I’ve been making beef chili for years — on weeknights, for game days, and whenever the house smells like slow-cooked comfort. This version is the one I keep returning to: simple, forgiving, and bold enough to draw people into the kitchen. It sits squarely in the American comfort-food canon, but every pot tells a regional story. Texas-style chilis lean on beef and dry chiles, while Cincinnati chili has a sweeter, spiced profile served over spaghetti. My pot falls somewhere in between: hearty beef, tomato-forward sauce, beans for creamy texture, and a homemade spice blend that sings without overpowering.
What I love about chili is how the aromas change as you cook: the raw sharpness of garlic softens into warm sweetness, the tomato brightness deepens into a rounded backbone, and toasted spices release a smoky perfume that fills the kitchen. It’s one of those recipes where a 10-minute stir and a 15-minute simmer can yield something that tastes like it has been cooking all day. Read on — I’ll show you the exact recipe I tested, why each step matters, and how to avoid the little mistakes I’ve learned from over the years.
Ingredients You’ll Need
- Ground beef – the meaty backbone; 15% fat gives good flavor and mouthfeel, but leaner or fattier blends both work.
- Yellow onion – provides sweet aromatic depth when sautéed until translucent.
- Garlic – adds savory perfume; minced so it releases flavor quickly.
- Pinto beans & kidney beans – give creamy texture and balance the meat; can swap or omit for low-carb.
- Tomato sauce & diced tomatoes – build the saucy base and body of the chili.
- Tomato paste – concentrated tomato flavor and thickening power; a must if you want body.
- Maple syrup – a touch of sweetness that rounds out acidity (brown sugar works, too).
- Chili powder, cumin, garlic powder, smoked paprika – the spice trio that defines the flavor profile; toast or use fresh for best results.
- Beef broth – adds savory depth; chicken broth or water can be used in a pinch.
- Salt & pepper – essential for seasoning; don’t skip tasting and adjusting.
- Toppings (cheddar, green onion, Fritos) – texture and contrast; crispy toppings cut the spoonable richness.
Exact measurements for the recipe I tested (use these if you want the same results):
- 1 lb. ground beef (I used 15% fat)
- ½ medium yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 15-oz. can pinto beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoons salt
- ¼ teaspoon ground pepper
- 1 cup beef broth (chicken broth or water works, too)
- Shredded cheddar cheese, Fritos, and green onion for serving
Step-by-Step Cooking Instructions
Below is the method I tested in my kitchen. I note the cues I watch for so you know what ‘done’ looks and smells like. Yield: about 6 servings. Total time: roughly 45 minutes (15 min prep, 30 min cook).
- Heat the pot: Warm a large stockpot over medium-high heat so it’s hot before the beef goes in. You want a sizzle the moment the meat hits the pan — that helps brown instead of steam.
- Brown the beef, onion, and garlic: Add the ground beef, diced onion, and minced garlic to the hot pot. Sauté for 7–10 minutes until the beef is fully browned and the onion is soft. Break up the meat with a spoon so the pieces are small and evenly caramelized. Watch for the aroma change — when the meat browns properly, it smells nutty and rich; if you still smell raw beef, keep going.
- Drain excess fat (optional): If there’s a lot of rendered fat and you prefer a leaner chili, spoon off excess. I usually leave a tablespoon or two for flavor; that fat carries spice and tomato scent beautifully.
- Add beans and tomatoes: Stir in the drained pinto and kidney beans, tomato sauce, diced tomatoes, and tomato paste. Use the paste to give the sauce body; it will look thick and concentrated at first.
- Season and add broth: Add chili powder, garlic powder, cumin, smoked paprika, salt, and pepper, then pour in 1 cup of beef broth. Stir until the tomato paste dissolves and the mixture looks glossy and cohesive.
- Bring to a boil, then simmer: Bring the pot to a low boil, then immediately reduce the heat to low so the chili barely bubbles. Simmer, uncovered, for 10–15 minutes to thicken and let flavors marry. You’ll notice the sauce go from thin to a slow-moving, glossy coat on the spoon — that’s when you know it’s ready.
- Taste and adjust: Taste for seasoning. If it tastes flat, add a little more salt — salt brightens flavors more than sugar. If it’s too acidic, a splash more maple syrup or a pinch of baking soda will balance it.
- Serve: Ladle into bowls and top with shredded cheddar, chopped green onions, and a handful of Fritos for crunch. The contrast between thick chili and crunchy chips is one of my favorite textures.
If you prefer hands-off cooking, try our slow-cooker chili method for an effortless, flavorful pot. For slow cooker: brown beef and sauté onion/garlic first, then add everything into the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. Add beans toward the end if you like them firmer.
Nutritional Information & Health Benefits
Per the version I tested, each serving is about 367 kcal with approximately 14 g fat, 38 g carbohydrates, and 24 g protein. These are reasonable ballpark numbers and will vary slightly depending on the beef you use and whether you add toppings.
Why this is a satiating meal: the beef provides high-quality protein and iron, beans add fiber and plant protein which help with fullness and steady blood sugar, and tomatoes contribute vitamin C, potassium, and lycopene — a useful antioxidant. If you’re watching carbs, omit the beans and skip the crunchy corn toppings for a low-carb version. For a gluten-free meal, use labeled gluten-free broth and check your spice blends for any wheat-based anti-caking agents.
Recent nutrition guidance supports meals that combine lean protein and fiber for sustained energy and appetite control, which is exactly what this chili delivers. Keep in mind sodium can creep up depending on canned goods and broth; use low-sodium versions if that’s a concern, and always taste before adding more salt.
