If there’s one dish that embodies hearty comfort, it’s Beef Chili. With tender morsels of ground beef, a rainbow of veggies, and a melody of warming spices all simmered to perfection, this pot of goodness is pure comfort food magic. There’s something deeply satisfying about the way each spoonful delivers bold, savory layers and just the right amount of kick. Whether you’re planning a cozy family dinner, feeding a hungry crowd, or meal-prepping for the week, Beef Chili never fails to deliver big flavor and plenty of smiles.

Ingredients You’ll Need

Every component in this recipe plays a starring role—each one adds its own special twist, from savoriness to heat to color. These easy-to-find ingredients come together in a way that guarantees rich, memorable flavor every time you make Beef Chili.

Ground beef (2 pounds): The base of any classic Beef Chili; opt for 80/20 for the best balance of flavor and richness.
Large onion, diced (1): Adds sweetness and depth once sautéed, forming a fragrant backbone for the chili.
Garlic, minced (3 cloves): Fresh garlic punches up every bite with its irresistible aroma.
Red bell pepper, diced (1): Pops of color and a gentle sweetness marry so perfectly with the savory elements.
Kidney beans, drained and rinsed (2 x 15‑oz cans): Creamy, earthy beans thicken the chili and add fiber and protein.
Diced tomatoes (2 x 15‑oz cans): Bring acidity and body, with juicy bites that help keep the texture lively.
Tomato paste (1 x 6‑oz can): Its concentrated richness gives the chili that “slow-simmered all day” flavor.
Beef broth (2 cups): Deepens the savory profile and helps everything meld together beautifully.
Chili powder (2 tablespoons): The essential earthy, spicy foundation—choose a good-quality blend for maximum flavor.
Ground cumin (1 teaspoon): Adds a warm, smoky undertone that’s classic in good Beef Chili.
Smoked paprika (1 teaspoon): Brings subtle smokiness without overpowering the dish.
Cayenne pepper (½ teaspoon, optional): For those who adore a fiery kick—add more or less to taste.
Salt (1 teaspoon): Essential for drawing out all the bold flavors in your pot.
Black pepper (½ teaspoon): A gentle bite that ties the flavors together.
Olive oil (2 tablespoons): For sautéing and building that first layer of flavor; use a mild variety.

How to Make Beef Chili

Step 1: Sauté Aromatics

Start by heating the olive oil in a sturdy, large pot over medium heat. Add the diced onion and red bell pepper and stir often, allowing them to soften and become fragrant. This builds a foundation of sweet, mellow flavor that will infuse your Beef Chili all the way through.

Step 2: Add Garlic and Beef

Once the onion and pepper are soft, toss in the minced garlic. Stir just until it turns fragrant—about a minute—so it doesn’t burn. Next, crumble in the ground beef. Cook, using a wooden spoon to break it up, until it’s thoroughly browned. If you see excess fat in the pot, you can carefully drain some of it off—this keeps your chili from becoming greasy while preserving all that deliciousness.

Step 3: Season Boldly

Now come the signature seasonings: sprinkle in the chili powder, cumin, smoked paprika, salt, pepper, and cayenne if you’d like a touch of heat. Stir well, letting the spices toast and bloom in the beef mixture for a couple of minutes—this wakes up their flavors and sets the stage for a truly crave-worthy Beef Chili.

Step 4: Build the Sauce

Stir in the tomato paste and let it cook for about two minutes; this draws out its sugars and deepens its richness. Then add the diced tomatoes, kidney beans, and beef broth. Give everything a hearty stir to combine, making sure those beans and chunks of tomato get distributed throughout.

Step 5: Simmer and Savor

Bring your chili mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 30–40 minutes, stirring now and then, until the pot is thick and the flavors have come together beautifully. This is where patience pays off—taste and adjust seasoning if you wish. For an extra depth of flavor, let your Beef Chili simmer even longer (up to 2 hours), or make it a day in advance so the flavors mature overnight.

