The Best Classic Beef Chili Recipe: Easy & Ready in One Hour!

This Classic Beef Chili is a hearty, flavorful recipe that’s perfect for warming up on chilly days! Packed with ground beef, beans, and a rich tomato base, this recipe is spiced to perfection with chili powder, cumin, and a touch of black pepper. It’s quick to make, ready in just about an hour, and versatile enough to serve with your favorite toppings like sourdough bread, tortilla chips, or classic cornbread. Whether it’s for a cozy family dinner, a game day tradition, or a nostalgic snow day treat, this chili delivers comfort and bold flavor in every bite!I grew up in a chili household, living with a chili cook-off champion, and always having chili on Super Bowl Sunday. Thankfully, it was good chili—the kind that warms the body, fills it with comfort, and is bursting with flavor. One thing my dad always did when we were growing up was make chili on snow days. I remember coming inside after helping shovel the driveway (though I’d usually quit after two rows and start playing) and warming up with a bowl of chili alongside Mom’s cornbread or topped with tortilla chips. Chili is just so good!

Since yesterday was our first “snow day” in the South Carolina in four years, I had to make my dad’s classic beef chili recipe.

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This was my son’s first time seeing snow, and even though it was very underwhelming, it was so special for him (and us). When he wakes up this morning, we’re going to bundle him up in his new Spider-Man snow boots, snowsuit, hat, and gloves, and go play with the half-inch of icy snow on the ground. You better believe I’ll be coming in at lunchtime to warm up a bowl of chili. Lately, I’ve been loving it with toasted sourdough bread.

Yesterday morning, before the snow even started, the school district called it a snow day. I know, I know! Midwesterners and Northerners are probably laughing. I was too! But it was still fun and nostalgic to think about snow coming in, and super exciting since we never get snow here.

My parents met us at one of my favorite local coffee shops, and then we headed over to grab some things at the grocery store. My dad and I walked through the aisles picking out all the ingredients for the chili, and he gave me the rundown, proudly reminding me of his championship title (and jokingly warning me not to mess this one up!).

Why You’ll Love This Classic Chili Recipe:

• It’s Versatile! You can easily customize this chili to fit your dietary needs. It’s already gluten-free and dairy-free, but you can make it vegan by using plant-based meat crumbles like Gardein or Beyond Meat.
• The Flavors Are Incredible! The combination of spices and hearty ingredients makes this chili so flavorful. Feel free to add extra vegetables like squash, potatoes, carrots, or even peas to make it your own!
• It Tastes Even Better the Next Day! This chili is perfect for leftovers. The flavors meld together, making it even more delicious after a day or two.
• Perfect for Meal Prep! Packed with protein, fiber, carbs, and healthy fats, this chili makes a satisfying and nutritious meal prep option. Plus, it freezes well, so you can enjoy it later!

Chili Ingredients (For a smaller amount, halve this recipe!)

• Ground beef (93% lean) (or ground turkey)
• Bell peppers
• Yellow onions
• Avocado oil (or olive oil)
• Black pepper
• Salt
• Diced tomatoes
• Tomato sauce
• Kidney beans
• Pinto beans
• Chili powder
• Cumin

How to Make Chili Extra Spicy:

I keep this chili mild, but if you’re looking for a fiery kick, here are some ways to turn up the heat:

• Chili Flakes: Add red pepper flakes for a spicy, slightly smoky heat.
• Jalapeño Powder: A great way to add a smooth, spicy flavor without the heat of fresh peppers.
• Hot Sauce: Stir in your favorite hot sauce for an extra zesty, tangy heat.
• Carolina Reaper Flakes: For those who love extreme heat, sprinkle in a little Carolina Reaper flakes (but be careful, they’re extremely spicy!)

How to Make Classic Beef Chili

Cook the Ground Beef

In a skillet, cook the ground beef until browned. Drain any excess fat and set it aside.

Sauté the Vegetables

In a large pot over medium-high heat, add avocado oil (or olive oil).

Sauté the bell peppers and yellow onions with a pinch of salt and black pepper until softened (about 5–7 minutes).

Add the Base Ingredients and Seasoning

Stir in diced tomatoes, tomato sauce, chili powder, and cumin. Mix well to combine.

Combine Everything

Fold in the cooked ground beef, kidney beans, and pinto beans.

Simmer the Chili

Reduce the heat to low, cover, and let the chili simmer for about 45 minutes to thicken (or longer for a deeper flavor).

Taste and Adjust

Lift the lid and taste-test your chili. Adjust the seasoning by adding more chili powder, cumin, salt, or black pepper as needed.

Serve and Enjoy

Ladle the chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions. We enjoyed ours with jalapeño sourdough bread!

How to Store Chili:

Cool It Down: After making the chili, let it cool to room temperature before storing it to prevent condensation inside the container.

Store in the Refrigerator:

For Short-Term Storage: Place your chili in an airtight container and store it in the refrigerator for up to 3-4 days.

To Reheat: Reheat on the stovetop or in the microwave until it’s hot. You may want to add a splash of water or broth to thin it out if it thickens during storage.

