Best Beef Chili Recipe with Ground Beef & Beans
Article & Photos by: allie albanese
This beef chili recipe with ground beef and beans is hearty, easy to make, and full of flavor. It’s a cozy one-pot meal that tastes even better the next day!
There’s something about a good beef chili recipe that brings people together. For me, it’s always been a nostalgic dish. I grew up on my mom’s version, made with a boxed spice mix and a big helping of love. While hers never failed to hit the spot, I always wanted more from it. More depth of flavor, more layers of seasoning, and more of that slow-cooked deliciousness that makes chili taste like comfort in a bowl.
Over the years, I’ve tested more beef chili recipes than I can count — tweaking spices, playing with different veggie combinations, and balancing the meat-to-bean ratio just right. Out of all of them, this is the one I always come back to. If you ask me, it’s the best chili recipe I’ve ever made because it’s hearty, savory, and built on a base of real ingredients like tomato paste, beef broth, and a flavorful mix of spices. And it also got the thumbs-up from my sister, who happens to be a chef. That matters.
Whether you’re feeding a crowd on game day, batch cooking for the week, or just craving comfort food on chilly days, this beef chili recipe with beans is easy to make, easy to customize, and tastes even better the following day.
Ingredients: What to Put in Beef Chili
This classic beef chili recipe is one of those dishes that can be made a hundred different ways, but it all starts with a solid base. This version uses pantry-friendly, simple ingredients you can find at any grocery store, layered together for maximum flavor and texture. Here’s what you’ll need:
- GROUND BEEF: I typically use lean ground beef, though you can substitute boneless beef chuck if you want something a little chunkier. Both give you that deep, beefy base that holds up well to a long simmer.
- VEGETABLES: This beef chili recipe uses a mix of chopped yellow onions, garlic, carrots, celery, green bell peppers, and jalapeño. The combo adds just the right balance of sweetness, earthiness, and heat. (You can also use white onion or red onion in place of the yellow if that’s what you have in your pantry.)
- BEANS: Two cans of kidney beans — light and dark red — add texture and protein. But you could easily use black beans or pinto beans instead if that’s what you have on hand.
- LIQUIDS: Tomato sauce (or tomato puree) and beef broth form the base, while a couple tablespoons of apple cider vinegar brighten things up. I know a lot of chili recipes use crushed tomatoes, and I do in my three bean chili, but I’ve never liked the flavor or texture they add to this one. Tomato sauce gives me the smoother, more cohesive base I prefer here.
- TOMATO PASTE: Don’t skip it — it’s one of those simple additions that makes a big flavor difference.
- SPICES: A full quarter cup of chili powder sets the tone here, backed up by paprika, ground cumin, oregano, and red pepper flakes. I don’t use garlic powder because I prefer fresh garlic, but toss in a bit if you like.
- SALT AND BLACK PEPPER: Season as you go. Salt is THE ingredient in this beef chili recipe that helps bring everything together, and freshly ground black pepper adds just the right amount of bite.
- GARNISH IDEAS: In my opinion, one of the best parts about chili is the toppings! My favorite toppings are shredded cheddar cheese, sour cream, chopped cilantro, and fresh jalapeño slices, but I’m known to add some chopped green onions and crushed tortilla chips from time to time. Don’t hold back — use whatever personal favorites make your bowl feel complete!
And if you’re serving this chili and beef recipe for dinner, pair it with a batch of savory sour cream muffins — they’re soft, just a little tangy, and made to soak up every drop! Or you could whip up some southern-style cornbread muffins for a classic chili pairing.
What Beef is Best for Chili?
For this ground beef chili recipe, you’ve got a couple of great options: ground beef or boneless beef chuck. Ground beef is what I reach for most often because it’s easy to cook and creates a thick, meaty chili that holds together really well. It’s also what I grew up eating, so there’s a comfort factor there.
If you want something a little more textured and stew-like, beef chuck is a solid choice. It needs a longer simmer, but breaks down beautifully over time and gives you chunks of meat in every bite.
How Much Beef Goes in Chili?
I’ve made this recipe for beef chili with one, two, and even three pounds of beef — and I always come back to two. In my opinion, one pound of ground beef isn’t enough, and three is too much. Two pounds gives the chili just the right balance between meat, beans, and veggies without overwhelming the bowl.
What is the Secret to Really Good Chili?
