This classic American beef chili is thick, savory, and built from everyday pantry ingredients. Browning the beef first adds depth, while a steady simmer brings the tomatoes, beans, and spices together into a satisfying one-pot dinner.
Prep: 15 minutes · Cook: 45 minutes · Total: 1 hour · Yield: 6 servings
Why this recipe works
Browning the beef develops savory flavor before the tomatoes go in. Letting the chili simmer uncovered thickens the broth naturally, and adding beans after the aromatics helps them keep their shape.
Tips, Variations & Storage
For a thicker pot, simmer uncovered a little longer; for a milder bowl, reduce the chili powder and offer hot sauce at the table. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Ground beef should reach 160°F for safety; see USDA FSIS safe-temperature guidance. For another easy ground-beef dinner, try our one-skillet Sloppy Joes.
Estimated Nutrition
Approximate values per serving; estimates vary with ingredient brands, portions, and substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Carbohydrates | 32 g |
| Protein | 29 g |
| Total fat | 20 g |
| Saturated fat | 7 g |
| Fiber | 9 g |
| Total sugars | 9 g |
| Sodium | 790 mg |
Nutrition information is an estimate for general reference and is not a substitute for individualized nutrition advice.
Classic American Beef Chili
Ingredients
Method
- Warm a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no pink remains, about 7 to 9 minutes. Drain excess fat if needed.
- Add the onion and bell pepper. Cook until softened, about 5 minutes, then stir in the garlic and tomato paste for 30 seconds.
- Add chili powder, cumin, paprika, oregano, salt, and a few grinds of black pepper. Stir so the spices coat the beef and vegetables.
- Pour in crushed tomatoes and broth, then add the beans. Bring to a gentle boil, reduce the heat, and simmer uncovered for 30 to 35 minutes, stirring occasionally.
- Taste and adjust salt or chili powder. Serve hot with cheddar, scallions, and sour cream.
