Name: Classic Beef Chili Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp. extra-virgin olive oil; 1/2 large white onion, chopped; 3 cloves garlic, finely chopped; 2 tbsp. tomato paste; 1 1/2 lb. ground beef; 1 (28-oz.) can crushed tomatoes; 1 (15-oz.) can kidney beans, drained; 1 1/2 tbsp. chili powder; 1 tsp. dried oregano; 1 tsp. ground cumin; 1/2 tsp. paprika; 1/4 tsp. cayenne pepper (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; Shredded cheddar cheese, for serving; Sour cream, for serving; Sliced scallions, for serving

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Introduction

Classic chili is a hearty, comforting dish perfect for any day when you crave something warm and satisfying. This recipe combines ground beef, tomatoes, beans, and bold spices to create a rich and flavorful meal that’s easy to make and sure to please a crowd.

Classic Beef Chili Recipe - Recipe Image

Ingredients

1 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, finely chopped
2 tbsp. tomato paste
1 1/2 lb. ground beef
1 1/2 tbsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper (optional)
Kosher salt
Freshly ground black pepper
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can kidney beans, drained
Shredded cheddar, sour cream, and sliced scallions, for serving

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until it becomes slightly softened and translucent, about 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the tomato paste to coat the vegetables.
Step 2: Add the ground beef to the pot and cook, breaking up the meat with a spoon, until it is no longer pink, about 7 minutes. Drain any excess fat from the pot.
Step 3: Stir in the chili powder, oregano, cumin, paprika, and cayenne pepper if using. Season generously with kosher salt and freshly ground black pepper. Pour in the crushed tomatoes and drained kidney beans, then bring the mixture to a boil.
Step 4: Reduce the heat to medium and let the chili simmer, stirring occasionally, until the flavors meld and the liquid slightly reduces, about 20 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Step 5: Ladle the chili into bowls and top with shredded cheddar, sour cream, and sliced scallions before serving.

Tips & Variations

For a spicier chili, increase the cayenne pepper or add a diced jalapeño along with the onions.
To make it vegetarian, substitute the ground beef with chopped mushrooms or lentils and use vegetable broth instead of beef.
Letting the chili simmer longer, even up to an hour, helps deepen the flavors.
Serve with cornbread or over steamed rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally. Chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this chili?

Yes, you can substitute kidney beans with black beans, pinto beans, or a mix of beans depending on your preference. Just make sure to drain and rinse canned beans before adding.

How can I make this chili thicker?

To thicken chili, simmer it uncovered for a longer time to reduce the liquid. You can also mash a portion of the beans before adding or stir in a small amount of masa harina or cornmeal during the last few minutes of cooking.