This classic beef chili gets its smoky flavor from chili powder and chipotle peppers in adobo. I've shared turkey chili and hot dog chili for years, and y'all have been asking for a beef version. I got you.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Classic Beef Chili at a Glance
- Total Time: 1 hour and 15 minutes
- Yield: 6 servings
- Pot: 5 to 6 quart Dutch oven
- Good to know: one pot, mild enough for the whole table, and freezer-friendly for up to 3 months
We make chili a lot in my house, especially once it starts getting colder. This is my beef chili with beans, made in one pot on the stove. My favorite ingredient in this one is chipotle peppers in adobo. It gives the chili a smoky flavor and a little bit of heat, but it's not too much. Even my 8-year-old could handle it.
I also do what's known as a chili dump, which just means adding the chili powder at different times instead of all at once. And I thicken mine with fine cornmeal because I always have it on hand. For more chili recipes, check out my Instant Pot Chili and Chicken Chili.
Happy Cooking,
Tanya
Ingredients You'll Need
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Ground chuck: I use ground chuck for the best flavor. It costs about the same as regular ground beef, sometimes a little less. It has enough fat to brown well, and I drain the extra fat after browning so the chili isn't greasy.
- Chipotle peppers in adobo: these come in a small can, usually in the Hispanic or international aisle. You'll use two of the peppers, minced, plus a tablespoon of the sauce from the can. I freeze the leftover peppers to use later.
- Light and dark red kidney beans: I use one can of each because I like a colorful chili. If you only have one kind, use two cans of that. Rinse them before they go in.
- Fire-roasted diced tomatoes: fire-roasted tomatoes add more flavor, but feel free to use regular diced tomatoes if that's what you have on hand.
- Chili powder: you'll need a quarter cup total, split into two additions. More on that in the steps. If you're out, you can make my chili powder substitute with spices you already have.
- Tomato paste: cooking it for about 30 seconds takes away the raw tomato taste and gives the chili a deeper color.
- Worcestershire sauce: it's my go-to in chilis and stews when I want bold flavor.
- Fine cornmeal (optional): this is what I use to thicken my chili. I always have cornmeal in the house, so it's my go-to. You only need it if you're serving the chili right away.
How to Make Beef Chili
Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.
Step 1: Brown the beef. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the ground chuck and cook for 6 to 8 minutes, breaking it up and stirring as it cooks, until it's deeply browned. Drain off the extra fat.
Step 2: Add the vegetables, tomato paste, and first chili dump. Add the onion and cook for 3 to 5 minutes until it's soft. Stir in the garlic and cook for about 30 seconds more.
Push everything to one side of the pot. Add the tomato paste to the empty spot and cook for about 30 seconds. Then add 3 tablespoons of the chili powder, the cumin, oregano, salt, and pepper, and stir for about 1 minute until you can smell the spices.
Step 3: Simmer. Stir in the chipotle peppers, adobo sauce, Worcestershire sauce, beans, tomatoes with their juices, and broth. Bring it to a boil, then turn the heat to low, cover, and simmer for 35 to 45 minutes. Stir every so often so nothing sticks to the bottom.
Step 4: Second chili dump and thicken. Take the lid off for the last 10 minutes and stir in the last tablespoon of chili powder. If you're serving right away and want it thicker, sprinkle the cornmeal right into the pot during the last 5 minutes and stir it in. Taste and add more salt if it needs it.
I do two chili dumps because some of the chili powder flavor fades during the long simmer, so the last tablespoon brings more of it back at the end.
Tanya's Top Tips
- Cook the beef until it's deeply browned. That browning is where a lot of the flavor comes from.
- Drain the fat after browning so the chili isn't greasy. I use a deep spoon to scoop up the grease from the pot.
- Save the cornmeal for when you're serving right away. Chili thickens on its own as it sits.
- If you want more heat, add it with toppings so the pot stays mild for everyone.
- If you'd rather use a pressure cooker, my Instant Pot Chili is the beef version made in the Instant Pot.
What to Serve with Chili
Serve it with shredded cheddar, sour cream, sliced jalapeños, green onions, and tortilla chips. If you like more heat, the jalapeños are where to add it so everyone at the table can make their own bowl.
A quick batch of cornbread is the perfect side. Try my Classic Southern Cornbread, Golden Sweet Potato Cornbread, or Easy Cornbread Muffins. I usually just do tortilla chips when I'm keeping it a one-pot, easy kind of night.
How Do You Thicken Chili?
Letting the chili simmer with the lid off for the last 10 minutes thickens it some. If you want it thicker, I sprinkle fine cornmeal right into the pot during the last 5 minutes. Just know that chili thickens on its own as it sits, so the cornmeal is best when you're serving it right away. If you're making it ahead, skip the cornmeal.
Is This Chili Spicy?
No, it's mild. The chipotle adds a little heat, but it's not overwhelming. My 8-year-old eats it with no problem. If you want it hotter, add sliced jalapeños on top.
Make Ahead and Storage
- Fridge: keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: chili freezes well for up to 3 months. Thaw it overnight in the fridge.
- Reheating: warm it gently on the stove. Since chili thickens as it sits, add a splash of broth if it gets too thick.
More Chili and Ground Beef Recipes
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Beef Chili Recipe
Ingredients
Instructions
- Heat the oil in a 5 to 6 quart Dutch oven over medium-high heat. Add the beef and cook 6 to 8 minutes, breaking it up as it cooks, until deeply browned. Drain the excess fat.
- Add the onion and cook 3 to 5 minutes until soft. Stir in the garlic and cook about 30 seconds more. Push everything to the side, add the tomato paste to the cleared space, and cook about 30 seconds. Add 3 tablespoons of the chili powder, the cumin, oregano, salt, and pepper and stir 1 minute until fragrant.
- Stir in the chipotle peppers, adobo sauce, Worcestershire sauce, beans, tomatoes with their juices, and broth. Bring to a boil, reduce the heat to low, cover, and simmer 35 to 45 minutes, stirring occasionally.
- Uncover for the last 10 minutes and stir in the remaining 1 tablespoon of chili powder. For a thicker chili, sprinkle in the cornmeal during the last 5 minutes and stir. Taste and adjust the salt.
Nutrition
Notes
- Chipotle peppers in adobo: look for the small can in the Hispanic or international aisle. Freeze the leftover peppers to use later.
- Toppings: shredded cheddar, sour cream, sliced jalapeños, green onions, and tortilla chips.
- Storage: refrigerate up to 4 days. Freeze up to 3 months; thaw overnight in the fridge and reheat gently, adding a splash of broth if it's too thick.
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