Easy Beef Chili

By Harry Cruse | TasteSavory

A good pot of chili is one of the easiest ways to feed a crowd. It cooks in one pot, it tastes better the next day, and it freezes well. This version uses ground beef, beans, and a short list of pantry spices. It builds flavor in stages: browning the beef, cooking the spices in the fat before the liquid goes in, and finishing with a splash of acid to balance the richness. The steps below explain why each one matters, so the recipe is easy to adjust to your taste.

Why this recipe works

Chili gets most of its depth from three things. Browning the meat creates the deep, savory flavor you can’t get from simply simmering it, which we explain in flavor and color in cooking. Cooking tomato paste and spices in the pot for a minute or two before adding liquid deepens their flavor and takes off the raw edge. A long, gentle simmer then brings everything together and thickens the sauce. A little acid at the end, such as lime juice or vinegar, keeps the pot from tasting heavy.

Ingredients

Serves 6

• 2 tablespoons olive or neutral oil
• 1½ pounds (680 g) ground beef (80–90% lean)
• 1 large onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 can (28 oz / 800 g) crushed tomatoes
• 1½ cups (360 ml) beef broth or water
• 2 cans (15 oz / 425 g each) beans, such as kidney, pinto, or black beans, drained and rinsed
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1–2 teaspoons lime juice or apple cider vinegar, to finish
• Toppings: shredded cheddar, sour cream or plain yogurt, sliced scallions, cilantro, lime wedges

Ingredient notes

• Beef: 80% lean beef gives a richer chili, while 90% lean is lighter and needs less draining. Either works.
• Chili powder: Blends differ in heat and saltiness, so start with the amount given and adjust at the end.
• Beans: Canned beans keep this recipe quick. Rinsing them removes the thick canning liquid and some of the salt.

How to make it

1. Brown the beef. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the beef and break it up with a spoon. Cook for 6–8 minutes, until browned with no pink remaining. If there’s a lot of fat, spoon off all but about 1 tablespoon.
2. Cook the vegetables. Add the onion and bell pepper and cook for about 5 minutes, until the onion is soft and translucent.
3. Bloom the spices. Stir in the garlic, tomato paste, chili powder, cumin, paprika, and oregano. Cook for 1–2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
4. Add the liquids. Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pot. Stir in the beans, salt, and pepper.
5. Simmer. Bring to a boil, then reduce the heat to low and partially cover. Simmer for 40–45 minutes, stirring occasionally, until thick and the flavors have blended. You can simmer up to an hour for a thicker chili.
6. Finish. Stir in the lime juice or vinegar, then taste and adjust the salt, heat, and acid. Serve hot with toppings.

Food safety notes

Ground beef should reach 160°F (71°C). Color isn’t a reliable guide, so if you like, check with an instant-read thermometer. A chili that has simmered for 40 minutes is well past this temperature, but the check matters for any dish made with ground meat that cooks for a shorter time.

Variations and substitutions

These are suggestions rather than tested guarantees.

Change	How to do it	What changes
Ground turkey or chicken	Swap for the beef; cook to 165°F (74°C)	Lighter chili; add a little more oil since it’s leaner
Vegetarian	Omit the beef, add another can of beans and 1 cup cooked lentils, and use vegetable broth	Lighter texture. See our lentil soup for another meat-free idea
Spicier	Add cayenne, chopped jalapeño, or chipotle in adobo	More heat; start small and taste
Milder for kids	Use mild chili powder and skip the extra heat	Serve toppings separately. See our kids meals guide
Slow cooker	Brown the beef and vegetables first, then cook everything on low for 6–8 hours	Softer, deeper flavor; check that the chili is hot and thick before serving

Troubleshooting

• Too thin: Simmer it uncovered for 10–15 minutes, stirring, until it reduces. It also thickens as it cools.
• Too thick: Stir in a splash of broth or water.
• Greasy: Spoon off excess fat from the surface, or drain the beef more thoroughly next time.
• Bland: Add salt gradually, another spoonful of tomato paste or chili powder, and a splash of lime juice or vinegar.
• Too spicy: Add more beans or tomatoes, a pinch of sugar, or serve with sour cream, yogurt, or cheese.

Serving, storage, and freezing

Serve chili over rice or baked potatoes, with cornbread, or with tortilla chips. Cool leftovers quickly, dividing them into shallow containers, and refrigerate within 2 hours. They keep for 3–4 days. Chili freezes well in individual portions for a few months, which makes it ideal for a meal prep routine. Reheat until it’s steaming hot (165°F / 74°C), adding a splash of broth if it has thickened.

Recipe card

FAQ

Can I make chili ahead of time?
Yes. The flavor often improves after a day in the refrigerator. Reheat it until steaming hot.

Do I have to drain the beef?
Not entirely. Leaving about a tablespoon of fat adds flavor. Spoon off the rest if the beef is very fatty.

Can I use dried beans?
Yes, but they need to be soaked and cooked until tender first. Canned beans are quicker and are used in this recipe.

What if I don’t have tomato paste?
You can leave it out. The chili will taste a little less rich, so you may want to add extra chili powder or a splash of vinegar.

Conclusion

The best chili doesn’t need a long ingredient list, just a few good habits: brown the meat well, cook the spices before adding liquid, simmer gently, and finish with acid. Make it once as written, then adjust the heat, beans, and toppings to suit your household. It’s an easy dish to make in a large batch and enjoy over several meals.