Classic Beef Chili is a ONE POT classic comfort food that’s perfect to keep you warm during the cold. Ready in under 45 minutes. Try today!
I know how important it is to make comfort food on cold winter days and Soup is always a favorite. Try my Turkey Chili and Guinness Chili to help you stay warm.
Sabrina’s Classic Beef Chili Recipe
Honestly, this is the last chili recipe you’re ever going to need, it’s that good. Plus it only takes ONE POT to make, so there’s less to clean up afterwards! This classic recipe is a staple meal for the fall and winter months. Everyone is sure to love it!
Recipe Card
Ingredients
- 2 pounds ground beef , 85/15
- 1 yellow onion , chopped
- 3 cloves garlic , minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 15 ounces canned kidney beans , rinsed and drained
- 28 ounces canned crushed tomatoes
Instructions
- In a large pot over medium heat add the ground beef and onion, cooking until no longer pink and the onions are soft.
- Drain and discard the fat and add the garlic, stirring and cooking until you can smell it.
- Add the tomato paste and chili powder, cumin, cayenne, salt, pepper, kidney beans and tomatoes. Bring it up to a boil, then reduce to a simmer (low heat) and cook for 30 minutes.
Video
Notes
Nutrition
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Note from Sabrina
I like my chili with a little spice, but spice is so personal so its great to know how to adjust as you go. You can start by adding or removing the cayenne pepper or by adding chopped jalapeños during the sautéing process. If your chili is too spicy, add a few tablespoons of brown sugar to cut the spice down and add a nice molasses flavor. For a different flavor, add some chopped chiles in adobo to the ground beef while it’s browning.
Table of contents
About this Recipe
Classic Beef Chili is a popular all-time favorite comfort food, made with ground beef, kidney beans, and spices in a thick tomato sauce. This easy to make classic chili recipe is ready in about an hour in just one pot. Everyone will be asking for it all winter long!
Can this be made ahead of time?
If you’re short on time, you can make this chili recipe with a packet of chili seasoning and a pinch of chipotle seasoning. This recipe also does great in the pressure cooker or the slow cooker, along with the stovetop. This is also the perfect meal prep recipe, and the total time to cook is under 60 minutes. One the recipe has cooled, you can store in an airtight container and keep it in the freezer for up to 3 months. Make sure to allow the chili to thaw before using a pot to reheat it on the stove.
You can make a double batch of this beef chili recipe and freeze half for a quick dinner another day. You’ll also love to serve this over baked potatoes the next day to use up leftovers.
Pairing Suggestions
Chili is the perfect meal to enjoy during the colder months. I like to enjoy it topped with sour cream and shredded cheddar cheese. Make sure you have plenty of corn chips and a side of Corn Bread slathered in butter and honey.
How to Store
- Serve: After serving, chili can be left at room temperature for up to two hours.
- Store: Chili will last in the fridge for 4-5 days. Make sure to store in an airtight container.
- Freeze: Cook the recipe fully and allow it to completely cool. Store in a freezer-safe container and store for 2-3 months. Move to fridge the day before serving to allow it to thaw before reheating on the stovetop.
Ideas to Serve
When it comes to serving your chili, the options are endless. The best part about this is that everyone can customize their chili to their own taste without having to change the recipe. Check out the variety of options you can add to your chili!
Toppings
- Sour Cream
- Shredded Cheese
- Avocado
- Chopped Cilantro
- Corn Chips
- Lime Wedges
- Jalapenos
Alternative Cooking Techniques
Slow Cooker
Brown the ground beef and onions in a skillet. Then add it with all other ingredients in a crock pot and stir together. Close the lid and cook on high for 4 hours or low for 6-8 hours. If you make this in the crock pot, use a liner bag to make cleaning up really easy.
Instant Pot
Use the sauté feature to brown the ground beef and onions. Then add all other ingredients and stir together. Seal the lid and close the pressure valve. Set on manual high temperature for 20 minutes, then let it release naturally.
Frequent Questions
The longer the chili sits, the more developed the flavors become. Some people swear that chili is always better the next day!
This recipe uses kidney beans, but you can use any beans that you have, or a mixture of several types.
Variations
- Vegetables: Try adding diced fresh tomatoes, celery, bell peppers, green onions, zucchini, diced potatoes, corn, or mushrooms.
- Meat: If you don’t want to use ground beef, you can substitute ground turkey or chorizo in this recipe. Or, make this vegetarian by crumbling extra-firm tofu and adding a can of black beans and two tablespoons of olive oil.
- Heat: You can adjust the spiciness of this dish by adding or removing the cayenne pepper or by adding chopped jalapeños during the sautéing process. If your chili is too spicy, add a few tablespoons of brown sugar to cut the spice down and add a nice molasses flavor. For a different flavor, add some chopped chiles in adobo to the ground beef while it’s browning.
- Vegetarian: Make this chili recipe vegetarian by omitting the ground turkey and adding crumbled tofu instead. Press as much water from the tofu as possible using paper towels, then crumble into the chili. Personally, I prefer black beans instead of kidney beans when I’m making vegetarian chili. The black beans are smaller and match the texture of tofu chili better.
