Dinner

Classic Beef Chili Recipe

Bylilan Sage May 17, 2026May 17, 2026

Introduction

This classic chili is a hearty and flavorful dish perfect for cozy dinners or game day gatherings. Made with ground beef, tomatoes, and kidney beans, it’s a satisfying meal that comes together quickly on the stove.

A close-up view of a thick chili dish in a white pot with a black rim and light blue handles, showing a rich mix of cooked ground meat, dark red kidney beans, and chunky red tomato sauce all blended evenly, with visible soft texture and slight oil shine on top. A metal spoon with a long handle rests inside the pot on the right side, partially submerged in the chili. Scattered bright green chopped spring onions sit on a white marbled surface around the pot, enhancing the color contrast. Photo taken with an iphone --ar 4:5 --v 7

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 slightly softened and translucent, about 6-8 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 salt and black pepper. Pour in the crushed tomatoes and drained kidney beans. 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 has slightly reduced, about 20 minutes. Taste and adjust salt and pepper if needed.
Step 5: Serve the chili hot, topped with shredded cheddar, sour cream, and sliced scallions.

Tips & Variations

For a spicier chili, add extra cayenne pepper or a chopped jalapeño when cooking the onions.
Substitute ground turkey or chicken for a leaner option.
Use black beans or pinto beans if you prefer a different texture or flavor.
Simmer the chili longer for deeper flavor, up to an hour on low heat.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a bowl filled with chili, featuring a thick base layer of cooked ground meat mixed with kidney beans and rich red tomato sauce. On top, there is a layer of shredded bright orange cheddar cheese scattered unevenly. Small pieces of light-colored chopped onion and thin slices of green spring onions are sprinkled over the cheese. A spoon is scooping a part of the chili, lifting a dollop of smooth, creamy white sour cream that covers part of the cheese and chili. The bowl is white, placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and add extra beans or vegetables like bell peppers and mushrooms. You can also use plant-based meat substitutes for a similar texture.

What can I serve with chili?

Chili pairs well with cornbread, tortilla chips, rice, or over baked potatoes. Toppings like avocado, jalapeños, or fresh cilantro can also add fresh flavors.