Ultimate Classic Beef Chili Recipe in Just 45 Minutes!

Name: Ultimate Classic Beef Chili Recipe in Just 45 Minutes!
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) diced tomatoes; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup beef broth

By:

Laura

June 6, 2025

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There’s just something magical about a steaming bowl of classic beef chili, isn’t there? That rich aroma filling the kitchen, the deep flavors that seem to get better with every bite – it’s pure comfort in a bowl. I’ll never forget how my mom would make this recipe every Sunday during football season, and no matter how much she cooked, the pot was always scraped clean by halftime.

What makes this classic beef chili so special is how simple yet satisfying it is. With just a handful of pantry staples and about 45 minutes, you can create something that tastes like it simmered all day. The secret’s in the balance – tender beef, just enough spice, and those soft beans soaking up all the delicious flavors. It’s the kind of meal that feels like a warm hug, whether you’re feeding a crowd or just craving some serious comfort food.

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Why You’ll Love This Classic Beef Chili

Trust me, this chili recipe is going to become your new go-to for so many reasons! Here’s why:

Effortless comfort food: Just brown, simmer, and walk away—it practically makes itself while filling your home with that irresistible chili aroma.
Packed with flavor: The combination of spices, tender beef, and just a touch of sweetness from the tomatoes creates that perfect balance we all crave.
Super customizable: Want it spicier? Add more chili powder. Prefer it smoky? Toss in some chipotle. It’s your chili—make it yours!
Feeds a crowd: Double or triple the batch easily for game days, potlucks, or meal prep. Leftovers taste even better the next day.
One-pot wonder: Minimal dishes mean more time enjoying your chili (and less time scrubbing pans).

Ingredients for Classic Beef Chili

Let’s gather everything you’ll need for this delicious classic beef chili! I always tell my friends – the better your ingredients, the better your chili will taste. Here’s what to grab:

1 lb ground beef (80/20 fat ratio): That bit of extra fat means more flavor! If you prefer leaner beef, just drain some fat after browning.
1 medium onion, diced (about 1 cup): Yellow or white onions work best here – they melt into the chili beautifully.
2 cloves garlic, minced: Fresh is best! I like to smash mine with the side of my knife first to release more flavor.
1 bell pepper, diced: Any color works – red adds sweetness, green gives a slightly sharper taste.
1 can (15 oz) kidney beans, drained and rinsed: Dark red kidney beans hold their shape best, but pinto beans work too in a pinch.
1 can (15 oz) diced tomatoes, undrained: The juice adds great flavor – I like fire-roasted tomatoes when I can find them!
2 tbsp chili powder: This is your flavor foundation – go for a quality brand without fillers.
1 tsp ground cumin: That earthy, warm flavor that makes chili taste like chili.
1 tsp paprika: Sweet paprika works great – smoked paprika adds a nice twist if you’re feeling adventurous.
1/2 tsp salt: Start with this – you can always add more at the end.
1/4 tsp black pepper: Freshly ground if you have it!
1 cup beef broth: Low-sodium lets you control the salt level better.

See? Nothing fancy, just good, honest ingredients that come together to make something amazing. Now let’s get cooking!

How to Make Classic Beef Chili

Alright, let’s get down to business! Making this classic beef chili is seriously easy – even if you’re new to cooking. I’ll walk you through each step so you end up with chili that’ll have everyone asking for seconds. Just follow along and you’ll be a chili pro in no time!

Step 1: Brown the Ground Beef

First things first – grab your favorite heavy pot (I use my trusty Dutch oven) and heat it over medium heat. No oil needed here since we’re using good fatty beef! Add your ground beef and use a wooden spoon to break it up into small crumbles as it cooks. This is where the magic starts – you want that beef to get nicely browned, not just gray, for maximum flavor.

After about 5-7 minutes, when there’s no more pink spots and those delicious browned bits are forming on the bottom of the pot, you can drain some fat if you want. I usually leave about a tablespoon in there – it adds amazing richness. But if you prefer leaner chili, go ahead and drain most of it off.

Step 2: Sauté the Vegetables

Now toss in your diced onion, garlic, and bell pepper right into that pot with the beef. The residual heat and fat will help soften them up perfectly. Stir everything together and let it cook for about 5 minutes – you’ll know it’s ready when the onions turn translucent and the peppers start to soften.

This is when your kitchen will start smelling incredible! The garlic gets fragrant, the onions sweeten up, and everything starts coming together. Don’t rush this step – letting the veggies cook properly builds flavor that makes all the difference in your final chili.

Step 3: Combine and Simmer

Okay, here’s where it all comes together! Add your drained kidney beans, the can of diced tomatoes (juice and all), and all those wonderful spices – chili powder, cumin, paprika, salt and pepper. Pour in your beef broth and give everything a good stir, scraping up any tasty browned bits from the bottom of the pot.

Bring the mixture to a gentle simmer, then cover with a lid slightly ajar. Now the hard part – waiting! Let it bubble away for about 30 minutes, stirring occasionally. You’ll notice the chili thickening and the flavors deepening as it cooks. If it seems too thick, add a splash more broth. Too thin? Take the lid off for the last 10 minutes.

The final test? Taste it! Does it need more salt? More heat? Adjust to your liking. Then get ready to serve up the most comforting bowl of classic beef chili you’ve ever made.

