I can still smell it now. The first time I let this chili simmer, my kitchen filled with the warm scent of browned beef, garlic, and toasted spices. The soft bubbling sound from the pot felt like a cozy promise that dinner would bring everyone to the table.
I’m Lily, a food blogger and home cook with over a decade of recipe testing for busy families. This chili is one of those dishes that comforts and feeds a crowd without fuss. If you love simple meals that taste like they took all day, try pairing this with some of my easy Trader Joe’s recipes for sides and snacks.
Why this works
This chili hits the sweet spot between speed and depth of flavor. Ground beef gives the chili a meaty base that cooks quickly, while a mix of spices creates layers that taste slow-simmered even when you are short on time.
The beans add creaminess and stretch the meal for a family. I tested this recipe for potlucks, weeknight dinners, and school-night leftovers. Every time, it cooked down to a bowl full of comfort that saved time and made people happy.
I also love recipes that let you multitask. While the chili simmers, you can mix drinks or toss a quick salad. If you want something bright and easy to serve on the side, try my homemade margarita mix for adults. This chili plays well with simple sides and makes weeknights feel special.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
Short version: brown the meat, build flavor with aromatics, add beans and tomatoes, then simmer until rich. The real magic is in the simmer. A low and gentle heat lets the flavors marry without rush.
Below I walk you through each step with tips I picked up from years of cooking for family and friends. This method saves time without sacrificing taste. You can also prep parts ahead to make weeknight cooking smoother.
Ingredients
- 2 lbs ground beef (80/20) — Tip: I use 80/20 for flavor and mouthfeel. If you want less fat, choose 90/10 and drain well.
- 2 medium yellow onions, diced (about 2 cups) — Tip: Sweating onions first brings out sweetness. I often use one sweet onion and one yellow for balance.
- 4 cloves garlic, minced — Tip: Fresh garlic is best. Add half early and half later for layered garlic flavor.
- 2 cups beef broth — Tip: Low-sodium keeps salt under control. You can use water in a pinch, but broth adds depth.
- 2 (14.5 oz) cans diced tomatoes with their juice — Tip: Use fire-roasted for extra smokiness, or plain for a cleaner tomato note.
- 1 (6 oz) can tomato paste — Tip: Browning the paste briefly in the pot awakens its sweetness and reduces acidity.
- 2 (15 oz) cans kidney beans, drained and rinsed — Tip: Rinse to remove canning liquid and reduce sodium and metallic taste.
- 1 (15 oz) can pinto or black beans, drained and rinsed — Tip: A mix of beans gives texture. Use your family’s favorite.
- 2 Tbsp chili powder — Tip: Use good quality chili powder; cheap blends can taste flat.
- 1 Tbsp ground cumin — Tip: Toast cumin briefly in the pan with the spices for a brighter flavor.
- 1 tsp smoked paprika — Tip: This adds mild smoke without heat. If you like more smoke, increase to 1.5 tsp.
- 1 tsp dried oregano — Tip: Mexican oregano if you have it; Italian oregano works too.
- 1/2 tsp cayenne pepper, or more to taste — Tip: Start small. Kids may prefer mild, and you can add hot sauce at the table.
- 1 tsp kosher salt, plus more to taste — Tip: Salt binds flavors. Add gradually and taste after simmering.
- 1/2 tsp ground black pepper — Tip: Freshly cracked is best.
- 2 Tbsp olive oil — Tip: Use a neutral oil if you prefer, but olive oil adds a round, homey flavor.
- Optional: 1 Tbsp brown sugar — Tip: For a touch of sweetness to balance acidity if needed.
While I love hearty dinners that feel homey, I also bake treats after big meals. If you want a sweet finish, consider my cinnamon roll apple pie idea for dessert; it is a crowd-pleaser and keeps things simple in the kitchen: cinnamon roll apple pie.
Directions
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Prep everything first. Chop onions, mince garlic, and open cans. This keeps the cooking flow smooth and stress-free. You will thank yourself when the pan gets hot.
