This easy beef chili recipe is my go-to when I want something hearty, flavorful, and easy to make. As the weather turns colder, there's nothing better than curling up with a cozy bowl of chili. It comes together in under an hour, making it perfect for weeknight family dinners, feeding a crowd on game day, or stocking the freezer for later. This is comfort food at its best.
Jump to:
Easy Beef Chili Recipe
Chili is one of my favorite meals to make because it's simple to throw together and always feels like the perfect cold-weather comfort food. This beef chili is loaded with protein, beans, and veggies for a hearty classic. I often switch between this hearty beef chili, my lighter no-bean turkey chili and my flavorful chicken chili. I'll often make a big batch of these to keep in the freezer for busy nights, and all are easy to customize with more or less spice depending on who's at the table.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Protein swaps: Use ground turkey, chicken, or pork instead of beef.
- Beans: Mix and match with pinto beans, cannellini beans, or chickpeas if that's what you have on hand.
- Veggies: Add zucchini, corn, carrots, or mushrooms to bulk it up and sneak in extra veggies.
- Spice level: Adjust the cayenne or add diced jalapeños for more heat. For a milder chili, cut back on chili powder or smoked paprika.
- Broth: Beef broth adds depth, but chicken or vegetable broth works too.
- Sweetness: Swap the brown sugar for honey or maple syrup, or leave it out for a less sweet chili.
Instructions
- Step 1: Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
- Step 2: Stir in the diced onion, minced garlic, and bell peppers. Cook for about 5 minutes, until the vegetables begin to soften. Add the diced tomatoes, tomato sauce, and both types of beans. Stir well to combine.
- Step 3: Mix in the spices. Pour in the beef broth and stir everything together. Bring the chili to a simmer, then reduce the heat to medium-low. Cover and cook for 30 minutes, stirring occasionally.
- Step 4: Remove from the heat and let cool slightly before serving with your favorite toppings. Enjoy!
Sarah's Top Tips
- Don't skip browning the beef. Taking the time to brown it well adds a rich, savory base that gives your chili incredible depth of flavor.
- Taste and adjust after simmering. Chili flavors develop as it cooks, so give it a taste at the end and adjust the spices or salt to your liking.
- Make it ahead. Chili tastes even better the next day as the flavors continue to meld together, making it a great option for meal prep or leftovers.
Serving Suggestions
I love topping this hearty beef chili with a slice of warm jalapeño cornbread and a generous sprinkle of shredded cheese. The options don't stop there, though. You can spoon it over rice, mashed potatoes, or even a baked potato for a filling twist. Finish it off with your favorite toppings like crunchy tortilla chips, creamy avocado slices, or a dollop of sour cream.
Storage & Reheating
Fridge: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Freezer: For longer storage, freeze in portioned containers for up to 3 months.
Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to loosen it up. You can also reheat individual portions in the microwave, stirring halfway through for even warming.
Similar Recipes
- Ground Chicken Tacos25 Minutes
- Green Chili Chicken Enchiladas1 Hours 5 Minutes
- Instant Pot White Chicken Chili35 Minutes
- Baked Chicken Enchilada Dip (No Cream Cheese)35 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Beef Chili Recipe (Hearty, One-Pot Comfort Food)
Video
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 15 ounces diced tomatoes, 1 can
- 15 ounces tomato sauce, 1 can
- 15 ounces black beans, 1 can, drained and rinsed
- 15 ounces kidney beans, 1 can, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon cumin
- 2 tablespoons brown sugar
- 2 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat, add ground beef and brown while crumbling, about 6-8 minutes.2 tablespoons olive oil, 1 pound ground beef
- Add the onion, garlic and bell peppers to the pan. Stir and cook until slightly softened, about 5 minutes. Add in the cans of diced tomatoes, tomato sauce and beans. Stir to combine.1 yellow onion, 3 cloves garlic, 1 green bell pepper, 1 red bell pepper, 15 ounces diced tomatoes, 15 ounces tomato sauce, 15 ounces black beans, 15 ounces kidney beans
- Stir in the spices, sugar, salt, black pepper and broth. Bring the chili to a simmer. Turn down the heat to medium-low, cover and cook for about 30 minutes. Stir occasionally.2 tablespoons chili powder, 2 teaspoons paprika, 2 teaspoons smoked paprika, ½ teaspoon cayenne pepper, 1 tablespoon cumin, 2 tablespoons brown sugar, 2 cups beef broth, 1 teaspoon salt, ½ teaspoon black pepper
- Turn off the heat, let cool for a few minutes and serve with your favorite toppings.
Sarah's Tips
- If it's too thin: remove the lid and let it simmer uncovered for the last 10 minutes to thicken naturally.
- If it's too thick: stir in a splash of beef broth or water until you reach your preferred consistency.
- Slow cooker method: Bown beef and onion first, then add all ingredients and cook on LOW 6-8 hours or HIGH 3-4 hours.
joyce wade says
Great and easy to follow — I’ll make it again!