Tips for the Best Classic Beef Chili

After making this classic beef chili more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, can I get your recipe?” Here are my absolute must-know tips:

Brown means flavor: Don’t skip properly browning that beef! Those little caramelized bits stuck to the pot? Gold. When you add your liquids, scrape them up – they’re packed with rich, meaty goodness that makes your chili taste like it simmered all day.
Spice it your way: The chili powder amount is just a starting point. I usually add an extra teaspoon halfway through simmering once I can taste how the flavors develop. My husband likes it fiery, so I keep crushed red pepper flakes on the table for his bowl.
Low and slow wins: That 30-minute simmer isn’t just cooking time – it’s flavor-building time. Resist the urge to crank the heat! Gentle bubbling lets all the ingredients get to know each other properly. Your patience will be rewarded.
Thicken it up: If your chili looks too soupy, remove the lid for the last 10-15 minutes of cooking. The steam escapes, concentrating the flavors and giving you that perfect spoon-coating consistency. For emergency thickening, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.
Rest is best: I know it’s hard to wait, but letting the chili sit for 10 minutes off the heat before serving makes a huge difference. The flavors settle and deepen, and it cools to that ideal “burn-your-mouth-a-little-but-not-too-much” temperature.

There you have it – my tried-and-true secrets for classic beef chili that’ll have everyone scraping their bowls clean. Now go forth and chili like a boss!

Classic Beef Chili Variations

One of my favorite things about chili is how wonderfully adaptable it is! When I’m feeling creative, I love playing with different versions of this classic recipe. Ground turkey makes a fantastic leaner alternative to beef – just add an extra teaspoon of olive oil when browning. Black beans instead of kidney beans give it a Southwestern twist, and tossing in some sweet corn kernels adds pops of freshness. The possibilities are endless!

Serving Suggestions for Classic Beef Chili

Now for the fun part – dressing up your classic beef chili! I always set up a toppings bar when serving because everyone loves customizing their bowl. A big dollop of cool sour cream balances the heat beautifully, while shredded cheddar melts into gooey perfection. Crumbled cornbread on the side is non-negotiable in my house – it’s perfect for scooping up every last bite. Other favorites? Sliced jalapeños for heat lovers, diced red onions for crunch, and avocado slices for creamy richness. Don’t forget the lime wedges – that squeeze of citrus brightens everything up!

Storing and Reheating Classic Beef Chili

Here’s the beautiful thing about classic beef chili – it tastes even better the next day! Those flavors just keep deepening overnight. But you’ll want to store it right so it stays fresh and delicious. My trusty method? Let the chili cool completely (I leave it on the counter about 30 minutes), then transfer to airtight containers.

In the fridge, your chili will stay perfect for 3-4 days. Need it longer? Freeze it! I like to portion mine into freezer-safe bags or containers – lay them flat to save space. Frozen chili keeps wonderfully for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge.

Now, reheating is key. My favorite way is on the stove over medium-low heat – add a splash of beef broth or water to loosen it up as it warms through. Stir often to prevent sticking! In a pinch, the microwave works too – just cover the bowl with a damp paper towel and heat in 1-minute bursts, stirring between each. Either way, taste and adjust seasonings at the end – sometimes it needs a tiny pinch more salt after reheating.

Pro tip: If your frozen chili separates a bit, don’t panic! Just give it a good stir as it reheats – it’ll come back together beautifully. And that extra liquid? That’s flavor gold – don’t drain it!

Classic Beef Chili FAQs

I get asked about this classic beef chili recipe all the time, so let me answer the most common questions that pop up! These are the things my friends and family always want to know when they see me making this comforting dish.

Can I make this classic beef chili in a slow cooker?

Absolutely! I actually love my slow cooker for chili – it’s perfect for lazy Sundays. Just brown the beef and sauté the veggies on the stove first (this builds so much flavor), then transfer everything to your slow cooker with the remaining ingredients. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it cooks, the deeper the flavors get!

How can I reduce the sodium in this recipe?

Easy fixes here! First, use low-sodium beef broth and no-salt-added canned tomatoes. Rinse those kidney beans really well – it washes away about 40% of their sodium. Then, just cut the added salt in half to start – you can always add more at the table if needed. The spices pack so much flavor, you might not miss it!

What’s the best way to make this vegetarian?

I’ve done this for my meat-free friends with great success! Swap the beef for 2 cups of cooked lentils (brown or green hold up best) or a plant-based ground “beef” alternative. Use vegetable broth instead of beef broth, and maybe add an extra teaspoon of smoked paprika for that hearty, meaty flavor. Mushrooms make a great addition too!

Can I freeze this classic beef chili?

Oh honey, freezing is one of this chili’s superpowers! It freezes beautifully for up to 3 months. I like to portion it into freezer bags (lay them flat to save space) or single-serving containers. Pro tip: Leave about an inch of headspace since liquids expand when frozen. Thaw overnight in the fridge before reheating, or toss a frozen block straight into a pot with a splash of water to reheat slowly on the stove.

Why does my chili taste better the next day?

Isn’t that magic? It’s all about the flavors getting to know each other better overnight. The spices mellow and blend, the tomatoes sweeten, and everything just comes together in perfect harmony. That’s why I often make a double batch – half for now, half for later when it’s at its absolute best. Some things are worth waiting for!

Nutritional Information

Here’s the nutritional breakdown for this classic beef chili – but remember, these are estimates since ingredients can vary. Don’t stress over exact numbers! This hearty bowl is packed with good stuff that’ll keep you satisfied.

Calories: 320 per serving
Protein: 22g (Ground beef and beans team up for this protein punch!)
Carbohydrates: 30g (Mostly from those fiber-rich beans and veggies)
Fat: 12g (That’s where all the flavor lives)
Fiber: 8g (Beans doing their magic)
Sugar: 6g (Natural sugars from tomatoes and onions)
Sodium: 650mg (Easy to reduce if needed – see my tips above)

Keep in mind – nutrition isn’t just about numbers. This classic beef chili delivers comfort, satisfaction, and memories in every bite. Now that’s nourishment!

Try this classic beef chili tonight and share your results in the comments!