Classic Ground Beef Chili with Beans

This rich, hearty ground beef chili is full of savory ground beef, colorful vegetables and satisfying beans — classic comfort food that’s easy to make and even better the next day.

When the air turns cool, it’s officially soup and chili season. This beef chili is a reliable go-to: straightforward to prepare, flexible in heat level, and comforting for a weeknight dinner or feeding a crowd. The recipe balances browned ground beef with onions, bell peppers, garlic, tomatoes and beans, with spices that deliver the familiar chili flavor without overwhelming heat. If you prefer more spice, easily increase chili powder or cayenne; if you want milder, cut them back. One of the joys of chili is that it often tastes better the next day as the flavors deepen, so consider making a batch ahead — leftovers reheat exceptionally well.

Recipe Ingredients

• 1 lb ground chuck (80/20 recommended for flavor; leaner beef also works)
• 1 medium white onion, diced
• 1 green bell pepper and 1 red bell pepper, seeded and diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• ¾ teaspoon sea salt
• ½ teaspoon dried basil
• ½ teaspoon cayenne pepper (use less if you prefer milder heat)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup low-sodium chicken or beef broth
• 1 tablespoon Worcestershire sauce
• 1 (15.5 oz) can black beans, rinsed and drained
• 1 (15.5 oz) can kidney beans, rinsed and drained
• 1 cup frozen corn
• Toppings: shredded cheddar cheese, sour cream, diced avocado and your favorite chips

How to Make Homemade Chili

1. Heat a large Dutch oven or heavy skillet over medium-high heat. Add the ground chuck, diced onion, diced bell peppers and minced garlic. Cook, breaking the meat apart, until the beef is browned and the vegetables are tender, about 7 minutes. Drain excess fat.
2. Stir in the chili powder, cumin, sea salt, dried basil and cayenne pepper. Cook for about one minute to bloom the spices and deepen their flavor.
3. Add the diced tomatoes, tomato sauce, broth and Worcestershire sauce, then stir to combine.
4. Fold in the drained black beans, kidney beans and frozen corn. Taste and adjust seasoning or heat if needed.
5. Reduce the heat, cover and simmer gently for about 30 minutes to let flavors meld. Serve hot with desired toppings.

Slow Cooker Option

If you prefer a hands-off method, brown the meat and sauté the vegetables first, then transfer everything (except the frozen corn and beans if you want them firmer) to a slow cooker. Cook on high for 3–4 hours or low for 6–8 hours. Add the beans and corn during the final 30 minutes so they finish heated through without becoming mushy.

Best Beef

Ground chuck with an 80/20 ratio of lean to fat gives a rich, juicy flavor and good texture. Ground sirloin (90/10) produces a leaner, firmer chili. For a balance, you can combine chuck and sirloin to get both moisture and beefy flavor.

Side Dish Options

Chili pairs well with many sides. Popular choices include:

• Cornbread or cornbread muffins
• Baked sweet potato fries
• Classic fried onion rings
• Hearty beer bread
• Grilled cheese sandwiches
• Flaky buttermilk biscuits

How Long Will Chili Last?

Stored in an airtight container in the refrigerator, this chili will keep for 3–4 days. It freezes well for up to three months; thaw in the refrigerator overnight and reheat gently on the stovetop. Reheating in a covered pot helps preserve moisture and meld flavors.

Pro Tips / Recipe Notes

• Start with quality ground beef — it’s the foundation of flavor in this chili.
• For the freshest bean flavor, use dried beans you cook yourself when you have the time; canned beans are convenient and still tasty.
• Adjust heat by varying the chili powder and cayenne. Add a pinch at a time and taste as you go.
• To thicken chili, whisk a tablespoon of cornstarch into a little cold water and stir it in, simmering until thickened. Alternatively, add a couple of tablespoons of cornmeal for a slightly corn-forward, polenta-like texture.
• Leftovers often taste better the next day because the spices and tomatoes have time to blend fully.

Other Soup and Stew Ideas

• Instant Pot vegetarian chili
• Turkey dumpling soup
• Sweet potato chili
• Guinness beef stew
• Classic chicken noodle soup

Recipe Summary

Ingredients (detailed)

• 1 lb ground chuck
• 1 medium white onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• ¾ teaspoon sea salt
• ½ teaspoon dried basil
• ½ teaspoon cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup low-sodium chicken or beef broth
• 1 tablespoon Worcestershire sauce
• 1 (15.5 oz) can black beans, rinsed and drained
• 1 (15.5 oz) can kidney beans, rinsed and drained
• 1 cup frozen corn
• Toppings: shredded cheddar cheese, sour cream, diced avocado, chips

Instructions

1. In a large skillet or Dutch oven, cook the ground chuck with diced onion, diced peppers and minced garlic until the meat is browned and the vegetables are softened. Drain off excess fat.
2. Add chili powder, cumin, sea salt, dried basil and cayenne. Stir and cook for about one minute to release the spices’ aroma.
3. Stir in diced tomatoes, tomato sauce, broth and Worcestershire sauce. Mix thoroughly.
4. Add the rinsed beans and frozen corn. Taste and adjust seasoning or heat.
5. Cover and simmer gently for 30 minutes, stirring occasionally. Serve with your preferred toppings.

Notes

• Quality ground beef makes a noticeable difference in flavor and texture.
• Canned beans are convenient; cooked dried beans give the freshest texture when you have time.
• Control heat with chili powder and cayenne, adding a little at a time.
• To thicken, use a cornstarch slurry or a small amount of cornmeal for a different texture.

Nutrition (per serving)

• Serving size: 1 bowl
• Calories: 372 kcal
• Carbohydrates: 52 g
• Protein: 26 g
• Fat: 8 g
• Fiber: 15 g
• Sodium: 541 mg

If you try this beef chili, leave a comment to share how it turned out — variations and personal tweaks are always welcome. Enjoy a warm bowl and happy cooking!