Food and Recipes Dish Chili Classic Beef Chili 5.0 (5) 2 Reviews If you need a crowd-pleasing, classic chili recipe to bring to the cookout or potluck, look no further. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on March 25, 2024 Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Kat Steele; Prop Styist: Claire Spollen Active Time: 25 mins Total Time: 55 mins Servings: 8 This classic chili recipe is a favorite for a reason: It focuses on the meaty flavor of ground chuck with smoky spices like chili powder and cumin. Oregano and thyme add depth and breadth of flavor, while classic chili ingredients like crushed tomatoes, tomato paste, and two kinds of beans (pinto and kidney) are used to round out this iconic stew. Onion and garlic help provide an an aromatic base, and for the final flair of flavor, a beer is added for a nutty flavor that makes this chili taste like it's been cooking all day. Learn how to make classic beef chili, and serve it as a weeknight supper or tailgate dish. Ingredients for Classic Beef Chili Craft this chili recipe with a traditional blend of ground chuck, tomatoes, beans, and a variety of spices and herbs for a flavor-packed meal. To make classic beef chili, you'll need: Olive oil: Used to sauté the onions, garlic, and ground beef.Yellow onion: An aromatic base for the chili.Garlic cloves: Adds a savory depth.Ground chuck: Meaty flavor and hearty texture in the chili. Can substitute with other types of ground beef, or ground turkey, chicken, or pork, if preferred.Canned tomato paste: Adds a rich tomato flavor and color to the chili.Chili powder: A warming spice blend for a traditional chili flavor.Ground cumin: Adds an earthy warmth.Kosher salt and black pepper: Enhances the overall flavor.Dried thyme: A subtle floral, herbaceous flavor.Dried oregano: A savory, herbal note.Canned beans: Pinto and dark red kidney beans add protein, bulk up the chili, and add a luscious texture. Can substitute with other types of beans, if preferred.Canned crushed tomatoes: A rich, thick addition that gives the chili depth and a robust tomato flavor.Reduced-sodium chicken broth: The liquid base of the chili to help the ingredients cook evenly and reach the desired consistency. Can substitute with beef broth if preferred.Beer: Adds complexity, depth, and a mild bitter note. Can substitute with broth or water, if needed. How To Make Chili Ready in under an hour, this classic chili recipe tastes like it was simmered all day. Full instructions are below, but here's a brief recap before you get started: Step 1. Cook onions and garlic: Heat oil in a large Dutch oven. Add onions and garlic, and cook until tender.Step 2. Cook beef: Add ground chuck and cook, stirring, until beef is no longer pink. Drain and return to Dutch oven.Step 3. Add seasonings: Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano; cook, stirring, for 2 minutes.Step 4. Add beans, tomatoes, and liquids: Increase heat to high. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, stirring, about 30 minutes. Classic Beef Chili Variations To change up this classic chili, consider these variations: Type of meat: Substitute the beef with ground turkey, pork, or chicken if preferred.Add heat: Add cayenne pepper, red pepper flakes, jalapeños, or other types of chili peppers for a spicy kick.Tomatoes: Opt for fire-roasted tomatoes for a smoky flavor.Beans: Swap the pinto or dark red kidney beans for any type you prefer, including cannellini beans or black beans.Veggies: Add diced bell peppers, zucchini, corn, or sweet potatoes to bulk up the chili.Beer: Swap the beer for red wine, beef broth, or even coffee for depth of flavor.Toppings: Serve with a variety of toppings, including ripe avocados, sour cream, shredded cheese, chopped green onions, and cilantro. Can I Make Beef Chili Ahead? This beef chili can be made ahead and reheated when you're ready to serve. In fact, the flavors will meld and deepen as it sits, resulting in a superior flavor without any additional work. Store the prepared chili, covered, in the refrigerator for up to 4 days. Reheat on the stovetop until hot throughout, adjusting the consistency with water or broth if needed before serving. How To Store and Reheat Leftover Beef Chili Store leftover chili in the refrigerator for up to 4 days. Reheat on the stovetop until the internal temperature reaches 165°F, adjusting the consistency with water or broth if needed. You can also freeze the chili (ideally in small portions for quick thawing) for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also reheat small portions in the microwave if needed. What To Serve with Classic Beef Chili Served with a variety of toppings, classic beef chili can quickly become a family favorite. Set out ripe avocado, sour cream, shredded cheese, tortilla chips, green onions, cilantro, and other fun toppings for everyone to create their perfect bowl. Pair with cornbread, a side salad, steamed vegetables, or rice to bulk up the meal. More Hearty Beef Chili Recipes You'll Love Savor the warmth of comforting beef chili with these hearty recipes: Beef-and-Bean Chili Quick Beef Chili Easy Chili 30-Minute Chili Best Slow-Cooker Chili West Texas Chili Slow-Cooker Texas Chili Slow-Cooker Brisket Chili Ingredients 2 Tbsp. olive oil 2 cups chopped yellow onion 8 garlic cloves, minced 3 lbs. ground chuck 1 (6-oz.) can tomato paste 3 Tbsp. chili powder (see note) 2 Tbsp. ground cumin 1 Tbsp. kosher salt 1 tsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano 2 (15-oz.) cans pinto beans, drained and rinsed 1 (15-oz.) can dark red kidney beans, drained and rinsed 1 (28-oz.) can crushed tomatoes 2 cups reduced-sodium chicken broth 1 (12-oz.) bottle beer Directions Cook onions and garlic: Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. Cook beef: Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven. Add seasonings: Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes. Add beans, tomatoes, and liquids: Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, about 30 minutes. Test Kitchen Tip If you like a spicier chili (we do!), increase the chili powder up to 1/3 cup. It provides an excellent level of spice and heat and is still balanced by the other ingredients. Frequently Asked Questions How do I make beef chili less spicy? This chili is balanced without being too spicy. If you do want to decrease the heat, cut back on the quantity of chili powder or adjust the spiciness after cooking by diluting with broth or canned tomatoes. You can also top with sour cream or avocado before serving to balance the spice. Can I make beef chili in a slow-cooker? Check out our Best Slow-Cooker Chili recipe for a crowd-pleasing slow-cooker beef chili. Can I make beef chili without beans? To make chili without beans, prepare as directed, substituting the beans with meat, vegetables, lentils, mushrooms, or by leaving them out entirely. Rate It Print