This is a thick, hearty stovetop chili with ground beef, kidney beans, black beans and tomatoes, seasoned with chili powder, cumin and a little smoked paprika. It’s ready in about an hour and tastes even better the next day.
Chili is one of the most economical ways to feed a group. One pound of meat and two cans of beans make eight servings, and a toppings bar lets everyone dress their own bowl.
Make it for game day, or on a Sunday to cover a few weeknight dinners.
Ingredients and Swaps
- Ground beef: Lean ground beef or ground turkey. A mix of beef and sausage is richer.
- Beans: Kidney and black beans, drained and rinsed. Pinto beans work in place of either.
- Tomatoes: Diced tomatoes plus tomato sauce for a thick base.
- Spices: Chili powder, cumin and smoked paprika. Cayenne is optional for heat.
Tips for the Best Chili
- Brown the meat well. Let it get some real color before breaking it up. Drain the fat if there’s a lot.
- Toast the spices. Stir them into the meat and onions for 30 seconds before adding the tomatoes.
- Simmer low and slow. Thirty to forty minutes with the lid on lets the flavors come together. Longer is even better.
- Adjust the thickness. Too thick? Add a splash of broth or water. Too thin? Simmer uncovered for 10 minutes.
- Taste at the end. A pinch of salt or a squeeze of lime often makes the difference.
Game Day Chili
Ingredients
Method
- In a large pot, cook ground meat over medium heat until browned. Drain excess fat if necessary.
- Add onion and garlic; sauté until softened, 3–4 minutes.
- Stir in beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
- Bring to a simmer, then reduce heat to low. Cover and cook 30–40 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot with optional toppings.
Notes
- Add bell peppers or corn for extra texture.
- Use ground sausage or a mix of meats for a richer flavor.
- Make vegetarian by omitting meat and adding extra beans or lentils.
- Let chili sit overnight for deeper flavor; reheat before serving.
Toppings and Sides
Shredded cheese, sour cream, green onions, diced avocado, crushed tortilla chips or pickled jalapeños. Serve with Cornbread, over Fluffy Baked Potatoes or spooned onto Loaded Nachos. Prefer hands-off cooking? See Slow Cooker Chili.
Storage and Freezing
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months. Freeze in meal-size portions so you thaw only what you need.
- Reheat on the stove over medium heat, stirring occasionally, or in the microwave in 1–2 minute intervals.
Chili Questions
Can I make it ahead?
Yes, and it’s better that way. Make it a day ahead and reheat it on the stove or in a slow cooker on low.
Can I make it vegetarian?
Yes. Leave out the meat and add a third can of beans or a cup of lentils with an extra cup of broth. See our Lentil Vegetable Chili.
How do I make it less spicy?
Skip the cayenne and use a mild chili powder. A spoonful of sour cream in the bowl also cools it down.
