Your search for the best chili recipe stops here! With just the right amount of zesty seasoning, this simple and easy beef chili recipe is thick, rich and incredibly flavorful. Serve it with a side of cornbread for the ultimate family-friendly dinner!
Easy Chili Recipe
Chili is one of our family's favorite meals, so I've certainly tried many, many versions over the years. From white chicken chili to Texas chili and Southern homemade chili, we generally love them all. But if we had to pick a favorite? It's safe to say that this easy chili recipe is the best we've ever had! Here's why you'll love the simple dish:
- Flavor: it's got just the right balance of zesty chili seasoning to give it the flavor that you're looking for -- without any single spice overpowering another.
- Thickness: no watery chili allowed! This hearty, rich chili is loaded with meat for a satisfying meal. After all, chili is not a soup, so it shouldn't be thinned with too much broth!
- Easy: the dish comes together quickly and easily on the stovetop with minimal effort. You don't need all day to cook it in a Crock Pot, and you don't need any fancy equipment like an Instant Pot. Just grab a good ole' Dutch oven and whip up a batch in no time!
- Make-ahead and freezer-friendly: this meal just gets better as it sits and the flavors come together, so you can simmer a pot on the weekend and enjoy a warm, homemade meal on your busiest weeknights. Leftovers keep well in the freezer, too!
What is a true chili?
This beef chili recipe is about as classic as it gets! Also called chili con carne (or "chili with meat"), a true chili is a spicy stew containing chili peppers or chili powder, meat (usually beef), and often tomatoes and beans. You've got each of those components here, for an easy chili recipe that delivers maximum flavor with minimal effort!
Ingredients for Chili
This is a quick overview of the ingredients that you'll need for a basic chili recipe. As always, the specific measurements and the complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: you can substitute with ground turkey or ground chicken, but ground beef is definitely the most traditional choice.
- Onion and garlic: for savory flavor.
- Tomato paste: gives the chili a rich tomato flavor without watering it down.
- Whole tomatoes: whole, peeled tomatoes are packed in tomato juice or tomato purée, and typically have the best flavor of any variety of canned tomatoes. You can easily break up the bigger chunks of tomatoes with your wooden spoon as you stir the chili.
- Beef broth: just enough to loosen up the dish and add a bit of flavor.
- Chili powder, cumin, kosher salt, bay leaf, oregano and cayenne pepper: the classic warm spices that make a great chili seasoning.
- Brown sugar: a secret ingredient that balances the acidity in the tomatoes and gives the chili a more complex depth of flavor.
- Beans: kidney beans are the most traditional, but you can use pinto beans (shown here), or any other beans that you prefer. If your kids don't like beans, you can omit these or just substitute with a can of drained corn.
How to Make Beef Chili
Back in the mid-1980's, the Virginia Chefs Association put together a cookbook called, The Great Chefs of Virginia. I happen to own a vintage copy of this treasure, which includes the beef chili recipe from The Tobacco Company Restaurant in Richmond. I've dined in this cozy restaurant in the Shockoe Slip on a number of occasions, and I was so excited to be able to make the delicious dish in my own home. Best of all, the recipe is surprisingly easy. I've tweaked the original slightly over the years, and I hope you'll agree that this is the best chili recipe you've ever tasted!
- Brown the meat with the onion and garlic, then drain off the fat.
- Add the remaining ingredients to the pot except for the beans.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
- Add the beans to the pot and simmer for about 10-15 more minutes.
- Discard the bay leaf.
- Ladle into bowls and garnish with desired toppings.
How to Thicken Chili
This classic chili recipe has a rich, thick consistency. If you prefer it even thicker, you can simmer the pot on the stovetop with the lid off. That's why I love a Dutch oven more than a slow cooker -- the stovetop method just gives you more control over the cooking process and helps you achieve the perfect pot of chili!
What to Eat with Chili
Create a "chili bar" by setting out a variety of toppings and sides, and then let your family members or guests design their own bowls.
Toppings for a Chili Bowl
- Grated cheese
- Sour cream
- Sliced green onion, minced red onion or minced white onion
- Sliced fresh jalapeño pepper
- Fresh cilantro
- Tortilla strips or crushed tortilla chips
- Diced avocado
Sides to Serve with Beef Chili
- Easy Homemade Guacamole with tortilla chips and salsa
- Skillet Cornbread or Honey Cornbread
- Corn Muffins
- Simple green side salad dressed with a cool, creamy Buttermilk Dressing
- Fritos chips
- Saltine crackers
- Spanish rice or regular white rice
Easy Chili Storage
Leftover chili will keep in an airtight container in the refrigerator for 4-5 days.
To Freeze
Allow the chili to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the freezer for up to 3 months.
To Reheat
Thaw frozen chili in the refrigerator overnight. Place chili in a saucepan. Cover and warm over low heat, just until heated through. If it seems too thick, thin the chili with a splash of broth or water.
Recipe Variations - Beef Chili Recipe
- If you prefer a thinner consistency, you can add a can of crushed tomatoes or tomato sauce to your pot of chili. An extra splash of beef broth will also work.
- Turkey Chili: substitute ground turkey for the ground beef.
- No Beans: if you don't care for beans in your chili, you can just omit that ingredient altogether, or substitute with a can of corn.
- Crockpot Chili: brown the beef, onion and garlic in a skillet. Drain off the fat, then transfer the beef mixture to a slow cooker. Add the remaining ingredients, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- For a spicy pot of chili, add more cayenne.
What kind of beans go in beef chili?
Dark or light red kidney beans are a classic addition to a pot of chili. That said, the larger kidney beans don't appeal to my picky little eaters, so I often substitute with smaller pinto beans. Really, any beans that you enjoy will work well in this dish -- from pink beans to white beans or even garbanzo beans!
Tips for the Best Chili Recipe
- Don't omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn't make the chili taste too sweet.
- Adjust the heat. The cayenne gives this beef chili recipe a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, or additional beef broth to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
More Chili Recipes to Try
- Easy Texas Chili
- Southern Homemade Chili
- Hot Dog Chili
- Crockpot Chili Recipe
- Instant Pot Turkey Chili
- White Chicken Chili
Beef Chili Recipe
Ingredients
- 2 lbs. ground beef
- 2 cups onion, diced
- 3 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can whole tomatoes, not drained
- 1 ¼ cups beef broth
- 2 ½ tablespoons chili powder
- 1 tablespoon brown sugar
- 2 ½ teaspoons cumin
- 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
- 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, sauté beef, onion and garlic until the meat is no longer pink. Drain fat and return beef mixture to the pot.
- Add the tomato paste, whole tomatoes and their juices, beef broth, chili powder, brown sugar, cumin, salt, bay leaf, oregano and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon as you stir.
- Add the beans and simmer the mixture for 10-15 minutes longer. Discard the bay leaf. Ladle into individual serving bowls and garnish with desired toppings.
Notes
- Don't omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn't make the chili taste too sweet.
- Adjust the heat. The cayenne gives the chili a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, or additional beef broth to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
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