What if you could enjoy a bowl of rich, robust beef chili—complete with tender meat, tender beans, and a perfectly spiced tomato base—in about 50 minutes, without sacrificing depth of flavor? This classic beef chili recipe delivers on that promise: searing ground beef with aromatics, layering in fire-roasted tomatoes, beans, and a balanced blend of chili powder, cumin, and smoked paprika, then simmering just long enough to marry flavors. Searches for “best beef chili” surge by over 45 % during football season, proving home cooks crave a fast yet authentic chili that rivals any slow-simmered version. Whether for weeknight dinners or game-day gatherings, this one-pot chili comes together quickly and packs every spoonful with satisfying, mouth-warming goodness.
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Easy Substitutions |
|---|---|---|---|
| Olive oil | 1 Tbsp | Prevents sticking, adds fruitiness | Vegetable or canola oil |
| Yellow onion, diced | 1 large (about 1½ cups) | Sweet aromatic base | Red onion |
| Green bell pepper, diced | 1 medium (about 1 cup) | Fresh, vegetal balance to tomato richness | Poblano pepper (adds mild heat) |
| Jalapeño, seeded & minced | 1 small | Light chili heat | ½ tsp red-pepper flakes |
| Garlic cloves, minced | 4 | Pungent depth | 1 tsp garlic powder |
| Ground beef (80 % lean) | 1 lb (450 g) | Hearty protein and beefy flavor | Ground turkey (for lighter chili) |
| Chili powder | 2 Tbsp | Signature chili flavor | 1 Tbsp chili + 1 Tbsp smoked paprika |
| Ground cumin | 1 Tbsp | Warm earthiness | Coriander + ½ tsp cinnamon |
| Smoked paprika | 1 tsp | Subtle smokiness | Regular paprika + pinch of chipotle powder |
| Dried oregano | 1 tsp | Herbal undertone | Mexican oregano |
| Kosher salt | 1 tsp (plus to taste) | Foundational seasoning | Sea salt |
| Black pepper, freshly ground | ½ tsp | Balanced bite | White pepper |
| Fire-roasted diced tomatoes (15 oz) | 2 cans | Tomato body with charred flavor | Regular diced tomatoes + 1 tsp smoked paprika |
| Tomato paste | 2 Tbsp | Concentrated tomato richness | Double the diced tomatoes |
| Beef broth | 1 cup (240 ml) | Umami depth | Chicken or vegetable broth |
| Kidney beans, rinsed & drained | 1 can (15 oz / 425 g) | Creamy texture, fiber | Pinto beans |
| Black beans, rinsed & drained | 1 can (15 oz / 425 g) | Earthy balance | Additional kidney or pinto beans |
| Brown sugar | 1 Tbsp | Rounds acidity | Maple syrup |
| Apple cider vinegar | 1 Tbsp | Brightens flavor | Lemon juice |
| Fresh cilantro, chopped | 2 Tbsp (for garnish) | Fresh herbal lift | Chopped green onions |
| Shredded cheddar cheese | 1 cup (for serving, optional) | Melty, savory topper | Pepper jack |
| Sliced avocado | For serving (optional) | Creamy contrast | Sour cream |
Timing
Prep: 15 minutes
Cook: 35 minutes active simmer
Total: 50 minutes—ideal when you want big chili flavor without an all-day simmer.
Step-by-Step Instructions
Step 1: Sauté aromatics
Heat olive oil in a heavy 5-quart Dutch oven or large pot over medium heat. Add onion, bell pepper, and jalapeño; cook 5 minutes until softened and beginning to turn translucent. Stir in garlic; cook 30 seconds until fragrant.
Step 2: Brown the beef
Increase heat to medium-high and add ground beef. Season with ½ tsp salt and ¼ tsp pepper. Break meat into bite-sized pieces; cook 6–7 minutes until no pink remains and edges start to brown. Use a slotted spoon to remove excess fat if desired, leaving about 1 Tbsp for flavor.
Step 3: Layer in spices
Sprinkle chili powder, cumin, smoked paprika, oregano, and remaining salt and pepper over beef and aromatics. Stir well and cook 1 minute to toast spices and deepen their flavors.
Step 4: Build the chili base
Stir in tomato paste and cook 2 minutes, coating beef and veggies. Add both cans of fire-roasted diced tomatoes (undrained) and beef broth. Stir to combine, scraping any browned bits from the bottom (fond) into the sauce.