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Heat a large Dutch oven or heavy pot over medium-high heat and add 2 Tbsp olive oil. When the oil shimmers, add the diced onions. Cook 4 to 6 minutes until soft and fragrant, stirring occasionally. Note: Keep the heat steady to avoid burning.
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Add the garlic and cook 30 seconds to 1 minute. Stir constantly so the garlic does not brown too much. Gentle cooking here releases sweet aromatics.
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Push the onions to the side and add the ground beef to the pot. Break it up with a spoon and brown for 6 to 8 minutes until no longer pink. Encourage even browning for rich flavor. Tip: If using lean beef, drain excess liquid after browning.
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Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir to coat the beef and onions in the spices. Cook 1 to 2 minutes to toast the spices and wake up their oils. This step builds deep flavor quickly.
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Add the tomato paste and brown it with the beef for 2 minutes. Stir constantly to prevent sticking. Browning tomato paste is a chef’s trick to add complexity.
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Pour in the diced tomatoes with juice and the beef broth. Scrape the bottom of the pot to lift any browned bits. Those bits hold a lot of flavor. Bring to a gentle simmer.
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Stir in the drained beans. Reduce heat to low and let the chili simmer uncovered for at least 30 minutes, stirring occasionally. If you have time, simmer for 60 minutes for even richer depth. Encourage patience here; the flavors improve as it cooks.
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Taste and adjust for salt, pepper, and heat. If the chili tastes too bright, stir in 1 Tbsp brown sugar to balance acidity. Note: Chili often tastes better the next day once flavors meld.
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Serve immediately or cool and refrigerate for later. This recipe feeds a family and makes excellent leftovers. You can also freeze portions for quick meals. If you need a guide to timed fasting meals or handling potatoes for meal prep while you cook, I liked the helpful tips in this fasting with potatoes post for planning large-batch dinners.
Each step is forgiving. If you miss a minute of simmering, the chili will still be comforting. If you want fewer steps, brown the meat with onions in one go and add spices directly. I encourage you to make it yours.
Serving
Serve this chili family-style in a big pot on the table. Let everyone ladle their own bowls and add toppings. I like to set out bowls of shredded cheddar, sliced green onions, sour cream, and crushed tortilla chips. Fresh cilantro and lime wedges add brightness.
Offer warm cornbread or crusty bread on the side. For casual dinners, place bowls of pickled jalapeños and hot sauce so everyone can choose their heat level. If you want a fun drink pairing for a cozy adult meal, my pink drink recipe makes a pretty, fruity beverage that pairs well with spicy food: how to make the perfect pink drink.
Family-style serving makes the meal feel inviting and relaxed. Kids enjoy assembling their bowls and adults appreciate the variety of textures.
Storage
Cool the chili to near room temperature before refrigerating. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months.
To reheat from the fridge, warm gently on the stove over low heat. Add a splash of broth or water if it looks thick. For frozen portions, thaw overnight in the refrigerator or reheat from frozen on low heat until bubbly. You can also reheat in a microwave-safe bowl, stirring every minute until evenly heated.
To refresh flavor after storage, squeeze in a little lime juice or stir in a teaspoon of tomato paste while reheating. A quick sprinkle of fresh herbs brightens refrigerated chili.
Kitchen Notes
- Brown the beef well. More browning equals more flavor without extra ingredients.
- Toast spices briefly in the hot pot to bring out oils and aroma.
- Use low-sodium broth to control salt. You can always add salt later.
- Make it a day ahead. Chili often improves after sitting overnight.
- Freeze in single servings for easy lunches or emergency dinners.
These shortcuts keep the recipe practical for busy weeknights and help you feed a family with less fuss.
Variations
- Mild and kid-friendly: Reduce cayenne to 1/4 tsp and skip smoked paprika. Serve with cheese and plain rice.
- Gluten-free: This recipe is naturally gluten-free if your spice blends do not contain additives. Always check labels.
