Chili is the ultimate one-pot comfort food—a hearty, deeply flavorful stew of ground meat, beans, tomatoes, and a blend of warm spices that varies from family to family and region to region. This collection brings together the most beloved chili styles: classic Texas beef chili (no beans), Cincinnati-style with its unique spice blend, and a crowd-pleasing bean-and-beef version that wins at every potluck. Each recipe is tested for balance, heat, and depth, so you can pick your favorite or mix and match techniques.
Ingredients
For Classic Beef & Bean Chili
- 2 tablespoons (30 ml) vegetable oil
- 2 pounds (900 g) ground beef (80/20)
- 1 large yellow onion, diced (about 1 1/2 cups / 190 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tablespoons (16 g) chili powder
- 1 tablespoon (8 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) cayenne pepper (adjust to taste)
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 1 (15-ounce / 425 g) can diced tomatoes, with juices
- 1 (15-ounce / 425 g) can tomato sauce
- 2 cups (480 ml) beef broth
- 2 (15-ounce / 425 g) cans kidney beans, drained and rinsed
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 g) brown sugar (optional, to balance acidity)
For Texas No-Bean Chili (Variation)
- Omit beans; increase beef to 3 pounds (1.4 kg), cut into 1/2-inch cubes
- Add 1 dried ancho chile, stemmed and seeded, soaked in hot water for 20 minutes then pureed
- Use 1 (12-ounce / 355 ml) bottle of dark beer instead of 1 cup of broth
Instructions
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 8–10 minutes. If using beef cubes, sear them in batches until browned on all sides, about 5 minutes per batch.
- Add the onion and bell pepper (if using) and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
- Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and brown sugar (if using). Stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, stirring occasionally.
- Uncover and add the drained kidney beans (if using). Continue to simmer uncovered for another 45 minutes to 1 hour, until the chili has thickened and flavors meld. Stir occasionally to prevent sticking.
- For ground meat, ensure the chili reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines, checked with a food thermometer. If using beef cubes, cook to 145°F (63°C) and let rest for 3 minutes before serving.
- Taste and adjust seasoning with salt, pepper, or extra chili powder. Serve hot with your favorite toppings.
Tips
- Substitutions: No kidney beans? Use black beans or pinto beans. For a milder chili, reduce cayenne and use mild chili powder. For a spicier kick, add a chopped jalapeño with the onions.
- Make it ahead: Chili tastes even better the next day. Prepare it up to 2 days in advance and refrigerate; the flavors deepen overnight.
- Common mistake: Don’t rush the simmer. The low-and-slow cooking is what develops the rich, complex flavor. If you’re short on time, simmer at least 30 minutes, but an hour or more is ideal.
- Thickening: If your chili is too thin, mash some of the beans against the side of the pot or mix 2 tablespoons of cornmeal with a little water and stir in. Simmer for 10 more minutes.
Serving Suggestions
Serve chili in deep bowls with a dollop of sour cream, shredded cheddar cheese, diced red onion, and fresh cilantro. Cornbread or saltine crackers are classic sides. For a loaded experience, top with sliced jalapeños, avocado, or a squeeze of lime. Chili also makes a great topping for hot dogs, fries, or baked potatoes.
Variations
- Texas No-Bean Chili: Use cubed beef chuck instead of ground beef, omit beans, and add the ancho chile puree and beer. Cook until the beef is tender, about 2 hours.
- Cincinnati Chili: Add 1 tablespoon unsweetened cocoa powder, 1 teaspoon cinnamon, and 1/2 teaspoon allspice. Serve over spaghetti with shredded cheddar and chopped onions.
- Vegetarian Chili: Replace beef with 2 (15-ounce / 425 g) cans of black beans and 1 (15-ounce / 425 g) can of corn, and use vegetable broth. Add 1 diced zucchini for extra texture.
- White Chicken Chili: Use 2 pounds (900 g) of cooked, shredded chicken breast instead of ground beef, white beans instead of kidney beans, and green chiles instead of diced tomatoes. Use chicken broth and add 1 teaspoon of oregano.
Storage and Reheating
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It will keep for 3–4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling, or in the microwave in 1-minute intervals, stirring between. Add a splash of broth or water if the chili has thickened too much. Reheat leftovers to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, ground turkey works well. Use 93% lean turkey for best flavor; cook it to a safe minimum internal temperature of 165°F (74°C). You may need to add a little more oil since turkey is leaner.
What is the best chili powder to use? Use a good-quality pure chili powder (not a blend) for the most control over heat. Ancho or New Mexico chili powder are mild and smoky. If you only have a blend, reduce the amount by half and adjust to taste.
Why is my chili bitter? Bitterness often comes from over-toasting spices or burning the garlic. Toast spices for no more than 1 minute, and add garlic after the onions are softened, not before. Also, some canned tomatoes can be bitter; a pinch of sugar helps balance.
Can I make chili in a slow cooker? Absolutely. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the beans in the last hour so they don’t get mushy.
How do I thicken chili without cornstarch? Mash a cup of beans and stir them back in, or simmer uncovered longer to reduce the liquid. You can also add a few crushed tortilla chips or a spoonful of masa harina mixed with water.
Can I skip the beans? Yes, especially if you’re making Texas-style chili. Just omit them; the chili will still be hearty. You may want to add an extra cup of broth to compensate for the lost liquid.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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