Classic Beef Chili is a hearty, comforting dish that’s packed with tender ground beef, rich tomato sauce, beans, and a blend of spices that warm you from the inside out. It’s a meal that feels like a big, cozy hug on a chilly day, with a perfect mix of flavors and textures that make it a family favorite.
I love making this chili on weekends when I have some extra time to let it simmer and develop all those deep flavors. One little secret I use is adding a touch of cocoa powder or a square of dark chocolate—it sounds strange, but it really brings out the richness without making it taste sweet. Also, topping it with shredded cheese, a dollop of sour cream, and some chopped green onions always makes it feel extra special to me.
This chili is great for serving with cornbread or over rice, and it’s even better the next day when the flavors have had time to meld together. It’s the kind of meal that brings people to the table, perfect for sharing stories and laughter while everyone digs in. Whenever I make it, I know it’s going to be a winner that leaves everyone asking for seconds.
Key Ingredients & Substitutions
Ground Beef: I like using 80% lean beef for a good balance of flavor and fat. If you want to cut calories, try leaner beef or ground turkey. Both work great but expect a slightly different texture.
Beans: Kidney and pinto beans are classic choices. If you’re avoiding beans, just skip them or add extra tomatoes and spices for a “no-bean” chili.
Spices: Chili powder, cumin, smoked paprika, and oregano create the chili’s warm, smoky flavor. Fresh spices make a big difference here. If you’re short on time, a good chili seasoning blend works too.
Tomatoes: Crushed tomatoes and tomato sauce build the chili’s rich base. You can swap tomato sauce with canned diced tomatoes if you prefer a chunkier chili.
Worcestershire Sauce: Adds depth with a mild umami kick. You can use soy sauce as a substitute if needed.
How Do You Get Thick, Flavorful Chili That Isn’t Watery?
Thickening chili and layering flavors take time. Here’s how I do it:
- Brown your beef well over medium-high heat. This develops rich flavor through caramelization.
- Cook onions and garlic until soft—they add sweetness and aroma.
- Toast spices briefly to release oils and deepen the taste.
- Simmer uncovered for at least 45 minutes, stirring occasionally. This reduces excess liquid and concentrates flavors.
- Add a pinch of brown sugar or a tiny bit of unsweetened cocoa powder to balance acidity and boost richness without sweetness.
Patience is key! The longer you simmer (without burning), the thicker and tastier your chili will become.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Wooden spoon or heatproof spatula – great for stirring thick chili and scraping the pot’s bottom.
- Sharp knife and cutting board – essential for finely chopping onions and other veggies.
- Measuring spoons – for accurate spice measurements to get the flavor just right.
- Can opener – to open all your canned tomatoes and beans easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner option that still soaks up spices well.
- Add diced bell peppers or corn for extra sweetness and crunch.
- Stir in a chipotle pepper in adobo sauce for a smoky, spicy kick.
- Mix in black beans or chickpeas instead of kidney and pinto beans for a different texture and flavor.
Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons vegetable oil
- 2 pounds ground beef (preferably 80% lean)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
Spices & Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
Tomatoes & Beans:
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth or water
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
Additional Flavor Enhancers:
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar (optional)
For Serving / Garnish:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Jalapeño slices (optional)
- Tortilla chips or cornbread on the side
How Much Time Will You Need?
This chili recipe takes about 15 minutes to prepare, plus 45 minutes to 1 hour of simmering time. The slow simmering lets all the flavors blend and the chili thicken perfectly. You’ll spend roughly an hour from start to finish, and the longer it cooks, the better it tastes!
Step-by-Step Instructions:
1. Brown the Beef and Sauté Aromatics:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary. Next, add the finely chopped onion and minced garlic. Cook together until the onions become soft and translucent, about 4-5 minutes.
2. Add Spices and Tomatoes:
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for about 1 minute until you can smell the spices releasing their aroma. Then pour in the crushed tomatoes, tomato sauce, and beef broth. Stir everything to combine well.
3. Add Beans and Simmer:
Add the drained kidney and pinto beans to the pot, along with Worcestershire sauce and brown sugar, if using. Bring the chili to a boil. Once boiling, reduce heat to low and let it simmer uncovered for at least 45 minutes to 1 hour. Stir occasionally to prevent sticking. This helps the chili thicken and lets the flavors meld together beautifully.
4. Final Taste and Serve:
Taste your chili and adjust seasoning by adding more salt, pepper, or chili powder if needed. Serve hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and jalapeño slices if you like some heat. Enjoy alongside tortilla chips or warm cornbread for a classic chili experience!
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey works well as a leaner alternative. Just brown it the same way as beef, but be careful not to overcook since it can dry out faster.
How Can I Make This Chili Vegetarian?
Simply skip the ground beef and add extra beans or veggies like bell peppers, zucchini, or mushrooms. Use vegetable broth instead of beef broth for full flavor.
What’s the Best Way to Store Leftover Chili?
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and spices first, then add everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for tender, flavorful chili.
