Classic Beef Chili Recipe
Bring on the comfort food with this thick and hearty ground beef chili recipe! Packed with ground beef, a blend of spices, and beans in a rich and thick tomato sauce, this easy chili recipe is great on its own, on a hot dog, or transformed into Frito pie!
Around the end of summer, I start ITCHING to grab a mug of my favorite hot chocolate, bust out my Dutch oven, and churn out some of my favorite cold-weather comfort food favorites. I'm talking about things like Italian wedding soup, spaghetti and meatballs, beef stew, and HOMEMADE CHILI.
A big bowl of piping hot chili topped with shredded cheese, sour cream, and Fritos is one of my ultimate cold-weather comfort foods. It's something that I've loved since I was a kid, and I still can't get enough of it.
The BEST Chili Recipe!
While I've tried quite a few classic chili recipes, I still hadn't managed to find "the one" until I came across this one long ago. Once I made this recipe, the search was officially over; it is, hands-down, the best chili recipe I've ever made. It is worthy of lamination and a permanent home in any recipe collection.
Why I love it so much:
- This is THICK chili! To me, there’s nothing worse than a watery chili, and this particular recipe has a wonderfully thick and rich sauce thanks to using tomato puree, which is significantly thicker than tomato sauce. Simmering uncovered also helps to reduce and thicken the sauce.
- No extras – As you’ll see in the ingredient list below, it is wonderfully simple. We’re talking beef, beans, some aromatics and seasonings, and the sauce ingredients. While I love salads with a lot of “stuff”, I prefer a simplistic chili that lets the wonderful flavors shine.
- Freezes and Reheats Beautifully – This is a perfect recipe for portioning out and freezing for easy lunches, or make a double batch and save half for a later date or bring to a friend!
Ingredients You'll Need
This recipe strikes the perfect balance of textures, flavors, and spice; the resulting chili is thick and tender, not soupy, and a phenomenal blend of flavors.
- Ground beef: Literally the meat of this recipe, you want to use a beef that is 85-90% lean meat for a hearty flavor that isn't too greasy.
- Onions + Garlic: Flavor the base of this beef chili recipe.
- Bell Pepper: Seeded and diced red bell pepper add a pop of flavor to the dish.
- Spices: A blend of chili powder, ground cumin, cayenne pepper, and salt season this hearty chili.
- Beans + Tomatoes: Helps bulk up the chili for a filling and flavorful meal.
- Tomato puree: Gives a rich tomato flavor to the chili.
Tips and Substitutions
- The Best Beef: I believe the best beef for this recipe is an 85-90% lean ground beef.
- Alternative meats: If you are looking to switch it up you can also use ground turkey or ground chicken.
- Garlic: If you do not have fresh cloves of garlic, you can substitute ¾ teaspoon garlic powder.
- Other beans: You want to use beans that hold up to low, slow cooking. If you don't want to use kidney beans (red beans) you can also try black beans or pinto beans
- Omit the beans? Alternatively, you could omit the beans entirely if you want.
- Other Veggies: I love this meat-and-bean chili, but some people prefer more veggies in their chili. If you’d like, you can replace (or add to) the red bell pepper with celery, carrots, zucchini, sweet potatoes, and/or mushrooms.
- Diced Tomatoes: I prefer to use “petite diced tomatoes” because the chunks are smaller and I find that they incorporate into the final dish much better than the much larger chunks that you find in regular diced tomatoes.
How to Make the Chili
- Heat oil in a large Dutch oven over medium heat until it is shimmering.
- Cook vegetables and spices: Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until the vegetables have softened, about 7 minutes.
- Mix in the garlic:Stir in the garlic and cook for another 30 seconds.
- Cook beef: Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.
- Add remaining ingredinets:Stir in beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoonsalt.
- Simmer (#3): Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
- Uncover and cook(#4): Remove the lid and continue to simmer for an additional 45 minutes.
- Season to taste: Season with additional salt and pepper to taste before serving.
Crock Pot Chili Cooking Directions
You can easily make this beef chili in the slow cooker but the texture may not turn out exactly the same. To prepare this chili in the crockpot:
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- Heat oil in a large dutch oven over medium heat until it is shimmering.
- Cook vegetables and spices: Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until the vegetables have softened, about 7 minutes.
- Mix in garlic: Stir in the garlic and cook for another 30 seconds.
- Cook the beef: Add the beef and increast the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.
- Add remaining ingredients:Stir in beans, diced tomatoes (with their juice), tomato puree and the remaining 1/2 teaspoon salt.
- Transfer and slow cook: Transfer to the crock pot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Uncover and cook: For a thicker texture that mimics the stovetop version, leave the lid ajar and cook on high for an hour at the end.
- Season to taste: Season with additional salt and pepper to taste before serving.
