Best Beef Chili

Best beef chili is all about bold spices, tender ground beef, and a rich tomato base packed with beans and aromatics. This one-pot chili is simple enough for a weeknight dinner yet cozy and satisfying enough to serve at game day parties or during chilly weather. With a balanced blend of chili powder, cumin, and a hint of maple syrup for depth, it delivers maximum flavor in just 45 minutes.

Whether you serve it with cornbread, tortilla chips, or your favorite toppings, this beef chili is guaranteed to become a regular in your recipe rotation.

Why You’ll Love This Recipe

this recipe

• One Pot Wonder – Minimal cleanup and all the flavor.
• Customizable Heat – Mild as-is, but easy to spice up.
• Filling & Nutritious – Packed with fiber and protein.
• Meal Prep Friendly – Tastes even better the next day.
• Freezer Approved – Freeze in batches for later meals.

Ingredients

• 1 lb ground beef (85/15 preferred)
• ½ medium yellow onion, 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
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup beef broth (or chicken broth or water)

Instructions

1. Brown the meat: In a large stockpot, sauté ground beef over medium heat with onion and garlic. Cook for 7–10 minutes, breaking up the meat, until browned and onions are soft.
2. Add beans & tomatoes: Stir in both types of beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup.
3. Season: Add chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
4. Add broth: Pour in the beef broth and mix thoroughly.
5. Simmer: Bring the chili to a boil. Reduce heat and let it simmer uncovered for 15 minutes to thicken and develop flavor.
6. Serve: Ladle into bowls and top with shredded cheese, sour cream, green onions, or crushed tortilla chips.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: ~367 per serving

Tips & Variations

• Make it Spicy: Add jalapeños, cayenne pepper, or a dash of hot sauce.
• Swap the Meat: Use ground turkey, chicken, or a plant-based ground.
• Beans Optional: Prefer no beans? Replace with chopped bell peppers or more meat.
• Slow Cooker: Brown meat first, then add all ingredients to a slow cooker. Cook on low for 4–6 hours.
• Instant Pot: Use sauté function to brown, then pressure cook on high for 5 minutes.

FAQs

Can I make this chili ahead of time?
Yes! Chili tastes even better the next day after the flavors meld.

Can I freeze beef chili?
Definitely. Let it cool, portion into containers, and freeze for up to 3 months.

What can I use instead of beef broth?
Chicken broth or water works fine—adjust seasoning if needed.

Is this chili gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check canned products.

How do I thicken chili?
Let it simmer uncovered longer, or mash some beans into the pot.

Best Beef Chili

This best beef chili is a one-pot wonder loaded with meat, beans, and bold spices. Ready in under 45 minutes, it’s hearty, healthy, and freezer-friendly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Dish

Cuisine: American

Calories: 367

Ingredients Equipment Method Notes

Ingredients

  

• – 1 lb ground beef 85/15
• – ½ medium yellow onion diced
• – 1 tbsp minced garlic
• – 1 15 oz can pinto beans, drained
• – 1 15 oz can kidney beans, drained
• – 1 15 oz can tomato sauce
• – 1 15 oz can diced tomatoes
• – 3 tbsp tomato paste
• – 1 tbsp maple syrup
• – 3 tbsp chili powder
• – 2 tsp garlic powder
• – 2 tsp cumin
• – ½ tsp smoked paprika
• – ½ tsp salt
• – ¼ tsp pepper
• – 1 cup beef broth

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Cutting board and knife

Method

 

1. Brown beef with onion and garlic in a stockpot (7–10 min).
2. Stir in beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup.
3. Add all seasonings and pour in beef broth.
4. Bring to a boil, then simmer for 15 minutes.
5. Serve hot with toppings of choice.

Notes

– Adjust spice level to taste.
– Store leftovers in fridge for 5 days or freeze up to 3 months.

Conclusion

This truly is the best beef chili—hearty, comforting, and full of bold flavor with just the right amount of spice. It’s fast enough for busy weeknights and satisfying enough for cozy weekends or game days. Customize it to fit your pantry and preferences, and don’t forget the toppings for a finishing touch.