The first truly cold evening of the year, I make a pot of chili. It is the kind of meal I can start in the afternoon and let sit on the back of the stove, filling the house with the smell of cumin and simmering tomatoes.

My family each doctors their bowl a different way, a pile of cheddar for one, crushed crackers for another, a spoon of sour cream for me. I make a big pot on purpose.

There is always enough for lunch the next day, when everyone agrees it tastes even better. This is a straightforward, no-frills chili, the kind that just works and feeds whoever shows up hungry.

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Why You’ll Love This Beef Chili

A thick, hearty one-pot meal that feeds a crowd.
Made with simple pantry ingredients and canned beans.
Even better the next day, and it freezes well.
Easy to make mild or spicy to suit your table.

Ingredients for Beef Chili

2 pounds ground beef
1 large onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 tablespoons tomato paste
1 (28 oz) can crushed tomatoes
1 cup beef broth
2 (15 oz) cans kidney beans, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper

How to Make Beef Chili

Heat a large pot or Dutch oven over medium-high. Add the ground beef and onion and cook, breaking up the meat, until the beef is no longer pink and the onion is soft, about 8 minutes. Spoon off any excess grease.
Add the garlic, chili powder, cumin, paprika, and tomato paste. Stir and cook for 1 minute, until everything smells fragrant. Cooking the spices this way deepens their flavor.
Pour in the crushed tomatoes and beef broth, then stir in the kidney beans, salt, and pepper.
Bring it to a boil, then lower the heat to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, stirring now and then, until the chili is thick and rich.
Taste and adjust the salt before serving with your favorite toppings.

Tips

For a thicker chili, simmer longer uncovered, or mash some of the beans against the side of the pot.
Add heat with a pinch of cayenne or a chopped jalapeno. A little brown sugar softens the tang if it gets too sharp.
Toppings turn it into a spread. Try shredded cheddar, sour cream, sliced scallions, or crushed crackers.
It keeps in the fridge for 4 days and in the freezer for up to 3 months.

Frequently Asked Questions

Can I use ground turkey? Yes. It is leaner, so add a tablespoon of oil to the pot and season a little more generously.

No beef broth on hand? Water works, or use chicken broth. Add a splash more if you like a looser chili.

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