There’s just something about that rich, spicy air when a pot of The Best Chili Recipe is simmering on the stove. You know the smellbeef, blistered spices, maybe a hint of someone’s secret ingredient. This comforting classic has been trending for a reason: it delivers big flavor without big fuss, perfect for cozy weeknights or lively gatherings.
This recipe is a straightforward, classic beef chili. We combine ground beef, pinto beans, kidney beans, and all the essential chili spices in one cozy pot. Using pantry ingredients, it offers comforting, homemade vibeslike your grandma’s chili, but quick enough for a busy Wednesday. Get all the delicious details below!
I’ve made countless batches of this chili, especially during football Sundays when everyone’s cheering and the kitchen is buzzing. It began with my mom’s old handwritten recipe, and slowly, through trial and error, it evolved into my own perfected version. I’ve tested it over and over, and you’ll love the results!
There’s a certain magic in gathering around the table with a warm, hearty chili, especially when it’s made with love. This recipe strikes the perfect balance between nostalgic comfort and modern practicality. It’s robust enough for a chilly evening but straightforward enough to prepare on a busy weeknight. Plus, with readily available pantry staples like kidney beans, pinto beans, and ground beef, it’s a meal that feels both effortless and profoundly comforting.
Whether you’re hosting game day, planning a Sunday dinner, or prepping meals for the week, this chili consistently delivers. Kids adore customizing it with their favorite toppings like shredded cheese and sour cream, while adults appreciate the complex depth of flavor from perfectly seasoned beef and fire-roasted tomatoes. No “secret ingredient” needed hereeach bite just works beautifully.
Ingredients Breakdown
Let’s talk about the simple, common ingredients that make this chili so delicious. You likely have most of these on hand already:
Ground Beef: Forms the rich, hearty foundation of your chili.
Beans: A classic combination of kidney and pinto beans provides a satisfying texture and boosts the chili’s body.
Spices: Chili powder, cumin, and oregano are your core flavor builders. Feel free to increase the chili powder for a spicier kick or keep it mild for a family-friendly meal.
Tomatoes & Broth: Fire-roasted tomatoes add a subtle smoky depth, while beef broth ensures the chili is saucy and deeply flavorful.
Aromatics: Onion and garlic are crucial for building a flavorful base, adding essential savory notes to the dish.
Pro Tip: For a spicier chili, add more chili powder or a pinch of cayenne pepper with the other spices. If you prefer a thicker consistency, remove the pot lid during the last 30-45 minutes of simmering to allow more liquid to evaporate.
Simple Steps to Make It
This easy chili recipe comes together effortlessly in one pot, making both cooking and cleanup a breeze! Here’s your straightforward guide:
Sauté Aromatics and Beef: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the ground beef, breaking it apart with a spoon as it cooks, until thoroughly browned. Drain any excess fat, then stir in the minced garlic and cook for another minute until fragrant.
Season: Sprinkle in the chili powder, ground cumin, brown sugar, dried oregano, salt, and black pepper. Stir in the tomato paste, cooking for 1-2 minutes to deepen its flavor.
Add Liquids: Pour in the fire-roasted tomatoes and low-sodium beef broth. Use a spoon to scrape any browned bits from the bottom of the potthis adds incredible flavor to your chili.
Beans & Simmer: Stir in your rinsed and drained kidney and pinto beans. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer. Over the next 1 to 2 hours, the flavors will beautifully meld and deepen into classic chili perfection. Stir occasionally to prevent sticking.
For a thicker chili, remove the lid during the last 30 minutes of simmering. Continue to stir occasionally and let the rich, cozy aroma fill your kitchen.
Cooking Time Overview
Step
Time
Prep (chopping and sautéing)
20 minutes
Simmering
1–2 hours
Total Time
1 hour 40 minutes – 2 hours 20 minutes
Easy Customizations
Chili recipes are wonderfully adaptable, allowing you to tailor them to your specific tastes or what you have in your pantry:
Bean-Free Option: If you prefer chili without beans, simply double up on the ground beef or add crumbled sausage for extra protein and texture.
