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.
Hi Michelle, I just finished reading all the comments from your followers from 2013 about your Classic Chili recipe. I too am a Pittsburgh bred lady & follow your fantastic recipes every day, as well as your adventures of a growing family! ! Very interesting the sameness & the differences in people’s opinions in recipes. I also am not a fan of any of the “mealy” beans in chili, or at anytime, so since my boys are all married & I have only me to cook for each day,, I
make my chili like yours but use cut green beans, or French cut green beans & can eat every bit without leaving a thing in the bowl. Your hubby & boys are so Blessed to have you, & so are all of US ! !
Made this recipe exactly as Michelle wrote using all organic ingredients. Muir glen fire roasted tomatoes and tomato puree Grass fed beef ect. It was outstanding. My 2year old daughter gobbled it up with colby cheese and raw onion on top. Not too spicy at all.. I will deff be making this again but we are chili lovers at my house so next time we are trying beb Cincinnati chili. The knock off Wendy’s chili recipe is also great. Thanks Michelle for another great recipe..
We love chili but have never made it myself. This recipe caught my eye as a basic recipe and I’ve made a few times already. Once as written, and again with a few changes/comments. I like this chili because it’s nice & thick without having to add flour or masa. The flavor & texture were pretty much what I was looking for. The tweaks I made the 2nd time around were: added extra chili powder & cayenne (probably double) and about 1-1/2 times the cumin. Used 1 can small red beans & 1 can pinto beans. For the diced tomatoes, I recommend using regular dice & not petite diced as the smaller ones disappeared into the mix. I like small bits of tomatoes to be there. It’s very meaty. Next time I’ll try using half the meat and twice the beans, and maybe using coarse ground beef instead of regular. All in all a great chili. Very hearty and flavorful, and not soupy. Nice balance of flavors.
Delicious! Not too hot but has a great flavor! (I skipped the bell peppers because I dislike them.)
It looks totally fabulous blog. it is water in My mouth to see your fabulous recipes here hmmm i love to learn this and apply at my home.
Our weather finally turned chilly last week so I made this for dinner, exactly as written. Delicious! It’s my new go-to chili recipe. We topped it with avacado chunks and Texas toast on the side. Yum!
This is delicious!!! I made it without beans becaue my husband doesn’t care for them. I also added just a tad bit of brown sugar and cinnamon. It’s so good!!!
This sounds yummy & I will be making this chili this week! I was introduced to Cincinnati chili a couple of years ago and have become a big fan of it. Our favorite is Skyline Chili. Since we did not have a Skyline near us, I went on a search for a comparable recipe that I can make at home. I found this recipe and can say it is almost as good as Skyline!
https://www.pratesiliving.com/cincinnati-chili-mine-finally-tastes-like-skyline-chili/
This is my favorite chili recipe. Would have been helpful to have a note that you recently renamed it from All-American Chili though! <3
Hi Michelle, I’ll have to try this! I always love finding new chili recipes.
I see you mentioned wanting to try Cincinnati chili and someone linked to a recipe a few comments above – that is not authentic Cincinnati chili. The meat is supposed to be boiled, and then ground in a good processor or pulsed a few times in a blender. It should have some unsweetened chocolate too. I hope you find a great authentic recipe to try out and post so that more people can be exposed to it!
Are there any chili parlors in Pittsburgh? My mom’s family is from Cincinnati, and she remembers going to all of the chili parlors on family vacations as a kid. I was wondering if there were any since Pittsburgh isn’t terribly far away.
Hi Mandy, Thanks for all of the info on Cincinnati chili! I just looked online and couldn’t find anywhere in Pittsburgh that serves Cincinnati-style chili. I’ll have to tackle it on my own! :)
What if you don’t have a Dutch oven? Ok in a regular pot?
Yes, perfectly fine! Just make sure it’s a large pot with at least 6 to 7 quart capacity.
Sounds like a delicious chili!!! Just one question… is the amount for chili powder correct? It says 1/4 CUP…
Hi Tarryn, Yes, that’s correct!!
Just the recipe I’ve been looking for. My go-to chili recipe is using a starter by Tabasco Hot sauce that’s oh so good. I can have it ready in about 30 minutes, just add chili hot beans by Bush’s, the starter and ground beef. But I’ve been looking for a true homemade chili that warms your insides. My question is, your recipe calls for Dark kidney beans, do you think I could use chili hot beans by Bush’s? Can’t wait to make some for this weekend to weather the possible coming hurricane.
Hi Michele, I think using those beans would be just fine! And stay safe!
Is it possible to remove the video that plays in the middle of the blog post. I just discovered your blog and the same video just plays over and over and I would like to remove it. It’s not even the same recipe as the post and it’s killing my computer battery.
It makes browsing your blog difficult.
