Thick wool socks, cold toes, and the comforting aroma of onions hitting a hot panthat’s where The Best Chili Recipe truly begins. This easy, cozy bowl has been a viral sensation on Pinterest and Reddit for excellent reason. No fancy tricks, just a straightforward one-pot meal that requires minimal active cooking, yet delivers maximum flavor. Perfect for game day, a chilly evening, or a lazy Sunday.
This Classic Beef Chili is deeply grounded, hearty, and remarkably pantry-friendly. We’re talking tender ground beef, a robust blend of earthy spices, classic kidney beans, and a thoughtful addition of pinto beans for extra texture. It’s the kind of Hearty Chili with Beans that feels both comforting and bold at once. You’ll find the full, detailed steps below!
My chili journey started elbow-deep in my grandma’s Dutch oven, after Sunday church, with bells still humming in our ears. Those cherished memories inspired countless hours of testing for flavor, ease, and balancenever too greasy, never too bland. The secret, I found, lies in the patient simmer, letting all those rich ingredients meld together perfectly. This is the best chili recipe I’ve developed, built from real lessons in my kitchen to deliver consistent, comforting flavor every time.
Why You’ll Love This Chili
There’s something truly magical about a pot of chili simmering on your stoveit’s cozy, nostalgic, and incredibly practical. The Best Chili Recipe ticks all the boxes for a perfect meal:
Beginner-friendly: Straightforward steps make it accessible for any home cook, no complex techniques required.
Hearty and versatile: Packed with savory ground beef, a comforting mix of kidney and pinto beans, and bold, aromatic spices.
One-pot meal: Minimize cleanup and maximize enjoyment with everything cooked in a single pot.
Customizable heat: Easily adjust the spice level to keep it mild for the whole family or amp it up to create a truly Spicy Chili Recipe.
Whether it’s game day, a cozy Sunday dinner, or a busy weeknight meal, this satisfying bowl of goodness will have everyone eager for seconds.
Key Ingredients and Tools
You don’t need anything fancy for this Classic Beef Chili. A few pantry staples and some simple kitchen tools are all it takes:
Ground beef: Opt for lean ground beef to create a hearty base without excessive grease.
Beans: A mix of red kidney beans and pinto beans adds essential texture, fiber, and heartiness.
Tomatoes: Fire-roasted crushed tomatoes bring a rich, smoky depth to the sauce that elevates the flavor.
Beef broth: Essential for building a deep, savory liquid base.
Spices: A foundational blend of chili powder, cumin, and dried oregano delivers layers of smoky, earthy flavor.
Tools: A Dutch oven or a sturdy, heavy-bottomed pot is ideal for even cooking, excellent heat retention, and minimal sticking.
Pro Tip: For extra richness and precise flavor control, consider using individual portions of frozen beef broth. It can be a real game-changer!
Ingredient Breakdown Table
Ingredient
Purpose
Ground beef
Beefy, hearty base for rich flavor
Kidney & Pinto Beans
Adds texture, fiber, and a satisfying bite
Fire-roasted tomatoes
Contributes smoky richness and acidity
Chili powder & cumin
Provides warmth, depth, and classic chili spice
Brown sugar
Subtly balances acidity and enhances overall flavor
How to Make It: Step-by-Step
This Easy Chili Recipe comes together effortlessly in one pot. Here’s how to create your delicious meal:
Prep time: 15 minutes
Cook time: 1.5 – 2.5 hours (including simmer)
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and fragrant.
Add the ground beef to the pot, breaking it up with a spoon as it browns. Cook until no pink remains, then drain any excess grease thoroughly. Stir in minced garlic and cook for another minute until fragrant.
Sprinkle in the combined spices (chili powder, cumin, oregano, salt, and black pepper) and tomato paste over the beef mixture. Stir well to coat evenly, allowing the spices to toast lightly for 30 seconds.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot (this adds immense flavor). Then, stir in the fire-roasted crushed tomatoes and the rinsed and drained kidney and pinto beans.
Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1–2 hours, stirring occasionally. For a thicker chili, uncover for the last 30 minutes of simmering.
Pro Tip: Stir occasionally to prevent sticking and ensure even flavor distribution. For an even thicker chili, you can also mash a portion of the beans against the side of the pot.
Troubleshooting Your Chili
Even the best cooks encounter questions, so here are solutions to common chili hiccups:
Too thick? Stir in a little more beef broth or water, a quarter cup at a time, until it reaches your desired consistency.
Too spicy? Add a touch of brown sugar, a dollop of sour cream when serving, or a splash of milk or cream to mellow the heat.
Too bland? A generous pinch of salt or an extra shake of chili powder, a dash of hot sauce, or a squeeze of lime can revive the flavor.
Pro Tip: Don’t underestimate the power of toppings! A squeeze of fresh lime juice, shredded sharp cheddar, a dollop of cool sour cream, or a sprinkle of fresh green onions can totally transform your bowl.
