Beef Chili
This classic beef chili is the most delicious blend of meaty richness simmered with hearty vegetables. The best one-pot comfort food dinner!
- Total time
- 1 hr 10 min
- Active time
- 20 min
- Yield
- 6, 6 servings
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints9 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Bacon
4 strips bacon (sliced ½-inch thick)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: BEEF CHILI RECIPE
Yellow Onion
1 medium yellow onion (diced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: BEEF CHILI RECIPE
Green Bell Pepper
1 green bell pepper (diced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: BEEF CHILI RECIPE
Garlic
3 garlic cloves (minced)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: BEEF CHILI RECIPE
Fire-Roasted Tomatoes
1 (28-ounce can) fire-roasted diced tomatoes (you can use diced or crushed tomatoes)
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Details and source
Source: BEEF CHILI RECIPE
Black Beans
1 (15-ounce can) black beans (drained and rinsed)
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Details and source
Source: BEEF CHILI RECIPE
Red Kidney Beans
1 (15-ounce can) red kidney beans (drained and rinsed)
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Source: BEEF CHILI RECIPE
Avocado
Optional garnish: avocado, red onion, shredded cheese or sour cream
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Red Onion; Cheese; Sour Cream
Source: BEEF CHILI RECIPE
Avocado
Optional garnish: avocado, red onion, shredded cheese or sour cream
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: BEEF CHILI RECIPE
Additional ingredient notes
CHILI INGREDIENTS
Ground beef: I typically use 90% lean ground beef so that I don’t have to drain much fat, but 80% works too.
Just be sure to drain any excess grease after browning. Bacon: Bacon adds a wonderful smoky flavor and depth to the chili. You’re going to love it! Beef broth: A good-quality broth really boosts the flavor. Dried spices: I’m using a bold combination of chili powder, cumin, smoked paprika, and a pinch of cayenne pepper for heat (though this is optional). Canned tomatoes: Fire-roasted tomatoes are my go-to for extra flavor, but any canned tomatoes will do. Beans: I like a mix of black beans and red kidney beans, but you can swap in pinto beans, white beans, or whatever beans are in your pantry. Find the complete recipe with measurements below.
TASTY CHILI TOPPINGS
I love loading up a cozy bowl of chili with toppings.
It’s like a build-your-own comfort food situation. Here are my favorites: Cheese or sour cream: Shredded cheddar, cotija, or a dollop of sour cream works well for a creamy contrast. Onions: Diced red onions or sliced green onions add a bit of zip. Jalapeños: Fresh or pickled jalapenos are great for that spicy kick. Cilantro or parsley: Just a little sprinkle adds a pop of freshness to balance the richness.
Required setup
Equipment
My favorite pot for making chili!
Method Overview
Structured method notes that are separate from the step timeline.
Can I make this in a Crockpot?
I recommend browning the beef, onion, bell pepper, and garlic in a skillet first to build flavor.
Then transfer everything, including the beans, tomatoes, spices, and broth, into your Crockpot. Cook on high for 3 to 4 hours or low for 6 to 8 hours, until it’s rich and hearty.
Source video
Source video
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
50 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 10 min
Total time from the source recipe card.
Step 1
Cook the bacon. Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
medium heat10 min
Image detailsBrown baconDownshiftology · BEEF CHILI RECIPEDev reference Visual cue
until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes.
Checks2
TextureInfoTextureuntil crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes.
Expected state: until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes.
TimingInfoTimingabout 10 minutes
Target: 10 minute
Expected state: Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes.
Inputs and tools1
Uses
- 4 strips bacon (sliced ½-inch thick)
Why and source
This step has reviewed source-backed guidance.
- Source: BEEF CHILI RECIPE
Step 2
Cook the veggies. Add the onion and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
Image detailsSaute vegetablesDownshiftology · BEEF CHILI RECIPEDev reference Visual cue
until vegetables have softened.
Checks2
Visual cueInfoVisualuntil vegetables have softened.
Expected state: until vegetables have softened.
TimingInfoTimingfor 4 to 5 minutes
Target: 4-5 minute
Expected state: Cook for 4 to 5 minutes or until vegetables have softened.
Inputs and tools4
Uses
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 3 garlic cloves (minced)
- Optional garnish: avocado, red onion, shredded cheese or sour cream
Why and source
This step has reviewed source-backed guidance.
