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A bowl of beef chili topped with cheese, sour cream and green onions.

Beef Chili

This beef chili is a blend of meat, tomatoes, spices and beans, all simmered together to make a delicious and hearty meal. An easy classic chili recipe that's quick to make and always gets rave reviews!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 256kcal
Author Sara Welch


  • 2 teaspoons vegetable oil
  • 2 pounds ground beef I use 90% lean
  • 3/4 cup onion finely diced
  • 1 tablespoon minced garlic
  • 1 28 ounce can diced tomatoes do not drain
  • 3 8 ounce cans tomato sauce
  • 1 1/2 cups beef broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons cocoa powder
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons salt divided use
  • 3/4 teaspoon pepper divided use
  • 2 15 ounce cans kidney beans drained and rinsed
  • Toppings such as shredded cheese, sour cream, green onions and tortilla strips


  • Heat the oil in a large pot over medium high heat. Add the ground beef and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a spoon, for 3-4 minutes. Drain off any excess grease.
  • Add the onion to the pot and cook for an additional 3-4 minutes or until softened. Stir in the garlic and cook for 30 seconds.
  • Add the diced tomatoes, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, cocoa powder, brown sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to the pot. Bring to a simmer.
  • Cook for 30-40 minutes, stirring occasionally, or until chili has thickened.
  • Add the kidney beans and cook for another 10 minutes.
  • Taste and add more salt and pepper if desired. Serve immediately with toppings of your choice.



Calories: 256kcal | Carbohydrates: 4g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 614mg | Potassium: 575mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1165IU | Vitamin C: 3.4mg | Calcium: 26mg | Iron: 2.4mg