Chili is a beloved dish with countless variations, but one thing is certain: a good chili warms both the body and soul. This classic chili with beans and ground beef combines tender ground beef, protein-packed beans, and a medley of bold spices for a classic chili that’s perfect for weeknight dinners, game-day feasts, or meal prep. Follow along to craft a pot of chili that’s rich, flavorful, and guaranteed to impress!

Classic Chili With Beans And Ground Beef Ingredients

Meat & Protein:

• 2 pounds ground beef (80/20 blend for optimal flavor and texture)
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans or pinto beans, drained and rinsed (optional for variety)

Vegetables & Aromatics:

• 1 medium yellow onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes (with their juices)
• 1 can (15 ounces) crushed tomatoes

Spices & Seasonings Classic Chili with Beans and Ground Beef

• 2 tablespoons chili powder (adjust for personal spice preference)
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (or more for extra heat)
• ½ teaspoon ground cinnamon (optional for warmth and complexity)
• 1 tablespoon cocoa powder (optional for depth of flavor)
• Salt and freshly cracked black pepper, to taste

Liquids:

• 1 cup beef broth (or chicken broth if preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon apple cider vinegar or the juice of half a lime (for brightness)

Optional Toppings:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Freshly chopped cilantro or green onions
• Sliced jalapeños
• Tortilla chips or cornbread for serving

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Instructions

1. Prepare The Classic Chili with Beans and Ground Beef

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a drizzle of oil (about 1 tablespoon) and, once hot, add the ground beef. Use a wooden spoon or spatula to break the meat into smaller pieces as it cooks. Continue browning for about 6-8 minutes until the beef is no longer pink. Season lightly with salt and pepper to begin layering the flavors. If there is excessive grease in the pot, carefully drain it before proceeding.

2. Sauté the Aromatics

With the browned beef still in the pot, add the diced onion, green bell pepper, and red bell pepper. Sauté the vegetables for 4-5 minutes, stirring occasionally, until they become softened and fragrant. Add the minced garlic and cook for an additional 1-2 minutes, ensuring it doesn’t burn.

3. Add the Spices

Once the vegetables are softened, stir in the chili powder, smoked paprika, cumin, oregano, cayenne pepper, cinnamon (if using), and cocoa powder (if using). Cooking the spices directly in the pot for 1-2 minutes helps to release their essential oils, enhancing their flavor and aroma.

4. Incorporate the Tomatoes and Broth

Add the can of diced tomatoes, the can of crushed tomatoes, and the beef broth to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot (these add incredible depth to the chili). Stir in the Worcestershire sauce and apple cider vinegar to further enhance the dish’s complexity.

5. Add the Beans

Gently fold in the drained and rinsed kidney beans, as well as the black or pinto beans if using. These beans will provide a creamy texture and hearty bite that balances the spiced beef mixture beautifully.

6. Simmer the Chili

Reduce the heat to low, cover the pot, and allow the chili to simmer for at least 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking. The longer the chili simmers, the more the flavors will meld and deepen. If the chili becomes too thick, you can add a splash of water or additional broth to achieve your desired consistency.

7. Taste and Adjust

After simmering, taste the chili and adjust the seasonings as needed. You may want to add more salt, a touch of sugar if the tomatoes are too acidic, or additional chili powder for extra kick.

8. Serve and Garnish

Ladle the chili into bowls and let your guests customize their bowls with a variety of toppings. Shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and a handful of crunchy tortilla chips are classic accompaniments that elevate the dish. For an extra kick, add sliced jalapeños or a drizzle of hot sauce.

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Tips for the Best Classic Chili with Beans and Ground Beef

• Make it Ahead: Chili often tastes even better the next day as the flavors have more time to meld. Consider making it a day in advance for optimal flavor.
• Customize the Beans: While kidney beans are traditional, feel free to experiment with other beans like cannellini, navy, or chickpeas to suit your preference.
• Add Smoky Depth: If you have access to chipotle peppers in adobo sauce, adding one or two finely chopped peppers will provide a smoky heat that’s irresistible.
• Vegetarian Variation: For a meatless version, swap the ground beef for a mix of diced mushrooms, lentils, or plant-based crumbles.

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This classic chili with beans and ground beef yields approximately 6-8 servings and is freezer-friendly. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Whether you’re serving it at a casual gathering or enjoying it as a comforting meal on a chilly evening, this dish is sure to be a crowd-pleaser!