Step 5: Simmer to meld flavors
Bring to a gentle boil, then reduce heat to low. Cover partially, leaving a small gap for steam to escape, and simmer 20 minutes. This allows the tomatoes and spices to marry and the liquid to reduce slightly.
Step 6: Add beans & finishing touches
Stir in kidney beans, black beans, brown sugar, and apple cider vinegar. Continue simmering, uncovered, for 10 minutes more. Taste and adjust seasoning—add more salt, pepper, or a pinch of sugar if acidity is too bright.
Step 7: Serve and garnish
Dish out steaming bowls of chili. Top with chopped cilantro, shredded cheddar, and slices of creamy avocado. Offer lime wedges for an extra citrus pop and encourage guests to add sour cream or crushed tortilla chips as desired.
Nutritional Information (per serving, serves 8)
- Calories: 285
- Fat: 12 g (Sat 4 g)
- Carbohydrates: 24 g
- Protein: 19 g
- Fiber: 6 g
- Sodium: 720 mg
- Sugars: 5 g
Healthier Alternatives for the Recipe
- Lean meat swap: Use 93 % lean ground beef or ground turkey to cut 4 g of fat per serving.
- Lower sodium: Rinse canned beans thoroughly and use low-sodium broth and tomatoes; adjust added salt to taste.
- Boost veggies: Double the bell peppers and add zucchini or shredded carrots to increase fiber and nutrients.
- Whole-food sweetener: Replace brown sugar with 1 Tbsp pure maple syrup for a more natural sweetness.
Serving Suggestions
- Texas-style: Spoon chili over hot cooked rice, top with shredded cheese and pickled jalapeños.
- Chili cheese fries: Pile seasoned fries on a platter, spoon chili over, and finish with melted cheese and green onions.
- Frito pie: In individual bowls, layer Fritos, chili, cheese, and sour cream for handheld fun.
- Taco salad: Serve chili atop crisp lettuce with tortilla strips, diced tomatoes, and guacamole for a lighter twist.
- Beer pairing: A malty amber ale or a rich stout complements the hearty chili flavors; a crisp lager cuts through the spice nicely.
Common Mistakes to Avoid
- Skipping the spice toast: Not toasting spices in fat yields muted flavor. Always cook spices 1 minute before adding liquids.
- Over-thickening: If chili reduces too much, thin with a splash of broth. You want a stew-like consistency, not paste.
- Undercooking beans: Stir in beans during the final 10 minutes—cooking them longer can make them mushy.
- Neglecting acidity balance: Brown sugar and vinegar correct tomato brightness; skip them and your chili may taste flat or overly tangy.
- Crowding the pot: Use a pot large enough to allow ingredients to stir freely; overcrowded pots inhibit even cooking.
Storing Tips for the Recipe
- Refrigerate: Cool completely; store in airtight containers up to 4 days. Reheat gently on the stovetop or microwave, thinning with broth if too thick.
- Freeze: Portion into freezer-safe bags or containers, leaving headspace; freeze up to 3 months. Thaw overnight in the fridge, then reheat in a pot over low heat.
- Meal prep: Divide chili into single-serve jars or containers with toppings (cheese, cilantro) stored separately; assemble and reheat for quick lunches.
Ready to Spice Up Your Weeknight? Cook Up This Hearty Beef Chili Tonight!
From the first sauté of onions and peppers to the final sprinkle of cheese, this classic beef chili recipe proves you don’t need hours to create deep, layered flavor. Gather your Dutch oven, lean into that spice blend, and simmer up a pot of game-day or cozy-night chili that’s sure to become a go-to. After you savor the rich broth and tender beans, drop your favorite toppings in the comments—extra hot sauce, anyone?—and subscribe for more fast, flavor-forward recipes delivered weekly.
FAQs
Can I make chili in an Instant Pot?
Yes—use the “Sauté” function for steps 1–3, then pressure-cook on High for 10 minutes, quick-release, stir in beans and finish as directed.
What beans work best in chili?
Kidney and black beans hold shape well. Pinto beans are also classic—drain and rinse before adding.
How spicy is this chili?
Mild to medium. Increase jalapeño, add chipotle powder, or stir in hot sauce for extra heat.
Why does my chili taste flat?
You may need more salt, a pinch of sugar, or a splash of vinegar to brighten flavors. Taste and adjust near the end, not just at the start.
Is chili better the next day?
Absolutely—flavors deepen after resting overnight. Reheat gently and enjoy even more robust taste.