Serving Suggestions
One of my favorite things about chili is how easy it is to serve in a variety of different ways. Some of my favorite ways to enjoy this beef chili recipe include:
- Top chili with sour cream, avocado, and/or guacamole
- Sprinkle with shredded cheese
- Garnish with cilantro or green onion
- Make into Frito Pie
- Serve over a hot dog or baked potato
- Crush tortilla chips or corn chips on top or use them to scoop the chili!
- Serve it with a slice of homemade cornbread or cornbread muffins
Storing and Freezing Chili
- Storing: Store leftover chili in an air-tight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, you can keep the chili in the freezer for up to 3 months in a freezer-safe container.
- Thawing: Move the chili from the freezer to the refrigerator to thaw 24 hours before reheating and serving.
Chili FAQs
Chili, also referred to as chili con carne is a hearty beef stew made with spices, peppers, meat, tomatoes, and beans (in some cases). Most homemade chili recipes are made up of the same basic ingredients like ground beef, onion, spices, beans, and some type of tomato product. The differences usually reside in the quantities used, how the dish is cooked, how long the chili cooks, or the region they are cooked in.
Texas chili omits beans and tomatoes entirely from the recipe. Instead, the chili cooks with a chili paste base leading to a thick, hearty beef stew.
"Cincinnati chili" is a Mediterranean-spiced meat sauce often served over spaghetti.
This is a personal preference. For this recipe, I do not use beef broth. The ground beef gives a deep, meaty flavor and by omitting the broth keeps the consistency of the chili thick.
If You Love Chili, Try These Other Versions:
Watch the Recipe Video:
If you make this beef chili recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Beef Chili Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions, medium, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- ¼ cup chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 pounds ground beef, 85-90% lean
- 30 oz can dark red kidney beans, drained and rinsed
- 28 oz can diced tomatoes
- 28 oz can tomato puree
Instructions
- Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese and sour cream, if desired. Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 1 month (let the chili thaw in refrigerator for 24 hours before reheating).
Notes
- Beef: I recommend 85-90% lean ground beef. You can also use ground turkey or ground chicken.
- Garlic: If you do not have fresh cloves of garlic, you can substitute ¾ teaspoon garlic powder.
- Beans: You want to use beans that hold up to low, slow cooking. If you don't want to use kidney beans (red beans) you can also try black beans or pinto beans. Alternatively, you could omit the beans entirely if you want.
- Other Veggies: I love this meat-and-bean chili, but some people prefer more veggies in their chili. If you'd like, you can replace (or add to) the red bell pepper with celery, carrots, zucchini, sweet potatoes, and/or mushrooms.
- Diced Tomatoes: I prefer to use "petite diced tomatoes" because the chunks are smaller and I find that they incorporate into the final dish much better than the much larger chunks that you find in regular diced tomatoes.
- Slow Cooker Instructions: Prepare through step #2 up until simmering, then transfer to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Leave the lid ajar and cook on high for the final hour of cooking to allow the chili to thicken.
- Storage: Chili should be stored in an airtight container for up to 4 days.
- Freezing Instructions: Once completely cooled, transfer chili to an airtight container and freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in January 2013.
Photography by Lauren Grant.
Any major changes to making this in a slow cooker?
Hi Sarah, Not that I can think of. I would prepare it on the stovetop as described in steps 1 and 2, then transfer to a slow cooker to “simmer”.
mmm… nice chunky chilli. I love mine with a good amount of beef and body.
Brilliant! I have made many chili recipes and never used tomato puree. Makes it so thick and yummy. Thanks for solving my issue of never having thick enough chili. Thumbs up from my husband too.
This chilli looks A-Mazing!! There’s nothing better than a good bowl a chilli, especially in the winter! Great post and I’ll definitely be giving this a whirl! x
I made this last night for dinner and it’s absolutely delicious!! Perfect in every way–a *tiny* bit of kick from the cayenne, but not so hot that the kids couldn’t eat it. :) The only change I made was to cook it in my electric pressure cooker on high for 30 minutes, then let the pressure release naturally.
Would tomato puree be the same as tomato sauce or tomato paste? I’d like to make this for our church on Sunday….everyone is bringing chili and I’ve been looking for a new recipe!
Hi Christin, Tomato puree is different from both tomato sauce and tomato paste. If you are unable to find puree, it is a closer match to tomato sauce if you absolutely need to make a substitution.
Oh, a perfect choice for our football viewing pleasure! Might not be able to wait until Sunday’s playoff game to make this.
I’ll have to save this recipe since this is tried and tested. This is absolute visual treat !! I am sure this must have tasted fabulous! http://cosmopolitancurrymania.blogspot.in/
I made this one, and posted it this week, too! :D It’s really yummy!
This chili looks so hearty and warming! I make chili every year but haven’t gotten around to it this season. I’ll have to give yours a try!
Michelle, just wondering how you felt ( if you have tried) a hot and sweet chili,which is my family’s favorite. It contains lots of spices, dark brown sugar and dark beer.