Serving & Storage Tips
You’ll want to savor every last spoonful of this Ground Beef Chili. Here’s how to serve and store it to enjoy its deliciousness longer:
Serving: Ladle generous bowls of chili and garnish with your favorite toppings such as shredded cheese, a dollop of sour cream or Greek yogurt, diced avocado, or fresh cilantro for a truly cozy, crowd-pleasing dish.
Refrigerating: Allow the chili to cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3–4 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water if needed to loosen it.
Freezing: This chili freezes exceptionally well! Portion cooled chili into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating thoroughly.
Pro Tip: Freeze small, individual portions for quick, effortless workday lunches. They warm up in minutes and taste just as good as fresh!
Storage and Freezing Table
Storage Method
Time
Tips
Refrigerator
3–4 days
Store in a sealed container; reheat gently on low heat.
Freezer
Up to 3 months
Portion into airtight, freezer-safe containers for easy thawing and reheating.
Expert Insight: The Science Behind The Best Chili Recipe
Balancing spices, acidity from tomatoes, and umami-rich ingredients like beef and beef broth is paramount to creating true depth in chili. The best chili recipes harness the power of slow cooking to allow these complex flavors to meld and develop over time, ensuring that each bite delivers a harmonious and comforting taste experience without any single component overpowering the palate. This process creates layers of flavor that simply cannot be rushed.
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FAQs ( The Best Chili Recipe )
How do I make the chili spicier?
To add more heat, increase the amount of chili powder or add diced jalapenos or cayenne pepper carefully. Spices like smoked paprika or hot sauce can also boost flavor without overpowering the dish. Remember to taste as you go to balance spice with the chili’s rich flavors for the perfect kick.
Can I make this dish ahead of time?
This recipe develops more depth of flavor when made a day ahead. Store it in an airtight container in the fridge for up to 3 days or freeze portions for longer. Reheat on low heat, stirring occasionally to preserve the texture and taste of the chili.
What are the best beans for this chili?
Kidney beans and pinto beans work best here, providing great texture and hearty flavor. Both hold up well to simmering and soak up the chili spices nicely. For a classic beef chili, these beans complement the meat without overpowering the dish.
Can I make this chili in one pot?
Yes, this meal is perfect as a one-pot chili. Using a large saucepan or Dutch oven saves cleanup and allows flavors to blend evenly. Just brown the ground beef first, then add the rest of the ingredients and simmer until thickened and delicious.
How do I store leftovers safely?
Cool the chili completely before transferring to airtight containers. Refrigerate and consume within 3-4 days or freeze for up to 3 months. Reheat thoroughly to at least 165°F to ensure food safety when enjoying leftovers.
Conclusion
The Best Chili Recipe delivers a rich, hearty bowl that truly warms the soul, proving that comfort food doesn’t have to be complicated. This Classic Beef Chili strikes just the right balancedeeply comforting, yet straightforward enough for any home cook to tackle with confidence. You’ll absolutely love the blend of tender ground beef with a medley of kidney and pinto beans that create that familiar, satisfying texture and incredible flavor.
Feel empowered to spice things up for a bold Spicy Chili Recipe, or swap beans to suit your pantry and preferences. Leftovers freeze beautifully, making this One-Pot Chili an effortless solution for busy weeknights. A pro tip from the test kitchen: a splash of quality beef broth keeps the flavors deep and ensures the chili remains perfectly balanced and never dry.
Give this Easy Chili Recipe a try and let me knowwhat’s your ultimate chili topping? Share your photos or any secret twists you discover! This Comfort Food Chili is meant for sharing and savoringso gather your favorite people and dig in together.
Joe Rooney
The Best Chili Recipe: Irresistible Easy Classic
This is The Best Chili Recipe you will ever try! It’s a hearty chili with beans, packed with rich flavors from ground beef, fire roasted tomatoes, and the perfect blend of chili spices. This easy chili recipe is perfect for cozy dinners, topped with your favorite garnishes like cheddar cheese and sour cream. Enjoy a warm bowl of comfort and deliciousness!
1-2 tablespoons chili powder (use 1 tablespoon for mild chili, 2 tablespoons for spicier chili)
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons tomato paste
1 ¾ cups low sodium beef broth or one 14.5 ounce can
28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
15 ounce can red kidney beans rinsed and drained
15 ounce can pinto beans or black beans, rinsed and drained
For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. as desired
Method
Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.
Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.
Add the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste. Stir to combine.
Add the broth and stir, scraping up any bits from the bottom of the pot.
Stir in the crushed or diced tomatoes and beans.
Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.
Serve chili with toppings, as desired.
Notes
Chili powder: Some chili powders are more spicy than others. Adjust the amount accordingly. To make chili without beans: Omit the beans and use 2 pounds of ground beef. To freeze: Freeze chili in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave. I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners. To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
