The Best Classic Beef Chili Recipe: Slow Cooker & Stove-Top Options

When the weather turns cold, nothing quite hits the spot like a hearty bowl of chili. This classic Beef Chili Recipe is my ultimate go-to for everything from cozy winter evenings at home to lively get-togethers and exciting tailgating parties. Its rich, savory flavor and comforting warmth make it a crowd-pleaser every time. What makes this recipe truly special is its versatility: you can effortlessly prepare it in your slow cooker for a hands-off approach, or simmer it on your stove for a more traditional, deeply flavorful result. Get ready to impress your guests and warm up your family with this timeless favorite!

I recently found myself making a large batch of this incredible Beef Chili and realized that despite its popularity in my own kitchen, I hadn’t yet shared the recipe with you all. While I’ve shared many fantastic chili variations over the years, including fan favorites like this Slow Cooker Turkey Chili, Instant Pot Turkey Chili, and even an Instant Pot Beef Chili, I haven’t presented a truly classic, adaptable beef chili recipe that works perfectly both on the stove and in a slow cooker. Well, the wait is over!

Just recently, we experienced our first significant snowfall of the season, and naturally, this robust beef chili was one of the first things I cooked. There’s truly nothing better than curling up with a big, steaming bowl of homemade beef chili on a chilly day. Beyond its comforting appeal, I also appreciate the practicality of this recipe. When I prepare a generous batch, I can easily portion some into containers for my husband’s lunches throughout the week, and freeze the rest for quick, delicious meals later on. This makes it an ideal choice for meal prepping and ensures you always have a comforting dish ready to go.

Whether you opt for the convenience of a slow cooker, which makes this chili incredibly easy, or prefer the rich depth developed by simmering it on the stove for a couple of hours, this recipe delivers exceptional flavor. Both methods result in a tender, savory beef chili that’s packed with goodness and perfect for any occasion.

What Ingredients Are In The Best Beef Chili?

Crafting the perfect beef chili begins with a careful selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layered, robust flavors that define this classic dish. Here’s a closer look at what goes into my favorite beef chili:

• GROUND BEEF: For a truly hearty and flavorful chili, ground beef is my top choice. I’ve experimented with various ground meats, and I consistently find that ground beef offers the most depth and richness. Specifically, I recommend using 80/20 ground beef. This ratio provides just the right amount of fat to render down and infuse the chili with incredible flavor, without making it overly greasy. Always opt for good quality ground beef for the best results.
• VEGETABLES: To build a solid flavor base and add texture, my chili features a mix of colorful bell peppers, a touch of jalapeño for a subtle kick, pungent onion, and aromatic garlic. These staples create a fantastic foundation. Don’t hesitate to customize this list with your favorite vegetables. Carrots, celery, zucchini, and poblano peppers are all wonderful additions that can enhance the chili’s nutritional value and introduce new flavor dimensions.
• BEANS: Beans are a traditional and essential ingredient in most chili recipes, providing a creamy texture and adding fiber and protein. This Beef Chili Recipe typically uses a combination of pinto or black beans and kidney beans. They contribute a lovely earthiness and heartiness to the dish. If beans aren’t your preference, you can certainly omit them and compensate by adding more vegetables and diced tomatoes to maintain volume. Feel free to use whatever bean varieties you have stocked in your pantry!
• DICED TOMATOES: Tomatoes are key to chili’s signature tangy and robust base. I use both a can of regular diced tomatoes and a can of fire-roasted tomatoes. The fire-roasted variety adds a smoky depth that elevates the overall flavor profile. For an extra layer of mild heat and flavor, you can also opt for diced tomatoes that include green chilies.
• SPICES: The soul of any great chili lies in its spice blend. My preferred combination includes generous amounts of chili powder, warm cumin, sweet paprika, aromatic oregano, and a pinch of cayenne pepper. This blend creates a balanced, savory profile with just the right amount of warmth. You can easily adjust the amount of cayenne pepper to control the heat level – add more for a spicier kick, or less for a milder version. If you’re a true spice enthusiast, a few dashes of your favorite hot sauce at the end will take it up a notch!
• COCOA POWDER: Here’s my secret ingredient that truly sets this chili apart: cocoa powder. While entirely optional, I highly recommend adding it. A small amount of unsweetened cocoa powder doesn’t make the chili taste like chocolate; instead, it deepens the color and adds an incredibly rich, complex, and warm flavor that rounds out the spices beautifully. It’s a subtle touch that makes a significant difference.

