Classic Beef Chili is a hearty and comforting dish packed with tender ground beef, beans, tomatoes, and a blend of warm spices that give it just the right kick. It’s the kind of meal that feels like a big, warm hug on a chilly day, perfect for filling up after a long afternoon. The mix of textures—from the soft beans to the meaty beef—makes every bite satisfying.
I love how versatile this chili is. Whether you like it spicy or mild, you can easily adjust the heat by adding more chili powder or leaving it out. I always find myself sneaking little tastes as it simmers, because the flavors deepen the longer it cooks. My favorite tip is to let it rest for a bit before serving, so all those spices really get cozy and blend together.
Serving this classic chili with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips turns it into a simple but delicious meal. It’s also a fantastic dish for gatherings, because it feeds a crowd without much fuss. Whenever I make this chili, it fills the house with a wonderful smell that instantly makes everyone want to sit down and enjoy a bowl together.
Key Ingredients & Substitutions
Ground Beef: I like using 80% lean beef for chili because it’s juicy but not too fatty. If you prefer, ground turkey or plant-based meat can work well for a lighter or vegetarian option.
Chili Powder & Spices: Chili powder is the main flavor boost here. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder adds a smoky note. Adjust cayenne pepper to control the heat.
Tomato Products: Tomato sauce creates a smooth base, while diced tomatoes add texture. If you want a thicker chili, use less broth or swap it for water. Tomato paste is key for richness but can be skipped in a pinch.
Beans: Kidney or black beans are common but optional—some folks like their chili without beans. If you use canned beans, rinse them well to remove excess salt and improve flavor.
Garnishes: Sour cream and shredded cheddar balance the spices and add creaminess. Cilantro brings freshness. If you don’t like cilantro, chopped green onions or parsley are good alternatives.
How Do I Get a Thick, Flavorful Chili Without It Being Watery?
Getting the chili thick and flavorful means focusing on simmering and seasoning:
- After browning the beef, drain most of the fat but leave a bit for flavor and richness.
- Cook the spices briefly with the meat to boost their aroma and taste.
- Use tomato paste for concentrated tomato flavor and thickness.
- Simmer the chili uncovered or partially covered for at least 30 minutes to reduce excess liquid and intensify flavors.
- Stir occasionally to prevent sticking and to keep the chili uniform.
Patience is important here. The longer it simmers low and slow, the better the flavors marry and the thicker the chili gets. If it seems too thin near the end, increase the heat slightly and cook uncovered for a few more minutes.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and simmering your chili without burning.
- Wooden spoon or heatproof spatula – helps you stir the chili and scrape the bottom without damaging your pot.
- Chef’s knife – makes chopping onions and garlic quick and easy.
- Cutting board – protects your countertops and gives you a safe surface to chop on.
- Can opener – needed to open canned tomatoes, beans, and tomato sauce.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that’s still tasty and protein-packed.
- Add chopped bell peppers or corn for extra color and a mild sweetness.
- Toss in a chipotle pepper in adobo sauce for a smoky, spicy twist.
- Stir in shredded cheese like Monterey Jack or pepper jack for a different cheese flavor and a bit of heat.
Classic Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef (preferably 80% lean)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, adjust to taste)
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup beef broth (or water)
- Salt and freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans or black beans, drained and rinsed (optional)
For Serving / Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 40 minutes simmering time, giving you a total of about 50 minutes. If you want to develop deeper flavors, simmer the chili for up to an hour or a little longer, stirring occasionally.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Then add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef and Add Spices:
Increase the heat to medium-high and add the ground beef. Cook it while breaking it up with a spoon until it’s browned and no longer pink. Drain excess fat if there’s a lot, but keep about 1 tablespoon for flavor. Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook the spices with the meat for 1–2 minutes to bring out their aroma.
3. Add Tomatoes and Simmer:
Pour in the tomato sauce, diced tomatoes along with their juices, tomato paste, and beef broth. Stir everything together well. Bring the mixture to a gentle simmer. Then reduce the heat to low, cover, and let it cook for at least 30 minutes. Stir occasionally so the chili does not stick to the bottom. Longer simmering (up to 1 hour or more) will enhance the flavors.
4. Add Beans and Final Seasoning:
If you’re using beans, stir them in about 15 minutes before the chili is done cooking. Taste and season with salt and freshly ground black pepper as needed.
5. Serve and Enjoy:
Ladle the chili into bowls. Add a dollop of sour cream, sprinkle shredded cheddar cheese on top, and garnish with chopped fresh cilantro. For extra fun, serve alongside crunchy tortilla chips or warm cornbread.
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess water from making the chili watery.
How Can I Make This Chili Spicier or Milder?
To increase heat, add extra cayenne pepper or a diced jalapeño while cooking. For a milder version, simply reduce or omit the cayenne and use less chili powder.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili often tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
What’s the Best Way to Store Leftover Chili?
Let the chili cool completely, then transfer to airtight containers and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw frozen chili overnight in the fridge before reheating.
