This hearty beef chili recipe is everything comfort food should be—warm, cozy, packed with flavor, and ready in one pot! It’s loaded with lean beef, beans, smoky spices, and rich tomato goodness. Bonus? It’s high in protein, uses lean beef, and it's ridiculously easy. Whether you're feeding a crowd or just your always-hungry teenager, this chili is guaranteed to hit the spot.
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The backstory.
You know how some kids go through phases? Mine had a ground beef era. And by “era,” I mean years. Anytime I asked, “What do you want for dinner?” the answer was always the same: “Something with ground beef.” Burgers, chili, tacos, spaghetti—you name it. The boy even asked for ramen... with ground beef. At one point, I swear I started buying it in bulk just to keep up. So yes, this chili was (and still is) on heavy rotation. It's the meal that never fails to get a “YES!”—and honestly, I’m not mad about it.
xoxo Kori
This beef and bean chili is a must-make.
Classic Beef Chili: This hearty chili has all the essentials—rich tomato base, onion, bell pepper, garlic, beans, and meat. We use lean ground beef to keep the fat low and the protein high!
Versatile & Customizable: Chili is the ultimate comfort food because you can serve it so many ways—on its own, over noodles, on a hot dog, or even loaded onto chili cheese fries. Mix in extras like bacon or extra veggies, or swap the beef for pulled pork or brisket.
Healthy & Hearty: Packed with lean protein, low-fat ingredients, and fiber-rich beans, this is a filling yet balanced meal. Make it vegan by omitting the ground beef and using more beans or meatless crumbles. Need to skip red meat? Ground turkey works great too!
What you'll need.
Here are the ingredients you will need to make beef chili:
- Lean Ground Beef: use any variety of beef that you prefer. Lean is usually a 90/10 blend or higher. Substitute with a different meat if you would like to as well!
- Olive Oil: substitute with your preferred cooking oil such as avocado oil, canola, or vegetable.
- Onion: white, yellow, or sweet onion can be used in this recipe.
- Green Bell Pepper: the green variety tends to be less sweet and more savory so I prefer to use them in chili. You can substitute it with yellow, red, or orange if you would like to.
- Minced Garlic: mince the garlic cloves or use store-bought pre-minced 'jar'-lic to shave off some time.
- Canned Tomatoes: use canned crushed or diced fire-roasted tomatoes - the fire-roasted ones add another depth of flavor to this recipe and can be found near the other diced tomatoes at your local grocery store.
- Canned Tomato Sauce
- Canned Beans: use red kidney beans (dark red or regular canned kidney beans can be used, and canned black beans or pinto beans.
- Beef Broth: you can use low sodium or regular depending on your needs. You can substitute this liquid amount with beer, or water if you want.
- Spices: chili powder, ground cumin, smoked paprika (adds to the smoky flavor profile), and cayenne pepper (adjust to your spice level preferences).
- Herbs: dried oregano and bay leaves add a bit more aromatics to boost the chili.
- Kosher Salt and Freshly Ground Black Pepper
- Lime: fresh lime juice adds a brightness and tang that's perfect in chili!
- Optional Toppings: sour cream, shredded cheddar cheese, sliced green onion, avocado slices etc.
For exact ingredient quantities, please see the recipe card below!
Make it yours.
- Even meatier version: Use 1 pound of sliced smoked sausage, 1 pound of pork sausage, or 1 pound of pulled pork or brisket in place of beef give this classic chili a twist.
- Crushed tomatoes can be swapped for the diced tomatoes. I used fire-roasted diced so they lend a smokiness to this chili.
- And if that wasn't enough meat - add diced bacon to your chili to add extra flavor and smoke.
- Spice level: use cayenne pepper and hot sauce to increase the spice level to your taste.
- Slow cooker version: Brown the beef in a separate skillet, drain the fat, and add to the crockpot along with all the remaining ingredients. Cover and cook on low for 6 to 8 hours.
- Adjust any spice or herb to taste--chili is super customizable!
- Swap out any bean variety for the ones that you like better. Some of my favorites are butter beans, great northern beans, chili-spiced canned kidney beans (don't drain this liquid), or any others.
- Add 2 tablespoons of tomato paste to your chili to help thicken if it is too liquid or loose.
- Add a tablespoon of brown sugar at a time if your chili is a little spicy for you. Sugar counteracts spice so this will help balance the flavors.
Flexible dietary swaps.
- Vegan/veggie: Skip the beef and beef broth—add extra beans (black, kidney, butter beans) or meatless soy crumbles and use veggie broth or even a splash of beer for depth.
- Lighter meat options: Use ground turkey or chicken instead of beef for a leaner twist.
