Classic Ground Beef Chili
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This classic ground beef chili is a hearty, slow-simmered chili made with ground beef, tomatoes, kidney beans, pinto beans, warm spices, and a splash of dark beer for extra depth. It’s the kind of comforting, crowd-pleasing chili that’s perfect for slow weekends, game day gatherings, or feeding a hungry family during cooler weather. If you love cozy, flavor-packed comfort food, be sure to try my Texas-style beef short rib chili or chili loaded baked sweet potatoes next.
Why You’ll Love This Recipe
- Classic and comforting – A traditional beef and bean chili with rich, familiar flavors.
- Great for a crowd – Makes a large batch that’s perfect for game day or casual entertaining.
- Deep, slow-cooked flavor – Simmering with beer and spices creates a bold, well-rounded chili.
Key Ingredients in This Recipe
- Beef – I use a blend of 80% lean/ 20% fat ground beef. The fat adds flavor to the chili which I season with my own spice blend, developing deep flavors.
- Baking soda – Tossing the meat in baking soda prior to sautéing it helps to keep the meat moist.
- Beans – I use a mix of dark kidney beans and pinto beans in this chili recipe. Rather than taking the time to soak the beans I opt for canned beans. Be sure to rinse and drain the beans before adding them to the pot.
- Spices – Rather than using a store-bought spice mixture I make my own using a few simple spices. The flavor of the chili comes from a blend of chili powder, cumin, basil, oregano and thyme.
- Worcestershire – This fermented condiment adds a lot of concentrated flavor – a little goes a long way. The flavor of Worcestershire comes from a mix of vinegar, molasses, anchovies, garlic, tamarind extract and chili pepper.
- Beer – I use a stout beer to add a more complex flavor to this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Don’t rush the simmering time—letting the chili cook low and slow allows the spices to bloom and the flavors to fully develop into a rich, hearty bowl of chili.
Swaps and Substitutions
- Ground Beef: Swap for ground turkey for a lighter version.
- Beans: Use all kidney beans or all pinto beans if preferred.
- Beer: Replace with beef broth if you prefer not to cook with alcohol.
- Spices: Add ½ teaspoon cayenne pepper for a spicier chili.
- Vegetables: Add chopped carrots or sweet potatoes for extra sweetness and texture.
How to Make Classic Beef Chili (Step-by-Step)
Heat a large, heavy bottomed pot over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté until the onion is soft, about 6 minutes.
Add the beef to the pot and sprinkle with the baking soda, stirring to combine. Sauté until the meat is evenly browned, about 8 minutes.
Next, add the tomatoes with their liquid and the beans to the pot, stirring to combine. Stir in the Worcestershire, chili powder, cumin, basil, oregano, thyme, beer and 1 cup of water.
Bring the mixture to a boil then lower the heat to medium-low and simmer, stirring occasionally, until the mixture has thickened, about 2 hours.
Top with a dollop of sour cream, Cheddar cheese, green onion, avocado and Fritos®.
How to Serve Ground Beef Chili
- Topped with sour cream, shredded Cheddar cheese, green onions, and avocado
- With Fritos® for scooping or dipping
- Alongside warm cornbread or corn muffins
- As a game day or tailgate main dish
How to Store Ground Beef Chili
Refrigerate: Store leftover classic ground beef chili in an airtight container for up to 4 days.
Reheat: Reheat gently on the stovetop or in the microwave until warmed through.
Freeze: Freeze chili in freezer-safe containers for up to 3 months.
Refresh: Add a splash of water or broth when reheating if the chili has thickened.
FAQ – Frequently Asked Questions
This recipe uses traditional ingredients like ground beef, tomatoes, beans, and chili spices, cooked low and slow for a hearty, familiar flavor.
Yes. Brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
A dark beer like a stout adds depth and richness without overpowering the chili.
This version is mildly spiced. You can easily increase the heat by adding cayenne pepper or extra chili powder.
Other Recipes to Try
If you enjoy this classic beef chili recipe, check out some of these cold weather favorites:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Classic Beef Chili
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Ingredients:
For the classic beef chili
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 4 cloves garlic, chopped
- 2 pounds ground beef (80/20)
- 1 teaspoon baking soda
- 1 (28-ounce) can peeled tomatoes, with their liquid
- 1 (28-ounce) can diced tomatoes, with their liquid
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 teaspoon Worcestershire
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup dark beer, like a stout
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For Serving
- Sour cream, as needed
- Shredded sharp Cheddar cheese, as needed
- 3 green onions, thinly sliced
- 2 medium avocados, peeled, pitted and diced
- Fritos®, as needed
Instructions:
For the classic beef chili
- Heat a large, heavy bottomed pot over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté until the onion is soft, about 6 minutes.
- Add the beef to the pot and sprinkle with the baking soda, stirring to combine. Sauté until the meat is evenly browned, about 8 minutes.
- Add the tomatoes with their liquid and the beans to the pot, stirring to combine. Stir in the Worcestershire, chili powder, cumin, basil, oregano, thyme, beer and 1 cup of water.
- Bring the mixture to a boil then lower the heat to medium-low and simmer, stirring occasionally, until the mixture has thickened, about 2 hours.
For serving:
- Ladle the chili into warmed bowls, and top with a dollop of sour cream, Cheddar cheese, green onion, avocado and Fritos®.
Notes:
Nutrition:
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What does the Baking Soda do ?? I have never seen this before .
You don’t necessarily have to add it but I find that it helps to keep the meat tender and moist throughout the cooking process!
This chili recipe was bomb! Flavor burst and just hearty. So good!
Thank you so much for sharing and so happy to hear it!