Store in the Freezer:

For Long-Term Storage: If you want to store chili for a longer time, freeze it! Portion the chili into freezer-safe containers or resealable bags (leave some space for expansion). It will keep for up to 3-6 months in the freezer.

To Thaw and Reheat: Thaw the chili overnight in the refrigerator, or reheat it directly from frozen in a pot over low heat, stirring occasionally.

Can I make this Beef Chili in a Crock Pot? YES!

Crock-Pot Instructions:

Brown the Ground Beef: Before adding it to the Crock-Pot, brown the ground beef in a skillet over medium-high heat until it’s cooked through. Drain any excess fat, then transfer it to the Crock-Pot.

Add the Vegetables and Ingredients: Add the bell peppers, onions, diced tomatoes, tomato sauce, kidney beans, pinto beans, chili powder, cumin, salt, and black pepper to the Crock-Pot. Stir everything to combine.

Cook: Cover the Crock-Pot and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible. The longer it cooks, the more the flavors will meld together.

Taste and Adjust: About 30 minutes before serving, taste the chili and adjust the seasonings if needed (more chili powder, cumin, salt, or pepper). If you prefer a thicker chili, leave the lid off for the last 30 minutes to allow some liquid to evaporate.

Serve: Once it’s done, serve with your favorite toppings and enjoy!

Have a sweet tooth? Try these healthier no added sugar cookies!
Healthier Flourless Monster Cookie Recipe (dairy-free)
Healthy Double Chocolate Cookies with Almond Flour Recipe
Almond Flour Chocolate Chip Cookies | A Healthier Cookie

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More Dinner Recipes You Will Love:
Butternut Squash Deviled Eggs
Creamy Garlic Sundried Tomato Rigatoni and Chicken
Creamy Chicken & Tomato Italian Soup
Garlic Parmesan Pasta with Sundried Tomatoes & Basil 
The BEST Homemade Tuna Salad
Peach & Prosciutto Kale Salad with Orange Honey Vinaigrette
Cranberry and Orange Herb Cast Iron Skillet Chicken
Creamy Roasted Butternut Squash Made in the Blender
Lettuce Wrap Jalapeño Turkey Burgers
Chicken Fettuccine Alfredo (Dairy Free & Gluten-Free)
Crispy Smashed Brussels Sprouts with a Honey Soy Sauce
Baked Pesto Chicken Parm – Low Carb Dinner
Restaurant Style Grilled Chicken Caesar Salad Wraps 
Butternut Squash Turkey Chili
Spaghetti Squash Boats with Almond Ricotta & Italian Chicken
The BEST Chicken & Vegetable Pad Thai 

Healthy Desserts to go With This Chili Recipe!
Almond Flour Chocolate Chip Cookies | A Healthier Cookie
Healthy Double Chocolate Cookies with Almond Flour Recipe
Healthy Cottage Cheese Chocolate Protein Pudding Parfait
Healthy Butternut Squash Fudge Brownies: Gluten-Free, Vegan
4-Ingredient, No-Bake, Chocolate Chip Protein Breakfast Balls
Healthy Zucchini Oatmeal Blender Bars: Easy Toddler Recipe
Healthier Peach Crumble | Gluten-Free & No Refined Sugar
5-Ingredient No-Bake Chocolate Hazelnut Protein Balls
Dragon Fruit & Chia Almond No-Bake Protein Energy Balls
Low Carb & No Added Sugar Chocolate Chip Muffins
Chickpea Peanut Butter Blender Blondies | Toddler Approved
Easy Nutritious Blender Oatmeal Breakfast Bars for Toddlers
Healthy Low Carb Chewy Peanut Butter Cookies | Gluten-Free
Baked Chocolate Chip Blender Oatmeal Bars

Recipe Notes:

• Meat Options: While this recipe calls for ground beef, you can easily substitute it with ground turkey, chicken, or plant-based crumbles for a leaner or vegan version.
• Beans: You can swap out kidney beans and pinto beans for other beans, like black beans or white beans, depending on your preference.
• Spice Level: This chili is mild by default, but you can adjust the spice level by adding chili flakes, hot sauce, or fresh chopped jalapeños. For a smoky heat, try adding a chipotle pepper or smoked paprika.
• Veggie Add-Ins: Feel free to add extra vegetables, such as bell peppers, zucchini, carrots, or squash, to boost the nutrition and flavor of the chili.
• Thickening: If your chili is too thin, you can simmer it uncovered for longer to thicken it. 
• Freezing: This chili freezes very well! Store it in airtight containers for up to 3-4 months. Be sure to let it cool completely before freezing.
• Toppings: Chili is perfect with toppings! Consider adding shredded cheese, sour cream, chopped green onions, fresh cilantro, or tortilla chips for extra flavor and texture.
• Leftovers: Chili tastes even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the fridge for up to 4 days.
  

Now that everyone is up in the house, it’s time for us to bundle up and go out in the half melted snow!

Questions for you!

1. What is one nostalgic recipe you grew up eating?
2. Do you like your chili mild or spicy?