Award-Winning 5-Star Beef Chili Recipe

This is truly the best chili recipe: hearty, comforting, and full of flavor. It’s made with ground beef, two kinds of beans, multiple tomato products for depth, a simple homemade chili seasoning, and a small splash of maple syrup to balance the spices. This one-pot classic comes together quickly and is great for weeknights, game day, or meal prep.

This recipe has earned thousands of positive reviews and has won multiple chili contests. It’s consistently a top favorite for good reason — bold flavor, easy preparation, and flexible cooking methods.

Made With Classic Ingredients

There’s an ongoing debate about whether chili should include beans. For this recipe, beans are essential — they add texture, fiber, and extra heartiness. The foundation of this chili is simple and classic: ground beef, tomato products, beans, and a flavorful spice blend.

Key ingredients at a glance:

• Ground beef: Choose 80–85% lean for the best texture and flavor. Leaner beef works but may need a touch of oil to make up for lost fat.
• Tomato products: This recipe uses tomato sauce for base flavor, diced tomatoes for texture, and tomato paste to thicken and concentrate the tomato notes.
• Beans: A mix of pinto and kidney beans adds body and fiber without overpowering the dish. Canned beans work fine—no separate cooking required.
• Chili seasoning: Homemade chili seasoning delivers fresher, cleaner flavor than many store-bought mixes. Use a simple blend of chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.

#1 Secret Ingredient

To balance the savory spices and acidic tomatoes, I add a tablespoon of maple syrup. It brings a warm, subtle sweetness that rounds out the chili without making it taste sweet. If you don’t have maple syrup, brown sugar or honey are acceptable substitutes.

How to Make Chili on the Stove Top

This chili is made in one pot and comes together in under an hour. Here’s the straightforward stovetop method:

1. Brown the beef: Heat a large stockpot over medium-high. Add the ground beef along with diced onion and minced garlic. Cook until the beef is fully browned and the onion is soft, about 7–10 minutes.
2. Add the base ingredients: Stir in drained pinto and kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup.
3. Season and simmer: Add chili powder, garlic powder, ground cumin, smoked paprika, salt, pepper, and one cup of beef broth. Bring to a gentle boil.
4. Let it thicken: Reduce heat to low and simmer 10–15 minutes, until the chili has slightly thickened and the flavors meld.

Pro tip: You don’t need to drain all the fat from the beef — leaving a little adds flavor and creates a richer base. If you use a very lean meat, add a tablespoon of oil when browning.

Once it’s ready, serve with your favorite toppings.

Additional Cooking Methods

If you prefer minimal hands-on time, this chili adapts well to slow cooker and Instant Pot methods:

• Slow cooker: Partially brown the beef on the stove with onions and garlic, then transfer everything to the slow cooker. Cook on low for about 4 hours.
• Instant Pot: Add all ingredients to the Instant Pot, stir, and cook on high pressure for 5 minutes. Release pressure according to your Instant Pot instructions and thicken if needed by simmering uncovered for a few minutes.

Other Variations

Chili is wildly adaptable. Try these swaps to make the recipe your own:

• Meat: Use ground turkey, chicken, or bison instead of beef. If using leaner meat, add a little oil when browning.
• Beans: Substitute or add black beans, navy beans, or leave them out for a Texas-style chili.
• Heat: Add diced jalapeños, cayenne, red pepper flakes, or a splash of your favorite hot sauce.
• Smoky flavor: Swap diced tomatoes for fire-roasted tomatoes for a pleasant smoky note.

If you prefer vegetarian chili, keep the beans and add sweet potato, bell peppers, and extra vegetables for a filling meatless version.

Topping Ideas

Toppings make chili fun and customizable. Favorites include:

• Tortilla chips or Fritos
• Chopped chives or green onions
• Cilantro
• Greek yogurt or sour cream
• Hot sauce
• Shredded cheddar cheese

Got Leftovers?

Leftover chili is fantastic and keeps well. Try these ideas:

• Chili baked potatoes: Spoon chili over baked potatoes or sweet potatoes and top with cheese.
• Chili nachos: Layer tortilla chips with chili and cheese, then bake until bubbly.
• Chili mac: Mix chili into cooked pasta with a little extra cheese and butter for a kid-friendly meal.

Storage Options

Proper storage keeps chili tasting great for future meals:

Fridge

Cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat or microwave individual servings. If the chili has thickened, stir in a splash of broth or water while reheating.

Freezer

To freeze, cool completely and transfer to freezer-safe containers or gallon freezer bags. Remove as much air as possible and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove until heated through.

More Chili Recipes I Love

• Pumpkin Chili
• Slow Cooker Turkey Chili
• Texas Chili
• Wendy’s-Style Chili
• White Bean Chicken Chili

Best Beef Chili Recipe

Summary: A rich, hearty beef chili made with ground beef, pinto and kidney beans, tomato sauce, diced tomatoes, tomato paste, homemade chili seasoning, and a touch of maple syrup. Stove-top, slow cooker, and Instant Pot methods included.

Author: Lee Funke

Prep: 15 mins   Cook: 30 mins   Total: 45 mins   Servings: 6

Ingredients

• 1 lb ground beef (about 15% fat recommended)
• ½ medium yellow onion, finely diced
• 1 tablespoon minced garlic
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can diced tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon maple syrup (or brown sugar/honey)
• 3 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup beef broth (chicken broth or water also work)

Optional Toppings

• Shredded cheddar cheese
• Fritos or tortilla chips
• Green onion

Instructions

1. Heat a large stockpot over medium-high heat.
2. Add the ground beef, diced onion, and minced garlic. Sauté 7–10 minutes until the beef is fully browned and the onion is soft.
3. Add the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup. Stir to combine.
4. Add the chili powder, garlic powder, cumin, smoked paprika, salt, pepper, and one cup of broth. Stir well.
5. Bring to a boil, then reduce heat and simmer 10–15 minutes until slightly thickened and flavors meld. Adjust seasoning to taste.
6. Serve with your favorite toppings and enjoy.

Tips & Notes

Feel free to swap ground beef for ground turkey, chicken, or bison — add a little oil when browning leaner meats. For slow cooker use, brown the beef first, then combine everything and cook on low about 4 hours. For Instant Pot, add all ingredients and cook on high pressure for 5 minutes, then release pressure and simmer if needed to thicken.

Nutrition (per serving, approximate)

Calories: 367 kcal • Carbohydrates: 38 g • Protein: 24 g • Fat: 14 g • Fiber: 11 g • Sugar: 11 g

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