- Amp up the veggies: Add other vegetables such as drained corn, diced zucchini, and other varieties of peppers like red bell pepper, orange, yellow, or even diced carrot.
How to make ground beef chili.
Follow these simple steps for making the best beef chili!
Brown
Brown the beef and drain the grease.
Saute
Saute onion, green pepper over medium until soft. Add garlic.
Add the rest
Add beef and all remaining ingredients to the pot. Cover and bring to a simmer.
Simmer and serve
Gently simmer for an hour. Remove the bay leaves and adjust seasoning if needed.
How to serve beef and beans chili.
- Serve beef chili and beans in a bowl while it is fresh and hot! Feel free to adjust any seasoning to your taste preference.
- Garnish with a dollop of sour cream, shredded cheddar cheese, sliced green onion, and avocado slices. My whole family loved choosing their own toppings!
- Pair with a slice of cornbread, crusty bread, crushed tortilla strips, or french-fried onions!
If you're a chili lover - be sure to give one of these delicious versions a try: Texas BBQ Style No Bean Crock Pot Chili and this wonderful easy White Chicken Chili. You will love them!
Kori's tips.
- Prevent your classic chili from getting too greasy by draining the fat from your beef.
- Make ahead tip: brown the beef and saute the onion and bell pepper ahead of time. Add all remaining ingredients to a pot and refrigerate until ready to cook.
- Make sure to drain and rinse your beans before adding to your soup. The liquid that is canned could add additonal salt and alter the flavor and texture to your soup if you do not drain and rinse.
FAQs
While all recipes can vary, this recipe has 349 calories per serving of chili using lean ground beef.
The type of meat best for chili is really up to your personal preference. A classic chili uses ground beef as the meat. You can also use stew meat, cubed chuck roast, even pulled pork, sliced smoked sausage, chopped brisket, and with no meat using just beans. All varieties are delicious!
Absolutely! By using lean beef in this recipe you can reduce the amount of fat, by keeping the protein value high. Beans are also very high in protein so eat confidently! If avoiding red meat, you can swap out ground turkey or chicken for the beef in most chili recipes.
Allow your soup to cool to room temperature before transferring to an airtight container. You can keep this in the fridge for up to 5 days.
Portion the amount of chili that you want to reheat in a microwave-safe bowl. Cover and microwave on high for one minute. Stir and repeat until your desired temperature is met.
Yes! Chili freezes really well! Store in an air-tight container and store in the freezer for up to 3 months. Remove and thaw in the fridge overnight before following "how to reheat" above.
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📖 The recipe.
Classic Ground Beef Chili Recipe
Ingredients
- 2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 1 medium green bell pepper
- 1 tablespoon minced garlic
- 2 (16-ounce) cans crushed or diced fire-roasted tomatoes
- 1 (16-ounce) can tomato sauce
- 1 (16-ounce) can red kidney beans (rinsed and drained)
- 1 (16-ounce) can black beans or pinto beans (rinsed and drained)
- 1 (16-ounce) can beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ to ½ teaspoon cayenne pepper (use ¼ if you like it mild, add more to taste)
- ½ lime (freshly squeezed)
- optional toppings: sour cream, shredded cheddar cheese, avocado slices
Instructions
- In a large soup pot over medium-high heat, brown ground beef. Remove cooked beef from the pot with a slotted spoon and set aside. Drain grease.
- Return the pot to the stove, add olive oil, and saute the onion and green bell pepper until soft, about 6 to 8 minutes. Add garlic and saute for 2 minutes.
- Add meat and all remaining ingredients to the pot. Stir, cover, and bring to a simmer over medium heat.
- Simmer covered for 45 minutes to 1 hour, reducing heat if needed to keep it at a gentle simmer. Remove bay leaves. Squeeze in lime juice to taste. Adjust salt and pepper if needed.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use 1 pound of sliced smoked sausage (turkey or regular), or 1 pound of pork sausage in place of 1 pound of the ground beef; Adjust any flavor to taste - chili is so customizable. Swap out any bean variety; Other vegetables may be added such as drained corn, diced zucchini, and other bell peppers.
- TIPS: To keep this from becoming too greasy be sure to drain the fat from the beef; Make ahead tip, brown the ground beef and saute the onion and pepper ahead of time. Add all remaining ingredients to a pot and refrigerate until ready to cook.
- SLOW COOKER INSTRUCTIONS: Brown the ground beef in a separate skillet, drain fat and add to the crockpot along with all the remaining ingredients. Cover and cook on low for 6 to 8 hours.
- SERVING SUGGESTIONS: Garnish with sour cream, shredded cheddar cheese, and avocado slices. Chili pairs well with cornbread, chunky bread, or tortilla strips.
Nutrition
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