Classic Beef Chili Recipe

Classic Beef Chili

Description

This hearty and flavorful Classic Beef Chili is loaded with tender ground beef, kidney beans, and bold spices simmered in a rich tomato base. Perfect for cozy weeknight dinners, game days, or chilly evenings, this chili is comforting, filling, and full of deep, smoky flavor.

Ingredients

For the Chili:

• 2 lbs ground beef (80/20 blend works best)

• 1 large onion, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced

• 2 cans (15 oz each) kidney beans, drained and rinsed

• 2 cans (14.5 oz each) diced tomatoes

• 1 can (6 oz) tomato paste

• 2 cups beef broth

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp cayenne pepper (optional, for heat)

• Salt and pepper, to taste

• 2 tbsp olive oil

Optional Garnishes:

• Shredded cheddar cheese

• Sour cream

• Chopped green onions

• Fresh cilantro

• Sliced jalapeños

Instructions

1. Cook the Beef:
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

2. Add Vegetables:
   Add diced onion, green pepper, and garlic to the pot. Cook for 5–6 minutes until softened.

3. Season the Base:
   Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1–2 minutes to release the flavors.

4. Add Tomatoes & Beans:
   Stir in diced tomatoes, tomato paste, kidney beans, and beef broth. Mix well.

5. Simmer:
   Bring the chili to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally.

6. Adjust Seasoning:
   Taste and adjust spices, salt, or pepper as needed.

7. Serve:
   Ladle into bowls and top with cheese, sour cream, green onions, or other garnishes.

Equipment Needed

• Large pot or Dutch oven

• Wooden spoon or spatula

• Cutting board and knife

• Can opener

• Measuring cups and spoons

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6–8 servings

Classic Beef Chili

This hearty and flavorful Classic Beef Chili is loaded with tender ground beef, kidney beans, and bold spices simmered in a rich tomato base. Perfect for cozy weeknight dinners, game days, or chilly evenings, this chili is comforting, filling, and full of deep, smoky flavor.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Equipment

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

Ingredients

• For the Chili:
• 2 lbs ground beef 80/20 blend works best
• 1 large onion diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 2 cans 15 oz each kidney beans, drained and rinsed
• 2 cans 14.5 oz each diced tomatoes
• 1 can 6 oz tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper optional, for heat
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional Garnishes:
• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Fresh cilantro
• Sliced jalapeños

Instructions

• Cook the Beef:
• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
• Add Vegetables:
• Add diced onion, green pepper, and garlic to the pot. Cook for 5–6 minutes until softened.
• Season the Base:
• Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1–2 minutes to release the flavors.
• Add Tomatoes & Beans:
• Stir in diced tomatoes, tomato paste, kidney beans, and beef broth. Mix well.
• Simmer:
• Bring the chili to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally.
• Adjust Seasoning:
• Taste and adjust spices, salt, or pepper as needed.
• Serve:
• Ladle into bowls and top with cheese, sour cream, green onions, or other garnishes.

Servings: 8 servings

10 FAQs About Classic Beef Chili

1. Can I make this chili in a slow cooker?
Yes. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

2. Can I use ground turkey or chicken instead of beef?
Absolutely. The flavor will be slightly different, but the recipe works well with leaner meats.

3. What can I use instead of kidney beans?
You can substitute black beans, pinto beans, or a mix of beans for variety.

4. How can I make this chili spicier?
Add extra cayenne pepper, chopped jalapeños, or a splash of hot sauce to taste.

5. Can I make this chili vegetarian?
Yes. Skip the beef and use extra beans, lentils, or a meat substitute. Use vegetable broth instead of beef broth.

6. How do I thicken my chili?
Simmer uncovered for an extra 15–20 minutes to reduce liquid or stir in 1–2 tablespoons of cornmeal or masa harina.

7. Can I freeze chili?
Yes, chili freezes very well and reheats beautifully for quick meals later.

8. What toppings go well with beef chili?
Cheddar cheese, sour cream, avocado slices, cilantro, jalapeños, green onions, or crushed tortilla chips.

9. Can I double the recipe?
Yes, just use a larger pot or divide between two pots. Cooking time may be slightly longer.

10. Why does chili taste better the next day?
The flavors have more time to blend and develop overnight, making the chili richer and more flavorful.

How To Store Classic Beef Chili

Refrigerator:

• Cool chili completely before storing.

• Place in an airtight container.

• Store for up to 4 days in the fridge.

Freezer:

• Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags.

• Store for up to 3 months.

• Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Reheat over medium-low heat, stirring occasionally, until hot.

• Microwave: Heat in 1-minute intervals, stirring between each, until hot.