Dinner
Easy Beef Chili
A rich, smoky one-pot beef chili with beans — perfect for game days, meal prep and cold evenings.
By the Forkful editorial team · Published
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Makes
- 6 servings
Chili is one of the most searched recipes on Google, with interest climbing every autumn and winter. It is the ultimate one-pot meal: it feeds a crowd, it costs little, and it tastes even better the next day.
This is a classic beef and bean chili built on a simple technique: brown the meat well, then toast the spices in the hot fat for a minute before adding the tomatoes. That one step gives a deep, rounded flavour that usually takes hours. Serve it with cheese, sour cream and green onions — or over rice or a baked potato.
Ingredients
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- 1 tbsp vegetable oil
- 2 lb ground beef (85% lean)
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 cup beef broth
- 1 ½ tsp salt
- Shredded cheddar, sour cream and sliced green onions, to serve
Instructions
- Heat the oil in a large, heavy pot over medium-high heat. Brown the beef in two batches for 6–8 minutes each, breaking it up. Spoon off most of the fat.
- Add the onion and bell pepper and cook for 5 minutes, until softened.
- Add the garlic, chili powder, cumin, smoked paprika, oregano and cayenne and stir for 1 minute, until fragrant.
- Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, beans, broth and salt.
- Bring to a simmer, then lower the heat, partly cover and cook gently for 45–60 minutes, stirring every 10–15 minutes, until thick and rich.
- Taste and adjust the salt and heat. Serve topped with cheddar, sour cream and green onions.
Tips for the best result
- 1Toasting the spices in the fat for a minute ("blooming") is the single biggest flavour boost in this recipe.
- 2Do not rush the browning: crowding the pot steams the meat instead of building flavour.
- 3Chili is better the next day, so it is ideal for making ahead.
- 4To thicken, simmer uncovered a little longer or stir in 1–2 tablespoons of masa harina or fine cornmeal.
Storage
Refrigerate for up to 4 days or freeze in portions for up to 3 months. Reheat gently on the stove, adding a splash of water or broth.
Frequently asked questions
Should chili have beans?
Texas-style chili famously has none, but most home cooks add them. Leave them out for a meatier chili and add a little more beef.
Can I make chili in a slow cooker?
Yes. Brown the beef and toast the spices first, then cook everything on low for 7–8 hours or on high for 4 hours.
How do I make chili less spicy?
Skip the cayenne and use a mild chili powder. A spoonful of sour cream or a squeeze of lime also softens the heat.
