Classic Beef Chili
Made with: ground beef, kidney beans, tomatoes
A deeply savoury, gently spiced chili loaded with tender beef and beans. It only gets better as it simmers, making it perfect for feeding a crowd.
A good chili is about patience more than complexity. Browning the beef properly, blooming the spices in the fat, and then letting everything simmer gently is what develops that deep, layered flavour you cannot rush.
This version is a crowd-pleaser: rich, mildly spiced, and even better the next day once the flavours have had time to settle. It scales up easily for a crowd and freezes brilliantly, making it a smart batch-cook.
Ingredients
- Ground beef600 g
- Kidney beans, drained2 tins (400 g each)
- Chopped tomatoes2 tins (400 g each)
- Onion, diced1 large
- Garlic, minced4 cloves
- Chili powder2 tbsp
- Ground cumin1 tbsp
- Smoked paprika1 tsp
- Beef stock1 cup
- Olive oil1 tbsp
Substitutions
- ground beef → ground turkey or plant mince
- kidney beans → black beans or pinto beans
- beef stock → vegetable stock
Instructions
- 1Heat the olive oil in a large heavy pot over medium-high heat. Add the onion and cook for 5 minutes until soft, then add the garlic for another minute.
- 2Add the ground beef, breaking it up with a spoon, and cook until well browned, about 8 minutes. Drain off excess fat if needed.
- 3Stir in the chili powder, cumin, and smoked paprika and cook for 1 minute until fragrant.
- 4Add the chopped tomatoes, kidney beans, and beef stock. Season with salt and pepper and stir well.
- 5Bring to a simmer, then reduce the heat to low and cook uncovered for 30-40 minutes, stirring occasionally, until thick and rich.
- 6Taste and adjust the seasoning and spice level.
- 7Serve hot with sour cream, grated cheese, and fresh cilantro, or over rice.
Cook's tips
- Brown the beef in batches so it sears rather than steams — those browned bits are pure flavour.
- Toast the chili powder, cumin and paprika in the fat for a minute before adding liquid to wake up the spices.
- A square of dark chocolate or a spoon of cocoa stirred in adds richness without making it taste chocolatey.
- Simmer uncovered and low for at least 45 minutes; longer is better as the sauce thickens and deepens.
- Make it a day ahead if you can — chili genuinely tastes better after a night in the fridge.
Frequently asked questions
Can I make chili in a slow cooker?
Yes. Brown the beef and bloom the spices first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
How do I make it spicier or milder?
Adjust the chili powder and add fresh or dried chilli for more heat. For a milder pot, reduce the chili powder and skip any extra fresh chilli.
What are the best toppings?
Grated cheese, soured cream, sliced avocado, fresh coriander, and a squeeze of lime all work. Serve with rice, cornbread, or tortilla chips.
Want recipes like this from your own ingredients? Try Pantamo