How to Serve Beef Chili

Garnishes

Chili isn’t just about what’s in the pot—it’s also about what you sprinkle on top! Classic garnishes like shredded cheddar or Monterey Jack cheese, a dollop of cool sour cream, and a dusting of fresh cilantro take Beef Chili to the next level. Sprinkle on diced red onion, sliced green onions, or a few avocado chunks for extra color and texture.

Side Dishes

There are so many ways to turn a bowl of Beef Chili into a show-stopping meal. Serve it with warm, buttered cornbread, fluffy rice, or a crisp green salad to balance the hearty richness. Tortilla chips are perfect for dipping and scooping, while a side of fresh, crunchy coleslaw keeps things vibrant and light.

Creative Ways to Present

Don’t be shy—have some fun with your chili! Ladle Beef Chili over baked potatoes or thick slices of toast for a comforting twist. Use it as a taco or nacho filling, or put together a “chili bar” with all your favorite toppings so guests can build their perfect bowl. This dish’s versatile nature means it shines in any setting, from game day spreads to weeknight family dinners.

Make Ahead and Storage

Storing Leftovers

One of the best things about Beef Chili is how well it keeps. Once cooled, store leftovers in an airtight container in the fridge for up to four days. The flavors only get better as they meld together—many say it’s even tastier the next day!

Freezing

This chili is a freezer superstar. Allow it to cool completely, then transfer portions to resealable freezer bags or containers—leave a little room for expansion. It’ll keep well in the freezer for up to three months, making it a fantastic make-ahead meal for busy days.

Reheating

When you’re ready for round two (or three), simply reheat Beef Chili gently on the stovetop over medium-low heat, stirring occasionally until hot. For a quick lunch, the microwave works well too—cover the bowl loosely and heat in short bursts, stirring in between until evenly warm.

FAQs

Can I use a different type Main Course

Definitely! While kidney beans are traditional in Beef Chili, black beans, pinto beans, or even cannellini beans can be delicious substitutes—or use a mix for more variety.

Is it possible to make this chili spicier?

Absolutely. To turn up the heat, add more cayenne pepper or toss in a diced jalapeño along with the onions and peppers. Chipotle peppers in adobo sauce lend a smoky, fiery punch as well.

Can Beef Chili be made ahead of time?

Yes, and it’s one of the best tricks for deep flavor! Chili tastes even better after resting as the spices have more time to mingle, so feel free to make it a day in advance and reheat before serving.

Do I have to drain the fat from the beef?

It’s a matter of preference. If you like a slightly richer chili, leave in a bit of the fat for flavor. For a lighter version, go ahead and drain most of it off once the beef is browned.

Is Beef Chili gluten-free?

This recipe is naturally gluten-free as written, provided all your canned ingredients are certified gluten-free. Always check labels if you’re serving someone with Celiac or a gluten sensitivity.

Final Thoughts

If you love recipes that are equal parts simple and soul-satisfying, you’ve got to give this Beef Chili a try. Whether you’re diving into a steamy bowl solo or sharing it with your favorite people, this dish is pure comfort in every bite. Grab your biggest spoon and enjoy—it’s sure to become a new staple at your table!

Beef Chili Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty beef chili recipe that is perfect for a cozy meal. This classic chili is packed with flavor from a blend of spices, ground beef, beans, and tomatoes.

Ingredients

Scale

Ground Beef Mixture:

2 pounds ground beef
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced

Chili Base:

2 (15‑oz) cans kidney beans, drained and rinsed
2 (15‑oz) cans diced tomatoes
1 (6‑oz) can tomato paste
2 cups beef broth

Seasonings:

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper until softened. Add garlic and cook for 1 minute.
Cook Ground Beef: Add ground beef to the pot and brown it, breaking it up with a spoon. Drain excess fat if needed.
Season and Simmer: Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Add tomato paste and cook for 2 minutes. Mix in tomatoes, beans, and broth. Simmer uncovered for 30–40 minutes, stirring occasionally.
Adjust and Serve: Taste and adjust seasoning as needed. For more flavor, let chili simmer longer. Serve hot topped with cheese, sour cream, and cilantro.