Classic Beef Chili

Name: Classic Beef Chili
Prep time: 15 min
Cook time: 1 h 32 min
Total time: 1 h 47 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon (15 ml) vegetable oil; 2 pounds (907 g) 80/20 ground beef, cold; 2 large (about 3 cups) (400 g) large yellow onions, cut into ½-inch (1.25 cm) dice; 1 large (170 g) green bell pepper, seeded and cut into ½-inch (1.25 cm) dice; 5 cloves (15 g) garlic cloves, minced; 3 tablespoons (24 g) chili powder; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (1 g) dried oregano; ¼ teaspoon (½ g) cayenne pepper (optional); 2 tablespoons (32 g) tomato paste; 28 ounce can (794 g) crushed tomatoes, one can, undrained; 1 cup (240 ml) low-sodium beef broth; 2 cans (15 ounces each) (850 g) canned dark red kidney beans, drained and rinsed; 2 teaspoons (8 g) light brown sugar; 2 teaspoons (8 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; 1 tablespoon (15 ml) apple cider vinegar

From the MyKitchenBank Kitchen

A thick, deeply savory stovetop chili with browned ground beef, kidney beans, and a rich tomato base. Bloomed spices and a slow simmer build big flavor, and a splash of vinegar at the end brightens it.

Prep: 15 min
Cook: 1 hr 32 min
Wait: 10 min
Total: 1 hr 57 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

1 tablespoon (15 ml) vegetable oil
2 pounds (907 g) 80/20 ground beef, cold
2 large (about 3 cups) (400 g) large yellow onions, cut into ½-inch (1.25 cm) dice
1 large (170 g) green bell pepper, seeded and cut into ½-inch (1.25 cm) dice
5 cloves (15 g) garlic cloves, minced
3 tablespoons (24 g) chili powder
2 teaspoons (4 g) ground cumin
1 teaspoon (2.5 g) smoked paprika
1 teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) cayenne pepper (optional)
2 tablespoons (32 g) tomato paste
28 ounce can (794 g) crushed tomatoes, one can, undrained
1 cup (240 ml) low-sodium beef broth
2 cans (15 ounces each) (850 g) canned dark red kidney beans, drained and rinsed
2 teaspoons (8 g) light brown sugar
2 teaspoons (8 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
1 tablespoon (15 ml) apple cider vinegar

Equipment (6)

6-quart (5.7 L) heavy-bottomed pot with lid
Wooden spoon or sturdy spatula
Chef's knife and cutting board
Colander
Measuring cups and spoons
Instant-read thermometer

Steps

Before you start

Use a heavy 6-quart (5.7 L) lidded pot so the chili simmers gently without scorching. This recipe is made entirely on the stovetop; no oven is needed.
Open and drain the beans, and dice the vegetables before you turn on the heat. The cooking moves quickly at the start.
Plan on about 2 hours total, including a 10-minute rest. The chili tastes even better the next day.
Salt is added in stages. Taste at the end, because broth and canned tomatoes vary in saltiness.

1
Prep the vegetables
- Dice the onions and bell pepper into ½-inch (1.25 cm) pieces and mince the garlic.
- Drain and rinse the kidney beans in a colander until the water runs clear.
- Keep everything within reach of the stove.
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Ready when: Vegetables are in even ½-inch pieces so they cook at the same rate.
2
Brown the beef
- Heat the oil in a 6-quart (5.7 L) heavy pot over medium-high heat until it shimmers.
- Add the ground beef and 1 teaspoon of the salt.
- Break the meat into large chunks and let it sit untouched for 2 minutes to sear, then break it into small crumbles with a spoon.
- Cook, stirring occasionally, for about 10 minutes total.
- Tilt the pot and spoon off all but about 2 tablespoons of fat.
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Ready when: No pink remains, the crumbles are well browned, and the beef reads 160°F (71°C). Browned bits stick to the pot bottom.
Tip: Don't crowd or stir constantly early on. Browning, not steaming, is where much of the flavor comes from.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onions and bell pepper to the beef and fat.
- Cook, stirring and scraping up the browned bits, for about 8 minutes.
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Ready when: Onions are soft and translucent with lightly golden edges, and the pot bottom is mostly clean.
Tip: If the browned bits start to blacken, lower the heat and add a splash of broth.
4
Bloom spices and paste
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, cayenne (if using), black pepper, and tomato paste.
- Cook, stirring constantly, for 2 minutes.
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Ready when: The mixture smells toasty and fragrant, and the tomato paste darkens to brick red.
Tip: Keep stirring so the spices toast without scorching, which would make the chili bitter.
5
Add the liquids
- Pour in the crushed tomatoes and beef broth.
- Stir in the brown sugar and the remaining 1 teaspoon salt, scraping the bottom of the pot.
- Raise the heat to high and bring to a bubble, about 4 to 5 minutes.
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Ready when: The chili is bubbling around the edges and the pot bottom is free of stuck bits.
6
Simmer covered
- Reduce the heat to low so the chili barely bubbles.
- Partially cover the pot, leaving a 1-inch (2.5 cm) gap for steam to escape.
- Simmer for 45 minutes, stirring every 10 to 15 minutes.
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Ready when: The chili has thickened slightly and the surface shows small, slow bubbles with a reddish oil sheen.
Tip: If it looks dry or begins to stick, stir in ¼ cup (60 ml) water or broth.
7
Add the beans
- Stir in the drained kidney beans.
- Continue simmering uncovered over low heat for 20 minutes, stirring occasionally.
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Ready when: The chili is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: Adding beans later keeps them intact instead of mushy.
8
Finish and season
- Turn off the heat.
- Stir in the apple cider vinegar.
- Taste and add more salt, a pinch at a time, until the flavors taste bold and balanced.
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Ready when: The chili tastes bright and savory, not flat.
Tip: Add cayenne or hot sauce at the table if you want more heat.
9
Rest before serving
- Let the chili sit off the heat, covered, for 10 minutes.
- Stir and ladle into warm bowls.
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Ready when: The chili is thick, glossy, and no longer actively bubbling.

Good to know

Tips

Look for chili powder blends with no added salt, so you can control the seasoning yourself.
Don't skip draining excess fat; too much makes the chili greasy.
For a thicker chili, simmer uncovered for an extra 10 minutes; for a looser one, add broth a splash at a time.
Serve with shredded cheddar, sour cream, sliced scallions, or cornbread.

Make ahead

Make the chili up to 3 days ahead; the flavor deepens overnight. Cool, refrigerate, and reheat gently over medium-low heat, adding a splash of water or broth if it has thickened.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers; thaw overnight in the fridge. Reheat on the stove over medium-low heat, stirring often, until steaming hot (165°F/74°C), or microwave in 90-second bursts.

Substitutions

80/20 ground beef → ground turkey or ground chuck. Turkey is leaner; use 2 tablespoons oil and expect a slightly lighter flavor. Ground chuck (80/20) works as written.
canned dark red kidney beans → pinto or black beans. Use the same weight of drained, rinsed canned beans.
low-sodium beef broth → chicken broth or water. Water gives a milder flavor; add an extra ¼ teaspoon salt.
apple cider vinegar → fresh lime juice. Use 1 tablespoon for a similar brightness.