This classic chili recipe is the one I make all the time, a big pot of ground beef, kidney beans, fire roasted tomatoes and jalapeños simmered thick and hearty. Easy to make, and easy to dial from mild to wild.
Mike's Recipe Highlights
We're cooking up a big pot of homemade chili in the Chili Pepper Madness kitchen today, my friends. This is my classic, the bowl I make again every fall when the weather turns. It's loaded with ground beef, fire roasted tomatoes, plenty of chilies, and beans.
Chili is something I grew up with. My mother cooked up a big pot for dinner, and I remember the smell of it simmering on the stove, driving me crazy with hunger. This is how I make that same pot of chili, but with my own updates I've landed on after making chili more times than I can count:
- Fire roasted tomatoes for a smoky flavor you don't get from plain canned tomatoes.
- Jalapeños cooked in with the onion so you get chili pepper flavor and heat through the whole pot, not just heat on top.
- Blooming the spices in the pot with the tomato paste for a minute or two before you add the liquid. You'll notice the flavor difference with this.
- A real simmer. Thirty minutes works on a weeknight, but an hour is where it really comes together.
I always serve mine with a vinegary hot sauce, and Patty loves a bit of shredded cheese and sometimes sour cream for when I go a bit overboard with the heat.
This is a prototypical American bowl of chili with beans, the kind you'll find in kitchens and diners all over the country. It's a great starting point, and I'll show you how to make it your own below, including how to take it from family-friendly mild to seriously spicy.
Watch the video in the recipe card below to see me make it step by step.
What is Chili?
Chili is a flavorful stew of meats and chilies, often with tomatoes, beans, and seasonings. Chili has evolved from its early versions of meats and chili peppers simmering in a broth thickened with cornmeal.
You'll find variations all over the U.S., from simple classics like Old School Chili con Carne and Chili Colorado to delicious renditions like Chili Verde and White Bean Chicken Chili.
Recipe Ingredients
- Olive Oil. Or other cooking oil.
- Onion.
- Jalapeños. For heat and flavor. Use a bell pepper for a milder chili, or serranos for more heat (see the heat section below).
- Garlic.
- Ground Beef. You can use other ground meats, like ground turkey, chicken, or pork, or lean ground beef for less fatty.
- Seasonings. Chili powder, cayenne pepper (optional), cumin, salt and black pepper. Feel free to use garlic powder.
- Tomato Paste. Adds thickness and flavor.
- Beef Broth. You can use chicken broth or vegetable broth as well.
- Diced Tomatoes. I love fire roasted tomatoes for their smoky flavor, but regular diced tomatoes work fine.
- Crushed Tomatoes.
- Red Kidney Beans. You can use other beans, like black beans, pinto beans, or a mixture.
- Optional Extras. Hot sauce (a must!) and red pepper flakes.
- Toppings. Choose your favorites!
Choosing the Beef
I use lean ground beef because it keeps the chili from getting greasy and there's no fat to drain. If you like a richer chili, use 80/20 ground beef. Fat is flavor, but spoon off any excess after browning so it doesn't pool on top. Ground chuck is a great option.
Should You Put Bell Peppers in Chili?
Absolutely. Green bell peppers give chili that classic diner flavor, and red bell peppers add a little sweetness. I use jalapeños for heat and flavor, but you can swap in a bell pepper for a milder pot, or use both for more pepper flavor without extra heat. Dice them about the same size as the onion so everything cooks evenly.
How to Make Chili
See the recipe card at the bottom of this page for ingredient quantities and full instructions.
First, cook down the onion and peppers in a large pot or Dutch oven, then add the garlic and cook for a minute or so.
Next, brown the beef a few minutes, stirring occasionally.
Stir in the chili powder, ground cumin, cayenne, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
Add the beef broth, tomatoes, and kidney beans.
Simmer the chili, uncovered, at least 30 minutes to let the flavors mingle.
Boom! Done! Your chili is ready to enjoy. Grab yourself a bowl and add as many toppings as you'd like. Nothing beats a bowl of easy homemade chili, just the way you like it.
How Spicy Is This Chili? (Mild to Wild)
As written, this chili is a solid medium. You get warmth from the jalapeños and chili powder, and a little kick from the cayenne. Here's how you can adjust it to your preference.
