Classic Chili (with Beef and Beans)
This classic chili is made with ground beef, beans, a three-pepper base (bell pepper, poblano, and jalapeño), and fire-roasted tomatoes. I simmer it low and slow in a flavorful beef broth with just the right seasonings. Make it on the stovetop, in an Instant Pot, or in a slow cooker. It’s ideal for weeknight dinners, meal prep, game day, and comfort-food cravings.
Servings 8
Calories 430kcal
Ingredients
Classic Chili Ingredients
- 2 tablespoons neutral oil
- 3 pounds ground beef
- 1 large yellow onion diced
- 1 medium green bell pepper diced
- 1 large poblano pepper diced
- 2 small jalapenos diced
- 6 cloves garlic minced
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon cocoa powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons apple cider vinegar
- 30 oz canned fire-roasted tomatoes (two 15-ounce cans)
- 1 cup beef broth
- 1 cup beer of choice stout or porter for a rich flavor, pale ale for bitter hoppy flavor, lager for smooth, nutty and sweet flavor
- 30 oz canned red kidney beans (two 15-ounce cans) drained and rinsed (or pinto, black, etc),
Toppings & Sides
- Sour cream
- Avocado or guacamole
- Shredded cheddar cheese
- Scallions sliced
- Cilantro roughly chopped
- Jalapeno sliced
- Corn bread or corn muffins
- Tortilla chips
- Frito chips
Instructions
- In a 5-quart or larger Dutch oven or pot, heat oil over medium heat. Add the beef with a generous pinch of salt and pepper. Brown for 10-15 minutes, breaking up large chunks. Remove with a slotted spoon and set aside.
- If there’s excess fat, remove all but 2 tablespoons. Add onion, bell pepper, poblano, and jalapeno. Sauté until softened but not browned, about 5 minutes.
- Stir in garlic, tomato paste, chili powder, smoked paprika, dried oregano, cocoa powder, ground cumin, ground coriander, and cinnamon. Cook 2-3 minutes, until tomato paste darkens and spices coat the vegetables.
- Add the browned beef back to the pot and stir in Worcestershire sauce, apple cider vinegar, fire-roasted tomatoes, beef broth, and beer.
- Bring to a boil, cover, reduce heat to low, and simmer for 1 hour and up to 2 hours to deepen flavors, stirring occasionally.
- About 10 minutes before serving, stir in beans.
- Ladle into bowls and serve with your desired toppings!
Notes
- Brown the beef first: Many recipes will have you cook the onions and peppers first, then add the ground beef. If this is your preference, that’s totally fine! I recommend browning the beef first and removing it because it develops flavor better and gives you more control over the final dish.
- Chili is usually even more flavorful the next day!
- Adjust the thickness with more broth if it’s too thick, or cook uncovered longer if it’s too thin.
- Taste the chili before adding more salt! As the chili cooks, the flavors change.
- Make it less chunky: If you prefer a less chunky version of beef chili, you can either blend the fire-roasted tomatoes before adding them or replace them with the same amount of crushed tomatoes.
- If you need a little sweetness, add 1-3 tablespoons of brown sugar at the end of cooking and adjust accordingly.
- Prefer less beef? If this recipe feels like there’s way too much beef, you are welcome to cut out 1 pound of the ground beef if you like. The recipe will be just as delicious!
- If your chili tastes “flat: I usually fix it with one of these (in small amounts): salt, a splash of apple cider vinegar, a little extra chili powder, or an extra dash of Worcestershire.
- The nutritional information DOES NOT include Toppings & Sides.
How to Make Chili in a Slow Cooker (Crockpot)
- Brown the beef in a skillet, then spoon off extra fat, leaving about 2 tablespoons. Sauté the onion and peppers until soft, stir in the garlic, tomato paste, and spices for 1–2 minutes.
- Transfer everything to the slow cooker with the beef, tomatoes, broth, beer, Worcestershire, and vinegar.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours.
- Stir in the beans about 20 minutes before serving.
- For a thicker chili, prop the lid open or cook uncovered for the last 15–20 minutes; for a looser chili, add a splash of broth.
How to Make Chili in an Instant Pot
- Use the Sauté function to heat the oil and brown the beef in batches, draining excess fat.
- Add onion and peppers for 3–4 minutes, then garlic, tomato paste, and spices for 1–2 minutes to bloom.
- Pour in the beer (or broth) to deglaze and scrape up the browned bits, then add tomatoes, broth, Worcestershire, vinegar, and the beef.
- Seal and cook on High Pressure for 15 minutes, then let it naturally release for 10 minutes, then quick-release.
- Switch back to Sauté (Low), stir in the beans, and simmer 5–10 minutes to warm and thicken. Taste and adjust salt, vinegar, or liquid as needed.
Storage Tips
- Fridge: Store cooled chili in an airtight container for up to 4-5 days.
- Freezer: I recommend freezing it in portions. Place the cooled chili in airtight freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator prior to reheating.
- Reheat: Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 430kcal | Carbohydrates: 30g | Protein: 45g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 760mg | Potassium: 1165mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1731IU | Vitamin C: 39mg | Calcium: 129mg | Iron: 8mg