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! 

A close up photo of beef chili in a white bowl topped with shredded cheese, sour cream, and corn chips.

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!
Overhead photo of bowl of chili with cheese, sour cream, and corn chips as toppings on gray countertop.

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.
Three photo collage of cooking process for beef chili.

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.
Close up photo of spoonful of chili held over a whole bowl of chili with sour cream and corn chips visible.

Chili FAQs

What is chili?

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.

What makes Texas chili different?

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.

What is Cincinnati chili?

"Cincinnati chili" is a Mediterranean-spiced meat sauce often served over spaghetti.

Do you put beef broth in chili?

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! ❤️️

A white bowl with fresh ground beef chili topped with cheese, sour cream, and crushed Fritos with a spoon in the right side of the bowl.

Beef Chili Recipe

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Hearty, comforting, and filling this beef chili recipe is perfect for topping with sour cream and cheese, spooning over a hot dog, or making into Frito pie.
4.80 (158 ratings)
Print Pin Rate

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.
Nutritional values are based on one serving
Calories: 348kcal, Carbohydrates: 33g, Protein: 32g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 70mg, Sodium: 810mg, Potassium: 1384mg, Fiber: 9g, Sugar: 10g, Vitamin A: 1150IU, Vitamin C: 42.3mg, Calcium: 107mg, Iron: 7.4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Main Course
Cuisine: American

This recipe was originally published in January 2013.

Photography by Lauren Grant.