Classic Beef Chili
Thick classic beef chili with ground beef, kidney beans, tomatoes, and warm spices—the USA game-day and weeknight chili that freezes beautifully. Brown beef to 160°F, simmer low and slow, and serve with cheddar and cornbread.
🛒Ingredients
- 2 pounds 85% lean ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 cup beef broth
- 1 tablespoon brown sugar (optional)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Toppings: cheddar, sour cream, green onions, Fritos
🔧Kitchen Tools Needed
- Dutch oven
- Wooden spoon
- Instant-read thermometer
- Ladle
📝Instructions
- 1
In a large Dutch oven over medium-high heat, brown ground beef, breaking it up, until no pink remains and it reaches 160°F, 8–10 minutes. Drain excess fat if needed.
- 2
Add onion and bell pepper; cook 5 minutes until soft. Stir in garlic and all spices 1 minute until fragrant.
- 3
Add crushed tomatoes, diced tomatoes, beans, broth, brown sugar, salt, and pepper. Bring to a simmer.
- 4
Reduce heat to low; simmer uncovered 30–45 minutes, stirring occasionally, until thick and flavorful. Adjust salt.
- 5
Serve with toppings. Cool leftovers quickly; refrigerate up to 4 days or freeze up to 3 months. Reheat to a full simmer (165°F).
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
No beans chili?
Skip beans and add an extra pound of beef or diced chuck; simmer longer for body.
Crockpot?
Brown beef and aromatics first, then Low 6–8 hours.
How to thicken?
Simmer uncovered longer, or mash a scoop of beans into the pot.
Turkey swap?
Use ground turkey cooked to 165°F; add a tablespoon oil since it’s leaner.
Spice level?
Start mild; cayenne and hot sauce at the table keep it family-friendly.
