This beef chili recipe is the simmer-all-afternoon dinner that somehow still fits on a weeknight — a thick, richly spiced pot of ground beef, kidney beans and tomatoes that tastes even better the next day. About 15 minutes of chopping and browning, then the stove does the rest.
No shortcuts here: real chilli powder and cumin bloomed in the pan, a proper simmer to let the flavours come together, and no wine or beer needed to get there.
Why You’ll Love This Beef Chili Recipe
- One pot, minimal chopping, and mostly hands-off simmering time.
- Freezes and reheats beautifully — arguably better the next day.
- Endlessly adaptable toppings, so everyone can build their own bowl.
- Budget-friendly, feeding a family for the cost of a few pantry staples.
Prep: 15 minutes | Cook: 45 minutes | Total: 1 hour | Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1.5 pounds (680g) ground beef
- 2 tablespoons chilli powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (28 ounces/800g) crushed tomatoes
- 2 cans (15 ounces/425g each) kidney beans, drained and rinsed
- 1 cup beef stock
- Salt and black pepper, to taste
- Shredded cheese, sour cream, sliced jalapeños and coriander, to serve
How to Make Beef Chili
- Cook the vegetables. Heat the oil in a large pot over medium heat. Add the onion and bell pepper, and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds more.
- Brown the beef. Add the ground beef, breaking it up with a spoon, and cook for 6 to 8 minutes until no longer pink. Drain excess fat if needed.
- Bloom the spices. Stir in the chilli powder, cumin, smoked paprika and cayenne (if using), and cook for 1 minute until fragrant.
- Simmer. Add the crushed tomatoes, kidney beans and beef stock. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 30 to 35 minutes, stirring occasionally, until thickened.
- Season and serve. Taste and adjust salt, pepper and chilli powder to your preference. Serve hot with your favourite toppings.
Tips for the Best Beef Chili
- Bloom the spices in the fat. Cooking the chilli powder and cumin briefly in the pan before adding liquid wakes up their flavour instead of leaving them tasting raw and dusty.
- Let it simmer uncovered. An open pot lets excess liquid evaporate, giving you a thick, spoonable chili instead of a thin soup.
- Rest before serving. Like most stews, this chili tastes even better after 10 minutes off the heat, or the next day.
- Taste as you go. Chilli powder brands vary a lot in heat and saltiness, so adjust at the end rather than guessing upfront.
Variations
- Turkey chili: Swap the ground beef for ground turkey for a leaner version — reduce the cook time slightly since turkey cooks faster.
- Extra beans, less meat: Use one pound of beef and add a third can of beans for a more budget-friendly, higher-fibre pot.
- Slow cooker chili: Brown the beef and vegetables on the stovetop, then transfer everything to a slow cooker and cook on low for 6 hours.
- Chili with corn: Stir in a cup of corn kernels in the last 10 minutes of simmering for extra sweetness and texture.
Storage and Freezing
Refrigerate leftover chili in an airtight container for up to 4 days — the flavour actually improves overnight. Freeze for up to 3 months in a freezer-safe container, leaving a little room for expansion. Reheat gently on the stovetop or in the microwave until piping hot; ground beef should reach an internal temperature of 160°F (71°C) — see the USDA’s safe minimum internal temperature chart for reference.
Frequently Asked Questions
Why is my chili too thin?
Simmer it uncovered for longer — the liquid needs time to reduce. Mashing a few of the beans against the side of the pot also helps thicken the sauce naturally.
Can I make this beef chili recipe ahead of time?
Yes, and it’s often better the next day once the spices have had time to develop. Make it up to 3 days ahead and reheat gently before serving.
What toppings go best with beef chili?
Shredded cheddar, sour cream, sliced jalapeños, diced avocado, coriander and crushed tortilla chips are all classic choices — set a few out and let everyone build their own bowl.
Pairs perfectly with our cheesy garlic bread recipe for dunking, or browse more of our comfort food recipes for other cold-weather dinners.