A big pot of classic beef chili is pure comfort: rich, hearty, and deeply savory, with tender beans, a thick tomato base, and just the right amount of warmth from the spices. It's the meal that feeds a crowd, gets better the next day, and is endlessly customizable with toppings.
This is a reliable, from-scratch chili that doesn't need a packet — just a handful of pantry spices and a little simmering time to develop big, cozy flavor.
Why you'll love this recipe
- Feeds a crowd. One pot, plenty of bowls.
- Even better tomorrow. The flavor deepens overnight.
- Customizable. Pile on whatever toppings you love.
Tips for the best results
Brown the beef well for the deepest flavor, and bloom the spices in the pot for a minute before adding the liquids. Let it simmer long enough to thicken and meld — at least 30 minutes, longer if you have time. A spoonful of cocoa or a splash of coffee adds surprising depth.
Classic Beef Chili
A rich, hearty beef and bean chili with a thick tomato base and warm spices.
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Ingredients
- 1.5 lb (680 g) ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans beans (kidney and black), drained
- 1 cup beef broth
- 1 tsp salt, toppings to serve
Instructions
- Step 1. Brown the ground beef in a large pot over medium-high heat, breaking it up. Drain excess fat.
- Step 2. Add the onion and bell pepper and cook 4 minutes until softened. Stir in the garlic and all the spices and cook 1 minute until fragrant.
- Step 3. Add the crushed tomatoes, beans, broth, and salt. Stir well and bring to a simmer.
- Step 4. Lower the heat and simmer, partly covered, for 30-45 minutes, stirring occasionally, until thick and flavorful.
- Step 5. Taste and adjust seasoning. Serve hot with cheese, sour cream, green onion, and tortilla chips.
Make it your own
Make it spicier with diced jalapeño or cayenne, add a can of corn, or use ground turkey for a lighter version. For vegetarian chili, skip the meat and add extra beans, lentils, and chopped sweet potato.
Frequently asked questions
Can I make it in a slow cooker? Yes — brown the beef and aromatics first, then transfer everything and cook on low for 6-8 hours.
Why is my chili watery? Simmer it uncovered longer to reduce, or mash some of the beans to thicken it naturally.
How long does it keep? Up to 4 days refrigerated and 3 months frozen. It's a fantastic make-ahead and meal-prep meal.
