This classic beef chili is thick, rich, and packed with flavor. Made with simple pantry ingredients and an easy stovetop method, it delivers that slow-simmered taste without all the fuss. Whether you’re feeding a crowd on Game Day or making a cozy weeknight dinner, this is the kind of hearty, satisfying chili your family will request again and again.
Looking for more chili inspiration? Try this hands-off slow cooker chili, this popular Wendy’s chili copycat, or this taco chili. You can also browse all of our favorite chili recipes for more ideas.
Table of Contents
Before You Get Started
Here’s what to keep in mind before you start:
- Don’t skip the sugar. A small amount of brown sugar balances the acidity of the tomatoes and creates a rounder, more complex flavor. It won’t make the chili taste sweet. Start with 1 teaspoon and adjust up to 1 tablespoon if you prefer a slightly sweeter profile.
- Adjust the heat to your preference. The cayenne gives this chili a gentle kick. For a milder version, leave it out entirely (the chili powder still brings plenty of flavor). For more heat, add an extra pinch or two.
- Keep the lid on while simmering. This traps moisture and helps the flavors develop. If you prefer a thicker consistency, remove the lid during the last 15-20 minutes of cooking.
- Make extra for leftovers. This chili tastes even better the next day, and it freezes beautifully. It’s also a great base for other meals like chili dogs, chili mac, or loaded baked potatoes.
⇢ The secret to really good chili isn’t a mystery ingredient. It’s a few simple techniques: browning the beef well, building a flavorful spice base, and giving everything time to simmer together. These small steps create the rich, layered flavor that makes homemade chili so much better than anything from a can.
How to Make Beef Chili
This recipe is inspired by a classic beef chili from The Tobacco Company Restaurant in Richmond, Virginia. I’ve been making my own version for years, and I think you’ll agree it delivers big, bold flavor with very little hands-on work.
Here’s how to make it:
Step 1: Brown the Beef
Heat a large Dutch oven over medium-high heat.
Add the ground beef, diced onion, and minced garlic. Cook, breaking the meat into smaller pieces with a wooden spoon, until the beef is no longer pink and the onions have softened.
⇢ Drain the fat: Use a slotted spoon to transfer the beef mixture to a plate, then drain off the excess grease from the pot. Return the beef to the pot.
Browning the beef (rather than just cooking it through) builds a deeper, more savory flavor. Don’t rush this step.
Step 2: Build the Flavor Base
Add the whole tomatoes (with their juices), beef broth, tomato paste, chili powder, cumin, brown sugar, salt, bay leaf, oregano, and cayenne to the pot. Stir everything together to combine.
Use a wooden spoon or fork to break up the larger tomato pieces as you stir. The tomatoes will continue to break down as the chili simmers.
⇢ Whole canned tomatoes give you more control over texture. If you prefer smaller pieces from the start, you can substitute a can of diced tomatoes instead.
Step 3: Simmer Low and Slow
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer gently for about 1 hour, stirring occasionally to prevent the bottom from scorching.
⇢ For a thicker chili: Remove the lid during the last 15-20 minutes of cooking. This allows some of the liquid to evaporate and concentrates the flavors.
⇢ If it looks too thick: Stir in a splash of beef broth, crushed tomatoes, or tomato sauce to thin it out.
A Dutch oven works better than a slow cooker here because you have more control over the consistency. The stovetop method lets you adjust thickness as you go.
Step 4: Add the Beans and Serve
Stir in the drained and rinsed beans during the last 10-15 minutes of cooking. This gives them time to warm through and absorb some of the chili flavor without becoming mushy.
Discard the bay leaf before serving. Ladle the chili into bowls and add your favorite toppings.
Slow Cooker Option
If you prefer a hands-off approach, you can make this chili in the slow cooker. Brown the beef, onion, and garlic in a skillet first (this step is worth the extra effort for flavor). Drain the fat, then transfer everything to your slow cooker along with the remaining ingredients except the beans.
Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Stir in the beans during the last 30 minutes of cooking.
Note: The stovetop method gives you more control over thickness, but the slow cooker version is perfect for busy days when you want dinner ready and waiting.
I’m always searching for a good chili recipe, and this one truly is the BEST. Absolutely delicious…
– Dallas
Toppings and Serving Ideas
Set up a simple chili bar and let everyone customize their own bowl. Here are some favorite toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions or chives
- Fresh cilantro
- Diced avocado
- Diced red or white onion
- Sliced jalapeños
- Tortilla strips or crushed tortilla chips
- Hot sauce
- Lime wedges
For a heartier meal, serve the chili over baked potatoes and let guests pile on toppings.
What to Serve with Beef Chili
A warm slice of cornbread is the classic pairing, but there are plenty of delicious options:
- Jalapeño cheddar cornbread (our favorite for a little kick)
- Sweet cornbread or Honey Butter Cornbread
- 3-ingredient buttermilk biscuits
- Homemade Mac and Cheese
For something lighter, serve bowls alongside a simple green salad. And don’t forget the saltine or oyster crackers for crumbling on top.
