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This easy Beef Chili Recipe is just like mom used to make. Follow the recipe as-is or add your own special touches for an award-winning bowl everyone will love.
When the weather starts to turn and the air is a little crisper, making a big pot of chili is a no-brainer. It’s great when you have a lot of mouths to feed or you want to send a hearty meal to a neighbor or friend.
The best chili recipe cooks up quickly on the stove, in a little more than an hour, with very little hands-on time. People are hungry, after all! Or, make it this dish your Instant Pot or slow cooker.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely. For a smoky flavor, add smoked paprika.
- Bell peppers: Or add or substitute carrots, celery, corn, or zucchini.
- Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney including pinto beans, black beans, or red beans.
- Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are good, too. Tomato sauce works in a pinch but you’ll have less texture in the chili. Tomato paste too; just think it with water and simmer it longer.
Step-by-step instructions
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a Dutch oven or stock pot, heat oil in over medium heat until shimmering. Add yellow onion, bell pepper, and chili seasoning. Cook until the onions and peppers have softened, about 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add lean ground beef and cook, breaking up the clumps with a spoon, until the beef is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
- Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, sour cream, and scallions, or your favorite toppings.
Recipe tips and variations
- Yield: This recipe makes about 9 cups chili, enough for 6 servings, 1 ½ cups each.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Put leftover chili to work in a delicious Chili Cheese Burrito with cooked rice and shredded cheese.
- Make ahead: Cool within 2 hours, cover, and refrigerate up to 3 days in advance. Reheat the full recipe on the stove over low heat to 165 degrees. Reheat small batches in the microwave.
- Freezer: Cool cooked chili to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen chili will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator.
- Instant Pot chili: Sauté the onions, peppers, spices, garlic, and beef in an Instant Pot until the beef is browned, breaking up any large pieces with a wooden spoon. Add the beans, tomatoes, tomato puree, and bay leaf and mix well. Cook on manual or high pressure for 10 minutes. Fast release the pressure when done.
- Crockpot chili: At the end of step 2, transfer the cooked beef mixture to a slow cooker. Add the rest of the ingredients as directed in step 3, cover and cook the chili on HIGH for 4 hours or LOW for 8 hours.
- More toppings: Cheddar cheese, sour cream, and scallions are classics. You can also try diced avocado or heaping spoonfuls of guacamole, crispy cooked bacon, fresh cilantro, minced white onion, hot sauce, jalapeño slices, lime wedges, tortilla chips, corn chips (Fritos), or oyster crackers.
- Favorite sides for chili: Enjoy a bowl of Beef Chili with classic Cornbread, Soft Dinner Rolls, or No-Knead Bread. If you prefer to make cornbread from a box or buy a loaf of bread from the store, that’s fine too! Round out your menu with a simple garden salad.
- Just like Wendy’s: Serve your chili on top of a Baked Potato.
- Chili con Carne: Made with boneless beef chuck roast instead of ground beef, this delicious Chili con Carne recipe has layers of flavor from bacon, fire-roasted tomatoes, lots of garlic, and all the classic chili spices. And it’s made right in your slow cooker!
- Venison Chili: If you’re lucky enough to have some ground venison in your freezer, this Venison Chili recipe is the one you’ll want to make all winter long.
- Turkey Chili: This delicious Turkey Chili recipe is made with ground turkey, so it’s a little bit lighter than the standard beef version. It’s full of vegetables and classic spices and it’s ready for all your favorite healthful toppings like diced avocado, green onions, and fresh cilantro.
- Hot Dog Chili: Make a batch of Hot Dog Chili to spoon over Chili Dogs for the ultimate tailgate recipe! It’s perfect for any game day celebration.
- Sweet Potato Chili: This hearty vegan Sweet Potato Chili is loaded with black beans, vegetables, and all the classic spices. Like all chilis, it freezes well and makes a great meal prep option.
- Cincinnati Chili: Made famous by Skyline Chili in Ohio, this Cincinnati Chili recipe is full of secret ingredients and served on spaghetti with lots of toppings like shredded cheese, raw onions, and kidney beans. Which “way” do you want yours?
- White Chicken Chili: When the temperature drops, slow cooker White Chicken Chili is the ultimate comfort food. Tender chunks of chicken simmering in a creamy broth studded with white beans, green chiles, and corn make for a most satisfying meal.
- White Turkey Chili: This is my favorite soup to make after Thanksgiving when leftovers are abundant. It’s hearty, creamy, and a refreshing way to enjoy leftover turkey all over again. To keep things easy, make White Turkey Chili right in your slow cooker.
- Chili Mac: Made in just one pot in 25 minutes or less, this easy Chili Mac recipe is like a great bowl of chili in casserole form. It’s perfect for the busiest, hungriest weeknights.
Build a Better Chili Bar
Host a Chili Bar dinner so everyone can build their own dream dinner. Take a classic chili recipe over the top when you pair it with a buffet including cheese, sour cream, cornbread, hot sauce, and all the best toppings you can dream up. Chili Bars are ideal for parties in the cool months or an epic game day celebration.
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Frequently Asked Questions
Can I use dried kidney beans in this recipe instead of canned?
Kidney beans contain phytohemagglutinin, a type of lectin that is very toxic at high levels. To substitute dried kidney beans in this recipe, you MUST pre-soak dried kidney beans AND hold them at boiling point (212 degrees Fahrenheit) for at least 10 minutes. So as long as you pre-soak your beans, you’ll be cooking this chili long enough that you shouldn’t have a problem.
What is chili powder made of?
The Americanized chili powder blend you use in this recipe is made of a variety of spices including ground cayenne pepper, paprika, cumin, garlic powder, onion powder, and salt. If you shop at an international food market and buy “chili powder,” sometimes this is just straight-up ground dried red chiles (cayenne pepper).You should be able to tell by the color of the powder.
Favorite sides for chili
Bread Recipes
Cornbread
Bread Recipes
Soft Yeast Dinner Rolls
Bread Recipes
No-Knead Bread
Salad Recipes
Easy Garden Salad
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Beef Chili Recipe
This easy Beef Chili Recipe is just like mom used to make. Follow the recipe as-is or add your own special touches for an award-winning bowl everyone will love.
Ingredients
To make the chili seasoning:
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1-2 teaspoons chipotle chili powder (see note 1)
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
To make the chili:
- 2 tablespoons olive oil
- 2 onions chopped
- 1 medium green bell pepper stemmed, seeded, and chopped (see note 2)
- 8 cloves garlic minced
- 2 pounds ground beef
- 2 (15.5 ounce) cans kidney beans drained and rinsed (see note 3)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes with green chiles undrained (see note 4)
- 1 (28 ounce) can tomato purée
- 1 bay leaf
To serve:
- shredded cheese
- sour cream
- thinly sliced scallions
Instructions
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, and chili seasoning. Cook until the onions and peppers have softened, about 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add beef and cook, breaking up the clumps with a spoon, until the beef is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
- Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, sour cream, and scallions, or your favorite toppings.
Notes
- Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely.
- Bell peppers: Or add or substitute carrots, celery, corn, or zucchini.
- Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney.
- Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are good, too.
- Yield: This recipe makes about 9 cups chili, enough for 6 servings, 1 ½ cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1.5 cupsCalories: 558kcalCarbohydrates: 29gProtein: 32gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 107mgSodium: 327mgPotassium: 1531mgFiber: 9gSugar: 12gVitamin A: 4034IUVitamin C: 43mgCalcium: 174mgIron: 10mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This chili is genuinely excellent.
I love this recipe and highly recommend. So full of flavor.