Classic Beef Chili Recipe (Easy One-Pot Dinner)

Name: Classic Beef Chili
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 1 large onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp dried oregano; ½ tsp smoked paprika; ¼ tsp cayenne pepper (optional, for heat); 2 lbs (900 g) ground beef (80/20); 3 tbsp tomato paste; 1 can (28 oz / 800 g) crushed tomatoes; 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed; 1 can (15 oz / 425 g) pinto beans, drained and rinsed; 1½ cups (350 ml) beef broth; 1 tbsp Worcestershire sauce; 1½ tsp salt, plus more to taste; ½ tsp black pepper; 1 bay leaf; Shredded cheddar cheese; Sour cream; Sliced jalapeños; Chopped fresh cilantro

Ingredients

Chili Base

Chili

For Serving

Shredded cheddar cheese
Sour cream
Sliced jalapeños
Chopped fresh cilantro

Instructions

1

Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and brown it hard, breaking it up with a wooden spoon, until deeply crusted and no pink remains — about 8 minutes. Spoon off all but 2 tablespoons of the rendered fat.

Ground beef browning and crumbling in a large Dutch oven on the stove

2

Push the beef to one side, add the onion and bell pepper, and cook until the onion turns translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds.

Diced onion and green bell pepper sautéing with garlic in a pot

3

Add the chili powder, cumin, oregano, paprika and cayenne. Stir and toast the spices in the hot fat for 30 seconds — until fragrant but not smoking — so the chili tastes deep instead of dusty.

Chili powder and ground cumin being stirred into beef to bloom the spices

4

Stir in the tomato paste and cook until it darkens, about 1 minute. Pour in the crushed tomatoes, broth, Worcestershire sauce, both beans, salt, pepper and bay leaf. Scrape up the browned bits from the bottom.

Crushed tomatoes, broth and beans being added to the pot of chili

5

Bring to a boil, then reduce the heat to a bare simmer. Cook uncovered, stirring occasionally, for 45 minutes to 1 hour, until thickened and no longer watery. According to the USDA, ground beef is safe at 160°F (71°C) — a long simmer far exceeds this.

Thick beef chili gently simmering uncovered in a Dutch oven with steam rising

6

Pull out the bay leaf and taste. Adjust the salt, add a splash of broth if it has thickened too much, and let the chili rest off the heat for 10 minutes so the flavors settle. Serve hot with cheese, sour cream, jalapeños and cilantro.

Bowl of classic beef chili topped with cheddar cheese and sour cream

Personal Tips

Don't skip draining the beef. I've made this both ways — leaving all the fat makes a greasy, muddy chili. Spooning it off keeps the spice flavor clean, and 2 tablespoons is plenty to bloom the chili powder.
Bloom the spices for exactly 30 seconds. In my early attempts I toasted the chili powder for a minute and got a bitter, scorched edge. Fragrant but not smoking is the line.
Rinse the canned beans. The can liquid is starchy and salty, and I find it clouds the broth and dulls the bean flavor. Draining and rinsing keeps the chili bright.
The rest matters. A 10-minute off-heat rest before serving thickens the chili noticeably — the bean starch absorbs free liquid. Rush it straight from the boil and you'll serve something looser than it looks in the pot.
Fix a thin chili without flour. Simmer it uncovered for 10-15 more minutes, or stir in 1 tablespoon of masa harina mixed with a splash of cold water. Flour added at the end tastes raw and pasty — I learned that the hard way.

Nutrition (per serving)

460 kcal

Calories

34g

Protein

36g

Carbs

21g

Fat

11g

Fiber

Nutrition (per serving): 1 of 6 bowls (toppings not included) | USDA FoodData Central, calculated estimates

Frequently Asked Questions

How do I thicken runny chili?

First, simmer it uncovered for 10-15 more minutes — most watery chili just needs reduction. If you are short on time, stir in 1 tablespoon of masa harina mixed with a splash of cold water and simmer for 5 minutes. Avoid adding flour at the end; it tastes raw and pasty.

What are the best beans for chili?

Kidney beans and pinto beans are the classic pairing — kidney beans hold their shape while pinto beans soften and thicken the broth slightly. Drain and rinse canned beans before adding. Black beans also work if that is what you have.

How long should chili simmer?

At least 45 minutes after everything is combined, and up to 1-2 hours if you have the time. The longer, gentler simmer melds the tomato acidity, beef fat and spices. Keep it at a bare bubble and stir occasionally so the bottom does not catch.

Can you freeze chili?

Yes — chili freezes beautifully. Cool it completely, then freeze in airtight containers for up to 3 months. Reheat gently on the stove with a splash of water or broth, and taste for salt before serving.

What do you serve with chili?

Cornbread is the classic partner, but rice, baked potatoes and tortilla chips all work. Set out a toppings bar — cheddar, sour cream, jalapeños, cilantro and hot sauce — and let everyone build their own bowl.

Dietary Restrictions

Allergens

Soy (Worcestershire sauce — use an anchovy-only or GF/tamari-based version to avoid)Possible gluten in some Worcestershire sauce brands and broths — check labels for celiac needsMilk (cheddar and sour cream toppings)

Not Suitable For

Vegans and vegetarians (contains beef)
People avoiding nightshades (tomatoes, chili peppers, paprika)
Young children or spice-sensitive eaters at full cayenne heat (omit cayenne, serve toppings on the side)

Modifications

The chili itself is naturally gluten-free — verify the Worcestershire sauce and broth labels. For a dairy-free bowl, skip the cheese and sour cream toppings. For a vegetarian version, swap the beef for an extra 2 cans of beans and use vegetable broth and soy sauce instead of Worcestershire. Reduce or omit the cayenne for a milder pot.

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