Classic Beef Chili (Hearty, Flavor-Packed & Easy to Make)

Prep Time: 20 minutes
Cook Time: 30–40 minutes
Total Time: 50–60 minutes
Servings: 8
Method: Stovetop
Cuisine: American Comfort Food

When the air turns crisp or you’re craving something hearty and satisfying, there’s nothing more comforting than a warm bowl of Classic Beef Chili. Packed with rich, meaty flavor, robust spices, and a medley of beans, this one-pot wonder is a crowd-pleaser, whether you’re hosting game day, feeding your family, or prepping meals for the week.

And let’s not forget—it’s budget-friendly, endlessly customizable, and somehow tastes even better the next day.

So grab your favorite stockpot and let’s simmer up a batch of this flavorful chili magic.

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Why This Classic Beef Chili is a Must-Try

• Deep, smoky flavor from spices like cumin, chili powder, and paprika
• One-pot meal with easy cleanup
• Meal prep–friendly and freezer-safe
• Customizable heat level: make it mild, medium, or hot
• Protein-packed and filling

This chili is pure comfort food—but without being complicated or expensive. The secret lies in building layers of flavor from browning the beef to blooming the spices just right.

Ingredients You’ll Need

Here’s what you’ll need to make the ultimate Classic Beef Chili:

• 1½ lbs lean ground beef (80/20 or 85/15 works great)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1½ cups beef broth (or water with bouillon)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar or maple syrup (optional, to balance acidity)

Optional Toppings

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Sliced jalapeños
• Fresh cilantro
• Corn chips or tortilla strips

How to Make Classic Beef Chili – Step-by-Step

Step 1: Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for about 4–5 minutes until soft and translucent. Stir in the garlic and cook for 1 more minute until fragrant—don’t let it brown.

Step 2: Brown the Ground Beef

Add ground beef to the pot. Break it up using a wooden spoon or spatula and cook until browned all over and no pink remains—about 8–10 minutes. Drain any excess fat if needed.

Step 3: Season and Build the Flavor

Once the meat is browned, add the tomato paste and stir well. Then sprinkle in your spices: chili powder, cumin, paprika, oregano, salt, and pepper. Stir and let the spices bloom in the hot beef for 2–3 minutes. This step is key to unlocking rich, deep flavor.

Step 4: Add Tomatoes, Beans, and Broth

Pour in the crushed tomatoes, tomato sauce, Worcestershire sauce, and beef broth. Stir everything together. Then gently fold in the black and kidney beans. Bring the mixture to a light boil.

Step 5: Simmer

Reduce the heat to low, cover the pot partially with a lid, and let your chili simmer for at least 30 minutes, stirring occasionally. If you have more time, simmer up to 1 hour for a richer flavor. Add a splash more broth if it starts to get too thick.

Step 6: Final Taste Test

Before serving, stir in a teaspoon of sugar or maple syrup if needed to mellow out the acidity. Taste and adjust seasonings—add a pinch more salt or spice if you like it bolder.

Serving Suggestions

Wondering what to serve with this Classic Beef Chili? Here are some winning combos:

Cornbread or Dinner Rolls

Soft, buttery cornbread is the classic partner for chili—try jalapeño cheddar cornbread for extra kick.

Green Side Salad

A crisp romaine or arugula salad with a zesty vinaigrette balances the chili’s richness.

Chili Over Rice

Serve it over white or brown rice for an even heartier, budget-friendly meal.

Chili Bar for a Crowd

Hosting friends? Make a chili toppings bar with cheese, sour cream, chips, avocado, and hot sauces.

Expert Tips for the Best Chili

• Toast Your Spices: Don’t skip the step where spices are added before the liquids—this draws out their essential oils and makes a big flavor difference.
• Use Two Types of Beans: Black and kidney beans add great texture contrast and color.
• Simmer Low and Slow: Chili gets better the longer it simmers. If time allows, keep it on low for an hour.
• Double It: This chili freezes beautifully—make a big batch and save some for later.

Storage & Freezing Tips

Fridge: Store cooled chili in an airtight container for up to 5 days. The flavor actually improves over time!

Freezer: Let chili cool completely, then portion into freezer-safe containers or bags. Freeze up to 3 months.

Reheating: Reheat on the stovetop over low heat or microwave in 60-second intervals, stirring in between. Add a splash of broth if needed.

Chili FAQs

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken can be used in place of ground beef for a leaner version. Just add a little extra olive oil so it doesn’t dry out.

Is Classic Beef Chili spicy?

This version is mild to medium heat. If you love heat, add a diced jalapeño, cayenne pepper, or a splash of hot sauce during cooking.

Can I make this in a slow cooker?

Absolutely! Brown the meat and sauté aromatics first, then transfer everything to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

What if I don’t have tomato paste?

You can skip it in a pinch, but it does add thickness and a deeper tomato flavor. You could substitute with ketchup or an extra tablespoon of tomato sauce.

Final Thoughts

There’s a reason Classic Beef Chili remains a staple in kitchens across the world. It’s hearty, deeply flavorful, and endlessly comforting. Whether you’re gathered around the table on a busy weeknight or enjoying a lazy Sunday at home, this recipe delivers warmth in every bite.

Don’t forget the toppings, and definitely don’t skip the cornbread.

Happy cooking—and let me know how your batch turns out!

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