There's nothing better than a big pot of homemade chili simmering away on the stove, especially when the weather starts getting colder. This easy homemade beef chili is made with seasoned ground beef, tender beans, tomatoes, and a rich, flavourful sauce.
The combination of chili powder, cumin, garlic, and a little brown sugar gives this chili a delicious balance of savoury, smoky, and slightly sweet flavours. Letting everything simmer together allows the flavours to develop and creates a thick, hearty chili that's perfect for a comforting family dinner.
One of the things I love about homemade chili is how easy it is to adjust to your taste. You can keep it mild or add a little extra spice, switch up the beans, or serve it with your favourite toppings. It's also a great recipe to make ahead because the flavours get even better the next day.
Whether you're serving it with warm cornbread, spooning it over a baked potato, or enjoying a bowl topped with shredded cheese and sour cream, this homemade beef chili is a simple, satisfying meal that's perfect for any night of the week.
Homemade Beef Chili Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes to 2 hours 15 minutes
Total Time: 1 hour 30 minutes to 2 hours 30 minutes
Servings: Approximately 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound (450 g) lean ground beef
4 cloves garlic, minced
1–2 tablespoons chili powder (use 1 tablespoon for a milder chili or 2 tablespoons for a stronger flavour)
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon dried oregano
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
3 tablespoons tomato paste
1¾ cups low-sodium beef broth
1 can (28 oz / 796 mL) fire-roasted crushed or diced tomatoes
1 can (15 oz / approximately 425 mL) red kidney beans, drained and rinsed
1 can (15 oz / approximately 425 mL) pinto beans or black beans, drained and rinsed
Optional Toppings
Shredded cheddar cheese
Sour cream
Diced avocado
Chopped green onions or red onions
Fresh cilantro
Sliced jalapeños
Lime wedges
Instructions
1. Sauté the Onion
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chopped onion and cook for approximately 2–3 minutes, stirring occasionally, until it begins to soften.
2. Brown the Ground Beef
Add the ground beef to the pot with the onions.
Cook for approximately 5–7 minutes, breaking the meat apart with a wooden spoon as it browns.
Once the beef is fully browned, carefully drain any excess grease if necessary.
Add the minced garlic and cook for another 30 seconds, stirring frequently until fragrant.
3. Add the Seasonings
Sprinkle in the chili powder, ground cumin, brown sugar, dried oregano, salt, and black pepper.
Add the tomato paste and stir everything together until the beef is evenly coated with the seasonings.
Allow the mixture to cook for approximately 1 minute to help bring out the flavours of the spices and tomato paste.
4. Add the Beef Broth
Pour in the beef broth, stirring well to combine.
Use a wooden spoon to gently scrape any browned bits from the bottom of the pot. These add extra flavour to the chili.
5. Add the Tomatoes and Beans
Stir in the fire-roasted tomatoes, drained kidney beans, and pinto beans or black beans.
Mix until everything is evenly combined.
6. Simmer the Chili
Bring the chili to a gentle boil, then reduce the heat to low.
Cover the pot and allow the chili to simmer gently for approximately 1–2 hours, stirring occasionally.
During the final 30 minutes, remove the lid if you'd like the chili to thicken.
The longer the chili simmers, the more time the flavours have to blend together.
7. Adjust the Seasoning
Taste the chili before serving and adjust the salt, pepper, or chili powder as needed.
If the chili is too thick, add a splash of beef broth. If it's thinner than you'd like, continue simmering uncovered until it reaches your preferred consistency.
8. Serve and Enjoy
Ladle the hot chili into bowls and finish with your favourite toppings.
I love serving it with shredded cheddar cheese, a spoonful of sour cream, and chopped green onions.
Enjoy with warm cornbread, crusty bread, or tortilla chips.
Recipe Notes and Helpful Tips
Choose Lean Ground Beef
Lean ground beef works well in this recipe because it provides plenty of flavour without making the chili overly greasy.
If you're using regular ground beef, be sure to drain the excess fat after browning.
Adjust the Spice Level
This recipe is easy to customize depending on how spicy you like your chili.
For a milder version, start with 1 tablespoon of chili powder. For a stronger chili flavour, use 2 tablespoons.
Keep in mind that chili powder blends can vary in heat depending on the brand.
If you enjoy extra heat, you can also add a pinch of cayenne pepper, red pepper flakes, or some diced jalapeños.
