Classic Beef Chili - This classic beef chili is thick, hearty, and deeply savory, with tender ground beef, beans, and tomatoes simmered into a rich, spoon-coating stew. The texture is comforting and substantial, with soft beans, a meaty bite, and a sauce that clings to every spoonful. Warm spices bring gentle heat and smoky depth without overwhelming, making each bowl balanced and satisfying. It is an easy chili recipe that doubles as a winter dinner recipe because it is cozy, filling, and even better the next day.

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Classic Beef Chili - Great chili is not complicated; it is layered. This classic beef chili works because you build flavor at every stage, then simmer long enough for everything to merge into a single, comforting chili bowl. The first layer is browning: sear the beef until you get deep caramelized bits, because those browned pieces are concentrated flavor that carries through the whole pot. The next layer is aromatics—onion and garlic—cooked in the beef drippings so they soften and turn sweet, not sharp. Spices come next, and timing matters: blooming chili powder, cumin, and smoked paprika briefly in the fat wakes them up and prevents a raw spice taste. After testing, I found that adding a small amount of tomato paste early and cooking it for a minute builds a deeper, more savory base; it tastes richer and more rounded than simply dumping in tomatoes. Then the simmer does the real work. Gentle simmering thickens the sauce, tenderizes the beans, and smooths the spice edges, turning separate ingredients into a unified winter dinner recipe you can rely on. This aligns with my focus on technique over complexity: brown, bloom, deglaze, and simmer with clear cues. If your chili looks thin early, do not panic—reduce uncovered and it will thicken into that classic beef chili texture. If it tastes sharp, it needs time; simmering is the fix. The finishing step is balance: a small splash of vinegar or a squeeze of lime at the end brightens the pot and keeps it from tasting flat, while salt is adjusted only after reduction so you do not oversalt. For Pinterest intent, this hits easy chili recipe searches because it is straightforward and repeatable, and it hits comforting chili bowl and winter dinner recipe boards because it photographs beautifully with toppings and holds well for meal prep. The best part: it is forgiving. You can simmer longer, make it ahead, or freeze it. And like all good chili, it tastes even better after resting overnight, when the spices mellow and the sauce thickens into an even more satisfying, cozy bowl.

Dietary Notes

✓ Winter Dinner Recipe
✓ Comforting Chili Bowl
✓ Meal-Prep Friendly
✓ Freezer-Friendly

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Why You'll Love This

Deep, Layered Flavor: Browning beef and blooming spices build a rich classic beef chili base.
Reliable Comfort Food: A cozy winter dinner recipe that satisfies and reheats beautifully.
Easy One-Pot Method: Straightforward steps make this an easy chili recipe anyone can repeat.
Toppings Make It Yours: Customize every comforting chili bowl with cheese, onions, and crunchy add-ons.

Classic Beef Chili

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 65min

🥨 Yield: 6

🍞 Method: Simmering

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 1/2 lb ground beef (80/20)
1 large yellow onion, diced
4 cloves garlic cloves, minced
2 tbsp tomato paste
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp black pepper
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup beef broth (or water)
1 bell pepper, diced
1 bay leaf
1 tbsp apple cider vinegar (or lime juice)

