Dinner

Classic Beef Chili Recipe

Bymia larkspur October 24, 2025October 24, 2025

Introduction

Classic Beef Chili is a hearty and comforting dish perfect for a cozy meal. This recipe combines ground beef, beans, and a blend of warm spices to create a rich and flavorful chili that’s easy to make and sure to please a crowd.

A speckled white bowl holds a thick, rich chili with visible chunks of browned ground meat, red kidney beans, and diced tomatoes mixed throughout the deep reddish-brown sauce. On top of the chili is a generous mound of shredded yellow cheddar cheese, partially melting, crowned by a dollop of smooth white sour cream. Bright green chopped scallions are scattered on the sour cream and cheese for a fresh pop of color. A silver spoon rests inside the bowl on the right side. The bowl is placed on a black cloth over a white marbled surface, with some scattered yellow tortilla chips and a small white bowl of sliced green jalapeños visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound (450g) ground beef
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
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Shredded cheddar cheese (for garnish, optional)
Sour cream (for garnish, optional)
Chopped green onions or scallions (for garnish, optional)
Tortilla chips or strips (optional)

Instructions

Step 1: 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.
Step 2: Add the ground beef to the pot. Use a wooden spoon to break it up and cook until browned and no longer pink, about 7 to 8 minutes. Drain excess fat if needed.
Step 3: Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 1 to 2 minutes to toast the spices.
Step 4: Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir to combine evenly.
Step 5: Bring to a gentle simmer, then lower the heat to maintain a low simmer. Partially cover with a lid and cook for at least 30 minutes, stirring occasionally.
Step 6: About 10 minutes before serving, stir in the drained and rinsed kidney beans. Let them heat through.
Step 7: Taste and adjust seasoning with salt and pepper as needed.
Step 8: Spoon chili into bowls and garnish with shredded cheddar cheese, sour cream, and chopped green onions. Serve with tortilla chips on the side for extra texture.

Tips & Variations

For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
Use ground turkey or chicken for a lighter version.
Stir in a splash of beer or a dash of cocoa powder to deepen the flavor.
To make it vegetarian, omit the beef and use vegetable broth with extra beans or lentils.

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. Chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.