Classic Beef Chili
Beef chili is a thick, spicy pot of ground beef, beans and tomatoes with plenty of warm spices. It is one of the easiest big-batch dinners you can make, and it freezes well.
- 1 h 15 minTotal time
- 6Servings
- 440kcal / serving
- 33 gProtein
The secret is to cook the chili powder and tomato paste in the fat for a couple of minutes before adding liquid. That small step gives the pot a deeper, rounder flavor than just stirring the spices in.
The science: why this works
- Frying chili powder and cumin in the beef fat releases fat-soluble flavor compounds you would otherwise miss.
- Tomato paste cooked until dark adds savory depth and a little sweetness.
- A long, gentle simmer lets the beans soak up the spiced broth and thickens the chili as starch leaches out.
- A spoonful of brown sugar balances the acid in the tomatoes so the heat tastes fuller, not sharp.
Spices bloom in fat
Many of the aroma molecules in chili powder and cumin dissolve in fat, not water. Cooking them in the beef fat for a minute or two pulls those flavors out and spreads them through the pot. Raw spices stirred into liquid taste flatter and dustier.
Learn: Bloom spices in hot oil →Capsaicin and the burn
Chili heat comes from capsaicin, which binds to pain receptors in your mouth. It is fat-soluble, so a spoonful of sour cream or cheese softens it better than water. Simmering mellows the raw edge but does not remove the heat.
Learn: Why chilies burn →Classic Beef Chili
1 h 15 min · 6 servings · American · Soup
Ingredients
Makes 6 servings
- 2 tbspolive oil
- 1large onion, diced
- 1green bell pepper, diced
- 4cloves garlic, minced
- 700 gground beef (80/20)
- 3 tbspchili powder
- 1 tbspground cumin
- 1 tspsmoked paprika
- 1 tspdried oregano
- 2 tbsptomato paste
- 1 can(800 g) crushed tomatoes
- 240 mlbeef broth
- 2cans (400 g each) kidney beans, drained and rinsed
- 1 tbspbrown sugar
- 1½ tsp1/2 tsp salt
- Shredded cheddar, sour cream and scallions, to serve
Method
Tips for the best result
- Use 80/20 ground beef so the chili has enough fat to carry the spices.
- Chili is better after a night in the fridge, so make it a day ahead when you can.
- Add a splash of water or broth if it gets too thick while simmering.
Mistakes to avoid
- Skipping the browning: pale beef gives a flat chili, so let it brown for a full 7 to 8 minutes.
- Adding the spices to the liquid instead of the fat: the flavor stays muted, so toast them first.
- Salting too little: chili with beans and tomatoes needs real seasoning, so taste at the end and add salt in small pinches.
Variations and swaps
- Add a diced jalapeno with the onions or a pinch of cayenne for more heat.
- Stir in 1 square of dark chocolate or 1 tbsp cocoa powder for a darker, deeper chili.
- Replace the beef with half ground beef and half Italian sausage for extra richness.
- Swap kidney beans for black or pinto beans to change the texture and make it a little creamier.
- Swap ground beef for ground turkey and add 1 extra tbsp oil so it does not dry out.
Storing and reheating
Cool within 2 hours and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat until steaming hot, at least 165°F (74°C).
Classic Beef Chili: questions
How long should beef chili simmer?
Simmer beef chili for at least 40 to 60 minutes. That gives the flavors time to blend and the sauce time to thicken to a spoonable consistency.
Should you drain the fat from ground beef for chili?
Drain most of it, but leave about 2 tbsp in the pot. A little fat helps toast the spices and gives the chili a rich mouthfeel.
How do I make chili thicker?
Simmer it uncovered for 10 to 15 minutes, or mash a few beans against the side of the pot. The starch from the beans thickens it naturally.
Can I make beef chili in a slow cooker?
Yes. Brown the beef and spices on the stove, then cook everything in a slow cooker on low for 6 to 8 hours. Add the beans for the last hour.
