Short description
Beef chili is a rich and hearty dish made with ground beef, beans, tomatoes, and spices. Simmered slowly, it develops deep, smoky flavor and a thick, satisfying texture. Perfect for game days, family dinners, or chilly nights, this classic comfort food never disappoints.
Why You’ll Love This Recipe
This beef chili is warming, filling, and customizable. It comes together with pantry staples, and the spice level is easy to adjust. You can serve it plain, with toppings like cheese and sour cream, or over rice, fries, or baked potatoes. It’s perfect for meal prep, feeds a crowd, and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 tbsp olive oil
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1 large onion, diced
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1 green bell pepper, diced
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3 garlic cloves, minced
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2 lbs ground beef
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2 (15 oz) cans kidney beans, drained and rinsed
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1 (15 oz) can black beans, drained and rinsed
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2 (15 oz) cans diced tomatoes
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1 (6 oz) can tomato paste
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2 cups beef broth
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp cayenne pepper (optional, for heat)
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1 tsp salt
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½ tsp black pepper
Directions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell peppers; cook until softened.
- Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat if necessary.
- Stir in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
- Add diced tomatoes, tomato paste, beans, and beef broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and flavorful.
- Taste and adjust seasoning if needed. Serve hot with desired toppings.
Servings and timing
- Servings: 6–8
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: about 55 minutes
Variations
- Spicy chili: Add chipotle peppers in adobo or extra cayenne for more heat.
- Bean-free chili: Omit beans and add more beef or vegetables for a Texas-style chili.
- Vegetable boost: Add corn, zucchini, or carrots for extra flavor and nutrition.
- Slow cooker version: Brown the beef and vegetables first, then transfer everything to the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Turkey or chicken chili: Swap ground beef for ground turkey or chicken for a lighter option.
Storage/reheating
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Freeze chili for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the chili has thickened too much.
FAQs
How can I make chili thicker?
Simmer uncovered to reduce liquid, or stir in a spoonful of masa harina (corn flour) or cornstarch slurry.
Can I make chili without beans?
Yes, just increase the beef or add extra vegetables for a bean-free version.
What toppings go best with beef chili?
Cheese, sour cream, jalapeños, chopped onions, avocado, lime juice, and cilantro are all great options.
Can I make chili in advance?
Yes, chili tastes even better the next day after the flavors have developed.
How spicy is this chili?
It’s mildly spicy as written. Adjust cayenne or add hot sauce to suit your heat preference.
What’s the best beef for chili?
Ground beef (80/20) is most common, but you can use chuck roast cut into small cubes for a heartier texture.
Can I make chili in a slow cooker?
Yes—brown the beef first, then cook on LOW for 6–8 hours or HIGH for 3–4 hours.
How long can I store chili in the fridge?
Up to 4 days in an airtight container.
Can I freeze chili with beans?
Yes, chili with beans freezes well for up to 3 months. Thaw before reheating.
What side dishes go with chili?
Cornbread, rice, baked potatoes, tortilla chips, or a simple green salad make excellent sides.
Conclusion
Beef chili is a hearty, versatile, and crowd-pleasing dish that belongs in every home cook’s repertoire. Packed with flavor from spices, tomatoes, beans, and beef, it’s a comfort food staple that can be enjoyed in countless ways. Whether you serve it at a party, meal prep for the week, or just want a warming bowl on a cold evening, this beef chili will always hit the spot.
Print
Beef Chili
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
“Hearty and flavorful beef chili simmered with beans, tomatoes, and spices. Perfect comfort food for game day or a cozy family dinner.”
Ingredients
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2 tbsp olive oil
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1 large onion, diced
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1 green bell pepper, diced
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3 garlic cloves, minced
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2 lbs ground beef
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2 (15 oz) cans kidney beans, drained and rinsed
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1 (15 oz) can black beans, drained and rinsed
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2 (15 oz) cans diced tomatoes
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1 (6 oz) can tomato paste
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2 cups beef broth
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp cayenne pepper (optional, for heat)
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1 tsp salt
- ½ tsp black pepper
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, bell pepper, and garlic; sauté until softened.
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Add ground beef and cook until browned, breaking it apart with a spoon.
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Stir in beans, tomatoes, tomato paste, and beef broth.
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Add chili powder, cumin, paprika, cayenne, salt, and pepper; mix well.
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Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
- Adjust seasoning and serve with toppings like shredded cheese, sour cream, or green onions
Notes
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For a spicier chili, add extra cayenne or diced jalapeños.
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Can be made ahead—flavors deepen after a day.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
