Best Classic Chili Recipe

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 4 to 6 servings

77 ratings

Nutritional Guidelines (per serving)
316	Calories
14g	Fat
21g	Carbs
27g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	316
% Daily Value*
Total Fat 14g	18%
Saturated Fat 5g	25%
Cholesterol 67mg	22%
Sodium 520mg	23%
Total Carbohydrate 21g	8%
Dietary Fiber 6g	22%
Total Sugars 5g
Protein 27g
Vitamin C 11mg	57%
Calcium 71mg	5%
Iron 5mg	25%
Potassium 879mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic chili is quick and flavorful, making it an excellent choice for dinner after a busy day. The traditional chili con carne ("with meat") of tender beef in a spiced tomato stew is hard to beat; this recipe adds hearty beans as well. Unlike other chili recipes, it's made on the stovetop and ready within an hour, so it's perfect for a last-minute chili night.

Besides being ridiculously easy, homemade chili is quite simple to alter or add ingredients to suit your taste. If your family doesn't like onions, leave them out. If you prefer smaller beans, use pinto beans or black beans instead of kidney beans. Likewise, you can also make the chili more flavorful with additional seasonings like chili peppers and garlic.

Chili is a great leftover, so use a big pot and double or triple this recipe to feed a crowd. Chili is especially good with cornbread or cornbread muffins, or you can serve it with tortilla chips for dipping. Cheese, sour cream, green onions, cilantro, and avocado all make nice toppings. Leftover chili can also be used for other dishes like chili dogs, chili mac, nachos, and dips.

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Click Play to See This Ground Beef Chili With Beans Recipe Come Together

1 pound ground beef (ground chuck)
1/2 cup onion, chopped
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 1/2 to 2 cups cooked kidney beans (or a 15-ounce can, drained)
2 teaspoons chili powder
Salt and pepper (to taste)
Optional:
Shredded cheddar cheese, sour cream, green onions, chopped cilantro

Gather the ingredients.

The Spruce / Diana Chistruga
Spray a large skillet with nonstick cooking spray and place it over medium heat. Add the ground beef and onions. Cook, stirring and breaking up the beef, until the onion is translucent and the beef is no longer pink.

The Spruce / Diana Chistruga
Add the tomatoes, tomato sauce, drained beans, and chili powder and stir to blend. Taste and add salt and black pepper to taste. Bring to a simmer.

The Spruce / Diana Chistruga
Cover, reduce the heat to low, and simmer the chili for 20 minutes. Top servings with your choice of toppings, like shredded cheese, sour cream, green onions, and/or cilantro.

The Spruce / Diana Chistruga

Tips

If the chili isn't as thick as you'd like it, simmer for a few minutes longer with the lid removed. Stir often to prevent scorching.
If the chili is too thick, add a splash of broth, beer, or water and stir.

Recipe Variations

Add green or red bell pepper to the skillet along with the ground beef and onion.
For some heat, add a diced jalapeño or up to 1/2 teaspoon of cayenne pepper.
Just before the ground beef is browned, add 1 to 2 teaspoons of minced garlic; sauté for a few more minutes before adding the remaining ingredients. Or, add 1/2 to 1 teaspoon of garlic powder to the chili along with the chili powder.
This chili can also be made using other ground meat like turkey or chicken.
Swap the kidney beans for your favorite. Black and pinto beans are both good options. Add an extra can of beans if you like.
Make vegetarian chili by swapping the beef for a vegan "meat" product.
To make in a slow cooker, brown the beef and onions before adding all of the ingredients to the insert. Cook on low for about 4 hours.
To make in a pressure cooker like the Instant Pot, brown the beef and onions and add the ingredients plus 1 cup of broth. Cook at high pressure for 10 minutes and use a natural release. To thicken, simmer uncovered for a few minutes.

How to Freeze

Cooked, cooled chili can be frozen for up to 3 months. Add to a freezer-safe, airtight container and defrost in the fridge before reheating.

Is Chili Powder the Same as Chili Seasoning?

American chili powder is a mixture of Southwestern spices that is commonly used in chili and other spiced dishes. Chili seasoning is a similar mixture but often contains salt and other additives.

Can You Cook Chili Too Long?

While cooking chili low and slow will add to its flavor, it will eventually dry out and the beans will turn to mush. Keep an eye on your chili when cooking it on the stove and add a splash or two of liquid if needed to keep it from drying out.

Should Chili Include Beans?

Adding beans to chili is a matter of personal—and often regional—preference. It's also a topic of great debate. In much of the United States, beans are often found in chili and some people prefer a lot of beans. Texas chili, however, is almost always made without beans. The International Chili Society (ICS) runs some of the biggest chili cookoff competitions and categorizes styles of chili. The rules state that traditional red chili cannot include "beans and non-vegetable fillers" while beans are allowed in homestyle chili.

Try Serving These Drinks With Chili

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Article Sources

The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

International Chili Society. Official ICS Contestant Rules. Chilicookoff.com. 2019.

Ingredients

Steps to Make It