Beef Chili
Hearty ground beef chili with kidney beans, tomatoes, and warm spices.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 1 hour 10 minutes.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Beef Chili recipe takes 1 hour 10 minutes and makes 6 servings. Beef chili is a filling one-pot meal suited to game days, cold weather, and easy leftovers.
Helpful guides
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add ground beef, onion, and bell pepper. Cook 8 to 10 minutes, breaking beef into crumbles, until browned and vegetables soften.
Drain excess fat if needed.
Stir in chili powder, cumin, smoked paprika, salt, and tomato paste. Cook 2 minutes, stirring, until spices are fragrant and coat the meat evenly. This brief toasting deepens flavor before adding liquids.
Pour in diced tomatoes and beef broth and stir in drained kidney beans. Bring to a boil, then reduce heat to low and simmer uncovered for 40 to 45 minutes, stirring occasionally.
Continue simmering until thickened and beef is fully cooked with no pink remaining. Skim excess fat from the surface if desired. Taste and adjust salt, chili powder, or add 1/4 teaspoon cayenne for more heat.
Ladle into bowls and add toppings such as cheese, sour cream, cilantro, or green onions. Serve with cornbread or rice. Keep warm over low heat if serving a crowd, stirring occasionally.
Cool leftovers within 2 hours and refrigerate in shallow containers. Reheat in a pot over medium heat until bubbling and steaming, reaching 165°F. Add broth if too thick.
Chili flavor often improves on the second day.
Troubleshooting — fixes, not repeats
- If chili is too thin, simmer uncovered longer or mash 1/2 cup beans and stir back in to thicken naturally.
- If too spicy, add extra beans, tomatoes, or a spoonful of sour cream per bowl; a teaspoon of sugar can soften heat.
- If bland, add salt gradually and 1 extra tablespoon chili powder, simmering 10 minutes so spices bloom fully.
- If greasy, drain beef well after browning and skim fat from the surface during simmering with a spoon.
Make it your way
- Spicier version: Serve over baked potatoes or hot dogs for chili dogs and chili fries.
- For a bean-free Texas style, omit beans and use 2.5 pounds beef stew meat, simmering 90 minutes until tender.
- For a turkey version, substitute ground turkey and use chicken broth.
- Add 1 cup frozen corn and 1 diced jalapeno for a southwestern twist.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat on the stovetop or microwave until steaming hot and reaching 165°F throughout.
Freeze for up to 3 months in portion containers; thaw overnight in the refrigerator.
FAQ
Can I make chili in a slow cooker?
Yes. Brown beef with onion and pepper, drain, then combine with remaining ingredients in a slow cooker. Cook on low 6 hours or high 3 hours. The beef should be fully cooked and the flavors blended.
How do I make chili thicker?
Simmer uncovered to evaporate liquid, mash some beans, or stir in 1 tablespoon cornmeal and simmer 10 minutes. Avoid adding flour directly, which can taste raw unless cooked.
Is chili better the next day?
Often yes, because spices meld overnight. Cool quickly, refrigerate, and reheat until steaming and 165°F. Add a splash of broth if it thickened too much overnight.