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Square overhead shot of a white bowl full of the best beef chili recipe on a white table with lots of toppings.
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5 from 13 votes

Beef Chili

This classic beef chili is thick, rich, and incredibly flavorful. Made with ground beef, beans, and a blend of zesty seasonings, it's comfort food at its best.
Course Dinner, Lunch
Cuisine American
Keyword beef chili recipe, best chili recipe, classic beef chili, ground beef chili, thick & hearty chili
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 8 cups
Calories 307kcal
Author Blair Lonergan

Equipment

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.
    Browning ground beef, onion, and garlic in Dutch oven.
  • 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.
    Adding seasoning and tomatoes to a Dutch oven full of ground beef and onions.
  • 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.
    Process shot showing a finished pot of classic and easy beef chili.
  • Ladle into bowls and serve with desired toppings.
    Horizontal overhead shot of a bowl of beef chili with sour cream, cheese, and other toppings.

Video

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

Serving: 1cup | Calories: 307kcal | Carbohydrates: 22g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1083mg | Potassium: 976mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1139IU | Vitamin C: 13mg | Calcium: 96mg | Iron: 6mg