Beef Chili Recipe
Add Preferred SourceThis homemade beef chili recipe is thick, hearty, and packed with bold flavors. Ground beef, kidney beans, and tomatoes simmer with chili powder, cumin, and a touch of cocoa for extra depth. It’s rich, comforting, and easy to customize with your favorite toppings.
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When I need a meal that feeds a crowd or makes easy leftovers, this chili is always a win. It’s hearty, great for game day or family dinners, and gets even better the next day. Plus, it freezes well, so I always make extra!
Ingredients You’ll Need
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How to Make Chili with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Follow my simple steps, and you’ll have a pot of this hearty, flavorful classic chili recipe ready to enjoy in no time.
Sauté the Aromatics
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and cook until softened about 3–5 minutes. Stir in the minced garlic and cook for another minute until it smells fragrant.
Cook the Tomato Paste and Brown the Beef
Stir in the tomato paste, letting it cook for 2–3 minutes so it deepens in color and intensifies the flavor.
Add the lean ground beef, season with kosher salt and pepper, and break it up with a wooden spoon as it cooks. Let it brown completely—this step is key for building flavor.
Add the Spices for Extra Depth
Sprinkle in the chili powder, cumin, cocoa powder, and oregano. Stir well, letting the spices toast for about a minute.
This helps bring out their full flavor and gives the chili a warm, well-rounded taste.
Add the Beans and Liquids
Pour in the kidney beans, crushed tomatoes, and broth. Stir everything together and bring it to a boil, making sure all the ingredients are well combined.
Simmer and Finish
Reduce the heat and let the chili simmer uncovered for 30–40 minutes, stirring occasionally. This allows it to thicken and the flavors to develop.
Once done, remove from heat and stir in the apple cider vinegar. Taste and adjust the seasoning if needed before serving.
Serve with optional shredded cheese, thinly sliced scallions, diced avocado, fresh cilantro, and tortilla chips, and enjoy!
Recipe Notes and Expert Tips
I want to make sure your chili turns out perfectly every time, so here are my top tips:
- Sauté the onions properly: Cooking the onions until soft brings out their natural sweetness and prevents them from overpowering the chili.
- Don’t rush the tomato paste: Letting it cook for a couple of minutes enhances the depth of flavor, making the chili richer.
- Brown the beef well: Let it develop a deep color before adding any liquid. This step builds a more robust, meaty flavor.
- Use cocoa powder for extra depth: It won’t make the chili sweet, but it adds complexity and balances the acidity of the tomatoes.
- Simmer for a thicker consistency: Letting the chili cook uncovered helps it reduce and concentrate the flavors. If it gets too thick, add a little broth.
- Adjust seasoning before serving: Stirring in apple cider vinegar at the end brightens up the flavors, so don’t skip this step.
How to Store Leftover Chili
Store leftover chili in an airtight container in the refrigerator for up to four days. Reheat in a pot over low heat, adding a splash of broth if it thickens too much.
If you want to freeze it, let it cool completely before transferring it to a freezer-safe container. It will keep for up to three months. When ready to eat, thaw it in the fridge overnight before reheating.
What to Serve With Chili
Chili is great on its own, but it gets even better with toppings and sides. Classic options include shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro.
Serve it with tortilla chips for crunch, cornbread for a little sweetness, or over baked potatoes for a hearty meal. If you want something fresh on the side, a simple green salad works well.
More Easy Mexican Recipes for You to Try at Home
Want some more Mexican inspiration? Try these tasty recipes.
Ingredients
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 2 cups kidney beans
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 pounds ground beef
- 2 teaspoons salt plus more as needed
- ½ teaspoons freshly ground black pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons dried oregano
- 2 cups fire-roasted crushed tomatoes
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon apple cider vinegar
Serving options:
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Tortilla chips
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook for 3–5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.1 cup yellow onion, 3 cloves garlic, 2 tablespoons olive oil
- Mix in the tomato paste and cook for 2–3 minutes, stirring frequently, until it deepens in color. Add the ground beef, season with salt and pepper, and cook, breaking it apart with a spoon, until browned, about 6–8 minutes.2 pounds ground beef, 2 teaspoons salt, ½ teaspoons freshly ground black pepper, 3 tablespoons tomato paste
- Sprinkle in the chili powder, cumin, cocoa powder, and oregano. Stir well and let the spices toast for about a minute to enhance their flavors.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano
- Add the kidney beans, fire-roasted crushed tomatoes, and broth. Stir everything together and bring the mixture to a boil.2 cups kidney beans, 2 cups fire-roasted crushed tomatoes, 2 cups low-sodium beef or chicken broth
- Reduce the heat and let the chili simmer for 30–40 minutes, stirring occasionally, until thickened. Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning if needed.1 teaspoon apple cider vinegar
- Serve warm with your favorite toppings, such as shredded cheese, sour cream, or fresh cilantro.Sour cream or plain Greek yogurt, Shredded cheddar cheese, Thinly sliced scallions, Diced avocado, Fresh cilantro, Tortilla chips
Video
Notes
- Sauté the onions properly: Cooking the onions until soft brings out their natural sweetness and prevents them from overpowering the chili.
- Don’t rush the tomato paste: Letting it cook for a couple of minutes enhances the depth of flavor, making the chili richer.
- Brown the beef well: Let it develop a deep color before adding any liquid. This step builds a more robust, meaty flavor.
- Use cocoa powder for extra depth: It won’t make the chili sweet, but it adds complexity and balances the acidity of the tomatoes.
- Simmer for a thicker consistency: Letting the chili cook uncovered helps it reduce and concentrate the flavors. If it gets too thick, add a little broth.
- Adjust seasoning before serving: Stirring in apple cider vinegar at the end brightens up the flavors, so don’t skip this step.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
