Recipe

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This Classic Beef Chili Recipe is hearty, full of flavor, and made with simple ingredients you already have in your kitchen.

This ground beef chili is the kind of recipe that you make once and then start craving it. The secret is the seasonings; otherwise, it’s easy, flavorful, and yields enough for leftovers.

Classic Ground Beef Chili

I learned how to make this classic ground beef chili from my mother-in-law, who always served it on game day. Eventually, I swapped the packets for the seasonings in my famous all meat and veggie chili recipe.

What I love most about this chili is how forgiving it is. You can add extra veggies, such as chopped carrots, or use a different bean or ground protein. It’s even better the next day and freezes beautifully.

Ingredients

The veggies that flavor this beef chili include onion, bell pepper, and garlic, creating a savory base for the spices. Swap the packet for real flavor with chili powder, cumin, oregano, and cayenne. Ground beef, kidney beans, and diced tomatoes make it hearty, while tomato puree brings everything together into a rich, thick chili.

How to Make Chili with Ground Beef

The recipe card includes all the measurements and details, but here’s a quick overview of how it comes together:

Prep by chopping all the veggies and measuring the spices into a small dish so they’re ready to go when cooking.
Sauté the veggies in a large pot, and once they’re tender, add the spices and toast them for about a minute to bring out their flavor.
Brown the beef by adding it to the pot until it’s no longer pink. Then you’ll add the rest of the ingredients and bring it to a gentle boil.
Simmer the chili, covered for 30 to 45 minutes, stirring occasionally, until thick and flavorful.
Serve it with your favorite chili toppings, like shredded cheese and sour cream.

How to Adjust the Thickness of Your Chili

If your chili is too thick, stir in a little broth or water, about ¼ cup at a time, until it reaches the consistency you like.

Chili Variations

Make it spicier by adding a bit more cayenne, add corn to make a corn chili, or add canned pumpkin for a pumpkin chili. Use leftovers to load up some chili tacos for the ultimate hand-held meal.

Freezing & Reheating Leftovers

Freeze cooled chili in a freezer bag or an airtight container for up to 3 months. Thaw overnight in the fridge or in warm water, then reheat on the stove or in the microwave until hot, stirring occasionally.

Classic Beef Chili Recipe

Servings: 8

Prep Time: 5

Cook Time: 50

Total Time: 55

This Classic Beef Chili Recipe is hearty, full of flavor, and made with simple ingredients you already have in your kitchen.

5 from 19 votes

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Ingredients

2 tablespoons oil
1 large yellow onion (1 ½ cups), finely chopped
1 bell pepper, chopped small
4 garlic cloves, minced
¼ cup chili powder
1 tablespoon ground cumin
2 teaspoons oregano
½ teaspoon cayenne pepper
1 teaspoon salt
2 pounds of ground beef
2 15- ounce cans red kidney beans, rinsed and drained
28 oz can of diced tomatoes, with liquid
28 oz can of tomato puree

Instructions

Prep:

Chop the onion, bell pepper, and garlic cloves. Measure the seasonings into a small dish and set aside. This makes adding the ingredients in the sauté step a breeze.

Cook:

Heat a 5-6 quart Dutch oven or large pot over medium heat. Add the oil, chopped onions, and bell pepper, and sauté for about 3 minutes until they’ve begun to soften up. Add the minced garlic and spices and stir. Cook the vegetables for another 3 to 4 minutes, until the peppers are soft.
Increase the heat to medium-high and add the ground beef to the pot. Cook the beef while breaking it up with a wooden spatula, for 7 to 10 minutes until the meat is cooked through and no longer pink.
Add the beans, diced tomatoes (with the liquid), and the tomato puree to the pot. Stir to mix all the ingredients and bring them to a light boil (when it simmers on the sides).
Reduce the heat to low, give it one last stir, cover, and simmer the chili for 30 to 45 minutes, opening up the lid to stir once or twice.

Serve:

Ladle the chili into bowls and top it with your favorite toppings, such as shredded cheese and sour cream.

Store:

Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen, once cooled, in freezer-safe containers for up to 3 months.