Boost the Heat: For more spice, stir in finely diced jalapeños, a dash of your favorite hot sauce, or a pinch of smoked paprika for an extra layer of flavor.
Vegetarian Twist: Easily make this recipe vegetarian by omitting the beef and adding more beans (like black beans or cannellini), or incorporate lentils for a different hearty texture.
Pro Tip: Serve your chili alongside warm cornbread, crunchy tortilla chips, or a dollop of fresh guacamole for the ultimate comforting meal experience!
How to Serve & Store
This hearty chili with beans is best enjoyed warm, generously topped with your favorite fixings. We highly recommend shredded cheddar cheese for a creamy tang, a dollop of sour cream for coolness, and maybe some chopped avocado or fresh green onions for a vibrant, fresh kick.
Got delicious leftovers? Here’s how to properly store and reheat them:
Refrigerate: Transfer cooled chili to an airtight container and store in the refrigerator for up to 4 days.
Freeze: For longer storage, pour cooled chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently warm on the stove over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until thoroughly hot.
Shortcut: Freeze individual portions in smaller containers for convenient, quick weeknight dinners or packed lunches. It’s a true lifesaver for those “what’s for dinner?” moments!
Expert Insight: The Science Behind Flavorful Chili
For a truly balanced and complex chili, the layering of spices and a patient, slow simmer are essential. This approach allows the various heat notes from chili peppers to develop depth without overwhelming the palate, resulting in a chili that’s rich, hearty, and deeply satisfying in every single bite. It’s how The Best Chili Recipe achieves its signature flavor.
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The Best Chili Recipe: A Labor of Love and Lessons Learned
This chili recipe didn’t come together overnightI vividly recall one batch where I accidentally doubled the chili powder and nearly sparked a taste-test revolt! After numerous experiments (and a few spicy protests), I finally perfected the balance of flavors. Today’s version is the culmination of that messy, flavorful journey, transforming my mom’s recipe into what I proudly call The Best Chili Recipe.
FAQs ( The Best Chili Recipe )
How do I make the chili spicier?
To add more heat, increase the amount of chili powder or add diced jalapenos or cayenne pepper carefully. Spices like smoked paprika or hot sauce can also boost flavor without overpowering the dish. Remember to taste as you go to balance spice with the chili’s rich flavors for the perfect kick.
This Best Chili Recipe is a hearty, easy chili made with ground beef, beans, and a perfect mix of spices. It’s a classic comfort food chili that brings warmth and flavor to any meal. Enjoy this one-pot chili with your favorite toppings for a spicy chili recipe that’s sure to please.
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion chopped
1 pound lean ground beef
4 cloves garlic minced
1–2 tablespoons chili powder* use 1 tablespoon for mild chili 2 tablespoons for spicier chili
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons tomato paste
1 ¾ cups low sodium beef broth or one 14.5 ounce can
28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
15 ounce can red kidney beans rinsed and drained
15 ounce can pinto beans or black beans rinsed and drained
For topping shredded cheddar cheese sour cream avocado chopped red or green onions cilantro etc. as desired
Instructions
Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat.
Add the onion and cook 2 minutes until onion starts to soften.
Add the ground beef and cook crumbling until browned about 5 minutes.
Drain off excess grease.
Add the garlic and cook stirring for 30 seconds.
Add the chili powder cumin brown sugar oregano salt pepper and tomato paste. Stir to combine.
Add the broth and stir scraping up any bits from the bottom of the pot.
Stir in the crushed or diced tomatoes and beans.
Bring to a boil then reduce heat to low and cook at a low simmer for 1-2 hours stirring occasionally.
Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.
Serve chili with toppings as desired.
Notes
Chili powder: Some chili powders are more spicy than others
Adjust the amount accordingly
To make chili without beans: Omit the beans and use 2 pounds of ground beef
To freeze: Freeze chili in an airtight container for up to 3 months
Thaw overnight in the refrigerator before reheating
Reheat in a covered pot on the stove or in the microwave
I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners
To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
