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Your search for the best chili recipe stops here! With just the right amount of zesty seasoning, this simple and easy beef chili recipe is thick, rich, and incredibly flavorful.
Table of Contents
If you love chili as much as we do, be sure to check out this slow cooker chili, this Texas chili, and this ground turkey chili, too!
I’m always searching for a good chili recipe, and this one truly is the BEST. Absolutely delicious…
– Dallas
How to Make this Beef Chili Recipe | 1-Minute Video
This beef chili recipe is about as classic as it gets! Also called chili con carne (or “chili with meat”), a true chili is a spicy stew containing chili peppers or chili powder, meat (usually beef), and often tomatoes and beans. You’ve got each of those components here, for an easy chili recipe that delivers maximum flavor with minimal effort!
A Few Notes Before You Get Started
- Don’t omit the sugar. It might seem odd, but the sugar helps balance the acidity of the tomatoes in the chili, creating a richer, multi-dimensional tomato flavor. It doesn’t make the chili taste too sweet. Start with 1 teaspoon, and if you like an even sweeter taste, increase the amount to 2 teaspoons or up to 1 tablespoon.
- Adjust the heat. The cayenne gives this beef chili recipe a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, or additional beef broth to thin.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
Directions
Back in the mid-1980’s, the Virginia Chefs Association put together a cookbook called, The Great Chefs of Virginia. I happen to own a vintage copy of this treasure, which includes the beef chili recipe from The Tobacco Company Restaurant in Richmond. I’ve dined in this cozy restaurant in the Shockoe Slip on a number of occasions, and I was so excited to be able to make the delicious dish in my own home. Best of all, the recipe is surprisingly easy. I’ve tweaked the original over the years, and I hope you’ll agree that this is the best chili recipe you’ve ever tasted!
You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Brown the meat with the onion and garlic, then drain off the fat.
- Add the remaining ingredients to the pot except for the beans.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour, stirring occasionally as the chili simmers to prevent the bottom from scorching. This classic chili recipe has a rich, thick consistency. If you prefer it even thicker, you can simmer the pot on the stovetop with the lid off. That’s why I love a Dutch oven more than a slow cooker — the stovetop method just gives you more control over the cooking process and helps you achieve the perfect pot of chili!
- Add the beans to the pot and simmer for about 10-15 more minutes.
- Discard the bay leaf.
- Ladle into bowls and garnish with desired toppings.
Serving Suggestions
Create a “chili bar” by setting out a variety of toppings and sides, and then let your family members or guests design their own bowls. You can also offer baked potatoes and let your guests add the chili and toppings. Favorite chili bowl toppings include grated cheddar cheese, sour cream, sliced green onion, minced red onion or minced white onion, sliced fresh jalapeño pepper, fresh cilantro, tortilla strips or crushed tortilla chips, diced avocado, hot sauce, and lime wedges.
On the side, pair the beef chili with jalapeño cheddar cornbread, a loaf of homemade jalapeño cheddar bread, Aunt Bee’s 3-ingredient biscuit recipe, no-knead Dutch oven bread, saltine crackers, this Auntie Anne’s pretzel recipe, or easy homemade guacamole with tortilla chips and salsa.
Preparation and Storage Tips
- Storage: Leftover chili will keep in an airtight container in the refrigerator for 4-5 days.
- How to Freeze: Allow the chili to cool to room temperature. Package in airtight containers or Ziploc freezer bags and store in the freezer for up to 3 months.
- How to Reheat: Thaw frozen chili in the refrigerator overnight. Place chili in a saucepan. Cover and warm over low heat, just until heated through. If it seems too thick, thin the chili with a splash of broth or water.
Best Chili ever. Thanks for sharing!
– Laura
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Beef Chili
Equipment
- wooden spoon (This is the wooden utensil set I use)
Ingredients
- 2 lbs. ground beef
- 2 cups diced onion
- 3 large cloves garlic, minced (about 1 tablespoon)
- 1 (14.5 ounce) can whole tomatoes, not drained
- 1 ¼ cups beef broth (plus extra broth to thin the chili at the end, if desired)
- 1 (6 ounce) can tomato paste
- 2 ½ tablespoons chili powder
- 2 ½ teaspoons cumin
- 1-2 teaspoons brown sugar (or increase to 1 tablespoon for a sweeter flavor)
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 bay leaf
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (more or less, to taste)
- 1 (15.5 ounce) can kidney beans or pinto beans, drained and rinsed (or sub with a can of corn, drained)
- Optional, for serving: cornbread; corn chips; cheese; sour cream; sliced green onions/chives; cilantro; avocado; diced red onion
Instructions
- In a large Dutch oven over medium-high heat, sauté beef, onion, and garlic until the meat is no longer pink. Drain fat and return beef mixture to the pot.
- Add the whole tomatoes and their juices, beef broth, tomato paste, chili powder, cumin, brown sugar, salt, bay leaf, oregano, and cayenne. Bring to a boil, then reduce the heat to low. Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or a fork as you stir.
- Add the beans and simmer the mixture for 10-15 minutes longer. Thin the chili with extra beef broth, if necessary. Discard the bay leaf.
- Ladle into individual serving bowls and garnish with desired toppings.
Video
Notes
- Adjust the heat. The cayenne gives this beef chili recipe a spicy kick. If you prefer a less-spicy chili, omit this ingredient (it will still have plenty of zesty flavor from the chili powder). If you like a spicier chili, add a bit more cayenne.
- Simmer the chili with the pot covered to trap the moisture. If you prefer a thicker consistency, you can remove the lid towards the end of the cooking time.