Choosing the Right Ground Beef for Your Chili

Selecting the correct type of ground beef is crucial for achieving the perfect texture and flavor in your chili. I consistently recommend using **80/20 ground beef**. This means it’s 80% lean meat and 20% fat. This particular ratio is ideal because the fat renders as the chili cooks, infusing the entire dish with a rich, savory depth that leaner ground beef simply can’t provide. While you will drain off excess fat after browning, the remaining fat contributes significantly to the chili’s overall mouthfeel and decadent flavor. Beyond the ratio, always prioritize purchasing good quality ground beef from a reputable source. Better quality meat means better flavor for your ultimate beef chili.

Essential Garnishes for Your Perfect Chili Bowl

Garnishes aren’t just for decoration; they add layers of texture, flavor, and freshness that can transform a simple bowl of chili into a gourmet experience. I absolutely adore piling on the toppings for soups and chilis, as they allow everyone to customize their meal to their exact liking. Here are some of my all-time favorites:

• Diced Tomatoes: A burst of fresh, juicy acidity.
• Fresh Cilantro: Adds a bright, herbaceous note.
• Sliced Jalapeño: For those who crave an extra spicy kick.
• Cool Sour Cream: Provides a creamy, tangy contrast to the chili’s richness.
• Shredded Cheese: A classic for a reason – choose cheddar, Monterey Jack, or a Mexican blend for melty goodness.
• Chopped Green Onion: Offers a mild oniony bite and vibrant color.
• Crunchy Tortilla Chips: Perfect for dipping and adding a satisfying crunch.
• Diced Red Onion: Delivers a sharper, more pungent flavor than green onions.
• Creamy Avocado: Adds healthy fats and a smooth, rich texture.

Other Delicious Chili Recipes You Might Like:

If you’ve enjoyed this classic beef chili, you might be interested in exploring some of my other chili creations. Each recipe offers a unique twist on this beloved comfort food, from different proteins to varied cooking methods. Expand your chili repertoire with these fantastic options:

• Instant Pot Pork Chili

• Chili Con Carne

• Easy Pork Chili

• Instant Pot Pork Chili Verde

• Slow Cooker Turkey Chili

• Easy Instant Pot Beef Chili

• Vegetarian Chili

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Beef Chili Recipe

By Julia Jolliff

Prep: 10 mins

Cook: 6 hrs

Total: 6 hrs 10 mins

Servings: 6 servings

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This Beef Chili Recipe is my go-to in the cold months for big get togethers, tailgating or just a cold winter day.

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Ingredients

• 2 Tablespoons olive oil
• 1/2 red onion, diced
• 4 cloves garlic, minced
• 1 pound ground Beef (I use 80/20)
• 1 large red bell pepper, seeds removed, diced (or color of your choice)
• 1 jalapeño, seeds removed, diced
• 3 Tablespoons chili powder
• 1 Tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional for spice)
• 2 Tablespoons cocoa powder
• 15 ounce pinto beans, or black beans, drained and rinsed
• 15 ounce kidney beans, drained and rinsed
• 15 ounce fire roasted diced tomatoes
• 15 ounce diced tomatoes
• 2 Tablespoons tomato paste
• Sour cream, to garnish
• Cheese, to garnish
• Cilantro, to garnish
• Red onion, to garnish
• Avocado, to garnish
• Jalapeno, to garnish
• Tomatoes, to garnish

Instructions

1. SLOW COOKER:

2. In a large skillet, heat 2 Tablespoons olive oil over medium heat. Add the beef and cook until browned. Drain the fat and add to the slow cooker.
3. Add the remaining ingredients to the slow cooker and cook on low for 5-6 hours or high for 3-4 hours.
4. Serve warm in soup bowls with your choice of toppings like sour cream, avocado, cheese, and chopped red onion.

5. STOVE-TOP:

6. Put the 2 Tablespoons of olive oil in a large pot and heat over medium-high heat.
7. Add the onion and garlic and sauté for two minutes. Add the ground beef and continue to cook until browned.
8. Drain the fat and return to the pot. Add the bell pepper, jalapeño, chili powder, cumin, paprika, oregano, cayenne pepper, cocoa powder, beans, fire-roasted diced tomatoes, diced tomatoes, and tomato paste.
9. Give it a good stir and simmer it on the stove for 1 to 2 hours, stirring occasionally. Garnish with your favorite toppings.

Notes

• Chili freezes great for later. Let it cool completely, I often will put it in the fridge overnight. The next day, freeze it in a sealed container.
• Feel free to add more or less of the jalapeños and cayenne pepper for spice, according to your preference.

Nutrition

Calories: 493kcal,
Carbohydrates: 49g,
Protein: 28g,
Fat: 22g,
Saturated Fat: 7g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 11g,
Trans Fat: 1g,
Cholesterol: 54mg,
Sodium: 323mg,
Potassium: 1205mg,
Fiber: 16g,
Sugar: 6g,
Vitamin A: 2750IU,
Vitamin C: 47mg,
Calcium: 150mg,
Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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