Related Recipes
More Amazing Chili Recipes
Photo used in a previous version of this post.
Is 3 TABLESPOONS of chili powder correct?! I put 2 TBSP and it was way too spicy to the point of being inedible. I think the recipe is meant to say ‘teaspoons’.
I think, if the chili powder amount was correct, this would be a recipe I would use many times. As it was, I added two more cans of tomatoes, chicken stock and some sugar, and it became something I could eat.
Most recipes use minimum 2 tablespoons and up to 1/4 cup. I usually use regular chili powder blends that are not spicy BUT if you are using a spicy chili powder, that could be the issue. Otherwise I would suggest choosing a chili powder that specifically says it’s mild if your family prefers less heat. Definitely feel free to use less chili powder.
My chili powder is 100% chili and doesn’t contain any other ingredients such as garlic etc. This might explain why it was so spicy the first time I made the recipe. I’ve made this chili again and reduced the amount of my chili powder to teaspoons, instead of tablespoons, and that works for us.
Glad you enjoyed the recipe!
this is my go to chili recipe, even my wife likes it. Describes it as a nice blend of spices and ingredients.
Delicious the whole family loved your recipe, thank you for sharing!
First off, Wendy’s doesn’t have cornbread lol. This recipe is mediocre , at best.
This chili is fantastic! Everyone of your recipes that I have tries always turn out wonderfully. Thank you so much for sharing them!
I’m so glad you’re enjoying the recipes. Thanks for coming back to let me know.
Hola Sabrina,
This chili was not good. it was too bland. It could also use vegetables just to also keep it healthy. I will try it again with some vegetables. What vegetables do you recommend adding?
You can definitely spice it up to more to your liking. If you want to add veggies, I suggest carrots and bell peppers. Have fun experimenting.
I made this chili today and it tastes like spaghetti meat sauce. It doesn’t taste like chili. Very disappointed
This recipe definitely needs tweaking. I made it as written even though I seriously doubted the missing sugar. Well I was right. It is waaaaay too acidic without the addition of sugar. I’m brutally honest in this review because most of the reviews posted are people that just want to try out the recipe. I would add 2 teaspoons of sugar to the pot and some oregano as well. However the base of this recipe is great. I’d just build on it.
Thank you Mesha, feedback is always welcome yes it does not call for sugar
Recipe calls for sugar but not listed in the ingredients. How much?
There isn’t any sugar in this recipe.
Gonna try this with squirrel lol let y’all know
Where’s the sugar at? I do not see sugar but you can add some if you would like to your preference
Great chili recipe. Made in the InstantPot. Sautéed beef and onions then turned to slow cook. Let it sit in fridge overnight. Was scrumptious and easy. My new ‘go too recipe for chili.
So glad you enjoyed it, Debbie.
After looking at your recipe I went to the market right away to buy all the ingredients! Thank you 🙂
Let me know how it turns out! 🙂
I love Chili season! It’s the best! This looks really good!
Thanks!
MERRY CHRISTMAS to you and yours!
I did add 1Tbsp of oregano to the recipe and it was DELISH! I also added 1 can tomatoes w/green chillies. My college daughter said it was “really good”! I have 1 serving left that I need to hide from the spouse. (Ohmygosh-so good!)
Haha, so glad you all loved it!
If I leave the beans out, will it still be good. Not a bean lover, but like chili.n. That’s why
I gave it the four stars. Only took 1 away for the beans ;o]
This chili looks so yummy. I love chili, but my husband isn’t a fan so to be able to freeze the extra is wonderful. I don’t like kidney beans and usually sub them with black beans.
I hope you enjoy it, Sally!
Hi Sabrina, I am making this for dinner and as I’m adding the spices, I wasn’t sure how much oregano and paprika to add so I guessed at it. Should it have been in the ingredient list, am I blind or what? Thanks for your help.
Thanks for catching that. It shouldn’t have been added into the ingredient list.
You can’t beat a bowl of warm chili! SO so yummy!
Pure comfort food!
I am totally drooling over this! Need to make this immediately!
Enjoy!
Chili is my favorite dish! I was actually looking for a good one! This looks fabulous!
Thanks, Catalina!
Earlier I saw a receipt for crab artichoke dip and I can’t find it again. Would you be able to send that to me please.
Here’s the link to that recipe. 🙂
https://dinnerthendessert.com/crab-artichoke-dip/
This looks really delicious! You’re totally right that a big bowl of chili is such great comfort food this time of year! I really appreciate all the terrific tips you gave, especially on how to make this on stovetop vs. pressure cooker vs. slow cooker – that’s super-helpful! And great ideas on all those toppings and different mix-ins (yum – zucchini and mushrooms!). So many great ideas and variations to try – love it!
Thanks, Shelley!
One pot meals are the best! Looks so flavorful!
Thanks, Brandy! Why dirty more when you don’t have to, right?!
It looks totally fabulous blog. it is water in My mouth to see your fabulous recipes here hmmm i love to learn this and apply at my home.
Thanks, Chrissie!
Oregano and Paprika aren’t in the ingredient list but are mentioned in the directions. How much of each, if they are supposed to be in the recipe??
They weren’t supposed to be included in ingredient list. So sorry for the confusion.