- If the chili looks too thick, stir in crushed tomatoes, tomato sauce, or additional beef broth to thin.
- Stir the pot occasionally as the chili simmers to prevent the bottom from scorching.
- If you have the time, prepare this chili at least one day in advance. The flavors will come together and the chili will taste even better on day 2!
Nutrition
Recipe Variations
- If you prefer a thinner consistency, you can add a can of crushed tomatoes or tomato sauce to your pot of chili. An extra splash of beef broth also works well.
- Swap out the canned whole tomatoes and use a can of diced tomatoes instead.
- Dark or light red kidney beans are a classic addition to a pot of chili. That said, the larger kidney beans don’t appeal to my picky little eaters, so I often substitute with smaller pinto beans. Really, any beans that you enjoy will work well in this dish — from pink beans, black beans, to white beans or even garbanzo beans!
- Substitute ground turkey, ground chicken, or ground sausage for the ground beef.
- No beans: if you don’t care for beans in your chili, you can just omit that ingredient altogether, or substitute with a can of corn. You can also replace them with extra vegetables like celery or bell pepper.
- Crockpot method: brown the beef, onion, and garlic in a skillet. Drain off the fat, then transfer the beef mixture to a slow cooker. Add the remaining ingredients, cover, and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- For a spicy pot of chili, add more cayenne or top chili bowls with hot sauce.
- Serving a larger group? Make a double batch of this chili. Leftovers freeze well!
More Chili Recipes to Try
Taco Chili {Stovetop or Crock Pot}
1 hour hr
Pork Chili {Easy!}
50 minutes mins
Beef and Beer Chili Recipe
2 hours hrs
This recipe was originally published in February, 2021. It was updated in October, 2024.
The chili was good, however I will omit the brown sugar next time. When my husband tried it, he said it’s good, it’s actually a little bit sweet. I added more seasoning to try and cover some of it.
I’m always searching for a good chili recipe, and this one truly is the BEST. Absolutely delicious. I added a can of diced green chilies, celery, 2 cans or diced tomatoes instead of whole and 2 cans of white northern beans. I will be using this as my go-to recipe from now on! Thank you!
Thank you, Dallas! I totally agree…we just love this version. Your tweaks sound perfect, too!
How long do you think would you cook this in a crockpot?
Hi, Katie! I would cook it on LOW for 6-8 hours or on HIGH for 3-4 hours in the slow cooker. Hope you enjoy!
So good, thank you!!!! I’ve wanted to make chili for so long but have been scared!! That was easy and the whole family loved it!
Thank you, Paula!
Delicious! Question though, the instructions say crockpot cook time is different than the crockpot time you listed in comments. Which is correct?
Hah, thanks for catching that! There’s really no “wrong” answer — it’s a matter of convenience and preference. Some folks like to let chili go all day in the slow cooker (8 hours+), but it’s not necessary. Maybe the flavors “come together” and meld more over a longer, lower simmering time, but the chili is also delicious after just a couple of hours. Since all of the ingredients are already cooked when they go into the Crock Pot, there’s not a certain amount of time required for the chili to be done. Personally, I would land somewhere in the middle: about 4-6 hours on low or 2-3 hours on high. Again, I don’t think it will hurt anything to leave it a little longer, though. Hope that makes sense!
Made this recently–it seems like around the middle of August or so I start craving chilly weather food even though the temps are in the upper 80’s! Made this as listed except I did add another can of beans. We really enjoyed it! Perfect balance of spice and flavor and we liked that it was “beefier” than most ground beef chilis. It will be our go-to chili recipe!
I’m so glad to hear that, Norma. Thank you!
If I use turkey chop meat , would I use chicken broth as opposed to beef broth?
Hi Rose,
You could use either! Beef broth will yield a slightly more robust flavor.
Best Chili ever. Thanks for sharing
This chili was such a hit! I made it exactly as the recipe states, and served it with corn chips, shredded cheese and sour cream. My husband and our 3 and 4 year old sons gobbled it up!!
We’re so happy to hear this, Heidi!
Wonderful basic recipe which allows for modifications. Great to emphasize the use of brown sugar or maple syrup to sweeten. First time. making it, so we shall see.
Thanks, Terry!
Hi, I made this recipe and added a few extra ingredients to it, instead of the red kidney beans, I used ranch style beans with jalapeños, chopped green peppers and some chopped celery, my grandsons like to put macaroni in it too, I usually use elbow macaroni, but the last I made it I used orzo, they absolutely loved it!!!
We’re so glad you were able to adjust it to suit your preferences! Thank you for trying it out and letting us know, Matthew.
I made this for the first time this evening, and it was Very Good! The various seasonings combine to make the chili really fragrant and tasty–much more interesting than the typical chili recipe (sorry, Betty Crocker).. Instead of the can of whole tomatoes, I used two undrained cans of Muir Glen Fire Roasted Diced. To balance off the extra liquid, I added a can of black beans to compliment the pintos. But the seasonings shone through even with these additions. I grew up in Virginia and ate at The Tobacco Company Restaurant on a return visit a few years ago, so nice to know the history of this dish.
Thank you for your feedback, Doug! We’re so glad you were able to make it work for you and enjoyed the dish. We always love getting to learn about the origins of different recipes and sharing them when we can!
Your recipes are simply Outstanding! Thank You!
Wonderful Recipes! Thank you!
Thank you! We’re glad you enjoy them.
Thank you so much, Mary! We’re glad you enjoy them.
Wonderful Recipes! Thank you!