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• What Is Beef Chili?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Best Beef Chili Recipe

There’s nothing quite like a big pot of chili simmering on the stove, filling the whole house with that rich, smoky aroma. This best beef chili recipe is exactly the kind of recipe every family needs in the rotation: cheap ground beef, canned pantry staples, and a couple of hours of mostly hands-off simmering that reward you with a huge batch of leftovers. Whether it’s game day, a busy weeknight, or meal prep for the week ahead, this chili delivers big flavor without draining your grocery budget.

What Is Beef Chili?

Beef chili is a thick, hearty stew built on a base of browned ground beef, onions, garlic, and warm chili spices like ancho and chipotle powder, simmered low and slow with tomatoes and beans until everything melds into a deeply flavored, spoonable meal. It’s a staple of American comfort food, especially popular in colder months, at potlucks, and for feeding a crowd on a budget.

Tips for Cooking and Prepping

#1: Choose lean ground beef and drain if needed

Lean ground beef keeps the chili from turning greasy, but if you buy a fattier blend to save a few cents, just tilt the pot and spoon off excess grease after browning.

#2: Bloom your spices before adding liquid

Cooking the ancho powder, chipotle powder, cumin, and oregano in the pot for a full minute before adding tomatoes wakes up their oils and gives the chili a deeper, more complex flavor.

#3: Stretch the meat with beans and corn

Beans and corn aren’t just garnish here — they add bulk and protein while letting you use less ground beef per serving, which is an easy way to feed 12 people affordably.

#4: Simmer as long as you can

This chili tastes good after 45 minutes, but the flavor really deepens the longer it simmers, so let it go the full 90 minutes if your schedule allows.

#5: Buy canned tomatoes and beans on sale and stock up

Canned goods like whole tomatoes and kidney or black beans have a long shelf life, so grab extras when they’re discounted to keep chili night cheap all year round.

#6: Blend the tomatoes for a smoother texture

Pulsing the whole tomatoes briefly in a blender before adding them breaks up big chunks without turning your chili into soup, giving you that classic thick, hearty consistency.

Recipe Variations and Substitutes

This chili is endlessly adaptable to whatever you have on hand. Swap kidney beans for black beans, pinto beans, or a mix of both, or leave beans out entirely for a Texas-style chili. You can also use ground turkey or ground pork in place of some or all of the beef to change up the flavor and cost, and if fresh bell peppers aren’t in your budget, frozen pepper strips work just as well once chopped.

Serving Suggestions

Set out a build-your-own toppings bar with sour cream, shredded cheddar, sliced scallions, avocado, and chopped jalapeños so everyone can customize their bowl. Serve the chili over rice, with a side of cornbread, or spooned over baked potatoes or tortilla chips for a heartier, budget-stretching meal.

Storing, Make-Ahead, and Freezing Tips

Chili is a fantastic make-ahead meal since the flavor actually improves after a day or two in the fridge. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze in individual portions for up to 3 months so you always have a quick, affordable dinner ready to reheat.

FAQs

Can I make this beef chili in a slow cooker?

Yes, brown the beef, onions, and garlic on the stovetop first for the best flavor, then transfer everything to a slow cooker and cook on low for 6-8 hours, adding the beans and corn during the last 30 minutes.

How do I make the chili less spicy or spicier?

To tone it down, reduce or skip the chipotle chili powder, which carries most of the heat; to turn it up, add extra chipotle powder or a chopped fresh jalapeño while simmering.

What is the best ground beef to use for chili?

A lean ground beef, around 85-90% lean, gives you good flavor without excess grease, but any ground beef you have on hand or find on sale will work well in this recipe.

Can I freeze this chili?

Absolutely, this chili freezes beautifully for up to 3 months, so it’s worth making a double batch and portioning it out for easy future dinners.

Why does my chili taste thin or watery?

This usually means it needs more simmering time to reduce and concentrate the flavors; let it cook uncovered a bit longer, and avoid adding extra water unless the mixture is actually too thick.

Best Beef Chili Recipe

Prep time: 15 min | Cook time: 90 min | Total time: 105 min | Servings: 12

Ingredients

For the Chili

• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 pounds lean ground beef
• 1 teaspoon salt
• 1 tablespoon ancho chili powder, or to taste
• 1/4 teaspoon chipotle chili powder, or to taste
• 1 tablespoon ground cumin
• 2 teaspoons oregano
• 2 sweet bell peppers (red, orange, yellow, or mixed), diced
• 1 (28-ounce) can whole, peeled tomatoes (or same amount crushed or puréed)
• 2 cups water
• 2 (15-ounce) cans kidney beans or black beans, drained and rinsed
• 1 cup fresh or frozen corn kernels

For Serving (Optional Garnishes)

• Sour cream
• Grated sharp cheddar
• Thinly sliced radishes
• Sliced scallions
• Chopped onions
• Avocado slices
• Shredded lettuce
• Chopped fresh jalapeños
• Fresh cilantro

Instructions

1. In a large, heavy-bottomed pot over medium heat, heat the olive oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.
2. Add the ground beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.
3. Add the ancho chili powder, chipotle chili powder, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
4. In a blender, pulse the tomatoes and their juices for about 5 seconds to break them up. Add them to the pot along with the water and bring to a boil.
5. Lower the heat and simmer for a minimum of 45 minutes or up to 1 1/2 hours, or until the liquid is well flavored (the longer, the better). Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.
6. Add the beans and corn and cook, stirring, for 5 minutes, or until heated through. Taste and add more salt or chili powder, if desired.
7. Set out bowls of your favorite garnishes and serve. This chili keeps for about a week, covered, in the refrigerator, and up to 3 months in the freezer.
8. Enjoy!

For an even more budget-friendly version, use one pound of ground beef instead of two and add an extra can of beans to bulk up the chili without sacrificing heartiness.