Don't Skip the Tomato Paste
Tomato paste adds a concentrated tomato flavour and helps create a rich, hearty sauce.
Cooking it briefly with the beef and spices before adding the liquid helps deepen the flavour.
Use Fire-Roasted Tomatoes
Fire-roasted tomatoes add a subtle smoky flavour that works beautifully with the beef and spices.
You can use either crushed or diced tomatoes depending on your preferred texture.
Crushed tomatoes create a smoother sauce, while diced tomatoes give the chili a chunkier consistency.
If you don't have fire-roasted tomatoes, regular canned tomatoes will also work.
Let the Chili Simmer
Allowing the chili to simmer slowly gives the seasonings time to develop and the sauce time to thicken.
While it can be ready after about an hour, I find that giving it a little extra time on the stove makes the flavours even better.
Stir occasionally to prevent anything from sticking to the bottom of the pot.
Rinse and Drain the Beans
Rinsing canned beans removes excess canning liquid and some of the sodium.
Make sure they're well drained before adding them to the chili.
Adjust the Thickness
For a thicker chili, leave the lid off during the final 30 minutes of cooking to allow some of the liquid to evaporate.
For a thinner chili, simply stir in a little additional beef broth until you reach your preferred consistency.
Chili Tastes Even Better the Next Day
This is one of those recipes that tastes just as good, if not better, the following day.
As the chili rests in the refrigerator, the spices and seasonings continue to blend together, making it a great meal to prepare ahead of time.
Variations and Additions
Add More Vegetables
For extra flavour and texture, try adding chopped red or green bell peppers, diced carrots, or corn.
Add firmer vegetables along with the onions so they have time to soften.
Switch Up the Beans
I like using a combination of kidney beans and pinto beans, but black beans work just as well.
You can also use a combination of all three if you prefer a bean-heavy chili.
Make It Spicier
If you enjoy a little extra heat, add diced jalapeños, cayenne pepper, or crushed red pepper flakes.
Start with a small amount and adjust to taste.
Try Ground Turkey
For a lighter variation, substitute the ground beef with ground turkey.
The cooking method stays the same, although you may need a little extra olive oil since turkey is generally leaner.
Add a Smoky Flavour
A small amount of smoked paprika can add another layer of smoky flavour, especially if you're using regular canned tomatoes instead of fire-roasted.
Make-Ahead and Storage Tips
Refrigerating
Allow the chili to cool slightly before transferring it into shallow, airtight containers.
Refrigerate promptly and store for up to 3–4 days.
Freezing
Homemade beef chili freezes very well, making it perfect for meal prep.
Allow the chili to cool, then divide it into freezer-safe containers or freezer bags.
Freeze for approximately 2–3 months for the best quality.
Reheating
Reheat the chili in a saucepan over medium-low heat, stirring occasionally until heated thoroughly.
You can also reheat individual portions in the microwave, stirring halfway through.
If the chili has thickened during storage, add a splash of beef broth or water to loosen the consistency.
What to Serve with Homemade Beef Chili
This hearty chili is delicious on its own, but it also pairs well with plenty of sides.
Some of my favourites include:
Homemade cornbread
Warm dinner rolls
Garlic bread
Tortilla chips
Baked potatoes
Steamed rice
A simple green salad
You can also use leftover chili as a topping for baked potatoes, nachos, or chili cheese fries.
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! Chili is a great make-ahead meal because the flavours continue to develop as it sits. Prepare it a day in advance, refrigerate it, and reheat before serving.
How can I make my chili thicker?
Allow the chili to simmer uncovered during the final 30 minutes. This helps some of the liquid evaporate and naturally thickens the sauce.
You can also mash a small portion of the beans against the side of the pot and stir them back into the chili.
Can I use regular canned tomatoes instead of fire-roasted?
Yes. Regular crushed or diced tomatoes work perfectly well. Fire-roasted tomatoes simply add an extra layer of smoky flavour.
Is this chili spicy?
The heat level depends on the type and amount of chili powder you use. Start with 1 tablespoon for a milder chili and adjust to your preference.
Can I freeze leftover chili?
Yes! Allow the chili to cool, then store it in freezer-safe containers for up to 2–3 months for the best quality.
Can I use black beans instead of pinto beans?
Definitely. Black beans are a great substitute and work well with the ground beef, tomatoes, and spices.