- Mild. Swap the jalapeños for a green or red bell pepper, skip the cayenne, and use a mild chili powder. This is great for kids and heat-shy guests. Everyone else can add hot sauce to their own bowl.
- Medium (as written). Two or three jalapeños, the chili powder, and a teaspoon of cayenne. Leave the seeds and innards in the jalapeños if you want it a bit warmer.
- Hot. Use serranos instead of jalapeños, or stir in one or two minced chipotles in adobo with the tomato paste for smoky heat. Finish with a splash of your favorite hot sauce.
- Wild. Cook one or two minced habaneros in with the onion, or add a pinch of superhot powder like ghost pepper near the end. Go easy and taste as you go, my friends. You can always add heat but you can't take it out.
Want to build your own heat and flavor from scratch? Make my homemade chili powder with your favorite dried chilies.
How Long to Simmer Chili
Simmer for at least 30 minutes so the flavors can come together. If you have the time, give it an hour or more. It gets deeper and richer the longer it simmers. Keep the heat low and give it a stir now and then so nothing sticks. Add a splash of broth or water if it gets too thick. Chili is also even better the next day, so it's a great make-ahead meal.
Does Chili Have Beans?
Many old school chili recipes do not include beans, but were instead a simple mix of meats, chilies and spices. Many people argue that beans don't belong in chili, and there are some great no bean chili recipes out there.
However, you'll find beans in most typical American pots of chilis, and many people enjoy them. It's a great way to round out the meal and stretch it to feed a family or crowd.
If you want to include beans in your chili, the choice is yours. This is a classic chili with beans, but you can leave them out for a no-bean chili. For a true no-bean bowl, try my Texas Chili.
Serving Chili: Toppings and Sides
Homemade chili is best served with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped onions or green onions, chopped cilantro or parsley, Fritos or tortilla chips, or others. Don't forget the hot sauce!
For sides, you can't beat a skillet of jalapeño cornbread for dunking. Rice, baked potatoes, or a simple green salad work great too. Got leftovers? Turn them into Frito Pie or Chili Mac.
Recipe Tips & Notes
- Use your slow cooker or crock pot to make this recipe. Cook the vegetables and brown the meats per the recipe steps #1-5, then transfer everything to the crock pot and proceed. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. See my crockpot chili recipe.
- Try my homemade chili powder recipe for a truly sensational chili experience.
How to Thicken Chili
Thicken your chili with a bit of cornmeal or masa harina. Simply swirl a few tablespoons into the simmering pot and let it thicken to your preference. Adds a nice corn flavor, too!
Storage & Leftovers
Homemade will last up to 5 days in the refrigerator in a sealed container. Simply warm it up gently in a pot to enjoy again. It's even better the next day after all those flavors mingle.
Freezing Chili
Cool your chili, then transfer it to freezer containers or vacuum-sealed bags. You can also freeze chili for 2-3 months. Thaw, then reheat on the stove top.
Customizing Your Chili
You can change up this chili recipe to make it completely unique, which is why there are so many types of chili out there. This is a basic recipe, but here are some ways you can really make it your own.
Meat Variations
You can use other ground meats, but also consider tougher cuts of meat like chuck roast, brisket, or pork shoulder. Cooking them low and slow in your chili makes the entire pot amazing.
Other Liquids To Try
This recipe uses fire roasted tomatoes and beef stock, but consider other tomatoes, roasted chili sauces and roasted chilies themselves, homemade stocks, beer, and others.
Substituting Kidney Beans
Kidney beans are popular for typical chili recipes, but consider others like black beans, great northern beans, pinto beans, red beans, and others. Chili is often great with a nice mix of colorful beans.
Seasoning Variations
Most chili recipes call for "chili powder", which is typically a blend of ground chili peppers. Consider using your own personal blend of chili powders, such as ancho powder, guajillo powder, chipotle powder, chile de arbol, ground cascabel, or ground New Mexican chili powder.
You can also add other seasonings, like brown sugar, molasses, Worcestershire sauce, fish sauce, chili pastes, and others.