Storage, Freezing, and Reheating
Storage: Leftover chili keeps well in an airtight container in the refrigerator for 4-5 days. The flavor actually improves as it sits, so this is a great make-ahead meal.
Freezing: Allow the chili to cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months. For easier thawing, consider freezing in single-serving portions.
Reheating: Thaw frozen chili in the refrigerator overnight. Warm in a covered saucepan over low heat, stirring occasionally. Add a splash of broth or water if it seems too thick.
This recipe doubles easily. Leftovers freeze well, so don’t hesitate to make a big batch.
Recipe Variations
- For a thinner consistency: Add a can of crushed tomatoes, tomato sauce, or extra beef broth.
- Swap the tomatoes: Use diced tomatoes instead of whole if you prefer smaller pieces.
- Bean options: Dark or light red kidney beans are classic, but pinto beans, black beans, white beans, or even garbanzo beans work well. Use whatever you enjoy.
- No beans: Skip the beans entirely, or substitute a can of drained corn for texture.
- Different proteins: Ground turkey, ground chicken, or ground sausage can replace the ground beef.
- Extra spicy: Increase the cayenne, add a diced jalapeño while cooking, or finish bowls with your favorite hot sauce.
Frequently Asked Questions
Should chili have beans or not?
That’s entirely up to you! Traditional Texas-style chili skips the beans, but most classic beef chili recipes include them. Kidney beans and pinto beans are the most common choices. If you’re not a fan, leave them out or substitute corn.
How do you thicken beef chili?
The easiest method is to remove the lid during the last 15-20 minutes of cooking and let some of the liquid evaporate. You can also stir in a small amount of tomato paste for both thickness and flavor. Some cooks add a tablespoon of masa harina (corn flour) for a slightly thicker, more authentic texture.
How do you make chili less spicy?
Omit the cayenne pepper entirely. The chili powder still provides plenty of warm, zesty flavor without significant heat. You can also add a bit more sugar or a dollop of sour cream when serving to help balance any lingering spice.
How long should beef chili simmer?
Plan for at least 1 hour of simmering time on low heat. This allows the spices to bloom and the flavors to meld together. Longer is fine if you have the time. Just stir occasionally and keep the heat low to prevent scorching.
More Chili Recipes
Best Chili ever. Thanks for sharing!
– Laura
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Beef Chili
Equipment
- wooden spoon (This is the wooden utensil set I use)
Ingredients
- 2 lbs. ground beef
- 2 cups diced onion
- 3 large cloves garlic, minced (about 1 tablespoon)
- 1 (14.5 ounce) can whole tomatoes, not drained
- 1 ¼ cups beef broth (plus extra broth to thin the chili at the end, if desired)
- 1 (6 ounce) can tomato paste
- 2 ½ tablespoons chili powder
- 2 ½ teaspoons cumin
- 1-2 teaspoons brown sugar (or increase to 1 tablespoon for a sweeter flavor)
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 bay leaf
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (more or less, to taste)
- 1 (15.5 ounce) can kidney beans or pinto beans, drained and rinsed (or sub with a can of corn, drained)
- Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- In a large Dutch oven over medium-high heat, cook the ground beef, onion, and garlic until the meat is no longer pink and the onions are softened. Break the meat into smaller pieces as it cooks. Drain off the fat and return the beef mixture to the pot.
- Add the whole tomatoes with their juices, beef broth, tomato paste, chili powder, cumin, brown sugar, salt, bay leaf, oregano, and cayenne. Stir to combine. Break up the larger tomatoes with a wooden spoon.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, stirring occasionally. For a thicker chili, remove the lid during the last 15-20 minutes.
- Stir in the beans and simmer for 10-15 more minutes. Add extra broth to thin if needed. Discard the bay leaf.
- Ladle into bowls and serve with desired toppings.
Notes
- Brown the beef well for the best flavor. Don’t rush this step.
- Adjust the heat by increasing or decreasing the cayenne. Omit it entirely for a mild chili.
- Keep the lid on while simmering to trap moisture. Remove it toward the end for a thicker consistency.
- Add liquid if needed. Stir in extra broth, crushed tomatoes, or tomato sauce if the chili looks too thick.
- Stir occasionally to prevent the bottom from scorching.
- This chili tastes even better the next day. Make it ahead when you can!
- Slow cooker option: Brown the beef mixture in a skillet, drain, then transfer to a slow cooker with remaining ingredients. Cook on LOW 4-6 hours or HIGH 2-3 hours.
- Storage: Refrigerate leftovers for 4-5 days. Freeze for up to 3 months.
Nutrition
Originally published in February, 2021, this post was updated in January, 2026.
