Classic Chili with Beans and Ground Beef
A dependable American classic: hearty ground beef, tender beans, and a balanced chili-spice base simmered into a thick, scoopable bowl. This version leans traditional—savory, mildly smoky, and easy to customize at the table.
Classic chili is a lesson in patience and layering: you build flavor in stages, then let time do the rest. Browning the beef and blooming the spices in the pot creates the deep, familiar aroma that defines American diner-style chili. Beans make it extra hearty and economical, perfect for game day, meal prep, or a casual family dinner.
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Servings
8
Ingredients
Base
- •2 tbsp neutral oil (or 1 tbsp oil plus 1 tbsp beef drippings if available)
- •1 large yellow onion, finely chopped
- •1 green bell pepper, chopped (optional but classic)
- •4 cloves garlic, minced
- •2 lb ground beef (80/20 preferred)
Spices & Seasoning
- •3 tbsp chili powder
- •2 tsp ground cumin
- •1 tsp smoked paprika (or sweet paprika)
- •1/2 tsp dried oregano
- •1/4 tsp cayenne pepper, plus more to taste (optional)
- •1 1/2 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper
Tomatoes, Beans & Liquid
- •2 tbsp tomato paste
- •1 (28 oz) can crushed tomatoes
- •1 (15 oz) can diced tomatoes, with juices
- •2 (15 oz) cans kidney beans, drained and rinsed
- •1 1/2 cups low-sodium beef broth (or water)
- •1 tbsp brown sugar (optional, to balance acidity)
- •1 tbsp apple cider vinegar (optional, added at the end)
For Serving (Optional)
- •Shredded cheddar cheese
- •Sour cream
- •Sliced scallions or diced onion
- •Crackers or cornbread
Instructions
- 1
Heat a large heavy pot or Dutch oven over medium-high heat. Add the oil, then the onion and bell pepper. Cook, stirring, until softened and lightly browned in spots, 5–7 minutes. Add the garlic and cook 30 seconds more.
- 2
Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, 8–10 minutes. If there is excess fat, carefully spoon off all but about 2 tablespoons (leave some for flavor).
- 3
Stir in the tomato paste and cook for 1 minute to caramelize slightly. Add chili powder, cumin, paprika, oregano, cayenne (if using), salt, and black pepper. Stir constantly for 30–60 seconds to bloom the spices.
- 4
Add crushed tomatoes, diced tomatoes, beans, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
- 5
Bring to a gentle boil, then reduce heat to low and simmer uncovered (or partially covered to control splatter), stirring occasionally, until thickened and flavors meld, 45–60 minutes.
- 6
Taste and adjust seasoning. If the tomatoes taste sharp, stir in the brown sugar. For a brighter finish, stir in the vinegar right before serving.
- 7
Serve hot with your choice of toppings like cheddar, sour cream, and scallions. Chili thickens as it stands; add a splash of broth or water if reheating and it’s too thick.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.