Everyone has their own opinion on the best beef chili secret ingredient, but for me, it comes down to two things: building flavor slowly and using a few key ingredients that add more than you’d expect.
One of those is tomato paste. It doesn’t seem like much, but it gives the chili a deeper tomato base and helps thicken everything up. I always stir it in early so it can cook down a bit before the liquids go in — it makes a difference.
The other one? Apple cider vinegar. Just a tablespoon or two cuts through all the savory elements in this beef chili recipe and balances the dish. You won’t taste it directly, but without it, something feels like it’s missing.
And don’t skip the part where you cook the spices and let them bloom in the pot for a minute before adding liquids. That quick step wakes everything up and gets the flavor going right from the start!
Recommended Kitchen Tools I Use & Love!
How to Make Beef Chili From Scratch
You don’t need anything fancy to make a great beef chili — just a large pot or Dutch oven and a little bit of time. The process is simple, but each step builds flavor, so don’t rush it. The trick is to layer flavors as you go — browning the beef, blooming the spices, and giving everything enough time to simmer makes all the difference. Here’s how it all comes together:
- SAUTÉ THE AROMATICS: Heat olive oil in a large pot over medium heat. Add the chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until softened. Season lightly with salt and black pepper.
- ADD GARLIC, CARROTS, AND CELERY: Stir in the garlic, diced carrots, and chopped celery. Cook for about a minute, just until fragrant and slightly softened.
- BROWN THE BEEF: Turn the burner up to medium or medium-high heat and add the ground beef or beef chuck, breaking it up with a spoon as it cooks. Season it lightly with salt and black pepper. Cook for about 10 minutes, until browned and no longer pink. (You can brown the beef separately and drain the excess fat if you like, but I usually leave it in. Fat = flavor!)
- ADD THE SPICES: Stir in 4 tablespoons chili powder, 2 tablespoons paprika, 1 tablespoon ground cumin, 1 tablespoon oregano, and ½ teaspoon red pepper flakes. Let them cook for about a minute to bring out their flavor.
- ADD THE TOMATO PASTE AND LIQUIDS: Stir in the tomato paste and let it cook briefly, then add the tomato sauce, beef broth, and apple cider vinegar. Give it a good stir with a wooden spoon and bring everything to a simmer.
- SIMMER THE CHILI: Cover and simmer for 45 to 60 minutes if using ground beef, and 60 to 75 minutes if using beef chuck. Stir occasionally and adjust the heat as necessary to maintain a steady simmer. And if you have extra time, let it go for a couple of hours — the longer time it simmers, the better it will be!
- FINISH WITH BEANS AND PEPPERS: Add the light and dark red kidney beans, chopped green bell pepper, and jalapeño. Simmer uncovered for another 15 to 30 minutes, until the peppers are tender and the chili has thickened. Taste and adjust seasoning as needed.
Customization Ideas
This homemade chili is super adaptable. Whether you’re looking to turn up the heat, lighten things up, or sneak in some extra veggies, here are a few ways to make this beef chili recipe your own:
- SWAP THE MEAT: Use ground turkey or ground chicken, or a mix of ground meat if you want something leaner. It still tastes great and makes the chili a little lighter.
- ADD EXTRA VEGGIES: Toss in veggies like corn, red bell pepper, zucchini, or a diced poblano pepper for more texture and flavor. These additions work especially well if you’re feeding a crowd.
- MAKE IT LOW-CARB OR VEGETARIAN: Skip the beans entirely for a low-carb Texas chili-esque version, or sub in lentils and mushrooms for the beef if you want to keep it meat-free.
- BALANCE THE FLAVOR: A small spoonful of brown sugar can mellow out the heat and round things out if your chili tastes too acidic or spicy.
- TURN UP THE HEAT: Leave the seeds in your jalapeño, add some hot sauce, or toss in an extra pinch of pepper flakes for an extra little kick.
- SWITCH UP THE TOPPINGS: Go beyond cheddar and sour cream with sliced avocado, diced tomatoes, queso fresco, green chiles, or any of your favorite things that make your big bowl of chili feel right!
Storage and Reheating Tips
One of the best things about this easy chili recipe? It tastes even better the next day! Here’s how to store and reheat leftover chili without losing any of the flavor:
- STORING: Let the chili cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for about 4-5 days.
- FREEZING: So does beef chili freeze well? Yes, chili freezes beautifully! Portion it into freezer-safe containers and store for up to 3 months. Just thaw it overnight in the fridge before reheating.