Your possibilities are endless, so experiment and make your own favorite spicy chili recipe. Enter a chili cookoff and win!
That's it, my friends. I hope this easy chili recipe becomes a regular in your kitchen like it is in mine. I'd love to hear how you adapted it and customized it to make it your very own.
More Chili Recipes
- Texas Chili
- Three Bean Chili
- Easy Chili
- Crockpot Chili
- White Chicken Chili
- Brisket Chili
- Short Rib and Chorizo Chili
- Easy Turkey Chili
- Cincinnati Chili
- See all of my Chili Recipes
Ways to Use Leftover Chili
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Classic Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2-3 jalapeno peppers diced, or bell pepper for milder heat
- 6 cloves garlic minced
- 2 pounds lean ground beef
- 3 tablespoons chili powder or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional, for extra spicy
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 15 ounce can diced tomatoes, with juices fire roasted is my preference
- 1 15 ounce can crushed tomatoes with juices
- 2 15 ounce cans red kidney beans or pinto beans drained and rinsed
- 1 tablespoon hot sauce or more to taste, optional
- 1 tablespoon red pepper flakes for a spicier chili, optional
- Toppings. Choose your favorites!
Instructions
- Heat the oil in a large pot to medium heat.
- Add the onion and peppers and cook 2-3 minutes to soften.
- Add the garlic and cook for 1 minute.
- Add the ground beef and break apart with a wooden spoon. Brown the meat for 5-6 minutes, stirring occasionally.
- Stir in the chili powder, ground cumin, cayenne, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
- Add the beef broth, tomatoes, and kidney beans.
- Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes to let the flavors mingle and develop. You can simmer longer if you’d like, up to 60 minutes.
- Serve with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped green onion, chopped cilantro or parsley, fritos or tortilla chips, or others.
Video
Notes
- For a milder chili, use a bell pepper instead of jalapeños and skip the cayenne. For more heat, use serranos or add a chipotle in adobo.
- Simmer up to an hour or more for deeper flavor. Add a splash of broth if it gets too thick.
- Chili tastes even better the next day. Keeps 5 days in the fridge or 3 months in the freezer.
- Nutritional information estimated without toppings.
Nutrition Information
FAQs
Do you put green peppers in chili?
You sure can. Green bell peppers give chili a classic diner flavor, and they're a great swap for the jalapeños for a milder pot. Use both for lots of pepper flavor without extra heat.
Should you drain the fat from ground beef for chili?
With lean ground beef, there is very little to drain. If you use 80/20 ground beef, spoon off the excess fat after browning so your chili doesn't turn out greasy.
How long should chili simmer?
At least 30 minutes, but an hour or more is even better. Low and slow lets the flavors develop. Stir now and then and add a splash of broth if it thickens too much.
What beans are best for chili?
Kidney beans and pinto beans are the classics. Black beans and great northern beans work great too, and a mix of beans makes a colorful pot. Drain and rinse canned beans before adding them.
How do I make chili less spicy if I added too much heat?
Stir in another can of tomatoes or beans, or a little extra broth, to dilute the heat. A spoonful of sugar or a squeeze of lime can balance it, and serving with sour cream and cheese cools each bite.
Can I make chili ahead of time?
Yes, and you should. Chili tastes even better the next day after the flavors mingle. Cool it, refrigerate up to 5 days, and reheat gently on the stovetop.
What's the secret ingredient for great chili?
For me it's blooming the spices with the tomato paste before the liquid goes in, plus using fire roasted tomatoes. Also, a day's rest. Finish the pot, cool and refrigerate, then reheat the next day. Trust me on this. Some cooks swear by a little cocoa powder, brown sugar, or a splash of vinegar at the end. Try one and see what you like!
NOTE: This recipe was updated on 10/19/26 with new information, including a Mild to Wild heat guide, tips on choosing beef and bell peppers, simmering guidance, an FAQ, and recipe card notes. The recipe itself hasn't changed.
Virginia says
This is the second time making this recipe and I love it. It is simple but fantastic and is my go to chili recipe.
Mike H. says
Love it, Virginia. Enjoy!
Tammy Hurst says
Recipe
Mike Hultquist says
Did you enjoy it, Tammy?