Hi Kim, Yes, you should see an “X” in the upper right hand corner – just click that and it will close and stop playing.
But is there a way to keep it from playing in the first place. I spent some time looking over several recipes and you have click the little X every time you open a new page. I was hoping I could remove the video altogether.
Hi Kim, No, it will load when a recipe post is opened, there is currently not a way to eliminate it entirely. Just click on the X to turn it off if you’re not interested in the recipe videos.
Hi, I live in Los Angeles and we have had an increcible heat wave for the past 2 weeks. Just read your recipe and this will be the first dish I prepare as we cool down. Would be fantastic for Halloween!
My question is WHICH Penzeys’ chili powder do you use. They have about 4 different options on their website.
Thanks for your help …. Love your recipes!
Linda
Hi Linda, Just their regular chili powder, this one >> https://www.penzeys.com/online-catalog/regular-chili-powder/c-24/p-55/pd-s
How spicy would you consider this? My husband and I love a spicy chili, however I’m also cooking for an almost 2 year old, so I need to take spiciness in to consideration!
Hi Sara, I cut the cayenne in half when I’m going to serve it to Joseph too, and it’s very mild.
I have lived in Texas my entire life and have never eaten beans with chili. Mine will always have a can of Rotel in it. We are still hot here and a LONG way from Houston. Not ready to think of chili. Might have our first freeze in November.
Interesting! I’ve never had Rotel in chili… it’s always so interesting to find different regional spins on recipes!
This makes a bigger batch than what my husband and I can eat at one sitting, so what I do is to put the chili in pint jars and pressure can them. On the shelf, in beautiful display, they are ready to once again enjoy this fabulous recipe without having to thaw the frozen product if I had chosen to put it in the freezer, or have to make certain that we have the chili several times in one week to eat it all up. The canning of the chili works beautifully and one pint jars are enough for even one person to grab and enjoy. We used to be a family of six, but when all the children grew up and moved out of the home, we had to learn to cook smaller meals and/or preserve food the old fashion way……canning. smile.
Keep delivering your wonderful recipes. They are tasty and eye appealing. Your delightful comments about your family and accompanying pictures make you seem like I am reading about “family”. You are wonderful.
Thank you.
Thank you so much for the kind words Donna :)
Heart dish
Michelle, I just made this recipe last week for the Steeler game. LOVE IT……..definitely my favorite chili. Thank you!
So awesome, Mary Anne! Glad to hear it’s someone else’s favorite, too :)
I’m as excited as you when Fall rolls around and it’s football and chili season again! Here’s my family-favorite recipe for Cincinnati Chili – you’ll love it!
http://www.snowflakesandcoffeecakes.com/home/cincinnati-chili
Thank you so much for sharing!
Hi. I’d like to try this because my husband loves chili 🌶. If I read the recipe correctly, you add the raw ground beef to the cooked veggies. I assume then you don’t drain the rendered fat from the cooked beef before adding the rest of the ingredients. Isn’t the end result too fatty/greasy that way?
On a different subject: do you have any recipes for diabetic friendly desserts?
Thanks very much!!
Hi Rita, Yes, that’s correct, you don’t drain the chili. No, I don’t find this to be greasy in any way, but if you’re concerned use the 90% lean beef vs the 85%.
This is the best chili recipe I have ever made. Everyone loves it!
Hello!
In your recipes are you referring to kosher salt or iodized salt? Thank you!
Hi Ria, Always regular table salt unless stated otherwise (I do call out kosher salt specifically when it is necessary).
I cooked the Easy Chili Recipe last weekend. It was delicious and very easy. I made it exactly as instructed, with one exception. I substituted one can of kidney beans for great northern beans for variety. My kids loved this chili – it was just the right amount of spice. I served it with cheese, sour cream, and chopped jalapeño and cilantro. Yummy for a cold, rainy day!
I think some folks may be confusing the chili powder with the cayenne pepper. I just made this chili, and it’s not hot at all. Has spice to it. It’s delicious!
Real chili does not contain beans. I remember Bridget Lancaster making this chili on America’s Test Kitchen, and I lost all respect for that show. She lives in Boston, maybe that is the way chili is made, there, but I live in Texas, and we do NOT put beans in chili. Chili is a meat dish.
Do you drain your ground beef or no ? I’m going make this tomorrow but wasn’t sure
Hi Amber, No, you do not drain the ground beef.
I have a question do you drain the ground beef when done or leave the juices to cook with the chili this looks good and I’m going make it tomorrow but I wasn’t sure if you drained the beef or not
Could I omit the beef and still have it taste good? This sounds delish but we don;t really eat beef in my household. :)
Hi Maria, I think you would find it to be much too soupy. I would recommend using ground chicken or ground turkey if you don’t eat beef.