Cooking Tips for Perfect Chili
- Brown in batches if needed — Avoid overcrowding the pan. If the beef just steams, it won’t get the caramelized bits that add deep flavor.
- Watch the aromatics — Garlic cooks quickly; once it smells sweet and warm rather than sharp, it’s done. Overcooked garlic can taste bitter.
- Toast your spices — Briefly toasting ground spices in the hot pan with the meat releases oils and gives a brighter, fresher flavor than old, dull powder.
- Fixing watery chili — Simmer uncovered to reduce, stir in a spoonful or two of tomato paste, or mix a small amount of masa harina (corn flour) with water and whisk into the pot to thicken. Cornstarch slurry works, too, but masa adds a subtle corn flavor that’s traditional.
- Fixing bland chili — Usually needs salt, not sweetness. Add salt in small increments, then re-taste. A squeeze of lime at the end can also brighten flavors without more salt.
- Layer flavors — Add a little of the chili powder early and then adjust seasoning near the end so you don’t lose volatile aromatics to long simmering.
- Use fresh ingredients where possible — Fresh garlic and freshly ground cumin make a noticeable difference. Old spices yield muted flavors.
Customizing Spice Levels
Chili should be personal. Here’s how to change the heat without breaking the recipe:
- To make milder chili — Remove seeds from fresh chiles and use milder powders. Add cooling toppings like sour cream or shredded cheese, or a spoonful of plain yogurt to the bowl.
- To increase heat gradually — Add cayenne powder by 1/8 teaspoon increments, or stir in finely chopped jalapeño (with seeds for more heat). Taste as you go — heat builds over time in a simmering pot.
- For smoky heat — Use chipotle in adobo (start with one chopped pepper and a teaspoon of the sauce) or increase the smoked paprika slightly.
- To balance excess heat — Dairy is your friend: a swirl of sour cream, a dollop of plain yogurt, or plenty of shredded cheese will tame fiery chilis. Sweetness (a little extra maple syrup or brown sugar) and acid (a splash of vinegar or lime) also help balance.
Chili Pairing Suggestions
Chili is endlessly versatile. Here are pairing ideas I use when hosting or packing lunches:
- Cornbread — A slightly sweet, tender cornbread soaks up the sauce beautifully.
- Grilled cheese — Use sturdy bread and sharp cheddar for dipping; the crisp exterior and melty cheese are a stellar contrast.
- Fresh green salad — A crisp salad with a citrusy vinaigrette cuts the richness and refreshes the palate.
- Toppings — Shredded cheddar, chopped green onion, diced avocado, a spoonful of sour cream, and a handful of crunchy Fritos or tortilla chips.
- Beverages — A crisp lager, amber ale, or a tart soda pairs nicely. Non-alcoholic: iced tea with lemon or a sparkling lime soda brightens the meal.
Serve a bowl of beef chili over fluffy cilantro lime rice for a bright, satisfying combo.
Warm homemade tortillas make great scoops for chili and let guests build chili tacos.
Offer warm cheesy breadsticks as a gooey side that pairs perfectly with hearty chili.
Storing and Freezing Leftovers
I always make extra. Chili improves after resting — the flavors meld and deepen. Store in an airtight container in the refrigerator for 3–4 days. If freezing, cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
Reheating tips: thaw overnight in the fridge if frozen. Reheat on the stovetop over low heat, stirring occasionally and adding a splash of broth if it’s too thick. Microwave in short bursts, stirring between, to avoid uneven hot spots. If the chili seems a little dry the next day, a tablespoon of broth while reheating brings it back to life.
Make-ahead note: This is a great meal-prep candidate. Make it on Sunday and use it for lunches and dinners during the week; it’s even better on day two.
Conclusion and Serving Ideas
To wrap up: this beef chili is dependable and adaptable. The version I describe here is the one I’ve tested repeatedly in my kitchen — it’s forgiving, quick enough for weeknights, and builds flavor with minimal fuss. Expect a thick, glossy sauce, tender beans, and savory meat with a rounded spice profile. Serve it simply with cheddar and chips or dress it up for a crowd with cornbread and a toppings bar.
Try making it your own: swap chiles, change beans, or go meatless with a textured plant protein substitute. Invite friends for a chili night and let everyone add their favorite toppings — it’s an easy, communal meal that’s always a hit. If you make this, I’d love to hear what twist you tried.
FAQ
- Can I make this beef chili in a slow cooker?
Yes — brown the beef and sauté the onion/garlic first, then add everything to the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. Add beans toward the end if you prefer them firmer. - How can I thicken the chili if it’s too watery?
Simmer it uncovered to reduce liquid, stir in a spoonful or two of tomato paste, or whisk in a small amount of masa harina or cornstarch slurry until you reach the desired thickness. - Can I swap the beans or make this low-carb or gluten-free?
Yes — swap beans for different varieties or omit them for a low‑carb option. The recipe is naturally gluten‑free if you use gluten‑free broth and spice labels — always check packaged ingredients. - How should I store and reheat leftovers?
Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. Reheat on the stovetop over low heat (add a splash of broth if needed) or microwave in short intervals, stirring between. - How do I adjust the spice level for milder or hotter chili?
For more heat, add cayenne, chopped jalapeños, or chipotle in adobo. To tame heat, remove seeds, add a dollop of sour cream or shredded cheese, or a little extra tomato sauce or maple syrup to balance the heat.
Best Beef Chili Recipe
Ingredients
Method
- Heat a large stockpot over medium/high heat.
- Add ground beef, yellow onion, and minced garlic, and sauté for 7-10 minutes or until beef is fully browned.
- Add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
- Add spices and 1 cup of broth, and stir to combine.
- Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
- Top with your favorite toppings and enjoy!
