Name: Classic Beef Chili
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 pounds ground beef (80/20 or 90/10) (Choose 80/20 for flavor; 90/10 for less fat.); 1 large onion, chopped; 4 cloves garlic, minced; 2 pieces bell peppers, diced (Any color; red or orange add sweetness.); 1 can (28 ounces) crushed tomatoes; 2 cans (15 ounces each) kidney beans, drained and rinsed (Can substitute with black beans or pinto.); 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt (Adjust to taste.); ½ teaspoon black pepper; 1 cup beef broth (Or water; broth adds more depth.); 1 tablespoon olive oil; shredded cheese; sour cream; chopped green onions; sliced jalapeños

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I still remember the first time I made this Classic Beef Chili for a snowy night — the house smelled like cumin and smoked paprika, and everyone hovered by the pot before I even set a bowl on the table. This is a hearty, no-fuss chili that’s perfect for weeknight dinners, game days, or when you want something crowd-pleasing with minimal effort. It’s robust, cozy, and easy to scale up for a crowd.

Why you’ll love this dish

This chili balances savory browned beef, tangy crushed tomatoes, and warm spices for a bowl that’s both familiar and deeply satisfying. It’s budget-friendly, freezer-friendly, and flexible — make it milder for kids or turn up the heat for spice lovers. It’s also a great base if you want to build a themed meal, then finish with an indulgent dessert like bourbon brulee pumpkin pie for guests.

“Big pot, bigger comfort. This chili warmed us through and got better the next day — true winner.” — a quick review from a regular home cook

How this recipe comes together

Brown the beef to develop deep meaty flavor; browning is where much of the chili’s character starts.
Soften the onion, garlic, and peppers in the pot to add sweetness and texture.
Toast the spices briefly with the aromatics to intensify their flavor.
Add crushed tomatoes, beans, and a splash of broth, then simmer so flavors meld and the chili thickens.
Finish by tasting and adjusting salt and heat before serving with your favorite toppings.

This short roadmap helps you see the flow: cook protein → build aromatics → add spices → simmer with liquids and beans → adjust and serve.

What you’ll need

2 pounds ground beef (80/20 for flavor; 90/10 if you want less fat)
1 large onion, chopped
4 cloves garlic, minced
2 bell peppers, diced (any color; red or orange add sweetness)
1 can (28 ounces) crushed tomatoes
2 cans (15 ounces each) kidney beans, drained and rinsed (use black beans or pinto as a substitute)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cup beef broth (or water; broth adds more depth)
1 tablespoon olive oil
Optional toppings: shredded cheese, sour cream, chopped green onions, sliced jalapeños

If you want a slightly thinner chili, add up to ½ cup more broth. For lower sodium, choose no-salt-added tomatoes and rinse the beans well. Want dessert after dinner? Try this bourbon brulee pumpkin pie for a festive finish.

Step-by-step instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef. Break it up and cook until evenly browned. Drain excess fat if there’s a lot.
Push the beef to one side, add the chopped onion, minced garlic, and diced bell peppers. Sauté 5–7 minutes until softened.
Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Cook 1–2 minutes to toast the spices.
Pour in the 28-ounce can of crushed tomatoes and the drained kidney beans. Mix well.
Add 1 cup beef broth (or water) and bring the pot to a simmer.
Reduce heat to low. Let the chili simmer, uncovered or partially covered, for at least 30 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
Taste and adjust seasoning—add salt, more chili powder, or a pinch of sugar if the tomatoes taste too bright.
When the chili is thickened and flavorful, remove from heat and serve with desired toppings.

Best ways to enjoy it

This chili is delicious in a bowl topped with shredded cheddar, a dollop of sour cream, and chopped green onions. Serve with:

Cornbread or crusty bread to sop up the sauce.
Tortilla chips and a squeeze of lime for a crunchy contrast.
Over baked potatoes for a hearty “chili-potato” twist.
For a full menu, pair with a crisp salad and finish with a bright dessert such as this cranberry-orange curd tart to cut through the richness.

Storage and reheating tips

Refrigerate: Cool the chili to room temperature (no more than 2 hours), transfer to airtight containers, and refrigerate up to 4 days.
Freeze: Portion into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Gently reheat on the stovetop over low heat, stirring occasionally. Microwave in 1-minute bursts, stirring between intervals until hot throughout.
Food safety note: Heat leftovers to 165°F (74°C) before serving. Do not refreeze thawed chili unless it was reheated to a safe temperature first.

Helpful cooking tips

Brown the beef in batches if your pot is crowded — better browning equals better flavor.
Don’t skip toasting the spices; 1–2 minutes blooms the flavors.
If your chili tastes flat after simmering, a splash of vinegar or a teaspoon of brown sugar brightens it.
Use a mix of beans or add a can of fire-roasted tomatoes for smoky depth.
Make it a day ahead — chili often tastes better the next day as the flavors meld.

Creative twists

Vegetarian swap: Replace beef with crumbled tempeh or a mix of mushrooms and lentils. Increase spices slightly for depth.
Beer chili: Substitute half the broth with a dark lager for complexity.
White chili: Use ground turkey, white beans, green chiles, and swap paprika for cayenne.
Slow-cooker version: Brown beef and aromatics, then transfer to a slow cooker. Cook on low 4–6 hours.
Extra heat: Add chopped chipotles in adobo or cayenne to taste.

Common questions

Q: How long does this chili take from start to table?
A: Active prep is about 20 minutes (browning and chopping). Simmer time is at least 30 minutes, so plan 60 minutes for a good result. For best depth, simmer longer or refrigerate overnight and reheat.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For slow cooker: brown beef and sauté aromatics, then slow-cook on low 4–6 hours. For Instant Pot: use sauté mode for browning and aromatics, then pressure cook 10 minutes with a quick release.

Q: Are canned beans okay or should I use dried?
A: Canned beans are convenient and work very well. If using dried, cook them completely before adding (or use the slow cooker method and precook beans separately). Rinse canned beans to reduce sodium and improve texture.

Q: Can I make this ahead for a party?
A: Absolutely. Chili often gains depth after sitting overnight. Reheat gently and keep warm in a slow cooker for serving.

Conclusion

This Classic Beef Chili is an easy, satisfying recipe that you can tailor to family taste, scale for a crowd, and make ahead for convenience. For more techniques and variations to refine your chili game, check out this detailed Classic Beef Chili Recipe (The Best Ever!) | The Kitchn and this practical guide with helpful tips: The Best Chili Recipe {EASY RECIPE} – Spend With Pennies.