- Source: BEEF CHILI RECIPE
Step 3
Cook the beef. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
Image detailsBrown beefDownshiftology · BEEF CHILI RECIPEDev reference Visual cue
until cooked through.
Checks1
Visual cueInfoVisualuntil cooked through.
Expected state: until cooked through.
Inputs and tools1
Uses
- 1 ½ pounds ground beef
Why and source
This step has reviewed source-backed guidance.
- Source: BEEF CHILI RECIPE
Step 4
Add the aromatics. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
2 min
Image detailsStir in spicesDownshiftology · BEEF CHILI RECIPEDev reference Visual cue
until they are fragrant, about 2 minutes.
Checks2
Visual cueInfoVisualuntil they are fragrant, about 2 minutes.
Expected state: until they are fragrant, about 2 minutes.
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
Inputs and tools1
Uses
- 2 tablespoon tomato paste
Why and source
This step has reviewed source-backed guidance.
- Source: BEEF CHILI RECIPE
Step 5
Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
Image detailsAdd canned ingredientsDownshiftology · BEEF CHILI RECIPEDev reference Visual cue
until the chili comes to a boil.
Checks3
Visual cueInfoVisualuntil the chili comes to a boil.
Expected state: until the chili comes to a boil.
TimingInfoTimingfor 30 minutes
Target: 30 minute
Expected state: Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
HoldingMain recipeSource holding instruction
Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
Inputs and tools5
Uses
- 1 (28-ounce can) fire-roasted diced tomatoes (you can use diced or crushed tomatoes)
- 1 (15-ounce can) black beans (drained and rinsed)
- 1 (15-ounce can) red kidney beans (drained and rinsed)
- 2 cups beef broth
- 1 bay leaf
Why and source
This step has reviewed source-backed guidance.
- Source: BEEF CHILI RECIPE
Step 6
Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I've got ideas above).
Image detailsServeDownshiftology · BEEF CHILI RECIPEDev reference Checks1
ServiceMain recipeSource service instruction
Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I've got ideas above).
Why and source
This step has reviewed source-backed guidance.
- Source: BEEF CHILI RECIPE
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
STORAGE TIPS
Let any leftovers cool completely, then store them in an airtight container in the fridge for 4 to 5 days.
For longer storage, freeze the chili in freezer-safe containers or bags for up to 3 months. I like to freeze individual portions for easy weeknight dinners.
LISA’S TIPS
Serving Size: This recipe makes about 9 cups, enough for 6 good-sized servings.
Storage tip: Place cooled chili in an airtight container and store for 4 to 5 days in the fridge. For freezing, use a freezer-safe bag or an airtight container and store for up to 3 months in the freezer. Reheating tip: Thaw frozen chili overnight in the fridge. Then reheat on the stovetop or in the microwave until warmed through. If the chili thickens too much for your taste, add a splash of water or beef broth. To control the amount of salt in your chili, choose low-sodium or unsalted beef broth, beans, canned tomatoes, and tomato paste. Add heat with diced jalapeno, hatch green chiles, or chipotle peppers in adobo, or 1¼ teaspoon of cayenne pepper. Play with other seasonings like coriander or this Cajun seasoning that has a little bit of everything. Bacon can be tricky to slice.
Can I make this ahead of time?
You can get a head start by chopping the vegetables and mixing your dried spices a day in advance.
In fact, I like to make a larger batch of the spice mix and store it in a jar. Then, I can scoop out what I need when I’m ready to enjoy.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
WHY YOU’LL LOVE THIS CLASSIC CHILI RECIPE
When the weather starts to cool, this beef chili is always on repeat in my kitchen.
It’s a one-pot, comfort food classic that’s right up there with beef stew, pot roast, braised short ribs, and shepherd’s pie. And I love that it’s great for meal prep, so I’ll often freeze extra batches of it!
Is there a way to make this with no beans?
While traditional chili often includes beans, a no-bean version (also known as Texas-style chili or chili con carne) is just as delicious.
You can also bulk it up with chickpeas, lentils, or diced vegetables if you’d like to switch things up while keeping the same bold flavor.
Article photos
Photos used with the article notes.
Source: BEEF CHILI RECIPE
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
6, 6 servings
Garnish
Source step 6 creates or uses garnish.
Paste
Source step 4 creates or uses paste.
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Source and Origin
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Adapted from source
Imported from the downshiftology page for dev review.
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BEEF CHILI RECIPE
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