The Best Beef Chili Recipe - 3 Ways! (2024)

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Made with both ground beef and beans, plus canned tomatoes and tomato sauce, and a homemade blend of chili seasonings, this is truly the Best Chili Recipe! Hearty, filling, and ready in under an hour, you can make this easy beef chili in the slow cooker or Instant Pot or on the stovetop.

The Best Beef Chili Recipe - 3 Ways! (1)

The Best Beef Chili Recipe

If you have ground beef, this classic chili recipe is a quick dinner idea! It’s filling and hearty, with a high-fiber content, thanks to the beans. This recipe is my go-to chili because it’s mild enough for the whole family and ready in less than 30 minutes. Plus, the leftovers freeze well. More chili recipes we love are this Chicken Taco Chili (a fan favorite!) and White Bean Turkey Chili. And if you prefer chili soup, try this Turkey Taco Chili Soup.

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I modified this chili recipe from this recipe on the Beef. It’s What’s for Dinner. website. I changed it by adding some tomato sauce and my own blend of chili spices. I think it’s the best chili recipe when you want a quick dinner, and it’s easy to modify for your family’s taste. It’s thick and hearty, without flour or cornstarch.

Why You’ll Love This Easy Chili Recipe

With so many different chili recipes out there, why is this one the best?

  • Quick and easy. Unlike some chilis that require hours to simmer, this recipe can be prepared in under 30 minutes. Perfect for those busy weeknights!
  • 3 ways to make it. You can make this beef chili on the stovetop, in the Instant Pot, or in the slow cooker. Instructions for all three methods are included below.
  • Versatile and easy to customize. You can swap the beef for ground turkey, add some jalapenos for a bit of heat, or use different beans. I keep it mild for the family but you’re free to spice it up too.
  • Makes great leftovers. The only thing better than chili for dinner is leftover chili for lunch! Leftovers last for several days in the fridge and freeze well too.

What’s The Secret To Great Chili?

A few things! Lots of spices like cumin, chili powder, paprika, garlic powder, black pepper, etc. And the secret ingredient – beer!

Beer adds flavor to the chili. I use a light beer but you can try a local beer, an ale, or lager if you want something milder. Or an IPA or rich stout for a bit more flavor. If you prefer to make this without alcohol, feel free to substitute the beer with beef stock or broth!

What You’ll Need

This classic chili recipe is made with both ground beef and beans, plus tomatoes and a handful of spices. See the recipe card below for exact measurements.

  • Lean Ground Beef: You can use ground turkey if you prefer.
  • Vegetables:Chopped red bell pepper and onion add flavor to the chili recipe.
  • Black Beans: Black beans are a classic chili ingredient and add substance to the recipe. You can swap the black beans for red kidney beans or white beans if you prefer.
  • Tomatoes:I used canned mild diced tomatoes with green chilis and canned tomato sauce. You could also add some tomato paste in place of the canned tomato sauce.
  • Beer: I used Corona Light, but any light beer will work, or even an ale, IPA, or local beer. It is optional, so swap it for beef broth if you prefer.
  • Spices: Cumin, chili powder, paprika, garlic powder, and black pepper all help create that classic chili flavor.

How to Make This Beef Chili Recipe

You can make this beef chili three ways: stovetop, Instant Pot, and slow cooker. The directions are similar for each method.

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  • Brown the beef. For all methods, start by browning the beef in a pot or the Instant Pot until it crumbles.
  • Instant Pot. To make this chili recipe in the Instant Pot, saute the onion and bell pepper then add the remaining ingredients. Set on high pressure for 20 minutes and allow natural release.
  • Stovetop. Saute the onion and bell pepper until soft, add the remaining ingredients, and simmer for at least 60 minutes.
  • Crockpot. Add the browned beef to the crockpot then add all of the other ingredients. Stir and cook on low for 8 hours.
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What If My Chili Is Too Thin?

One of the things I love about this easy chili recipe is that it’s naturally quite thick and I’ve never had to thicken it. However, if you prefer your chili even thicker, you have a few options.

The easiest is just to let it simmer, uncovered, for a few more minutes. The other option is to create a cornstarch slurry (cornstarch + water) and stir that in. Both options will work!

Recipe Tips & Variations

This beef chili recipe is pretty versatile and easy to make. Here are a few suggestions for perfecting the recipe, as well as simple variations.

  • Which method is best? My favorite way is the pressure cooker – the lean ground beef comes out much more tender than it does on the stove. But if you don’t have an Instant Pot, don’t worry. The other two methods are great too!
  • Spice it up. Prefer your chili on the spicy side? Add some jalapeño or cayenne pepper and more chili powder.
  • Skip the beer. While I love the flavor the beer adds to this recipe, if you prefer to cook without alcohol you can either opt for an alcohol-free beer or use beef or veggie broth instead.
  • Use whatever beans you prefer. I like black beans but kidney beans and white beans also work well.
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Chili Topping Ideas

What makes a chili complete, in my opinion, are the toppings. I like to offer a handful of different options so that everyone can customize their own bowl. A dollop of sour cream, some diced red onions, and fresh cilantro are a must for me!

Other chili topping ideas include:

  • Lime wedges
  • Green onion
  • Cilantro
  • Shredded cheddar cheese
  • Avocado slices
  • Jalapeno slices
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What to Serve with this Chili Recipe

This beef chili recipe can be a complete meal since it’s full of protein and fiber and has complex carbohydrates and veggies. Here’s a few ways to serve:

  • I like to add some corn or tortilla chips for dipping or crushed on the top as well.
  • If you’d like to pair a side dish with this, try a side salad or cornbread.
  • But beyond a classic bowl of chili, there are so many other ways to serve this too – especially leftovers!
  • I’m obsessed with cutting open a small avocado, removing the pit, and filling it with chili and some toppings. Folks, it is SO good!
  • You could also put it in acorn squash, baked potatoes, and stuffed peppers.
  • Make a chili dog and serve it over a turkey hot dog.

