This classic ground beef chili is a thick, meaty pot of beans, tomatoes, and bold spices that tastes like it simmered all day, yet it is ready in about 1 hour. It is the kind of chili you can count on for game day, cold nights, and weekly meal prep.
The method is simple. You brown the beef with onion, bloom a generous spice blend in the fat, and simmer everything with tomatoes, tomato paste, and kidney beans until it thickens. A short rest at the end lets the flavors settle.
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Why This Classic Ground Beef Chili Recipe Works
Tomato paste cooked into the spices gives the chili a deep, savory base, while a little sugar rounds out the acidity of the tomatoes.
Using 90% lean beef keeps the pot from getting greasy but still gives plenty of flavor and a satisfying texture.
Every ingredient is a pantry staple, so you can make a big batch without a long shopping list.
Ingredients for Classic Ground Beef Chili
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 lb 90% lean ground beef
- 2 1/2 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cayenne pepper (optional)
- 2 tbsp granulated sugar
- 2 tbsp tomato paste
- 1 1/2 cups low sodium beef broth
- 1 can (15 oz) petite diced tomatoes, no salt added, with juice
- 1 can (16 oz) red kidney beans, drained and rinsed
- 1 can (8 oz) no salt added tomato sauce
Ground beef: Ninety percent lean gives rich flavor without a layer of grease. Cook it until it reaches 160 degrees F.
Chili powder and cumin: These two carry the flavor. Stir them into the beef for a minute so they toast in the fat before any liquid goes in.
Tomato paste: Cooking it for a minute with the beef deepens the color and adds sweet, concentrated tomato flavor.
Kidney beans: Rinse them well to remove the thick canning liquid and to cut the sodium.
How to Make Classic Ground Beef Chili
1. Warm the oil. Heat the olive oil in a large soup pot over medium high heat for 2 minutes.
2. Cook the onion. Add the onion and cook for 5 minutes, stirring now and then, until soft.
3. Brown the beef. Add the ground beef and break it apart with a wooden spoon. Cook for 6 to 7 minutes, until browned and cooked to 160 degrees F.
4. Bloom the spices. Stir in the chili powder, cumin, garlic powder, sugar, salt, pepper, cayenne, and tomato paste. Cook for 1 minute until fragrant.
5. Add the liquids. Pour in the broth, then add the diced tomatoes with their juice, kidney beans, and tomato sauce. Stir well.
6. Simmer. Bring to a low boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until thick.
7. Rest. Remove the pot from the heat and let the chili rest for 5 to 10 minutes before serving.
How to Serve Classic Ground Beef Chili
Serve the chili hot with shredded cheese, diced onion, sour cream, and fresh cilantro. A side of roasted chile cornbread or fluffy dinner rolls is great for dipping. Add cornbread hoecakes for a Southern touch, or plan a cheesy chili mac night later in the week.
How to Store and Reheat Classic Ground Beef Chili
Cool the chili within 2 hours and refrigerate for up to 4 days in airtight containers. Freeze for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator, then reheat on the stove over medium low heat until steaming hot and 165 degrees F in the center, adding a splash of broth if needed.
Tips and Variations for Classic Ground Beef Chili
Use a heavy pot. A Dutch oven or heavy soup pot holds steady heat and prevents scorching on the bottom.
Drain only if needed. With 90% beef you can leave the fat. With 80% beef, drain off most of it before adding the spices.
Make it spicier. Add 1 minced jalapeno with the onion or increase the cayenne to 1/2 teaspoon.
Thicken or thin. Simmer longer to thicken, or add a splash of broth if the pot gets too thick.
Try two kinds of beans. Swap half of the kidney beans for pinto or black beans.
Make it ahead. The flavor improves the next day, since the spices keep blending as it sits.
Check the temperature. Use an instant read thermometer to confirm the beef reaches 160 degrees F.
Handle leftovers safely. For general food safety reminders about chilling and handling food, see this Texas A&M AgriLife food safety brochure.
Frequently Asked Questions About Classic Ground Beef Chili
How long should classic ground beef chili simmer?
Simmer for 20 to 25 minutes for a weeknight pot. If you have time, 45 to 60 minutes gives a deeper flavor.
Can I make classic ground beef chili in advance?
Yes. It keeps in the refrigerator for up to 4 days and often tastes better on day two.
Can I freeze classic ground beef chili?
Yes. Freeze for up to 3 months in airtight containers, then thaw overnight in the refrigerator.
What can I use instead of kidney beans?
Pinto beans, black beans, or a mix of both work well.
Is this chili spicy?
It is mild to medium. Leave out the cayenne for a gentler pot or add more for extra heat.
Classic Ground Beef Chili
Equipment
- Large soup pot
- Wooden spoon
- Instant read thermometer
- Can opener
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 lb 90% lean ground beef
- 2 ½ tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground cayenne pepper optional
- 2 tbsp granulated sugar
- 2 tbsp tomato paste
- 1 ½ cup low sodium beef broth
- 1 can petite diced tomatoes 15 oz, no salt added, with juice
- 1 can red kidney beans 16 oz, drained and rinsed
- 1 can tomato sauce 8 oz, no salt added
Instructions
Cooking
- Heat. Warm the oil in a soup pot over medium high heat for 2 minutes. Onion. Cook the diced onion for 5 minutes until soft.
- Beef. Brown the beef for 6 to 7 minutes until it reaches 160 degrees F.
- Spices. Add the spices, sugar, and tomato paste and stir for 1 minute.
- Liquids. Add the broth, tomatoes, beans, and tomato sauce.
- Simmer. Simmer on low for 20 to 25 minutes, uncovered, until thick.
- Rest. Take the pot off the heat and rest 5 to 10 minutes before ladling.