- REHEATING: You can reheat this beef chili on the stovetop over low heat or in a slow cooker or crock pot on low, stirring occasionally until warmed through. If you’re in a hurry, microwave it in short bursts, stirring in between. Add a splash of broth or water if it thickens too much.
Common Questions About This Beef Chili Recipe
If you’ve made chili before — or even just eaten a lot of it — you’ve probably had a few of these questions pop up. Here’s how I handle some of the most common ones based on what’s worked in my kitchen!
How Do I Make Chili Thicker?
Simmering your chili uncovered will naturally reduce the extra liquid and help the chili thicken up over time, but if you want to speed things up, you’ve got options! You can mash a few spoonfuls of the beans right in the pot to give it a thicker consistency. Or you can mix up a quick slurry using equal parts flour or cornstarch and cold water, then stir it in and let it simmer for a few more minutes. And if you’re open to a little unconventional kitchen magic, stir in a tablespoon or two of quick oats — they disappear into the chili but help hold everything together.
What Can I Add to chili to make it richer?
If your chili tastes a little flat, a splash of soy sauce or Worcestershire sauce can deepen the umami flavor fast. You can also bump up the tomato paste or add something smoky like bacon, chipotle peppers, chipotle powder, or ancho chili powder. I’ve also been known to toss in a square of dark chocolate or a little unsweetened cocoa powder — it doesn’t add sweetness, but it gives it a bit of savory depth.
Some people even add half a can of beer along with the broth for extra body and flavor. Just make sure to use one you actually like to drink — it makes a difference.
Can I Make it Ahead of Time?
Yes — and you should! Chili gets better as it sits because the flavors have time to settle, so making it a day in advance is actually a great move. Just store it in an airtight container and reheat gently when you’re ready to serve it. It’s great for make-ahead meals for busy weeks or casual get-togethers.
How Spicy is It? And How Can I Tone it Down?
I’d call this a medium heat beef chili recipe, but you can dial down the spice level by skipping the red pepper flakes or using just half a jalapeño. Removing the seeds from the jalapeño helps, too.
Why Do People Put Vinegar in Their Chili?
It might sound weird, but trust me — a splash of vinegar wakes everything up. It cuts through the fat, balances out the savory flavors, and gives the chili a little lift. You’re not making it sour; you’re just keeping it from feeling too heavy. I use apple cider vinegar, but white vinegar or even a squeeze of lime juice would do the trick.
Does Beef Broth Go in Chili?
In this beef chili recipe, it does! I find that a couple cups beef broth adds great flavor and gives the chili enough liquid to simmer properly without watering it down. I always keep a box of low-sodium beef broth in the pantry just for recipes like this.
Best Beef Chili Recipe: The Wrap-Up
If there’s one beef chili recipe I always come back to, it’s this one. It hits the mark every time — simple to make, easy to tweak, and full of the kind of flavor that makes you want a second bowl.
It’s been through plenty of rounds of testing (and tasting!), and even got the thumbs-up from my chef sister, which is the highest praise I could ask for!
So the next time you’re craving a big pot of something warm and satisfying, give this beef chili recipe with beans a spot in your rotation. It may not be an official award-winning chili recipe, but if my kitchen votes counted, it would’ve won gold a long time ago.
Did You Make this Classic Chili Recipe with Beef and Beans?
If you gave this hearty chili a try, I’d love to hear what you thought! Did you go classic the first time, or did you riff with your own twist? Drop a comment below and let me know — especially if you found a new favorite topping or clever swap. I always get inspired by what other people do with this beef chili recipe.
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A writer and photographer, Allie Albanese is the founder and curator of Parched Around the World. Here she seeks to tell stories about the intersection of food, drinks, cultures, and traditions in places near and far.
Allie holds a Master’s degree in Journalism from American University and for more than a decade she has worked as a freelance journalist covering wine, cocktails, food, and travel for various publications across the United States and abroad.
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Ground Beef Chili Recipe with Beans
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Description
This hearty beef chili recipe is made with ground beef, two types of kidney beans, plenty of vegetables, and a deeply flavorful mix of spices. It’s easy to make in one pot and tastes even better the next day.
