When the chilly breeze wafts through Manhattan, there’s nothing like a comforting bowl of beef chili to warm you up. This classic recipe is something I’ve whipped up countless times for my family, especially on those busy weeknights when we crave something hearty but simple. I always find myself returning to this dish whenever I want a warm, family-friendly meal that doesn’t keep me stuck in the kitchen for long. You’ll love how this recipe pairs perfectly with a loaf of crusty bread or a side of cornbread, making it a staple in our dinner rotations. If you’re planning your next comforting meal, be sure to check out my other favorite canned corned beef recipe .
Why you’ll love this recipe
This beef chili is a must-have comfort food in our house, and here’s why you’ll love it too:
- It’s quick and easy, ready in just 45 minutes.
- The hearty mix of beef and beans satisfies any hungry crowd.
- You can customize it with your favorite toppings, like cheese, sour cream, or diced avocado.
- Perfect for make-ahead meals—tastes even better the next day!
Ingredients
- 1 lb. ground beef
- 1/2 medium yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 15-oz. can pinto beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup beef broth
Step-by-step instructions
- Heat a large stockpot over medium-high heat.
- Add the ground beef, yellow onion, and minced garlic. Sauté for about 7–10 minutes until the beef is browned and the onion is softened.
- Stir in the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup.
- Sprinkle in the chili powder, garlic powder, ground cumin, smoked paprika, salt, and pepper. Pour in the beef broth and stir everything to combine.
- Bring the chili to a boil, then reduce the heat to low. Simmer for 10–15 minutes until the chili thickens to your liking.
- Serve hot with your favorite toppings and enjoy!
Recipe tips & variations
- If you like a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño.
- For a smoky flavor, try using chipotle chili powder.
- Switch up the beans with black or cannellini beans for different textures.
- Add some vegetables like bell peppers or corn to make it even more hearty and nutritious.
Storage & reheating
Leftover beef chili is perfect for meal prep! Store it in an airtight container in the refrigerator for up to four days. When you’re ready to reheat, simply warm it in a pot on the stove over low heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe bowl.
FAQs
Can I freeze this beef chili?
Absolutely! Allow your chili to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
Can I use turkey instead of beef?
Definitely! Ground turkey is a great alternative if you’re looking to cut down on red meat. Just substitute it 1:1 for the ground beef in the recipe.
What toppings do you recommend?
I like to top mine with shredded cheese, a dollop of sour cream, and a sprinkle of green onions. My kids love it with tortilla chips on the side!
Recipes you may like
If you enjoyed this beef chili , you might also love these recipes:
Old-Fashioned Beef Chili Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting and hearty beef chili recipe that is quick and easy to make, perfect for busy weeknights.
Ingredients
- 1 lb. ground beef
- 1/2 medium yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 15-oz. can pinto beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup beef broth
Instructions
- Heat a large stockpot over medium-high heat.
- Add the ground beef, yellow onion, and minced garlic. Sauté for about 7–10 minutes until the beef is browned and the onion is softened.
- Stir in the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup.
- Sprinkle in the chili powder, garlic powder, ground cumin, smoked paprika, salt, and pepper. Pour in the beef broth and stir everything to combine.
- Bring the chili to a boil, then reduce the heat to low. Simmer for 10–15 minutes until the chili thickens to your liking.
- Serve hot with your favorite toppings and enjoy!
Notes
- If you like a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño.
- For a smoky flavor, try using chipotle chili powder.
- Switch up the beans with black or cannellini beans for different textures.
- Add some vegetables like bell peppers or corn to make it even more hearty and nutritious.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg