Best Beef Chili Recipe

Beef Chili is hearty, flavorful, and perfect for feeding a crowd. Packed with tender beef, beans, and bold spices, it’s a cozy meal that comes together with ease. Ideal for game day or any casual gathering, this chili is comfort food at its finest.

Love More Dinner Recipes? Try My Chicken Pumpkin Chili or this Beef Stew and Noodles next.

Why You’ll Love This Recipe

This beef chili has a rich, smoky flavor thanks to ancho chili powder, which brings depth and sweetness you just don’t get from regular chili powder. It’s hearty enough to satisfy a crowd, yet simple enough for a weeknight dinner. The whole family will love it—so much so that you may need to guard the leftovers!

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Ingredient List

The Foundation:

• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 pounds lean ground beef
• 1 teaspoon salt

The Magic Spice Blend:

• 1 tablespoon ancho chili powder (adjust to taste)
• ¼ teaspoon chipotle chili powder (optional for heat)
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano

The Good Stuff:

• 2 sweet bell peppers (any color), diced
• 1 (28-ounce) can whole peeled tomatoes (or crushed)
• 2 cups water
• 2 (15-ounce) cans kidney or black beans, drained and rinsed
• 1 cup fresh or frozen corn kernels

The Toppings Bar:

• Sour cream
• Grated sharp cheddar cheese
• Radish slices
• Scallions
• Fresh cilantro
• Jalapeños
• Shredded lettuce
• Avocado slices

Why These Ingredients Work

I learned the hard way that not all chili powders are created equal. Ancho chili powder comes from dried poblano peppers – it’s sweet and smoky without being too spicy for the kids. The whole peeled tomatoes? I crush them by hand because I want some chunky pieces, not that smooth sauce consistency you get from the pre-crushed stuff.

That little bit of corn adds sweetness that balances out all the earthy spices. My mother-in-law thought I was crazy when I first added it, but now she puts corn in her chili too.

Essential Tools and Equipment

You need a heavy-bottomed pot – I use my old Dutch oven that my mom gave me. A thin pan will burn the bottom and ruin everything. Get a wooden spoon for stirring, a good can opener, and a sharp knife. That’s really it. I sometimes use my food processor for the onions when I’m feeling lazy.

How To Make Beef Chili Recipe

Step 1: Build Your Flavor Base

Heat olive oil in your heaviest pot – don’t use a thin-bottomed pan or you’ll get hot spots and burnt bits. Toss in the onions and garlic, stirring them around for about 6 minutes until the onions look translucent. The smell will make your neighbors jealous.

Step 2: Brown That Beef Properly

Dump in the ground beef and salt. Break it up with a wooden spoon – I like chunky pieces, not tiny crumbles. Cook until there’s no pink left and you’ve got some nice brown bits forming on the bottom of the pot. Don’t rush this part; proper browning means better flavor.

Step 3: Add the Spices

Sprinkle in the ancho chili powder, chipotle powder (if you’re using it), cumin, and oregano. Stir everything around for about 30 seconds until it smells incredible. Add the bell peppers and let them cook for just a minute or two – you want them slightly soft but still with some bite.

Step 4: Add Tomatoes and Water

I crush the whole tomatoes right in the can with my hands – messy but worth it for the perfect texture. Pour them in along with the water and bring everything to a boil. You’ll hear it bubbling and popping, which means you’re doing it right.

Step 5: The Long Simmer

Turn the heat down to low, cover the pot, and let it bubble away for at least 45 minutes. I usually go for a full hour because the flavors just keep getting deeper. Stir it every 15 minutes or so, but don’t keep lifting the lid – you’ll lose all that good steam.

Step 6: Finish with Beans and Corn

Stir in the drained beans and corn. Cook for another 5-10 minutes until everything’s heated through. Taste it and add more salt if needed – I always need a little extra.

Step 7: Serve It Up

Ladle into bowls and set out all those toppings. Everyone likes their chili different – my husband drowns his in sour cream, my daughter wants extra cheese, and I pile on the avocado. Let people make it their own.

