Dinner

Classic Beef Chili Recipe

ByCharlotte Montgomery October 26, 2025October 26, 2025

Introduction

This classic beef chili recipe is a hearty and flavorful dish perfect for any day of the week. It combines ground beef, spices, beans, and tomatoes to create a comforting meal that’s easy to make and satisfying to eat.

A white bowl filled with thick, rich chili, showing a deep red-brown color with visible chunks of ground meat and kidney beans throughout. On top is a small pile of shredded yellow cheddar cheese adding a soft texture and bright contrast. Scattered green chopped herbs add a fresh touch on the cheese. A silver spoon is resting inside the bowl, partly immersed in the chili. In the background, a portion of an orange pot filled with more chili is visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (85/15)
1 yellow onion, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
15 ounces canned kidney beans, rinsed and drained
28 ounces canned crushed tomatoes

Instructions

Step 1: In a large pot over medium heat, add the ground beef and chopped onion. Cook, stirring occasionally, until the beef is no longer pink and the onions are soft.
Step 2: Drain and discard the fat from the pot. Add the minced garlic and cook, stirring, until fragrant.
Step 3: Stir in the tomato paste, chili powder, ground cumin, cayenne pepper, kosher salt, and black pepper.
Step 4: Add the rinsed kidney beans and crushed tomatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

Tips & Variations

For extra depth of flavor, add a splash of coffee or a small piece of dark chocolate during simmering.
Replace kidney beans with black beans or pinto beans for a different texture.
Add diced bell peppers or jalapeños with the onions for extra color and heat.
Use ground turkey or chicken as a lighter alternative to beef.

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 until warmed through. You can also freeze chili for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up top view of a large red pot filled with thick chili, showing layers of dark red kidney beans and browned ground meat mixed in a rich, chunky red sauce, sitting on a white marbled textured surface. Next to the pot, there are three square pieces of golden cornbread with a slightly crispy crust, arranged partially in a white tray and on the surface. One piece of cornbread is slightly separated from the group, revealing its soft, grainy texture inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the beef and sauté the onions and garlic first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Is it necessary to drain the fat after cooking the beef?

Draining the fat helps reduce greasiness and makes the chili less oily, but you can leave some if you prefer a richer flavor.