Beef Chili Recipe

There’s nothing like a big, cozy bowl of chili to warm things up—especially when it’s this good. This Beef Chili Recipe is thick, hearty, and packed with flavor… the kind that makes you go back for seconds (and maybe thirds). I’ve been making this one for years, and it always hits the spot—whether it’s a chilly night, game day, or just one of those days when you want something seriously comforting without the fuss.

Big Flavor, One Pot, Zero Fuss

What I love about this chili is how easy it is to make, yet it tastes like it’s been simmering for hours. You get all those deep, smoky, spicy flavors with just a few pantry staples, and it’s thick enough to hold up to a pile of toppings (you know I love a good cheese and sour cream moment).

It’s the kind of recipe that gets better the next day, freezes like a dream, and always, always disappears fast. One pot, big flavor, total comfort.

What You’ll Need to Make the Magic Happen

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This chili comes together with simple, no-fuss ingredients—but the flavor? Next level. Here’s what you’ll need:

• Ground beef: I like using lean beef so the chili isn’t too greasy, but still rich and hearty.
• Kidney beans: Soft, creamy, and perfect for soaking up all that flavor.
• Crushed tomatoes: Bring the body and the bold tomato base that chili needs.
• Onion & garlic: The flavor foundation—don’t skip these.
• Chili powder & cumin: The classic spice duo that gives chili its signature warmth.
• Beef stock or broth: Adds depth and helps everything simmer into chili perfection.

Note: Find the full list of ingredients and measurements in the Recipe Card.

Make Some Seriously Good Chili

This chili is as easy as it is cozy. Just a few simple steps, one big pot, and boom—you’ve got the kind of dinner that warms you from the inside out.

1. Sauté the aromatics. Cook onions, green peppers, jalapeños, and garlic until soft and fragrant.

2. Brown the beef. Add ground beef and break it up with a spoon. Cook until nicely browned.

3. Season it well. Stir in all the spices: chili powder, cumin, paprika, and salt.

4. Pour in the liquids. Add crushed tomatoes, tomato sauce, broth, and beans. Stir well.

5. Let it simmer. Bring to a boil, then reduce heat and let it bubble until thick and cozy.

6. Serve with all the toppings. Ladle into bowls and go wild with cheese, sour cream, green onions, jalapeños, or cilantro.

Wondering what to serve with your chili? I love it with a warm slice of Buttermilk Cornbread (because obviously), or something extra cheesy like Easy Garlic Bread. If you’re keeping it low carb, try it with Buttery Mashed Cauliflower—so creamy and comforting.

And leftovers? That’s where the fun really starts. Spoon it over rice, stuff it into baked potatoes, pile it on fries, or turn it into Chili Mac and Cheese for a cozy twist that feels like a brand new meal.

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