You Must Know

Don’t skip browning the beef – seriously, this is where all the flavor comes from. Also, that long simmer isn’t optional. I tried rushing it once when company was coming early, and the chili tasted flat and boring.

Personal Secret: I add a small piece of dark chocolate in the last 10 minutes of cooking. Sounds weird, I know. My sister thought I’d lost it when I first mentioned this. But it doesn’t make the chili taste like chocolate – it just makes all the other flavors deeper and richer. Now she does it too.

Pro Tips & Cooking Hacks

Start with less spice – you can always add more, but you can’t take it back once it’s in there. I learned this lesson when I made chili so spicy that even my dad couldn’t eat it, and that man eats jalapeños like candy.

Crush those tomatoes yourself instead of buying the pre-crushed ones. You get way better texture control, and honestly, it’s kind of fun to squish them with your hands.

Don’t add the beans too early or they’ll turn to mush. I made that mistake exactly once – never again.

Use your food processor to chop the onions and garlic if you’re in a hurry. Saves time and prevents crying over the cutting board.

Flavor Variations & Suggestions

Sometimes I throw in a spoonful of whatever BBQ sauce is in the fridge – adds a nice smoky sweetness. My brother-in-law puts coffee in his, which sounds gross but actually works. I tried white beans once instead of kidney beans and the kids loved it.

When I’m feeling fancy, I add some diced zucchini or carrots with the bell peppers. My neighbor swears by adding a can of diced green chilies, but that might be too spicy for most people.

Make-Ahead Options

This chili tastes way better the next day after all the flavors have had time to get friendly with each other. I make a huge batch every Sunday and we eat it all week. It keeps in the fridge for about 4 days, and I freeze individual portions in old yogurt containers for quick dinners when I don’t feel like cooking.

Recipe Notes & Baker’s Tips

If your chili turns out too thick, just add more water. Too thin? Take the lid off and let it bubble away for a while. The ancho chili powder isn’t super spicy – it’s more about flavor. If you want real heat, add some cayenne or extra chipotle powder.

I like kidney beans because they don’t fall apart, but black beans work fine too. My kids prefer black beans actually. Whatever beans you use, don’t add them too early or they’ll turn to mush.

Serving Suggestions

I love this chili over baked sweet potatoes – sounds weird but try it. Regular cornbread is obvious but good. Sometimes I pour it over rice when I need it to stretch further for unexpected guests. My kids like to dip tortilla chips right into their bowls.

A simple salad on the side cuts through all that richness. Or if you really want to go all out, serve it over baked potatoes with all the fixings.

How to Store Your Beef Chili

Keep it covered in the fridge for up to 4 days. It gets thicker as it sits, so add a splash of water when you reheat it. I freeze portions in old containers for up to 3 months. Just thaw it overnight and warm it up on the stove slowly – don’t microwave it or it gets weird and rubbery.

Allergy Information

The basic recipe doesn’t have any major allergens, which is nice. It’s gluten-free and dairy-free until you start adding toppings like cheese and sour cream. If you need to avoid beef, ground turkey works just fine – cook it the same way. I’ve also used those plant-based meat crumbles for my vegetarian sister, and nobody could tell the difference.

Questions I Get Asked A Lot

Can I make this in a slow cooker?

Yeah, but brown the beef and onions first in a pan, then dump everything in the slow cooker. Low for 6-8 hours, high for 3-4 hours. Add the beans and corn in the last hour.

What’s the difference between ancho and regular chili powder?

Ancho is made from dried poblano peppers and tastes sweet and smoky. Regular chili powder is usually a mix of different spices and can be more unpredictable.

Do I have to use ground beef?

Nope. Ground turkey, chicken, or even those fake meat crumbles work fine. Same cooking time.

💬 Tried this recipe? Leave a comment and rating below! How did it turn out? I always love hearing about your kitchen adventures.