A hearty, deeply spiced chili loaded with tender beef, beans, and tomatoes
Classic Beef Chili
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Servings
8
About 10 cups
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
A truly great chili is not just a recipe — it is a project, and a deeply satisfying one. This classic beef version builds flavor in layers: browning the meat until deeply caramelized, blooming a custom spice blend in the rendered fat, then letting everything simmer low and slow until the flavors meld into something far greater than the sum of their parts.
What sets this chili apart is the balance. It is rich but not greasy, spiced but not overpowering, thick but still saucy. We use a combination of chili powder, cumin, smoked paprika, and a touch of cocoa powder — a trick borrowed from competition chili cooks — that adds an elusive depth without any chocolate flavor.
This is the chili you want on a Sunday afternoon when the house smells incredible for hours. It is the chili you bring to potlucks knowing the pot will come home empty. And it is even better the next day, which makes it perfect for meal prep.
Ingredients
- 2 lbs 2 lbs ground beef (80/20)
- 1 1 large yellow onion, diced, diced
- 1 1 green bell pepper, diced, diced
- 4 cloves 4 cloves garlic, minced, minced
- 3 tablespoons 3 tablespoons chili powder
- 2 teaspoons 2 teaspoons ground cumin
- 1 teaspoon 1 teaspoon smoked paprika
- 1 teaspoon 1 teaspoon unsweetened cocoa powder
- 1 can (28 oz) 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) 1 can (15 oz) kidney beans, drained and rinsed, drained and rinsed
- 1 can (15 oz) 1 can (15 oz) pinto beans, drained and rinsed, drained and rinsed
- 1 cup 1 cup beef broth
- 1 tablespoon 1 tablespoon tomato paste
- 2 tablespoons 2 tablespoons olive oil
- Kosher salt and black pepper to taste, to taste
Instructions
- 110-12 minutes total
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef in two batches, breaking it into large chunks, and cook until deeply browned, about 5-6 minutes per batch. Transfer the browned beef to a plate and set aside.
Note:Do not stir the beef constantly — let it sit to develop a brown crust before breaking it up.
- 25 minutes
In the same pot with the rendered beef fat, add the diced onion and bell pepper. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- 31-2 minutes
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chili powder, cumin, smoked paprika, cocoa powder, and tomato paste. Cook the spice mixture for 1 minute, stirring constantly, to bloom the flavors.
Note:If the spices start to stick and burn, add a splash of broth to deglaze.
- 4
Return the browned beef to the pot. Pour in the crushed tomatoes and beef broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
- 545 minutes
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- 630 minutes
Add the drained kidney beans and pinto beans. Continue to simmer uncovered for an additional 30 minutes, until the chili has thickened to your desired consistency.
Note:Adding the beans later prevents them from getting mushy.
- 7
Taste and adjust seasoning with salt and pepper. Serve hot, topped with your favorite chili garnishes: shredded cheddar, sour cream, diced red onion, or sliced jalapeños.
Substitutions
Ground beefGround turkey or plant-based ground
Turkey is leaner so add a bit more oil. Plant-based crumbles reduce cooking time slightly.
Kidney and pinto beansBlack beans, white beans, or no beans
Any combination of beans works. For Texas-style, skip the beans entirely and add more meat.
Beef brothBeer (a dark lager or stout)
Beer adds a malty depth that is traditional in many competition chili recipes.
Tips & Storage
Pro Tips
Chili always tastes better the next day after the flavors have had time to meld. Make it a day ahead if you can.
For a spicier chili, add 1-2 diced chipotle peppers in adobo sauce along with the crushed tomatoes.
A tablespoon of apple cider vinegar stirred in at the end brightens the flavors and cuts through the richness.
Freeze individual portions in freezer bags laid flat — they stack efficiently and thaw quickly.
Do not drain the fat from browning the beef. It carries enormous flavor and the spices need fat to bloom properly.
Storage
Chili stores beautifully. Refrigerate in an airtight container for up to 5 days. It also freezes exceptionally well — portion into freezer-safe containers or zip-top bags and freeze for up to 3 months. Leave a little headroom for expansion.
Reheating
Reheat on the stovetop over medium-low heat, adding a splash of broth or water to thin it out as it will have thickened considerably. Stir occasionally and heat until steaming, about 8-10 minutes. Microwave works well too — cover and heat in 2-minute intervals, stirring between each.
Nutrition Facts
Per serving (About 1 1/4 cups) · 8 servings
Calories420
Protein30g
Carbohydrates28g
Fat22g
Fiber8g
Sugar6g
Sodium740mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this in a slow cooker?
- Yes. Brown the beef and saute the onions and spices on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans in the last hour.
- What does the cocoa powder do?
- Cocoa powder adds depth and complexity without any chocolate flavor. It is a trick used by many chili competition winners. You will not taste chocolate — it just makes the chili taste richer.
- Should I use lean or fatty ground beef?
- We recommend 80/20 ground beef. The fat renders out during browning and is essential for blooming the spices. Leaner beef results in a less flavorful, drier chili.
- How do I make this less spicy for kids?
- Reduce the chili powder to 1.5 tablespoons and skip the smoked paprika. The cocoa powder and cumin will still provide plenty of flavor without much heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →You Might Also Like
ThaiAsian
Thai Basil Chicken Stir Fry
Authentic Thai basil chicken with ground chicken, chilies, garlic, and a savory-sweet sauce. Fragrant, spicy, and on the table in 15 minutes.
15 min
Easy
Mediterranean
Mediterranean Quinoa Bowl
A colorful, nutrient-dense grain bowl loaded with crisp vegetables, creamy feta, Kalamata olives, and chickpeas over fluffy quinoa with a bright lemon-herb vinaigrette.
35 min
Easy
American
Fluffy Buttermilk Pancakes
Impossibly fluffy buttermilk pancakes with golden edges and a tender, melt-in-your-mouth interior. A Saturday morning classic perfected.
30 min
Easy
ItalianAmerican
Classic Chicken Parmesan
Golden, crispy breaded chicken cutlets topped with rich marinara sauce and bubbling mozzarella cheese. This Italian-American classic is a guaranteed crowd-pleaser.
45 min
Medium