reduce heat if needed.
This step takes just minutes but makes a big difference in depth and richness of your chili.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – cooks chili evenly and holds heat well for simmering.
- Wooden spoon – great for stirring ground beef and scraping up browned bits without scratching your pot.
- Chef’s knife – helps chop onions, garlic, and garnishes quickly and safely.
- Cutting board – keeps your workspace tidy and makes prep easy.
- Measuring spoons and cups – for precise spice and liquid amounts to balance flavors perfectly.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken – keeps it lighter but still tasty.
- Add diced bell peppers or corn – for a touch of sweetness and extra crunch.
- Mix in dark chocolate or a dash of cinnamon – adds warmth and complexity to the chili sauce.
- For heat lovers, stir in chopped chipotle peppers or hot sauce – boosts the spice level beautifully.
Classic Beef Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1.5 pounds ground beef (80% lean)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
- 1 (14-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth (or water)
- Salt and freshly ground black pepper, to taste
- For Garnishing:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Chopped green onions
- Tortilla chips (for serving)
Time Needed
Preparing and cooking this classic beef chili takes about 10 minutes to prep and an additional 45 minutes to simmer. So, you’ll need roughly 55 minutes in total to enjoy a warm, flavorful meal.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add minced garlic and cook for 1 more minute until fragrant.
2. Brown the Ground Beef:
Turn the heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if you want a leaner chili.
3. Toast the Spices:
Sprinkle in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir and cook for 1-2 minutes to release the rich flavors of the spices.
4. Add Tomatoes, Beans, and Broth:
Pour in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Give everything a good stir, and bring the pot to a gentle boil.
5. Simmer and Develop Flavors:
Lower the heat and let the chili simmer uncovered for 30 to 45 minutes. Stir occasionally to prevent sticking and allow the flavors to blend and the chili to thicken.
6. Season and Serve:
Give the chili a taste, then season with salt and freshly ground black pepper as needed. Serve hot in bowls and top with shredded cheddar cheese, sour cream, sliced jalapeños, and chopped green onions. Add tortilla chips on the side for a tasty crunch.
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess water from making the chili watery.
Can I Make This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day as the flavors meld. Prepare it a day ahead, store it in the fridge, and gently reheat on the stove or in the microwave before serving.
How Should I Store Leftover Chili?
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Yes! Reduce or omit the cayenne pepper for a milder chili, or add extra chili powder or chopped jalapeños for more heat. Taste as you go to find the perfect balance.
