This easy classic chili is a thick, hearty pot of ground beef, kidney and pinto beans, and tomatoes in a smoky, savory chili spice blend. It simmers on the stove in about an hour with a short list of pantry ingredients, and it tastes even better the next day. It is a dependable dinner for game day, cold nights, and meal prep.
Table of Contents
Why This Easy Classic Chili Works
Cooking the onion, pepper, and garlic first builds a sweet base, and browning the beef adds savory depth. Tomato paste and crushed tomatoes give the chili body, while chili powder, cumin, and smoked paprika create a balanced, smoky flavor. A long simmer lets the beans and spices meld into a thick, rich chili.
- One pot and about an hour, mostly hands-off.
- Big flavor from pantry spices and canned goods.
- Feeds a crowd and freezes well.
- Easy to make mild or spicy.
Ingredients
The full amounts are in the recipe card below.
- 1 pound ground beef (85/15 or 90/10)
- 1 tablespoon olive oil
- 1 large yellow onion, diced, and 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 ounces) kidney beans and 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes and 1 can (6 ounces) tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder, 1 teaspoon each ground cumin and smoked paprika, and 1 teaspoon salt and 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional) and 1 bay leaf
How to Make Easy Classic Chili
Cook the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the onion and bell pepper for 5 minutes until soft, then add the garlic for 1 minute.
Brown the Beef
Add the ground beef and cook, breaking it up, for 6 to 8 minutes until no pink remains. Ground beef is safe at 160°F according to the USDA. Drain excess fat if there is a lot.
Bloom the Spices
Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and cayenne and cook for 2 minutes, until the paste darkens slightly.
Simmer
Add the crushed tomatoes, broth, beans, and bay leaf. Bring to a boil, reduce to a gentle simmer, and cook partially covered for 45 to 60 minutes, stirring occasionally, until thick. Remove the bay leaf and adjust the seasoning.
How to Serve Chili
Top with shredded cheddar, sour cream, chopped onions, or jalapenos, and serve with cornbread, tortilla chips, or rice. It is also great over baked potatoes or hot dogs. For another chili option, try our classic beef chili or make the pasta version, one pot chili mac.
How to Store and Reheat
Store chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove until steaming hot, adding a splash of broth if it has thickened. Freeze for up to 3 months and thaw overnight in the refrigerator.
Tips and Variations
- Do not skip cooking the tomato paste and spices, which deepens the flavor.
- Simmer at least 45 minutes for the best flavor.
- Add a square of dark chocolate or a spoonful of brown sugar to balance acidity.
- Use ground turkey for a lighter version.
- Add a diced jalapeno or chipotle for heat.
- Make it in a slow cooker: try our slow cooker chili.
- Looking for a quicker version? See our quick chili recipe.
FAQ
How long should chili simmer?
At least 45 minutes, and up to 2 hours for a thicker, deeper flavor. Stir occasionally.
Why is my chili watery?
Simmer it uncovered for another 15 to 20 minutes, or mash some of the beans against the pot.
Can I use different beans?
Yes. Black beans, red beans, or a mix of your favorites all work.
How do I make it less spicy?
Skip the cayenne and use a mild chili powder. Chili powder brands vary widely in heat.
Can I make it ahead?
Yes. Chili tastes even better the next day after the flavors meld.
Easy Classic Chili
Ingredients
Main Ingredients
- 1 lb ground beef 85/15 or 90/10
- 1 tbsp olive oil
- 1 large yellow onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 15 oz kidney beans 1 can, drained and rinsed
- 15 oz pinto beans 1 can, drained and rinsed
- 28 oz crushed tomatoes 1 can
- 6 oz tomato paste 1 can
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper optional
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
Instructions
Cooking
- Heat the oil in a large pot over medium heat and cook the onion and bell pepper 5 minutes. Add the garlic for 1 minute.
- Add the beef and cook, breaking it up, 6 to 8 minutes until no pink remains (160°F/71°C). Drain excess fat if needed.
- Stir in the tomato paste, chili powder, cumin, paprika, cayenne, salt, and pepper and cook 2 minutes.
- Add the crushed tomatoes, broth, beans, and bay leaf. Bring to a boil, reduce to a gentle simmer, and cook partially covered 45 to 60 minutes until thick, stirring occasionally.
- Remove the bay leaf, adjust the seasoning, and serve with toppings.
