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The Ultimate Classic Ground Beef Chili Recipe You'Ll Make Forever

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The Ultimate Classic Ground Beef Chili Recipe You'll Make Forever


Few things feel as comforting as a big pot of chili bubbling away on the stove. It's the dish that welcomes you home after a long day, warms your bones on a chilly evening, and somehow tastes even better the next day. Ground beef is the heart of a great chili — rich, hearty, and satisfying. This recipe is our tried-and-true classic: simple ingredients, deep flavor, and just the right amount of spice. Grab your biggest pot and let's make some magic together.

Ingredients

  • 1.5 lbs (680g) ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 2 cups beef broth
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Toppings: shredded cheese, sour cream, sliced green onions

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until translucent.
  2. Add the ground beef and cook, breaking it apart, for 6–8 minutes until browned. Drain excess fat.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
  4. Add the crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
  5. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  6. Add the kidney beans and black beans. Simmer for another 15–20 minutes until thickened.
  7. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Chef's Tips & Tricks

  • Brown it well: A deep sear on the beef builds incredible flavor. Don't rush this step!
  • Low and slow: The longer it simmers, the richer the flavor. You can let it go for up to 2 hours on low.
  • Adjust the heat: Love spice? Add diced jalapeños or extra cayenne. Prefer mild? Skip the cayenne entirely.
  • Leftovers are gold: Chili tastes even better the next day — store in the fridge up to 4 days or freeze for 3 months.

There's a reason chili has been a beloved family favorite for generations — it's hearty, forgiving, and made with love. We can't wait for you to fill your home with that incredible aroma and gather your people around the table. Make a big batch, share a bowl with someone you care about, and let us know how it turned out. From our kitchen to yours — enjoy every spoonful!

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