How to Store & Reheat Leftovers

Beef chili makes excellent leftovers! Here’s how to store them properly.

  • Fridge. Leftover chili can be stored in an airtight container in the fridge for up to 4 days.
  • Freezer. To freeze, transfer the chili to a freezer-safe airtight container or bags and freeze for up to three months. To defrost, thaw it in the refrigerator overnight.
  • Reheat. Individual servings of beef chili can be reheated in the microwave. Larger servings are easier to reheat on the stovetop.

More Ground Beef Recipes You’ll Love

  • Slow Cooker Beef Ragu
  • Madison’s Favorite Beef Tacos
  • Italian Beef and Spinach Meatballs
  • Chunky Beef, Cabbage, and Tomato Soup
  • Baked Beef and Cheese Manicotti (Cannelloni)

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Quick Beef Chili Recipe (Instant Pot, Stove or Slow Cooker)

4.90 from 84 votes

5

Cals:312

Protein:31.5

Carbs:22.5

Fat:7

Made with both ground beef and beans, plus canned tomatoes and tomato sauce, and a homemade blend of chili seasonings, this is truly the Best Chili Recipe! Hearty, filling, and ready in under an hour, you can make this easy beef chili in the slow cooker or Instant Pot or on the stovetop.

Course: Dinner, Lunch

Cuisine: American

The Best Beef Chili Recipe - 3 Ways! (10)

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Print Rate Pin SaveWW Points

Yield: 4 Servings

Serving Size: 1 1/2 cups

Ingredients

  • 1 pound ground Beef, 93% lean
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 small onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 15 ounce can reduced-sodium black beans, rinsed, drained
  • 1 10 ounce can mild diced tomatoes with green chilies, drained
  • 1/2 cup canned tomato sauce
  • 3/4 cup light beer such as corona light, Or swap for 3/4 cups reduced-sodium beef broth (check labels for GF)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • black pepper, to taste

Optional Toppings:

  • chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado

Instructions

Pressure cooker chili recipe:

  • Press saute on the Instant Pot, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.

  • Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.

  • Cover and cook on high pressure 20 minutes to blend the flavors. Natural release. Taste for salt and adjust as needed, serve with toppings, as desired.

Classic chili recipe (stove):

  • Heat a large pot on medium-high heat, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.

  • Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer and spices.

  • Cover and cook low heat at least 60 minutes to blend the flavors, stirring occasionally. Taste for salt and adjust as needed, serve with toppings, as desired.

Slow Cooker Directions:

  • Brown the meat then cook on low 8 hours. Taste for salt and adjust as needed, serve with toppings, as desired.

Last Step:

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Notes

Alcohol-free: If you don’t like cooking with alcohol you can use an alcohol-free beer or swap with broth.

Variations: Swap the black beans for kidney beans or white beans. If you want to spice things up add jalapeno and use more chili powder.

How To freeze chili: Let the chili cool then transfer to a freezer safe container or freezer bag and freeze up to 3 months. To defrost, transfer the chili to the refrigerator to thaw overnight then reheat on the stove or microwave.

Refrigerate chili up to 4 days.

Nutrition

Serving: 1 1/2 cups, Calories: 312 kcal, Carbohydrates: 22.5 g, Protein: 31.5 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 629.5 mg, Fiber: 8.5 g, Sugar: 2.5 g

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The Best Beef Chili Recipe - 3 Ways! (2024)

FAQs

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

What is 3 way vs 4 way vs 5 way chili? ›

Three-way: spaghetti, chili, and cheese. Four-way onion: spaghetti, chili, onions, and cheese. Four-way bean: spaghetti, chili, beans, and cheese. Five-way: spaghetti, chili, beans, onions, and cheese.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What is the most flavorful meat for chili? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

What goes first chili beef or onions? ›

Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them.

What does 3 way chili mean? ›

I'm a four-way, onion* guy. *A quick ordering primer: a three-way is spaghetti, chili, and cheese. A four-way gets beans or chopped onions. A five-way takes you all the way… with just a couple of exceptions, mentioned below.

Does chili need tomato paste? ›

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions.

What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Should I put butter in my chili? ›

The addition of butter to chili soup is a matter of personal preference and can vary depending on the recipe or individual taste. Traditional chili recipes typically do not include butter as an ingredient. However, some variations or personal preferences may call for the addition of butter to enhance flavor or texture.

How do you make chili taste good? ›

Cinnamon, strong coffee, and dark chocolate all boost them meaty flavor in a good chili. Pick any of the following: 1 teaspoon of ground cinnamon, 1 whole cinnamon stick, a shot of espresso, a small cup of strong coffee, 2 tablespoons cocoa powder, or a few squares of good-quality dark chocolate.

How to make chili taste homemade? ›

“If there's one thing you have to do with any canned chili, it would be adding fresh chopped onions, tomatoes, cilantro, and jalapeños. Maybe even some pickled jalapeños. And be sure to dice it all up finely.” As for presentation? “Serve the chili out of a nice pot next to all the fresh toppings on display.

What is chili magic? ›

Where there's chipotle smoke, there's chili fire. Bush's® Chili Magic® Campfire Style brings tender pintos together with smoky chipotle and green bell peppers for quick, unforgettable chili any night of the week.​

Why is my chili not flavorful? ›

Change up the beans. Use black beans, pintos, or a combination of beans to give more flavor. Cook the chili! If you don't cook it long enough (or put in a pressure cooker to speed up the process), it won't taste quite right.

How do you make chili taste stronger? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Why would you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

How do you make chili taste more meaty? ›

In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.

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