Classic Beef Chili with Beans and Tomatoes is the kind of hearty, soul-warming dish that brings everyone to the table. It’s a one-pot comfort meal that combines rich ground beef, tender beans, tangy tomatoes, and a robust blend of spices like cumin, chili powder, and paprika. This dish is a true symbol of comfort food—bold, satisfying, and brimming with flavor.
The origins of chili go back to the American Southwest, where it was crafted as a simple, filling, and flavorful stew. Over time, it has evolved into countless regional variations, but this classic version—with beans and tomatoes—remains a beloved staple in homes everywhere. Each spoonful delivers deep, savory goodness that makes it a timeless favorite for weeknights, game days, or chilly evenings.
Why I Love This Recipe
I love this Classic Beef Chili because it embodies everything great about home cooking—simple ingredients, easy preparation, and an unbeatable payoff. The aroma that fills the kitchen while it simmers is irresistible, and the taste only gets better as it sits, making it perfect for leftovers.
What I especially adore about this recipe is its balance of flavors. The ground beef provides richness, the tomatoes lend acidity and brightness, the beans add hearty texture, and the spices pull it all together into a bold, cohesive dish. It’s the kind of food that feels nourishing and comforting without being complicated.
Why It’s a Must-Try Dish
This chili is a must-try because it’s everything you want in a comfort meal:
- Flavorful and satisfying: Every bite bursts with a blend of spices and meaty richness.
- Budget-friendly: Uses pantry staples and inexpensive ingredients to create a wholesome, filling meal.
- Versatile: Great on its own, over rice, or even served with cornbread or baked potatoes.
- Perfect for make-ahead meals: The flavor actually deepens overnight.
- Customizable: You can adjust the spice level or add your favorite toppings easily.
It’s an all-season dish—warming in winter, crowd-pleasing at parties, and hearty enough to feed a family on a busy evening.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Servings and Calories
- Servings: 6
- Calories: Approximately 420 calories per serving
Course and Cuisine
- Course: Main Course / Stew
- Cuisine: American / Southwestern
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1½ pounds ground beef (80/20 preferred)
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed
- 1½ cups beef broth or water
- 2½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon oregano
- Salt and freshly ground black pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips or corn chips
Cooking Directions
- Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Brown the beef: Add ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add tomato base: Stir in tomato paste, diced tomatoes, and tomato sauce. Mix well to coat the meat.
- Add seasonings: Sprinkle in chili powder, cumin, paprika, cayenne, oregano, salt, and pepper. Stir to combine.
- Add beans and broth: Pour in the beans and beef broth. Stir well and bring to a boil.
- Simmer: Reduce heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally, until thickened and flavors are blended.
- Adjust seasoning: Taste and adjust salt or spice levels as desired.
Step-by-Step Preparation Method
Step 1: Heat oil in a large pot over medium heat. Add diced onions and bell peppers; cook until softened.
Step 2: Add garlic and cook for 30 seconds.
Step 3: Add ground beef and cook until browned, breaking up clumps with a spoon. Drain any excess grease.
Step 4: Stir in tomato paste, diced tomatoes, and tomato sauce; mix well.
Step 5: Add chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Stir to evenly coat.
Step 6: Add kidney beans, pinto beans, and beef broth. Mix and bring to a boil.
Step 7: Reduce heat to low and simmer covered for 45 minutes, stirring occasionally.
Step 8: Adjust seasoning to taste before serving.
How to Serve
Serve the chili hot in large bowls topped with shredded cheese, sour cream, and green onions. It pairs wonderfully with cornbread, rice, or tortilla chips. For gatherings, serve it with a topping bar so everyone can customize their own bowl.
Recipe Tips
- Use quality beef: A bit of fat adds richness to the chili—avoid using extra-lean beef.
- Simmer longer for deeper flavor: The longer it cooks, the better the flavors develop.
- Balance the spice: Add a pinch of sugar if the acidity from tomatoes is too strong.
- Add texture: A bit of masa harina or cornmeal can thicken the chili and add a subtle corn flavor.
- Make ahead: Chili tastes even better the next day as the spices meld together.
Variations
- Spicy Texas-Style Chili: Skip the beans and add extra beef, using more chili powder and smoked paprika.
- Turkey Chili: Substitute ground turkey for a lighter version with less fat.
- Vegetarian Chili: Replace the beef with lentils, quinoa, or a mix of mushrooms and vegetables.
- Sweet and Smoky Chili: Add a tablespoon of brown sugar or a splash of beer for depth and sweetness.
- Three-Bean Chili: Use a mix of kidney, black, and cannellini beans for added texture.
Freezing and Storage Time
- Refrigerator: Store in an airtight container for up to 4–5 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. Thaw overnight in the refrigerator before reheating.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Cutting board and sharp knife
Conclusion
Classic Beef Chili with Beans and Tomatoes is a timeless dish that delivers comfort, flavor, and heartiness in every bite. It’s a recipe that never fails to satisfy, whether served on a cozy night at home or during a big family gathering. The rich combination of tender beef, flavorful beans, and aromatic spices makes it a beloved classic that’s both nourishing and deeply satisfying.
This chili’s versatility, simplicity, and bold flavor make it a must-have in every home cook’s repertoire—a bowl of pure comfort that’s guaranteed to warm hearts and fill stomachs.
Classic Beef Chili with Beans and Tomatoes
Description
Classic Beef Chili with Beans and Tomatoes is the kind of hearty, soul-warming dish that brings everyone to the table. It’s a one-pot comfort meal that combines rich ground beef, tender beans, tangy tomatoes, and a robust blend of spices like cumin, chili powder, and paprika.
Ingredients
For the Chili:
Optional Toppings:
Instructions
-
Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
-
Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
-
Brown the beef: Add ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
-
Add tomato base: Stir in tomato paste, diced tomatoes, and tomato sauce. Mix well to coat the meat.
-
Add seasonings: Sprinkle in chili powder, cumin, paprika, cayenne, oregano, salt, and pepper. Stir to combine.
-
Add beans and broth: Pour in the beans and beef broth. Stir well and bring to a boil.
-
Simmer: Reduce heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally, until thickened and flavors are blended.
-
Adjust seasoning: Taste and adjust salt or spice levels as desired.