Hi Shelby, I have made this chili: https://www.browneyedbaker.com/2011/10/27/favorite-best-chili-recipe/, which uses a homemade spice paste from dried chiles, as well as molasses and beer. It sounds like what you’re describing, and I absolutely love it. Fantastic!
This is my go-to chili recipe as well! It’s turned family and friends who did not previously like chili to become fans and make it themselves!
This sounds delish, but real chili doesn’t have beans. If we have guest from someplace other than Texas we serve rice and beans on the side so they can mix it like they want. I’ve tried it with beans, but after eating Texas chili all these years it just doesn’t taste right to me or my family.
I do enjoy your recipes, and have saved several for future use and made a few recipes already. Keep up the good work.
I could eat a big hot bowl of this with a giant chunk of buttery cornbread or on top of a good juicy hot dog on a buttery toasted bun…i think I just made myself hungry! This chili look sooo good!
What brand of Chili Powder do you use?
Some say that Gebhardt is the stuff to buy (from Walmart, alrighty then), but it contains something called Silicon Dioxide; what on earth is that and do we care about it? More to the point what on earth do they mean by the cryptically mentioned ‘natural flavor’? I’m not a complete nut about ingredients; Red Dye #2 is a major nutrition source in my house – so my real question is what is the best Chili Powder to use?
Hi Margot, I usually use either McCormick or Penzeys.
Ah Penzeys, That catalog is like porn to me (better!); I sit in bed reading all of the descriptions of all of the spices. That reminds me that I should order some new stuff from them. You should get them to do a giveaway with you so that more people know about them, they are the best.
I am definitely making your chili though, I’ll just use the McCormick stuff (which is always consistent at least). I think I’m going to try doing it in the crock-pot though. I’ll report back.
I like that you don’t have that ‘brown the beef then pour all of the stuff off’ step. I hate that – yes, I want all of that fat and flavor please. It’s not that much fat once amortized over the whole dish and it’s miles better tasting. For the crock-pot version I’ll brown the meat and dump the entire thing in the crcock-pot.
I have been looking for a good chili recipe for years, thank you for this! I’ll definitely give this one a try, especially since you say it is the absolute best! So excited :).
I love thick, hearty chili! No soupy stuff for this girl. Though the chili recipe you linked to is pretty tempting too – I love putting beer in my chile, and the homemade chile powder/paste sounds so good!
Chili and football are so intertwined in my mind that I often end up making my first batch of chili when it’s way too warm out–like still in the 70s–just because it feels right to be eating it when there’s football on! So I know what you mean about craving it as soon as fall seems like it’s coming on…
So thick – just the way I like my chili. Sounds great for these cold winter nights!
never can have enough chili recipes! these looks great, and so so good for the chilly weather!
This looks delicious!! Very similar to my mom’s chili recipe, only hers uses whole stewed tomatoes to give it those big hunks of tomato too. I want to try this as is, definitely with the cheese and sour cream on top!! :)
According to http://www.tastebook.com/recipes/1066313-All-American-Beef-Chili, it’s 1 Tablespoon of cumin.
What’s the right amount of cumin??? I want to make this NOW!
Hi Paul, My apologies for the error, I have fixed it, but it is 1 tablespoon cumin.
Michelle – This is so timely….I made a batch of chili thi week which was met with raves but my youngest said, it needed just a little bit more of a kick. Here’s hoping this is the one! I am going to make it straight away!
You just can’t beat the comforting feeling that chili will bring to you. It’s a great meal on a cold winter’s night, and this recipe looks absolutely superb. Thanks for sharing!
I love chili! It’s such a comforting fabulous meal and it always tastes better the next day!!! Yum! Your recipe sounds delish!!
I can’t wait to make this, but as the other fan stated, cumin isn’t listed in the ingredients. Please help. It looks way to good to guess on anything! And thank you for being such an amazing cook!
Hi Janet, My apologies, I just fixed it, but the correct amount is 1 tablespoon ground cumin.
PERFECT dinner for this cold weather!! (great photos)
OK I am not even a chili person but this looks amazing! For some reason I can’t get over the look and texture of the kidney beans.
You don’t have to use kidney beans. Others like pinto, black beans, white beans, etc can all work very well. Or you could omit the beans entirely and still have very good chili.
A quick alternative is also a can of fat free retired beans. It adds thickness, protein and hides the beans.
I have the same issue, so I purée the kidney beans in the blender with some of the tomato sauce or purée that you are using in the recipe. You’ll get the flavor and health benefits of the beans without the texture.
Sarah,
That’s exactly what I do! I learned it from my grandmother, who would grind up the beans so that my dad and his 3 brothers wouldn’t know there were beans in it… Until one day when my uncle caught my grandma in the act! I think it really adds to the texture as well. Yummy!
I don’t see cumin listed in the ingredient list, but is referred to in the directions???
Hi Jo, My apologies for that omission. I have corrected it; it should be 1 tablespoon cumin.