A good chili doesn’t need to be complicated. This one is built on browned ground beef, tomatoes, kidney beans, and a homemade spice blend that develops real depth the longer it simmers. Make it on a Sunday and it somehow gets better every day of the week.
We make a big pot whenever the weather turns, and the beauty of chili is how forgiving it is — double the batch, freeze half, and you’ve got a no-effort weeknight dinner waiting.
Why This Works
Browning the beef and caramelizing the tomato paste build a savory, almost meaty depth before any liquid goes in — that’s the foundation of a chili that tastes like it cooked all day. A homemade spice blend gives you control over the heat and flavor that a seasoning packet never can, and a long, slow simmer melds everything together while the sauce reduces and thickens.
Ingredient Notes & Substitutions
- Ground beef: An 80/20 blend keeps the chili rich and flavorful. Drain the excess fat after browning.
- Beans: Kidney beans are classic, but black or pinto beans work just as well. Use what you have.
- Tomatoes: Diced tomatoes, sauce, and paste layer in tomato flavor at three different intensities.
- Spices: Chili powder, cumin, smoked paprika, and oregano form the base. Add cayenne only if you want real heat.
Tools You’ll Need
Beef Chili
Ingredients
- 1.5 lb ground beef (80/20)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp cayenne pepper optional, for heat
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Drain excess fat.
- Add the onion and bell pepper. Cook for 3–4 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Add the tomato paste and stir to coat everything. Cook for 1–2 minutes to caramelize slightly.
- Add the diced tomatoes, tomato sauce, beef broth, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and cayenne if using. Stir well.
- Bring to a boil, then reduce heat to low. Simmer uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- Taste and adjust the seasoning. Serve hot with your favorite toppings.
Notes
Common Mistakes to Avoid
- Not browning the beef: Those browned bits are pure flavor. Don’t rush straight to the simmer.
- Skipping the simmer: Chili needs at least 30 minutes for the flavors to meld and the sauce to thicken. Longer is better.
- Under-seasoning: Always taste at the end and adjust the salt and spices — a big pot can take more than you’d think.
Variations
- Lighter: Swap the ground beef for ground turkey or chicken.
- Loaded: Add corn, extra beans, or diced sweet potato for more heft.
- Deeper flavor: Replace some of the broth with a splash of beer or a square of dark chocolate.
Storage
Refrigerate chili in an airtight container for up to 5 days — it genuinely tastes better on day two. It also freezes beautifully for up to 3 months; thaw overnight and reheat gently on the stove, adding a splash of broth if it’s thickened too much.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the vegetables first, then add everything to the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4.
How do I thicken my chili?
Simmer it uncovered a little longer, or mash some of the beans against the side of the pot to release their starch.
How do I make it milder or spicier?
Leave out the cayenne for a mild chili, or add more cayenne, chili powder, or a dash of hot sauce to turn up the heat.
What should I serve with chili?
Cornbread, rice, or tortilla chips, plus toppings like shredded cheddar, sour cream, and green onions.
Love a hearty one-pot meal? Our Classic Chicken Noodle Soup is another cozy crowd-pleaser, and our Chipotle Honey Pot Roast Tacos bring the same bold, slow-cooked flavor in taco form.
See the full kitchen lineup on our Tools & Equipment page.
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