The Best Chili Recipe (Classic Homemade Beef and Bean Chili)

This is a classic, crowd-pleasing pot of chili: thick enough to hold a spoon upright, rich with beef and tomato, warm with spice but not painfully hot, and finished with two kinds of beans. It is the chili I make for football Sundays, for the freezer, and for anyone who needs feeding after a long day.

Everything happens in one Dutch oven. Brown the beef properly, cook the vegetables in the drippings, toast the spices, then let the pot simmer while you set out the toppings. The active work is about twenty minutes; the rest is time.

Serve it with cornbread, or over rice, or with a pile of tortilla chips, and pass bowls of shredded cheddar, sour cream, chopped onion and cilantro.

Why this recipe works

• Browning the beef in batches until it is deeply caramelized builds the savory base that separates great chili from ordinary.
• Toasting the chili powder, cumin and paprika in the hot fat with tomato paste blooms their flavor and removes any raw, dusty taste.
• A long simmer thickens the sauce and lets the spices settle into the meat; a spoonful of brown sugar and Worcestershire round it out.
• Beans go in for the last 20 minutes so they warm through and absorb flavor without turning to mush.

Ingredient notes and substitutions

Use 85/15 ground beef. Leaner beef gives a drier, grainier chili; fattier beef needs to be drained. Ground turkey works too, though it benefits from an extra tablespoon of oil and a bit more salt. For a chunkier chili, replace half the ground beef with 1-inch cubes of chuck roast browned the same way and simmered an extra 45 minutes.

Chili powder in this recipe means the American spice blend (ground chiles with cumin, garlic and oregano), not pure ground cayenne. Any good brand works. Smoked paprika adds a gentle smokiness that reads as slow-cooked; sweet paprika is a fine substitute.

The beans are up to you: kidney and pinto is classic, black beans are excellent, and you can leave them out entirely for a Texas-style chili. Rinse canned beans well to control the salt.

How to make chili thick and rich

Thick chili comes from patience and from not adding too much liquid up front. This recipe uses only one cup of broth; the tomatoes provide the rest. Simmer uncovered, or with the lid ajar, so the sauce reduces. If it is still thinner than you like at the end, stir in a tablespoon of masa harina or fine cornmeal mixed with a little water and simmer 10 minutes more. It thickens the chili and adds a subtle corn flavor.

If the chili tastes flat, it usually needs salt or acid rather than more spice. A squeeze of lime or a splash of vinegar at the end brightens everything.

How spicy is this chili?

As written, it is mild to medium: warm and flavorful, comfortable for kids and guests who avoid heat. The optional cayenne takes it to medium-hot. For real heat, add one or two diced jalapeños with the onion, or a minced chipotle in adobo with the tomato paste, which also deepens the smoky flavor. You can always pass hot sauce at the table.

Toppings and what to serve with chili

• Shredded sharp cheddar, sour cream, sliced green onions and chopped cilantro.
• Diced avocado, pickled jalapeños and a squeeze of lime.
• Buttermilk cornbread, the recipe on this site, or a stack of tortilla chips.
• Over white rice, a baked potato, or a pile of Fritos for Frito pie.

How to store chili

• Refrigerate in a covered container for up to 5 days. Reheat gently on the stove with a splash of water.
• Freeze in portions for up to 3 months. Thaw overnight in the refrigerator, or reheat from frozen over low heat.
• Toppings are best added fresh at serving time.

Variations to try

• Slow cooker chili: complete steps 1 to 3 on the stove, then transfer everything except the beans to a slow cooker. Cook on low for 6 to 8 hours, adding the beans for the last 30 minutes.
• Turkey chili: use 2 pounds ground turkey and add 1 extra tablespoon of oil for browning.
• Texas-style: skip the beans and use 3 pounds of cubed chuck roast; simmer 2 to 2 1/2 hours until tender.
• Smoky chipotle chili: add 1 to 2 minced chipotle peppers in adobo with the tomato paste.

Frequently asked questions

What is the secret to really good chili?

Browning the meat hard, toasting the spices in fat, and simmering long enough for the sauce to thicken and the flavors to meld. Finishing with a little acid, such as lime juice, and enough salt makes the difference between good and great.

Should chili be cooked covered or uncovered?

Uncovered, or with the lid ajar, so the liquid reduces and the chili thickens. Cover it only if it is getting too thick before the cooking time is up.

How do I thicken chili?

Simmer it uncovered a little longer, or stir in 1 tablespoon of masa harina or fine cornmeal mixed with 2 tablespoons of water and cook for 10 more minutes. Mashing a few of the beans against the side of the pot also thickens it naturally.

Can I make chili in a slow cooker?

Yes. Brown the beef and cook the vegetables and spices on the stove first, since a slow cooker cannot brown. Then transfer to the slow cooker with the tomatoes and broth and cook on low for 6 to 8 hours, adding the beans in the last 30 minutes.

How long does chili last in the fridge?

Up to 5 days in a covered container. It also freezes well for 3 months, which makes it one of the best make-ahead dinners there is.