Classic Beef Chili
This hearty, flavor-packed classic beef chili recipe is made with ground beef, bacon, beans, aromatics, tomatoes, and lots of spices. A rich and satisfying chili that will have you craving more.
It’s been cold and rainy in Oregon, which has me craving comfort food. What’s more comforting than a bowl full of hearty, spicy chili? I found this easy classic beef chili recipe on Pinch of Yum, which she deemed the best Sunday chili recipe, so I had to give it a try. This beef and bean chili recipe was easy to make, smelled amazing while it simmered all afternoon, and tasted great with cornbread muffins and a loaded garden salad.
Classic Beef Chili
Ingredients:
- 1 tsp salt
- 1½ lbs ground beef
- 6 slices of bacon
- 4 carrots, peeled and minced
- ½ yellow onion, diced
- 1 jalapeno, minced
- 4 cloves garlic, minced
- 2½ tbsp chili powder
- 2 tbsp cumin
- 1 tbsp oregano
- 1 tsp garlic powder
- ¼-½ tsp crushed red pepper flakes, to taste
- 4 tbsp tomato paste
- 1 (28-oz) can of fire-roasted crushed tomatoes
- 2 (14-oz) cans beans, rinsed and drained (I used pinto and kidney)
- 2 cups beef broth or chicken broth (plus more to thin as needed)
- Sea salt and freshly cracked black pepper, to taste,
Topping Ideas:
- Sour cream
- Cheddar cheese, grated
- Red onion, diced
- Green onion, sliced
- Cilantro, chopped
- Tortilla chips
- Saltine crackers
- Hot sauce
How to Make a Classic Beef Chili
Mix the salt with the ground beef and set aside while you prep the other ingredients.
In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Drain on paper-towel-lined plate. Chop into small bits.
Pour off all but 1-2 tablespoons of bacon grease.
Add the carrot, onion, and jalapeno, and cook, stirring often, for 2-3 minutes.
Add the garlic, chili powder, cumin, oregano, garlic powder, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
Add the ground beef and cook, stirring frequently, until fully cooked, about 4-5 minutes.
Add crushed tomatoes, beans, broth, and bacon, and bring to a low simmer.
Cover and simmer for 2-3 hours, stirring occasionally. Side Note: It may thicken, so use extra broth to thin it out to the desired consistency.
Taste the chili and season with sea salt and freshly cracked black pepper to taste.
Ladle into bowls and serve with desired toppings. Enjoy.
Equipment
Ingredients
- 1 tsp salt
- 1½ lbs ground beef
- 6 slices of bacon
- 4 carrots peeled and minced
- ½ yellow onion diced
- 1 jalapeno minced
- 4 cloves garlic minced
- 2½ tbsp chili powder
- 2 tbsp cumin
- 1 tbsp oregano
- 1 tsp garlic powder
- ¼-½ tsp crushed red pepper flakes to taste
- 4 tbsp tomato paste
- 1 (28-oz can) of fire-roasted crushed tomatoes
- 2 (14-oz cans) of beans, rinsed and drained (I used pinto and kidney)
- 2 cups beef broth or chicken broth plus more to thin as needed
- Sea salt and freshly cracked black pepper to taste,
Topping Ideas:
- Sour cream
- Cheddar cheese grated
- Red onion diced
- Green onion sliced
- Cilantro chopped
- Tortilla chips
- Saltine crackers
- Hot sauce
Instructions
- Mix the salt with the ground beef and set aside while you prep the other ingredients.
- In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Drain on paper-towel-lined plate. Chop into small bits.
- Pour off all but 1-2 tablespoons of bacon grease.
- Add the carrot, onion, and jalapeno, and cook, stirring often, for 2-3 minutes.
- Add the garlic, chili powder, cumin, oregano, garlic powder, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
- Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
- Add the ground beef and cook, stirring frequently, until fully cooked, about 4-5 minutes.
- Add crushed tomatoes, beans, broth, and bacon, and bring to a low simmer.
- Cover and simmer for 2-3 hours, stirring occasionally. Side Note: It may thicken, so use extra broth to thin it out to the desired consistency.
- Taste the chili and season with sea salt and freshly cracked black pepper to taste.
- Ladle into bowls and serve with desired toppings. Enjoy.
Perfect for the chilly rainy weather we have over here!
Your chili looks and sounds delicious and I like the toppings you added to it. With temps here in the 50’s, it is definitely chili weather.
My mother always referred to chili with beans as “chili soup.” Over the years, I’ve tweaked her recipe by adding some extra seasoning, but it remains my favorite. This one looks great as well! Whether it has beans or not, I love chili/soup!