Easy Beef Chili Recipe: Thick, Hearty, and Better the Next Day

Beef chili is the cold-weather classic that fills the house with a smoky, savory aroma and warms you from the inside out. Browned ground beef, tender beans, and a blend of chili powder, cumin, and paprika simmer into a thick, rich, spoonable stew.

This easy beef chili recipe is a one-pot dinner that takes about an hour. It is the best homemade chili for game day, weeknights, and feeding a crowd, and it only improves as it sits.

Recipe at a Glance

Why You’ll Love This Beef Chili

• Thick, hearty, and packed with savory flavor
• One pot and about an hour from start to finish
• Easy to adjust the heat and toppings
• Feeds a crowd and freezes beautifully
• Tastes even better the next day

Ingredients You’ll Need

• 2 pounds lean ground beef
• 1 yellow onion, diced, 1 green bell pepper, diced, and 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes and 1 can (15 ounces) tomato sauce
• 2 cans (15 ounces each) kidney or pinto beans, drained and rinsed
• 1 cup low-sodium beef broth
• 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper
• Toppings: shredded cheddar, sour cream, sliced green onions, and tortilla chips

How to Make Easy Homemade Beef Chili

1. Brown the ground beef in a large pot or Dutch oven over medium-high heat for 8 to 10 minutes, breaking it up, until no pink remains. Drain excess fat, leaving about 1 tablespoon.
2. Add the onion and bell pepper and cook for 5 minutes until softened, then add the garlic and tomato paste and cook for 1 minute.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper and cook for 30 seconds to bloom the spices.
4. Add the crushed tomatoes, tomato sauce, beans, and broth and bring to a boil.
5. Reduce the heat to low, partially cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until thick and rich.
6. Taste and adjust the seasoning, then serve hot with your favorite toppings.

Tips for the Best Thick and Hearty Chili

• Bloom the spices in the pot for a deeper, more rounded flavor.
• Simmer uncovered for the last 10 to 15 minutes if you want it thicker.
• Use a mix of beans for texture and variety.
• A square of dark chocolate or a splash of vinegar adds depth.
• Let it rest; chili tastes better after a few hours or the next day.

Variations to Try: Chili Ideas

• Use ground turkey or add Italian sausage for a different flavor.
• Add a diced jalapeño or chipotle in adobo for heat.
• Make it in a slow cooker on low for 6 to 8 hours after browning the beef.
• Serve over rice, baked potatoes, or Fritos for a chili pie.

How to Store It

Refrigerate in an airtight container for up to 5 days. Reheat on the stove over medium-low heat, adding a splash of broth if it has thickened. Freeze for up to 3 months and thaw overnight in the fridge.

Frequently Asked Questions

How do you thicken chili?

Simmer it uncovered for 10 to 15 minutes, mash some of the beans, or stir in a spoonful of masa harina or tomato paste.

Can I make beef chili in a slow cooker?

Yes. Brown the beef and vegetables first, then cook everything on low for 6 to 8 hours or high for 3 to 4 hours.

Does chili taste better the next day?

Yes. The flavors continue to meld as it rests, so leftovers are often even better.

What toppings go with beef chili?

Shredded cheddar, sour cream, green onions, avocado, jalapeños, and tortilla chips are all classic toppings.

Easy Beef Chili

A thick, hearty one-pot beef chili with beans, tomatoes, and warm spices that is ready in about an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 8

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds lean ground beef
• 1 yellow onion diced
• 1 green bell pepper diced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 15 ounces tomato sauce
• 30 ounces kidney or pinto beans drained
• 1 cup low-sodium beef broth
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Can opener
• Ladle

Method

 

1. Step 1: Brown the beef and drain the excess fat.
2. Step 2: Cook the onion and bell pepper, then add the garlic and tomato paste.
3. Step 3: Add the spices and cook for 30 seconds.
4. Tip: Blooming the spices boosts flavor.
5. Step 4: Add the tomatoes, tomato sauce, beans, and broth and bring to a boil.
6. Step 5: Simmer partially covered for 45 minutes to 1 hour.
7. Tip: Simmer uncovered to thicken.
8. Step 6: Adjust the seasoning and serve with toppings.

Notes

Calories are an estimate per serving without toppings.
Chili tastes even better the next day.