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.
This has become my go to recipe
So hearty and delicious. My family loves this chili!
I love this chili! Perfect for winter!
I’ve been making this chili exclusively for the past year and I have no desire to try any other recipe. I use ground elk every time as we do not eat conventional beef and it’s so good! It’s easy to have all the ingredients on hand, too. Winner winner chili for dinner!
Gonna try this because I love chili but can not figure out the seasoning well enough. One thing I have noted, when either pressure cooking or slow cooking, I find my seasoning to be a little flat. So I will add or reserve some seasoning for the end. In this case, a little cayenne or some Louisian hot sauce after the slow cook or before serving might help balance the spice pack. Just a thought. BTW how are the ‘guins looking this year?
How crucial is the tomato puree to this recipe? I have all the ingredients on hand except tomato puree. I do, however, have crushed tomatoes. Would those work?
Good question. When I have used crushed instead of puree, I find the tomato flavor to stronger. Not a bad thing but it can hide some of the spices so you taste the tomato…..then the heat. Sneaky way to wake up the buds.
This was incredible and I’m totally a beginner cook! This is literally the best chili I’ve ever had!
Absolutely the best chili I have ever made or tasted. I love the technique of cooking the meat in the softened veggies and spices. That makes this recipe. When you bite into the meat (I used ground turkey) you get a wonderful burst of flavor! Super recipe!
This is the best chili recipe. So good and filling!
Best chili recipe ever. I’ve been using it for years now! Still going strong in 2018!!
If you can’t find extra lean ground beef, would you suggest browning the beef first and draining the fat ?
Hi Mike, 85-90% isn’t super lean (I think the 93-96% stuff is super lean), but if you go down to 80% or lower, you may want to drain.
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If Im wanting to make double the serving would I just double all the ingredients?
Yes!
Wow!! I finally found a chili recipe that comes out the way it says it will! This is my new favorite chili. I followed the recipe and directions and it turned out perfect. I was skeptical about not draining the beef, but using 89% lean didn’t leave much fat in the pan and once everything was added and simmered it cooked down anyway. The flavor is perfect. Just enough heat so everyone enjoyed it. The best part was the texture. Nice and thick. We served it with Fritos Scoops. Absolutely great chili. Will be making this a lot over Fall and Winter. Thanks for sharing!
My husband is enjoying this as I type and he said to thank you from him. Looks so fresh and crunchy and creamy all at once. Another winning recipe from browneyedbaker !!
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Yes I made this…. was pretty damn good….I however would add about 1 cup of beef broth… adding more juicy ness 👏 mines still better
What size crock pot is this recipe for? Would this fit in a 4.5 quart?
Hi Emma, This is not a crock pot recipe; it is meant to be made on the stovetop.
I don’t know how I missed that… Do you think it could still be done in a crockpot, aside from browning the beef?
Hi Emma, Cooking it on the stovetop, especially the last part when it is uncovered, really helps for it to cook down and thicken. You could still do it in the crock pot, just know that the texture will end up being different.
Chili and cornbread on a winter’s night is pure comfort food, and this is just about identical to my own recipe, so I didn’t have to make it to know the flavor must be good. That being said, though, the chili looks very greasy in the posted pictures. I would strongly suggest *not* sauteing the vegetables in oil, but with the ground meat. While browning, the meat will give off some grease of its own, so after it’s browned and the vegetables are soft, place the whole mixture in a colander and rinse it off with cold water to remove all that excess grease. Put the mixture back in the cooking pot and add the amounts of chili powder and cumin to taste so the chili is mild enough or hot enough to best suit your and your family’s taste. Hope this helps!
Hi Deborah, I don’t find this chili to be greasy, but if you are worried about it, I would simply recommend using extra lean ground beef instead of rinsing it – you would lose SO much flavor doing that!
I always use ground sirloin for chili and rinse it to remove any excess grease *before* adding the spices. It makes a world of difference and, since the spices are added *after* returning the meat to the cooking pot, you still get all the full flavor of the chili.
That wouldn’t work with this recipe since the vegetables and spices are cooked together, and then with the beef, but even if they were added after, I just can’t imagine rinsing cooked beef!
Everyone raves about this chili, especially when I cook it with venison! I make my own chili powder using the recipe at https://wholenewmom.com/recipes/the-best-basic-chili-powder/, which conveniently makes 1/4 cup per batch. :-)
Thanks for sharing Beth! And I’m so glad it’s been a hit!
I made this today in my Instant Pot. I sautéed the beef in the pot. I added the rest of the ingredients, put the lid on, pressed the chili/bean button and walked away. When the 30 minute cook time was up, I let the pressure release on its own instead of using the quick release since I was in no hurry. It was really good and my family loved it!
Thanks as always for another great recipe🙂
This is a fantastic chilli recipe. My husband loved it, after 2 large helpings he said he had to stop. Came home from work the next day and had more.
Thank you
So awesome to hear this! Thanks for taking the time to leave a review! :)
Sounds perfect for a January day in Maine with wind chills of -25! I’m going to follow all the pre-cooking instructions and then throw it all in my Crock-Pot on low for 4 hours. Does this sound like a good idea?
Hi Cynthia, I’ve never made this in the slow cooker, so I couldn’t say for sure, but during that last 45 minutes it does cook uncovered so a good bit of the liquid evaporates and it thickens, which may not happen in a covered slow cooker.
How do I find the nutritional value for this recipe? I’m tracking calories. Thank you!
Hi Laurie, I don’t calculate nutritional info because there are so many varying factors (brands, servings, etc.) but there are tons of sites out there that will let you do it for free… I know for sure MyFitnessPal.
Just made this tonight on a frigid Illinois winter day (2 degrees!). I used ground turkey and pureed 2 cans of diced tomatoes (instead of using the tomato puree) and it turned out excellent. We especially loved it with Cholula Chipotle Hot Sauce – yum! Thanks for another great recipe, BEB!!
I made this tonight and it was delicious! I added an extra bell pepper and three jalapenos because I wanted more texture and spiciness. It turned out great. Thanks for the great recipe!
Love this chil. reminds me of what my family made when I was growing up. I add in jalapeños and use fewer beans since my husband doesn’t like too many. I lie that there are no complicated steps or crazy ingredients like in some other chili recipes.
I made this today. It was the best chili I’ve ever tasted
Just stumbled upon this recipe, made it over the weekend and LOVED it. Simple, easy, thick and tasty. I changed nothing other than using half the cayenne pepper. After I sauteed the pepper, onions, etc. and browned the meat, I put it all in the crockpot and it was soooooooooooo good!!
This must be a mistake, “1 (28-ounce) can tomato puree”?
Isn’t tomato puree the same as tomato paste?
No, tomato puree is like a thick sauce; tomato paste is, well, a paste that comes in very small cans or tubes.
Hi Madro, No, not a mistake, one 28-ounce can of tomato puree is correct.
So, i just made this last night for a chili cook-off at work….
Lets just say i won 1st place. It was the only pot that was scraped clean.
Thanks,
Oh my gosh that’s awesome!! Love it!
This recipe was both easy and delicious. It will now be my go to recipe for chili.