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ground beef (80/20) Choose 80/20 for flavor; some fat is necessary to build richness and carry spices in classic beef chili. Brown deeply for caramelized bits, because that browning is what turns an easy chili recipe into a comforting chili bowl.
yellow onion, diced Onion softens and sweetens, balancing chili spices so the pot tastes rounded. Cook until translucent and lightly golden for the best winter dinner recipe base.
garlic cloves, minced Garlic builds savory depth, but it can turn bitter if browned too hard. Add after onions soften and cook briefly until fragrant so the flavor stays clean.
tomato paste Cooking tomato paste for a minute caramelizes sugars and concentrates flavor, making the chili taste richer. This is an easy technique that guarantees a deeper sauce without extra ingredients.
chili powder Chili powder is the main flavor driver; bloom it in fat so it tastes warm and developed, not dusty. Adjust heat later with toppings so the base stays balanced and family-friendly.
ground cumin Cumin adds earthy warmth that defines classic beef chili without making it taste spicy. Blooming cumin briefly builds flavor fast and makes the pot smell instantly cozy.
smoked paprika Smoked paprika adds smoky depth without needing smoked meat. Keep it measured so it supports the comforting chili bowl vibe instead of dominating.
dried oregano Oregano rounds out the spice blend and adds a subtle herbal note. Add with other spices so it blooms and integrates into the sauce during simmering.
salt Salt should be adjusted near the end because reduction concentrates it; seasoning too early can oversalt. Taste after simmering and add gradually to make certain the flavor is balanced.
black pepper Pepper adds gentle bite that lifts richness without increasing chili heat. Add early for background warmth and adjust at the end for aroma.
crushed tomatoes Crushed tomatoes form the sauce base and thicken as they reduce. If your tomatoes are very acidic, a longer simmer smooths the sharpness better than adding sugar.
kidney beans, drained and rinsed Rinsing removes excess starch and keeps the sauce from tasting muddy. Kidney beans hold shape and add classic texture to a winter dinner recipe pot.
pinto beans, drained and rinsed Pinto beans add creamy body and make the chili feel thicker and more comforting. They also help the chili reheat well, which is perfect for easy chili recipe meal prep.
beef broth (or water) Broth controls thickness and adds savory depth; start modestly because the chili will loosen as it simmers. If it reduces too far, a splash of broth restores spoonable texture.
bell pepper, diced Bell pepper adds sweetness and soft texture that balances spice and beef richness. Dice evenly so it softens fully during the simmer and blends into the sauce.
bay leaf Bay leaf adds subtle depth during long simmering; remove before serving so the flavor stays clean. It helps the chili taste more rounded without adding extra steps.
apple cider vinegar (or lime juice) A small splash at the end brightens the whole pot and keeps the chili from tasting heavy. Finishing acid is the quickest way to build flavor and makes the comforting chili bowl taste lively.

list_alt Instructions

1

Step 1: Brown ground beef in a heavy pot over medium-high heat until deep brown bits form, then drain excess grease if needed - browning builds the core flavor for classic beef chili.
2

Step 2: Add onion and bell pepper to the pot and cook 5-7 minutes until softened and lightly golden - soft aromatics create a sweet base that balances spices.
3

Step 3: Stir in garlic and cook 30 seconds until fragrant - brief cooking prevents bitterness while building savory depth.
4

Step 4: Add tomato paste and cook 1 minute until it darkens slightly - cooking paste caramelizes it for a richer, more savory sauce.
5

Step 5: Sprinkle in chili powder, cumin, smoked paprika, and oregano and stir 30-45 seconds - blooming spices in fat develops flavor and prevents a raw spice taste.
6

Step 6: Pour in crushed tomatoes and broth, scraping the bottom to release browned bits - deglazing dissolves concentrated flavor into the chili base.
7

Step 7: Add beans and bay leaf, bring to a gentle simmer, then reduce heat and simmer 45-60 minutes uncovered - slow simmer thickens into a comforting chili bowl texture.
8

Step 8: Stir occasionally and adjust thickness with a splash of broth if needed - controlled reduction guarantees the sauce stays thick but not dry.
9

Step 9: Remove bay leaf, season with salt and pepper to taste, then stir in vinegar or lime - finishing acidity brightens and balances the winter dinner recipe richness.

Nutrition Facts

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Calories 480

Protein 30g

Carbs 36g

Fiber 10g

Sugar 9g

Fat 24g

Sodium 980mg

Potassium N/A

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Serving Suggestions

Serve chili hot in deep bowls so it stays warm, then build a topping bar for contrast and texture. Add shredded cheese for richness, diced onion for crunch, and sour cream for a cool, creamy finish. For a bright balance, add sliced jalapeños or a squeeze of lime, and for crunch, sprinkle crushed tortilla chips on top right before serving. Chili is best after it has simmered until thick and glossy; if it sits for 10 minutes off heat, it tightens slightly and tastes even more rounded. Pair with cornbread, rice, or a simple salad depending on how hearty you want the meal.

How to Store?

Store cooled chili in an airtight container in the fridge for up to 4 days; flavor improves overnight as spices meld. Reheat gently on the stovetop over medium-low heat, stirring and adding a splash of water or broth if it becomes too thick. Freeze chili in portioned containers for up to 3 months; thaw overnight in the fridge and reheat slowly so the sauce stays thick and cohesive. For make-ahead planning, cook a day early, cool, and refrigerate; the next day, skim any excess fat if desired and reheat for an even more comforting chili bowl.

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