The chili was good, however I will omit the brown sugar next time. When my husband tried it, he said it’s good, it’s actually a little bit sweet. I added more seasoning to try and cover some of it.
I’m always searching for a good chili recipe, and this one truly is the BEST. Absolutely delicious. I added a can of diced green chilies, celery, 2 cans or diced tomatoes instead of whole and 2 cans of white northern beans. I will be using this as my go-to recipe from now on! Thank you!
Thank you, Dallas! I totally agree…we just love this version. Your tweaks sound perfect, too!
How long do you think would you cook this in a crockpot?
Hi, Katie! I would cook it on LOW for 6-8 hours or on HIGH for 3-4 hours in the slow cooker. Hope you enjoy!
So good, thank you!!!! I’ve wanted to make chili for so long but have been scared!! That was easy and the whole family loved it!
Thank you, Paula!
Delicious! Question though, the instructions say crockpot cook time is different than the crockpot time you listed in comments. Which is correct?
Hah, thanks for catching that! There’s really no “wrong” answer — it’s a matter of convenience and preference. Some folks like to let chili go all day in the slow cooker (8 hours+), but it’s not necessary. Maybe the flavors “come together” and meld more over a longer, lower simmering time, but the chili is also delicious after just a couple of hours. Since all of the ingredients are already cooked when they go into the Crock Pot, there’s not a certain amount of time required for the chili to be done. Personally, I would land somewhere in the middle: about 4-6 hours on low or 2-3 hours on high. Again, I don’t think it will hurt anything to leave it a little longer, though. Hope that makes sense!
Made this recently–it seems like around the middle of August or so I start craving chilly weather food even though the temps are in the upper 80’s! Made this as listed except I did add another can of beans. We really enjoyed it! Perfect balance of spice and flavor and we liked that it was “beefier” than most ground beef chilis. It will be our go-to chili recipe!
I’m so glad to hear that, Norma. Thank you!
If I use turkey chop meat , would I use chicken broth as opposed to beef broth?
Hi Rose,
You could use either! Beef broth will yield a slightly more robust flavor.
Best Chili ever. Thanks for sharing
This chili was such a hit! I made it exactly as the recipe states, and served it with corn chips, shredded cheese and sour cream. My husband and our 3 and 4 year old sons gobbled it up!!
We’re so happy to hear this, Heidi!
Wonderful basic recipe which allows for modifications. Great to emphasize the use of brown sugar or maple syrup to sweeten. First time. making it, so we shall see.
Thanks, Terry!
Hi, I made this recipe and added a few extra ingredients to it, instead of the red kidney beans, I used ranch style beans with jalapeños, chopped green peppers and some chopped celery, my grandsons like to put macaroni in it too, I usually use elbow macaroni, but the last I made it I used orzo, they absolutely loved it!!!
We’re so glad you were able to adjust it to suit your preferences! Thank you for trying it out and letting us know, Matthew.
If you add celery and Jalapeño or green pepper, do you cook it with the ground beef?
Yes. We hope you enjoy, Michelle!
I made this for the first time this evening, and it was Very Good! The various seasonings combine to make the chili really fragrant and tasty–much more interesting than the typical chili recipe (sorry, Betty Crocker).. Instead of the can of whole tomatoes, I used two undrained cans of Muir Glen Fire Roasted Diced. To balance off the extra liquid, I added a can of black beans to compliment the pintos. But the seasonings shone through even with these additions. I grew up in Virginia and ate at The Tobacco Company Restaurant on a return visit a few years ago, so nice to know the history of this dish.
Thank you for your feedback, Doug! We’re so glad you were able to make it work for you and enjoyed the dish. We always love getting to learn about the origins of different recipes and sharing them when we can!
Your recipes are simply Outstanding! Thank You!
Wonderful Recipes! Thank you!
Thank you! We’re glad you enjoy them.
Thank you so much, Mary! We’re glad you enjoy them.
Wonderful Recipes! Thank you!
Hi! Love chili: I did mine with cubes of any steak, I sauté it n put it in the crockpot, with everything that goes with it,cooked it 5 to 7 hrs. Some how the steak had no flavor; every thing else was fine,, but the steak taste blah. What went wrong? A few of my family don’t like ground beef. Need help Miss Blair. Thanks . Miss Gail
Hi Gail,
We’re sorry to hear your steak was bland! Typically, steak should be browned ahead of time and often takes longer to cook. As a rule of thumb, we typically use quite a bit more seasoning when working with steak pieces, because the larger pieces absorb the flavor differently. Hope this helps!
Oh my! What a great recipe. My husband and I so enjoyed this chili. It’s a cold day here and I couldn’t think of a better meal to have. Believe it or not, this is my first attempt at making chili. It won’t be my last. If you prefer chili that’s not too spicy, you can omit the cayenne. We put it in.
We’re so glad you enjoyed it, Diane! Thank you for trying it out and taking the time to leave a review. We’re honored to have been apart of your first chili cooking experience.