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Classic Beef Chili Recipe

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★★★★★

4.5 from 85 reviews

Classic Beef Chili is a hearty and flavorful dish perfect for family dinners or casual gatherings. Made with ground beef, kidney beans, diced tomatoes, and a blend of spices, this chili is simmered slowly to develop rich, deep flavors. It is traditionally served with toppings like shredded cheddar cheese, sour cream, green onions, and crunchy tortilla chips for an extra layer of texture and taste.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20 recommended)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tablespoon tomato paste
  • 1 cup beef broth or water
  • 1 can (15 oz) kidney beans, drained and rinsed

Spices

  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

For Garnish (Optional)

  • Shredded cheddar cheese
  • Sour cream
  • Chopped green onions or scallions
  • Tortilla chips or strips

Instructions

  1. Sauté Onions and Garlic: Warm the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and stir for another minute until fragrant.
  2. Brown the Ground Beef: Add the ground beef to the pot. Use a wooden spoon to break it up and cook until it’s browned and no longer pink, about 7 to 8 minutes. If there’s too much fat, drain some off before proceeding.
  3. Add Spices and Mix: Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything well and cook for 1 to 2 minutes to toast the spices, which helps bring out their flavors.
  4. Add Tomatoes, Sauce, and Broth: Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir everything together to blend the ingredients evenly.
  5. Simmer the Chili: Bring the chili up to a gentle simmer. Lower the heat to maintain a low simmer, partially cover the pot with a lid, and let it cook for at least 30 minutes. Stir occasionally to prevent sticking and to help flavors meld.
  6. Add Beans and Finish Cooking: About 10 minutes before you’re ready to serve, stir in the drained and rinsed kidney beans. Let them heat through in the chili.
  7. Taste and Adjust Seasoning: Give your chili a quick taste and add salt or pepper if needed to suit your preference.
  8. Serve and Garnish: Spoon the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Add crunchy tortilla chips on the side for extra fun and texture.

Notes

  • Ground turkey or plant-based beef substitutes can be used as leaner protein alternatives.
  • Black beans or pinto beans can be substituted for kidney beans if desired.
  • Adding diced bell peppers or corn provides extra sweetness and color.
  • For deeper flavor, add a tablespoon of cocoa powder or strong coffee.
  • Chili tastes better the next day as flavors develop; store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Ensure frozen ground beef is fully thawed before cooking to prevent watery chili.

Keywords: beef chili, classic chili recipe, ground beef chili, kidney beans chili, easy chili, stovetop chili, hearty chili

Find it online: https://dinewithlily.com/classic-beef-chili-recipe/