Thick, comforting, and flavorful, this chili recipe is classic for a reason! Quick and easy, this classic beef chili is filled with ground beef, a mix of beans, tomatoes, seasonings, and all your favorite toppings.
It’s still very much winter here in Colorado, and when I want a satisfying, comforting meal, I always turn to a classic beef chili. There’s nothing quite like a big bowl of chili with cornbread to warm you up from the inside out. It’s rich, hearty, and filled with so much flavor, making it a family favorite for a cozy night in, a game day gathering, or a quick and easy weeknight meal.
About Classic Beef Chili
This is the best beef chili recipe—it’s loaded with lean ground beef, kidney beans, and chili seasonings, all simmered to perfection in a Dutch oven or slow cooker. Trust me—this is the kind of easy classic chili recipe you’ll want to make next time you’re craving something comforting yet simple.
This beef chili recipe is special because it’s not only very easy to make, it uses mostly pantry ingredients and it’s still big on flavor, creating a complete meal that's both comforting and delicious.
Why You’ll Love This Classic Beef Chili Recipe
After years of perfecting this family favorite, I've crafted a chili recipe that strikes the perfect balance between simplicity and rich flavor. Whether you're cooking on the stovetop or using a slow cooker, this hearty chili delivers consistent results every time. The combination of lean ground beef, kidney beans, white beans, and pinto beans creates a protein-packed dish that's both filling and nutritious.
- Classic rich flavor – A perfect balance of smoky, spicy, and savory notes.
- Easy weeknight meal – Comes together with minimal effort on the stovetop, in an instant pot, or a crock pot.
- Customizable – Adjust spice levels, add different beans, swap out ground beef for turkey make it completely vegetarian.
- Great for leftovers – Tastes even better the next day, making it perfect for meal prep!
- Complete meal – Packed with protein, fiber, and great options for serving.
How to Make Beef Chili
This is an overview of how to make classic beef chili. See the recipe card below for detailed ingredients and instructions.
Sauté the veggies. In a large pot or Dutch oven, heat vegetable oil over medium heat and sauté the onion and red pepper, cooking until softened. Stir in the garlic and cook for another minute until fragrant.
Brown the meat. Add the lean ground beef, breaking it up with a wooden spoon, and cook until browned. Drain excess grease if needed.
Add tomatoes, beans, and seasonings. Pour in the diced tomatoes with green chiles and their juices, the beans, the tomato sauce, and the beef broth. Sprinkle in the chili powder, cumin, smoked paprika, ground coriander, dried oregano, and kosher salt.
Let It simmer. Reduce the heat to low, cover, and let it simmer for at least 30 minutes (but ideally an hour) to develop that rich flavor.
Adjust seasoning. Taste and adjust seasonings as needed.
Serve with your favorite toppings. Ladle into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and fresh cilantro. Pair with homemade cornbread, tortilla chips, or Frito corn chips, or even serve over a baked potato for a complete meal!
Pro Tips for the Perfect Chili
- Make a double batch—this chili tastes even better the next day.
- For extra depth, add a tablespoon of cocoa powder to your homemade chili seasoning.
- Use a variety of toppings for more texture.
Frequently asked questions
This classic chili recipe works wonderfully as a quick meal on its own, but I love serving it in a big bowl topped with cheddar cheese, a dollop of sour cream, cilantro, sliced jalapenos, avocado, green onions, and a squeeze of lime. Pair it with Fritos or tortilla chips for scooping, homemade cornbread, or over a baked potato for a complete meal.
Yes—it actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 5 days and reheat it on the stovetop or in a crock pot. You can also freeze the chili for up to three months.
Store beef chili in an airtight container in the refrigerator for up to 5 days and reheat it on the stovetop or in a crock pot.
Yes! This is a great freezer meal. I like to freeze in individual servings with souper cubes, or you can ladle cooled chili into gallon freezer bags and freeze flat for easy storage. This chili keeps well in the freezer for up to 3 months.
Yes! Brown the meat on sauté mode, add the rest of the ingredients, then pressure cook on high for 20 minutes. Quick release and enjoy!
Let it simmer uncovered, mash some beans, or stir in a bit of masa harina.
