This classic homemade beef chili is rich, hearty, and deeply comforting. Made with ground beef, beans, tomatoes, and a perfectly balanced blend of spices, it delivers bold flavor with minimal effort. It’s the kind of recipe you can rely on for weeknight dinners, meal prep, or cozy gatherings, and it only gets better as it simmers.
Why You’ll Love This Recipe
This chili is easy to make with simple pantry staples and one pot. The flavors are well-rounded, savory, and slightly smoky with just a touch of warmth. It’s incredibly versatile, allowing you to customize the spices, add vegetables, or change the protein to suit your taste. Best of all, it stores and reheats beautifully, making it ideal for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground beef
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes with juices
1 can (6 ounces) tomato paste
1 cup water
Chili seasoning:
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook until soft and translucent.
Add the ground beef to the pot and cook, breaking it up with a spoon, until fully browned.
Stir in the kidney beans, black beans, diced tomatoes, tomato paste, and water. Mix well until the tomato paste is fully incorporated.
Add all of the chili seasoning ingredients and stir until evenly combined.
Cover the pot with a lid and reduce the heat to low. Let the chili simmer for at least 30 minutes, stirring occasionally. For deeper flavor, allow it to simmer longer.
Taste and adjust salt or spices as needed, then serve hot.
Servings and timing
This recipe yields about 6 servings, with each serving approximately 1 cup.
You can substitute the ground beef with ground turkey, ground chicken, or cooked lentils for a lighter option. For a smokier flavor, add smoked paprika or chipotle powder. Extra vegetables such as bell peppers, zucchini, corn, or mushrooms can be added with the beans. If you prefer a thinner chili, add additional water or broth while simmering.
Storage/Reheating
Allow the chili to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for up to 3 months.
To reheat, warm in the microwave in one-minute intervals, stirring between each, until heated through. On the stovetop, reheat over medium-low heat, stirring often and adding a small amount of water if the chili has thickened.
FAQs
Can I make this chili ahead of time?
Yes, chili tastes even better the next day as the flavors continue to develop.
Is this chili spicy?
It has mild heat. You can reduce or omit the cayenne pepper for a milder version.
Can I use dried beans instead of canned?
Yes, but they must be fully cooked before adding them to the chili.
Can I cook this chili longer?
Yes, you can let it simmer gently for up to two hours, adding water if needed.
Can I make this recipe without beans?
Yes, simply omit the beans or replace them with extra vegetables.
What can I serve with chili?
It pairs well with rice, bread, or simple side salads.
Can I double the recipe?
Yes, just use a larger pot and adjust seasoning to taste.
How do I thicken chili if it’s too thin?
Simmer uncovered for a few extra minutes or add a small amount of tomato paste.
Can I use crushed tomatoes instead of diced?
Yes, crushed tomatoes will give the chili a smoother texture.
Is this chili freezer-friendly?
Yes, it freezes very well and reheats without losing flavor.
Conclusion
This classic homemade beef chili is a dependable, flavorful recipe that belongs in every kitchen. With simple ingredients, flexible variations, and excellent storage potential, it’s perfect for busy weeks or relaxed weekends. Once you try it, it’s sure to become a regular favorite.
This classic homemade beef chili is a hearty, one-pot meal made with ground beef, beans, tomatoes, and a flavorful blend of spices. It’s rich, savory, slightly smoky, and perfect for weeknights, gatherings, or meal prep.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes with juices
1 can (6 oz) tomato paste
1 cup water
Chili seasoning:
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and garlic; cook until soft and translucent.
Add ground beef and cook until browned, breaking it up with a spoon.
Stir in kidney beans, black beans, diced tomatoes, tomato paste, and water. Mix until well combined.
Add all chili seasoning ingredients and stir to distribute evenly.
Cover and simmer on low heat for at least 30 minutes, stirring occasionally. For deeper flavor, simmer longer.
Adjust salt or spices to taste and serve hot.
Notes
Substitute ground turkey or lentils for a lighter version.
Add vegetables like corn, bell peppers, or zucchini for variety.
Freeze in individual portions for easy future meals.
For a thinner chili, add broth or more water while simmering.
Use smoked paprika or chipotle powder for a smoky twist.
