Dinner

Easy Classic Beef Chili Recipe

ByLily Monroe November 19, 2025November 19, 2025

Introduction

This easy classic chili recipe brings together ground beef, beans, and spices for a rich and satisfying meal that’s perfect any day of the week. Simmered to perfection in one pot, it’s simple to make and even better the next day as the flavors deepen.

A close-up view of a bowl of chili showing a rich, thick mixture with multiple layers; the base layer is a reddish-brown sauce with chunks of cooked ground meat, deep red kidney beans scattered throughout, and pieces of diced green bell pepper and tomato, all blending together with a slightly oily and textured surface. The bowl is a smooth, round wooden texture and sits on a wooden table, though the background is softly blurred making the chili the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 lb ground beef (80/20 for best flavor)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 cups beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper
1 bay leaf

Instructions

Step 1: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and bell pepper, stirring occasionally until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the ground beef to the pot, breaking it up with a spoon. Cook until no pink remains, about 6–8 minutes. Drain excess grease if necessary, leaving a little for flavor.
Step 3: Stir in the kidney beans, pinto beans, crushed tomatoes, and tomato paste. Mix well, then pour in the beef broth. Aim for a thick, stew-like consistency.
Step 4: Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Add the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened.
Step 5: Taste and adjust seasoning as needed. Remove the bay leaf before serving. Serve topped with shredded cheese, sour cream, or chopped cilantro if desired.

Tips & Variations

Add a splash of beer or bourbon with the broth for extra depth of flavor.
Swap ground beef for turkey, chicken, or plant-based crumble for a lighter version.
Simmer the chili for up to 2 hours on low for a more tender, developed flavor.
Double the recipe and freeze portions for up to 3 months; thaw overnight and reheat with a splash of broth.
For a chunkier texture, add diced zucchini or mushrooms when cooking the onions.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months—thaw in the refrigerator overnight and reheat with a little broth to maintain moistness.

How to Serve

A close-up view of a pot filled with rich chili, showing layers of brown cooked ground meat mixed with red kidney beans and diced pieces of green and red bell peppers, all covered in a thick reddish-brown sauce. The chili has a chunky and moist texture with an oily shine on top, filling the black rimmed pot that rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and add extra beans along with diced sweet potatoes or other vegetables for heartiness.

How can I adjust the spice level?

Control heat by adjusting the amount of chili powder and cayenne pepper. Omit cayenne for mild chili, or add more for extra heat to suit your preference.

Lily Monroe