.jpeg "Easy Beef Chili Recipe (Classic Homemade Chili)")
This easy beef chili recipe is the kind of homemade chili that gets requested all winter — a thick, deeply spiced pot of ground beef, kidney beans, and black beans simmered in a smoky, slightly sweet tomato base. Unlike a lot of quick chili recipes that taste thin or one-note, this one builds real depth from layered spices and a slow simmer, while still coming together in about an hour from start to finish. Whether you're making a big-batch chili recipe for game day, meal prepping for the week, or just want a classic chili recipe that reheats better than it started, this is the one to bookmark.
Why you'll love this recipe
- ✓Thick, hearty texture from a mix of beans and ground beef — never watery.
- ✓Freezes beautifully, so it's ideal for meal prep or game-day batches.
- ✓Tastes even better the next day, once the spices have had time to meld.
Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Yield
6 servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 lb ground beef
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 cup beef broth
- Salt and pepper, to taste
- Shredded cheese, sour cream, and chopped onion, for serving
Instructions
- 1Heat the olive oil in a large pot over medium heat. Cook the onion and bell pepper until softened, about 6 minutes.
- 2Add the garlic and cook 1 minute, then add the ground beef and cook, breaking it up, until browned, about 7 minutes.
- 3Stir in the chili powder, cumin, smoked paprika, and cayenne; cook 1 minute until fragrant.
- 4Add the crushed tomatoes, both cans of beans, and beef broth. Season with salt and pepper.
- 5Bring to a simmer, then reduce heat to low and cook uncovered for 45 minutes to 1 hour, stirring occasionally, until thickened.
- 6Serve hot topped with shredded cheese, sour cream, and chopped onion.
Notes & Tips
- This chili tastes even better the next day — make it ahead if you can.
- For a thicker chili, simmer uncovered longer; for a soupier chili, add extra broth.
- Freezes well for up to 3 months in an airtight container — perfect for make-ahead dinners.
Frequently Asked Questions
What is the secret to good chili?
Browning the meat well, blooming the spices in the pot before adding liquid, and letting the chili simmer long enough for the flavors to concentrate are the three biggest factors in a deeply flavored chili.
Should chili be cooked covered or uncovered?
Uncovered — this lets the chili reduce and thicken as it simmers, rather than staying thin and soupy.
Can I make beef chili in a slow cooker?
Yes — brown the meat and aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What toppings go well with chili?
Shredded cheddar, sour cream, diced onion, sliced jalapeños, avocado, and tortilla chips or cornbread on the side are all classic choices.
Can I make this chili less spicy?
Yes — simply omit the cayenne pepper, and reduce the chili powder slightly if you prefer a milder flavor.
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