Classic Beef Chili


If you need a crowd-pleasing chili to bring to the cookout or potluck, look no further. This is our latest take on traditional chili, and it comes together in just under an hour. You'll be glad to have this fall staple up your sleeve all season long. 

Classic Beef Chili
Photo: Greg DuPree
Active Time:
25 mins
Total Time:
55 mins
Serves 8 (serving size: about 1 1/4 cups)


  • 2 tablespoons olive oil

  • 2 cups chopped yellow onion

  • 8 garlic cloves, minced

  • 3 pounds ground chuck

  • 1 (6-oz.) can tomato paste

  • 3 tablespoons chili powder (see note)

  • 2 tablespoons ground cumin

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 2 (15-oz.) cans pinto beans, drained and rinsed

  • 1 (15-oz.) can dark red kidney beans, drained and rinsed

  • 1 (28-oz.) can crushed tomatoes

  • 2 cups reduced-sodium chicken broth

  • 1 (12-oz.) bottle beer


  1. Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven.

  2. Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.

  3. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, about 30 minutes.


If you like a spicier chili (we do!), increase the chili powder up to 1/3 cup. It provides an excellent level of spice and heat and is still balanced by the other ingredients.

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