- Vegetarian: Swap the beef for 2 cups chopped mushrooms and 2 cups cooked lentils or extra beans. Use vegetable broth.
- Spicy Texas-style: Omit beans, add 1 to 2 Tbsp ancho chili or chipotle in adobo, and increase cayenne to taste.
- Slow cooker: Brown beef and onions first, then transfer everything to a slow cooker. Cook on low 6 to 8 hours.
These tweaks help you tailor the chili to picky eaters, dietary needs, or flavor preferences without losing the familiar comfort.
FAQ
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well. Brown it the same way, but use a bit more oil or add mushrooms for extra moisture and flavor.
Q: Do I have to drain the beans?
A: I recommend rinsing and draining canned beans to remove canning liquid and cut sodium. If you prefer thicker chili, add half the bean liquid back in.
Q: How can I thicken the chili?
A: Simmer uncovered to reduce liquid, or mash a small portion of beans against the pot wall to naturally thicken the chili.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to brown the meat and toast spices, then pressure cook on high for 10 minutes and quick release. Finish with a short simmer.
Q: Is this freezer-friendly?
A: Absolutely. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
I hope this best-ever chili becomes your go-to for busy weeknights and cozy family dinners. It is the kind of recipe that makes the house smell like home and keeps everyone coming back for seconds. If you want to compare techniques or read another tested variation, I recommend the detailed method from America’s Test Kitchen on ground beef chili and a classic take from The Kitchn’s classic beef chili recipe for more inspiration.
Happy cooking, and may your kitchen always be warm with good smells and good company.
Best-Ever Chili
Ingredients
Main Ingredients
- 2 lbs ground beef (80/20) I use 80/20 for flavor and mouthfeel. If you want less fat, choose 90/10 and drain well.
- 2 medium yellow onions, diced (about 2 cups) Sweating onions first brings out sweetness.
- 4 cloves garlic, minced Fresh garlic is best. Add half early and half later for layered garlic flavor.
- 2 cups beef broth Low-sodium keeps salt under control.
- 2 14.5 oz cans diced tomatoes with their juice Use fire-roasted for extra smokiness.
- 1 6 oz can tomato paste Browning the paste briefly awakens its sweetness.
- 2 15 oz cans kidney beans, drained and rinsed Rinse to remove canning liquid.
- 1 15 oz can pinto or black beans, drained and rinsed A mix of beans gives texture.
Spices
- 2 Tbsp chili powder Use good quality chili powder.
- 1 Tbsp ground cumin Toast cumin briefly for a brighter flavor.
- 1 tsp smoked paprika This adds mild smoke without heat.
- 1 tsp dried oregano Use Mexican oregano if available.
- 1/2 tsp cayenne pepper Start small for kids’ preference.
- 1 tsp kosher salt Salt binds flavors.
- 1/2 tsp ground black pepper Freshly cracked is best.
Cooking Oil
- 2 Tbsp olive oil Use a neutral oil if preferred.
Optional Ingredient
- 1 Tbsp brown sugar For a touch of sweetness to balance acidity if needed.
Instructions
Preparation
- Prep everything first. Chop onions, mince garlic, and open cans for a smooth cooking flow.
Cooking
- Heat a large Dutch oven or heavy pot over medium-high heat and add olive oil. When shimmering, add diced onions and cook for 4 to 6 minutes until soft.
- Add garlic and cook for another 30 seconds to 1 minute, stirring constantly.
- Push onions to the side and add ground beef, breaking it up and browning for 6 to 8 minutes.
- Sprinkle in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Cook for another 1 to 2 minutes.
- Add tomato paste and brown it for 2 minutes, stirring constantly.
- Pour in diced tomatoes with juice and beef broth. Bring to a gentle simmer.
- Stir in drained beans. Reduce heat to low and let simmer uncovered for at least 30 minutes, stirring occasionally.
- Taste and adjust seasoning. If too bright, stir in brown sugar.
- Serve immediately or let cool and refrigerate for later.