When the weather gets colder, there’s nothing better than a big bowl of hearty beef chili. This easy one-pot chili recipe is packed with ground beef, beans, tomatoes, and bold spices that make it a family favorite.

Perfect for busy weeknights, game day, or meal prep, this classic beef chili with beans comes together in under an hour and tastes even better the next day. Serve it with cornbread, Fritos, or your favorite toppings for the ultimate comfort food dinner.

Easy Homemade Beef Chili Recipe

Servings: 6 servings

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Ingredients:

• 1 lb ground beef
• ½ 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
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup beef broth
• Optional toppings: shredded cheddar cheese, Fritos, sour cream, green onions, or fresh cilantro

Directions:

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add ground beef, yellow onion, and minced garlic. Cook for 8–10 minutes until the beef is browned and fully cooked. Drain excess grease if needed.
3. Stir in pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup. Mix until combined.
4. Add chili powder, garlic powder, cumin, smoked paprika, salt, pepper, and beef broth. Stir well.
5. Bring the chili to a boil, then reduce heat to low. Let simmer for 10–15 minutes, stirring occasionally, until thick and flavorful.
6. Serve hot with your favorite chili toppings like cheese, chips, or sour cream.

Storage & Freezing Tips for Beef Chili

• Refrigerator Storage: Store leftover chili in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits, making it a great make-ahead meal.
• Freezer Friendly: Chili freezes beautifully! Allow it to cool completely, then portion it into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm chili on the stovetop over medium heat, stirring occasionally, until hot. You can also reheat individual servings in the microwave. Add a splash of beef broth or water if it thickens too much.

Helpful Tips for the Best Beef Chili

• Make It Spicy: Add cayenne pepper, red pepper flakes, or diced jalapeños for extra heat.
• Thicker Chili: Let it simmer longer uncovered, or stir in a little masa harina or cornstarch slurry to thicken.
• Swap the Meat: Try ground turkey, chicken, or even ground sausage for a flavor twist.
• Bean-Free Option: If you prefer Texas-style chili, simply leave out the beans and add more beef.
• Meal Prep Friendly: Double the recipe and freeze in individual containers for quick lunches or weeknight dinners.
• Toppings Bar Idea: Serve with shredded cheese, sour cream, tortilla chips, avocado, or hot sauce so everyone can customize their bowl.