Introduction
beef chili recipe There’s nothing quite like a warm bowl of chili to bring comfort and satisfaction. This classic chili recipe is one of my most frequently made dishes—it’s simple, hearty, and packed with flavor. Whether you’re making it for a cozy night in or meal-prepping for the week, this recipe is quick to prepare and always a crowd-pleaser. Let’s dive into making this rich and delicious homemade chili that’s guaranteed to become your go-to meal!
Recipe Ingredients
This chili is built with a perfect balance of spices, protein, and beans to create an irresistible dish.
Highlighted Ingredients:
Ground Beef (1 lb) – The heart of the chili, packed with protein and rich flavors.
Olive Oil (2 tbsp) – Helps in sautéing and enhancing the flavors.
Onion (1 medium to large, diced) – Brings depth and sweetness to the chili.
Garlic (5 cloves, minced) – A must-have for robust taste.
Tomato Paste (2 tbsp) – Adds richness and thickens the chili.
Crushed Tomatoes (14 oz can) – The base that ties everything together.
Diced Fire-Roasted Tomatoes (14 oz can) – Adds a smoky layer to the chili.
Kidney Beans (14 oz can, rinsed and drained) – A classic addition for texture.
Northern Beans (14 oz can, rinsed and drained) – Creamy and delicious.
Chicken Stock (1 1/4 cup) – Gives the chili a deep, savory taste.
Chili Powder (2 tbsp) – The main spice for heat and depth.
Cumin (2 tsp) – Brings warmth and earthiness.
Paprika (1 tsp) – Adds a subtle smoky sweetness.
Garlic Powder (2 tsp) – Layers additional garlicky goodness.
Dried Oregano (1 tsp) – Enhances the overall herbaceous aroma.
Salt (1 tsp) & Black Pepper (1/4 tsp) – Essential for balancing flavors.
Cayenne Pepper (pinch, optional) – For an extra kick.
Maple Syrup (1 tsp, optional) – Balances acidity without making it sweet.
How to Make the Recipe
Step-by-Step Directions:
Step 1: Sauté the Aromatics
Heat a Dutch oven or a heavy-bottomed pot over medium heat. Add 2 tbsp olive oil, then sauté diced onion with a pinch of salt for 3-4 minutes until soft. Add minced garlic and cook for another 60 seconds.
Step 2: Brown the Beef
Add 1 lb ground beef, season with salt and pepper, and break it up with a spoon. Cook until fully browned.
Step 3: Enhance with Tomato Paste
Stir in 2 tbsp tomato paste and cook for 1-2 minutes to deepen the flavor.
Step 4: Add Tomatoes and Beans
Pour in crushed tomatoes, diced fire-roasted tomatoes, kidney beans, and northern beans. Stir to combine
Step 5: Season the Chili
Mix in chili powder, cumin, paprika, garlic powder, oregano, salt, black pepper, and cayenne (if using).
Step 6: Add Stock and Simmer
Pour in chicken stock, stir well, and bring to a gentle simmer. Partially cover and cook for 25 minutes, stirring occasionally.
Step 7: Adjust and Serve
Taste the chili—add maple syrup (if needed) to balance acidity. Serve hot with cheese, sour cream, or fresh cilantro.
How to Make Moist and Flavorful Chili
To ensure your chili is both moist and bursting with flavor, follow these pro tips:
Use high-quality ground beef – Lean beef works well, but a slightly higher fat content adds richness.
Don’t skip the tomato paste – It deepens the flavor.
Let it simmer long enough – This helps develop complexity.
Use fresh garlic and onion – Fresh aromatics always enhance taste.
Add a little maple syrup – Helps balance acidity in tomatoes.
Don’t forget seasoning at every stage – Layering spices ensures a well-balanced chili.
10 Test Kitchen Tips
Use a Dutch oven for best heat distribution.
Cook onions first to build a strong flavor foundation.
Season the beef well while browning.
Toast your spices for 30 seconds before adding liquids.
Use fire-roasted tomatoes for extra smokiness.
Let the chili sit for 10 minutes before serving—flavors meld beautifully.
Pair with cornbread or crusty bread for a hearty meal.
Adjust spice levels based on personal preference.
Try a mix of beans for varied texture.
Make in advance—chili tastes even better the next day!
How to Store Chili
To store leftover chili, let it cool to room temperature and transfer it into an airtight container. It stays fresh in the refrigerator for up to 5 days. Reheat on the stove over low heat or in the microwave.
Can You Freeze Chili?
Absolutely! Chili freezes exceptionally well.
Cool Completely: Before transferring to a freezer-safe container or zip-top bag.
Portion It Out: Store in individual portions for easy thawing.
Label and Date: Chili stays good for up to 3 months in the freezer.
Reheat Properly: Thaw overnight in the fridge and warm on the stove, adding a splash of broth if needed.
NonVegKahani Community Tips & Praise (by Rahul K.)
“This chili recipe has become a weekly staple in my home! The balance of spices, rich texture, and ease of preparation make it unbeatable. I recommend doubling the batch—it disappears quickly!” – Rahul K.
Ingredient Multiplication (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Ground Beef | 1 lb | 2 lb | 4 lb |
| Olive Oil | 2 tbsp | 4 tbsp | 8 tbsp |
| Onion | 1 med-large | 2 | 4 |
| Garlic | 5 cloves | 10 cloves | 20 cloves |
| Tomato Paste | 2 tbsp | 4 tbsp | 8 tbsp |
| Crushed Tomatoes | 14 oz | 28 oz | 56 oz |
| Kidney Beans | 14 oz | 28 oz | 56 oz |
| Chicken Stock | 1 1/4 cup | 2 1/2 cup | 5 cup |
Nutrition Facts (Per Serving)
Calories: 320
Protein: 26g
Carbohydrates: 25g
Fat: 12g
Fiber: 8g
Best YouTube Video Link
Watch the Best Chili Recipe Here 
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