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef or boneless beef chuck
- 2 yellow onions, chopped
- 4 cloves garlic, diced
- 2 carrots, diced
- 3 ribs celery, chopped
- 2 green bell peppers, chopped
- 1 jalapeño, seeded and diced
- 1 15.5-ounce can light red kidney beans, rinsed and drained
- 1 15.5-ounce can dark red kidney beans, rinsed and drained
- 2 cups beef broth
- 2 8-ounce cans tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1/4 cup chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry oregano, crumbled
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook for 5–7 minutes, stirring occasionally, until they soften. Season lightly with salt and black pepper.
- Stir in the garlic, carrots, and celery. Cook for another minute until fragrant.
- Turn up the burner to medium or medium-high heat and add the ground beef or beef chuck. Break it up as it cooks and season lightly with salt and pepper. Cook for about 10 minutes, until the meat is browned and fully cooked through. (If you prefer, you can brown the beef in a separate pan and drain off the excess fat before adding it to the vegetables — but I usually keep it in the pot. The fat adds flavor!)
- Add the chili powder, paprika, cumin, oregano, and red pepper flakes. Stir well to coat the meat and vegetables, and let the spices cook for about a minute to bring out their flavor.
- Mix in the tomato paste and stir until incorporated. Let it cook for about a minute.
- Add the tomato sauce, beef broth, and apple cider vinegar. Bring the mixture to a simmer.
- Cover the pot and let it simmer gently for 45 to 60 minutes if using ground beef, or 60 to 75 minutes if using beef chuck. Stir occasionally and adjust the heat as necessary to maintain a steady simmer. And remember, longer simmering = more flavor, so if you’ve got the time, let it go for a few hours!
- Stir in the kidney beans, green bell peppers, and jalapeño. Continue simmering uncovered for 15 to 30 minutes, until the peppers are tender and the chili has thickened to your liking. Taste and adjust seasoning before serving.
Notes
- For a vegetarian version, swap the beef with lentils and mushrooms.
- Want more heat? Leave the seeds in your jalapeño or add hot sauce at the end.
- This chili freezes well — store in an airtight container for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Eat
- Method: Stovetop
- Cuisine: Soups & Stews
Hi Friends, I’m Allie!
I’m an Italian-German-Southerner with a deep passion for food, drinks & travel. After 15 years in NYC as a Certified Sommelier & cocktail creator, plus a stint in New Zealand learning how to make wine, I’m now back home in Georgia where I blend my love for culinary arts & travel into my work as a writer & photographer. Thank you so much for joining me here at Parched where I look forward to exploring the world together one bite, sip & adventure at a time!
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Excellent chili recipe. I’ll be making your version from now on.
I’m so happy to hear that! Glad the recipe was a success and I appreciate your nice feedback.
The spice mix in this is spot on! Loved it.
Yay yay yay! I tried a bunch of different combos before landing on this one — I wanted there to be heat but not so much heat that it burned your mouth and overwhelmed the other flavors. So glad you enjoyed it!
Very good. I’ll never make another chili recipe besides this one again.
I couldn’t ask for better feedback than that! 😊 Thank you so much.
I made this over the weekend and it was a hit with the entire family! I’ve never added vinegar to my chili, but I think you’re right about even a little bit making a difference.
Doesn’t it?! Even though you don’t taste it, I think apple cider vinegar helps balance all the flavors. I’m so happy you and your family enjoyed this recipe!
Really great recipe
I’m happy you enjoyed it! I love a bowl of chili on a chilly day.
Great recipe, will be making it again
That’s fantastic to hear, I’m so happy you liked it! There’s nothing better than a hearty bowl of chili on a chilly fall day. 🍲
Your recipes are always trustworthy
What a nice thing to say, thank you! I appreciate your support and your kind words.
An awesome Beef Chili Recipe with an irresistible twist in that it calls for double the amounts of meat, onion and green bell pepper. Substituted one pound of pork sausage for one of the pounds of hamburger and added some additional tomato paste. This is the best chili recipe for meat lovers! Warning: Sour cream and mild shredded cheese toppings, had to instantly go back for more, this stuff is super addictive, it is that good!!
Thank you, thank you! I always love hearing your feedback and how you tweak things to make the recipe your own.😄 Mixing pork sausage with the beef sounds DEEEEELICIOUS and more tomato paste is never a bad idea — I think it’s one of those ingredients that adds so much depth and flavor but often gets overlooked. So glad you enjoyed this beef chili recipe and I appreciate you coming back to let me know! (PS: Sometimes I want to make it simply to have an excuse to eat lots of cheese and sour cream….😆)