Substitutions + Variations
- If you don’t have Ranch Style Beans, you can substitute the same amount of your favorite chili beans or plain pinto beans.
- Swap ground beef for other ground meat like turkey, chicken, or even plant-based alternatives.
- Mix up the beans you use. Incorporate your favorites, like black beans, pinto beans, or white beans for variety.
- Love spice? Add jalapeños, an extra pinch of cayenne, or hot sauce for a little extra kick.
- Instead of tomato sauce, try tomato juice for a thinner consistency.
- Make it extra easy! Brown the ground beef and then throw everything into a slow cooker on low for 6-8 hours.
- Stir chili into cooked macaroni for a delicious chili mac.
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: This chili is naturally gluten-free!
- Dairy free: Skip the sour cream and cheddar on top, or opt for plant-based versions.
- Vegetarian: Use a plant-based beef or just add another can of beans and use vegetable broth in place of the beef broth.
Related recipes
Craving more comforting soup recipes? Grab a ladle and serve up a bowl of these:
- White Chicken Chili with Bacon and Salsa Verde
- Creamy Chicken Enchilada Soup
- Ham and Split Pea Soup
- Chicken Bacon Sweet Corn Chowder
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Classic Beef Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings 1x
- Method: Stovetop
Description
Thick, comforting, and flavorful, this classic beef chili combines ground beef, beans, tomatoes, seasonings, and your favorite toppings.
Ingredients
For the chili:
- 1 Tablespoon vegetable oil
- 1 medium yellow onion (about 1 ½ cups), diced into ¼-inch pieces
- 1 red bell pepper, diced into ½-inch pieces
- 4 cloves garlic, minced
- 1 lb 85% lean ground beef
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 Tablespoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more, to taste
- 1 (10-oz) can mild diced tomatoes with green chiles, undrained (Rotel)
- 1 (15-oz) can red kidney beans, drained
- 1 (15-oz) can pinto beans, drained
- 1 (15-oz) can great northern beans, drained
- 1 (15-oz) can Southwestern-style beans, undrained (Ranch Style)
- 1 cup beef broth
- 1 (15-oz) can tomato sauce
For the toppings:
- 2 cups grated cheddar cheese
- Sour cream
- Sliced green onions
- Chopped fresh cilantro
- Sliced jalapenos
- Diced avocado
- Lime wedges
- Fritos
- Tortilla chips
Instructions
-
In a large soup pot, heat 1 Tablespoon of vegetable oil over medium heat until shimmering. Add 1 ½ cups of diced onion and 1 diced red pepper and sauté until the pepper is soft and the onions are translucent, about 5 minutes. Add 4 cloves of minced garlic and cook for one minute.
-
Add 1 pound of ground beef to the same pot and cook, breaking up with a wooden spoon, until browned, about 7 minutes.
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Stir in 2 Tablespoons of chili powder, 1 Tablespoon of cumin, 1 Tablespoon of smoked paprika, 1 teaspoon of ground coriander, ½ teaspoon of dried oregano, and ½ teaspoon of kosher salt, 1 can of tomatoes with green chiles (with their juice), 1 can of kidney beans, 1 can of pinto beans, 1 can of great northern beans, 1 can of Ranch Style beans(with their sauce),1 cup of beef broth, and 1 can of tomato sauce and bring it to a low boil. Then reduce heat to low, cover, and simmer, stirring occasionally, for 30 minutes.
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Taste for final seasoning and salt adjustment, top with shredded cheddar cheese and your favorite toppings, and serve with cornbread muffins.
Notes
If you can't find Ranch Style beans, you can use your favorite chili beans or an extra can of pinto beans or kidney beans, drained.
Store in an airtight container in the refrigerator for up to 5 days.
One more thing!
This recipe is a part of my Easy Does It Dinners collection — check it out!
This easy beef chili recipe is the ultimate hearty meal for any occasion. But remember, the best chili recipe is one you can make your own. Feel free to adjust the seasonings, experiment with different beans, or try new toppings. So grab your Dutch oven or slow cooker, gather your ingredients, and get ready to create a meal that will have everyone coming back for seconds.
Whether you’re making a double batch for leftovers or serving a crowd on game day, this classic beef chili is guaranteed to impress. Next time you're craving a comforting chili with great flavor, look no further! Happy cooking!
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