Beef Chili – Hearty, Comforting, and Packed With Flavor

Beef chili is a cold-weather favorite, but it’s the kind of dish that tastes just as good any night you want a warm, satisfying meal. It’s rich, smoky, and layered with spices, and it comes together with simple pantry ingredients. This version keeps things classic: tender ground beef, tomatoes, beans, and a balanced chili spice blend.

It’s easy to customize, great for leftovers, and even better the next day. Make a pot on Sunday and you’ll have meals ready all week.

What Makes This Special

This beef chili leans into classic flavors while keeping the process simple. Browning the beef properly gives the base a deep, savory foundation.

A mix of chili powder, cumin, smoked paprika, and a touch of cocoa powder brings warmth and complexity without overwhelming heat.

It’s designed to be reliable and forgiving. You can use canned goods for convenience, adjust the spice level, and skip fussy steps. The result is a thick, hearty chili that’s bold, balanced, and perfect for topping with cheese, sour cream, or fresh cilantro.

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds ground beef (80/20 or 85/15 for flavor)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced (or 3 if you love garlic)
• 2 tablespoons chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup beef broth (or water)
• 1 teaspoon unsweetened cocoa powder (optional, for depth)
• 1 teaspoon brown sugar (optional, balances acidity)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• Juice of 1/2 lime (optional, for brightness)
• Toppings: shredded cheddar, sour cream, sliced scallions, chopped cilantro, jalapeño, avocado, tortilla chips

How to Make It

1. Warm the pot. Set a large, heavy pot or Dutch oven over medium-high heat.

   Add the olive oil and let it heat until shimmering.

2. Brown the beef. Add the ground beef and break it up with a spoon. Cook until well browned with some crispy bits, about 7–9 minutes. Spoon off excess fat if needed, leaving a couple of tablespoons for flavor.
3. Sauté the aromatics. Add the onion and bell pepper.

   Cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.

4. Bloom the spices. Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir for 30–60 seconds to bloom the spices and intensify their flavor.
5. Add tomato paste. Stir in the tomato paste and cook for 1 minute to caramelize slightly.

   This deepens the flavor and cuts raw tomato taste.

6. Build the base. Pour in crushed tomatoes, diced tomatoes, and beef broth. Add cocoa powder and brown sugar if using. Stir well and bring to a steady simmer.
7. Simmer low and slow. Reduce heat to low, cover partially, and simmer for 30–45 minutes, stirring occasionally.

   The chili should thicken and the flavors should meld. Add a splash of water or broth if it gets too thick.

8. Add the beans. Stir in the kidney and black beans. Simmer another 10 minutes to warm through and let them absorb the flavors.
9. Finish and adjust. Stir in lime juice if using.

   Taste and adjust with more salt, pepper, or chili powder. If you want more heat, add a pinch more cayenne or a dash of hot sauce.

10. Serve with toppings. Ladle into bowls and finish with your favorite toppings. Cheese, sour cream, and scallions make a classic trio.

Keeping It Fresh

Let the chili cool to room temperature, then store it in airtight containers.

It keeps in the fridge for 4–5 days and freezes well for up to 3 months. Portion into single servings for easy lunches or quick dinners.

To reheat, warm gently on the stove over medium heat, adding a splash of water or broth to loosen it. If microwaving, cover to prevent splatters and stir halfway through.

Chili often tastes better on day two as the flavors deepen.

Health Benefits

• Protein-rich: Ground beef provides complete protein to help keep you full and support muscle maintenance.
• Fiber from beans: Kidney and black beans add fiber, which supports digestion and helps with steady energy.
• Micronutrient boost: Tomatoes offer vitamin C and lycopene, while onions and peppers add antioxidants and vitamin A.
• Customizable fat levels: Using leaner beef or draining fat can reduce saturated fat while keeping flavor.
• Balanced meal: Pair with a side salad or brown rice to round out the meal with extra greens and whole grains.

Pitfalls to Watch Out For

• Skipping the browning step: Simply cooking the beef until gray misses out on deep flavor. Aim for caramelized, browned bits.
• Not blooming spices: Tossing spices in without heat can leave them flat. A quick bloom in oil wakes them up.
• Too watery or too thick: If it’s thin, simmer longer uncovered.

  If too thick, add broth a little at a time.

• Under-seasoning: Salt adjusts the entire flavor profile. Taste near the end and season gradually.
• Overheating beans: Long, vigorous boiling can split beans and make them mushy. Gentle simmer after adding them is best.

Variations You Can Try

• Spicy chipotle: Add 1–2 chopped chipotles in adobo and a teaspoon of the adobo sauce for smoky heat.
• No-bean Texas-style: Skip the beans, add extra beef, and simmer longer for a meaty, concentrated chili.
• Veggie-loaded: Stir in corn, zucchini, or diced sweet potatoes during the simmer for extra texture and nutrition.
• Different beans: Try pinto beans or cannellini beans for a softer, creamier bite.
• Beer boost: Swap half the broth for a dark beer like a porter or stout for malty depth.
• Lean and light: Use 93% lean beef or swap in ground turkey while keeping the same spices.
• Slow cooker: Brown beef and aromatics first, then transfer to a slow cooker with the remaining ingredients.

  Cook on Low 6–8 hours.

FAQ

Can I make this chili ahead of time?

Yes, chili is great made ahead. It actually tastes better the next day after the flavors meld. Store it in the fridge and reheat gently before serving.

What’s the best cut of beef for chili?

Ground beef (80/20 or 85/15) gives a rich, classic texture.

If you prefer chunks, use chuck roast cut into small cubes and simmer longer until tender.

Do I have to use both types of beans?

No. Use whatever beans you like or have on hand. Kidney, black, and pinto beans all work well, and you can use just one type if you prefer.

How can I make it less spicy?

Skip the cayenne and use mild chili powder.

You can also add a bit more tomato or a small splash of cream or sour cream to mellow the heat.

How do I thicken chili without making it gummy?

Simmer uncovered to reduce the liquid, or mash a few beans against the side of the pot to naturally thicken. Avoid adding flour or cornstarch unless you need a quick fix.

Can I freeze it with the beans?

Yes. Beans hold up well in frozen chili.

Thaw overnight in the fridge and reheat slowly, adding a little water or broth if it’s too thick.

What toppings work best?

Shredded cheddar, sour cream, scallions, cilantro, jalapeño, avocado, and crushed tortilla chips are all excellent. Choose a mix of creamy, crunchy, and fresh elements.

Is cocoa powder necessary?

No, but a small amount adds subtle depth and rounds out the spices. If you don’t have it, the chili will still be delicious.

Final Thoughts

This beef chili is comforting, flexible, and easy enough for a weeknight.

It rewards a little patience with rich flavor and a hearty texture. Keep the spice levels where you like them, play with toppings, and enjoy the leftovers. It’s the kind of recipe you’ll return to again and again.