Best Beef Chili
Published 7/19/2023 • Updated 12/11/2024
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This beef chili recipe is truly the best! It’s hearty and flavorful, made with ground beef, beans, diced tomatoes, homemade chili seasoning, and our secret ingredient – a little maple syrup.
So many of you have made this chili recipe and it has OVER 1,000 5-star reviews. It is hands-down our most popular chili recipe on Fit Foodie Finds and we can’t wait for you to make it!
5-Star, Award-Winning Chili Recipe
If you’re looking for a 5-star, award-winning chili recipe –> it’s right here! We’ve won multiple chili bake-off contests with this tried-and-true recipe and it’s truly the best chili recipe ever. Oh, and this just in, so have you! Scroll down to the comments to read all about other people using this recipe in chili cook-offs 😍
A quick rundown: Cook ground beef in a large stockpot with onion, garlic, beans, chili seasoning, diced tomatoes, tomato sauce, and our secret ingredient –> a little maple syrup.
Made with Classic Chili Ingredients
There’s a big debacle on the internet about whether classic chili has beans or no beans. In my opinion, the best chili recipe is a base of ground beef, tomato, spices, and BEANS. I love the number of fiber beans add to this dish and I promise you won’t regret adding them.
- Ground beef: The star of the show here is ground beef. I’ll give you one secret, the fat in your beef matters! We’re big fans of 80% or 85% fat because that little bit of fat adds so much flavor. If you go any leaner, you risk compromising flavor and texture.
- Tomatoes: One of the reasons I love chili is because it’s made with tomato products. Thick, creamy, and so delicious. This recipe calls for 3 different kinds: tomato sauce (gives this recipe a delicious tomato flavor), diced tomatoes (adds great texture) , tomato puree (helps to thicken and intensify the flavors)
- Beans: While some traditional beef chili does not call for beans, we like to up the ante a little bit in the nutrition department and include 2 different variations to make this the most epic chili beans recipe. Pinto beans and kidney beans add texture and fiber to this beef chili recipe.
- Chili seasoning: Do yourself a favor and make your own chili seasoning. I promise you the flavor is better AND there isn’t any added junk. Try our homemade chili seasoning and keep a batch in your cabinet at all times.
#1 Secret Ingredient for this Easy Chili Recipe
Every chili needs a little bit of sugar in some form to bring out all of the savory flavors from the chili seasoning. Our classic chili recipe calls for a little bit of maple syrup. It’s warm, unrefined, and absolutely delightful.
Don’t have maple? Swap it with some brown sugar or even some honey.
How to Make Chili (Stove Top)
- Brown the ground beef with the minced onion and garlic.
- Add the beans, tomato products, and maple syrup.
- Add the chili seasoning and broth and bring to a boil.
- Let simmer for around 10 minutes to thicken.
Other Cook Methods
- Slow Cooker Directions: partially cook the beef on the stove. Then, transfer all ingredients in your slow cooker and mix. Cook on low for around 4 hours. Check out our slow cooker chili recipe.
- Instant Pot Directions: add all ingredients to the Instant Pot and mix. Cover and cook on high pressure for 5 minutes. Check out our Instant Pot chili recipe.
How do you thicken chili?
The best way to thicken chili is to let it simmer on the stove over a low heat. This will reduce the moisture from the tomato products and thicken it right up.
Storing it in the fridge overnight will also thicken everything and often times, you need to add a splash of broth or water before serving the next day.
Chili Variations
One great thing about chili is that it’s so versatile! Here are some swaps to make this recipe your own:
- Meat: You can really use any ground meat (or no ground meat at all). We recommend trying ground turkey or chicken.
- Beans: All variations of beans are up for grabs. Readers in the comments have added black beans and loved it.
- Spice: If you like it spicy, add some vinegar-based hot sauce or diced jalapeños.
- Tomato products: many people in the comments said they swapped diced tomatoes for fire-roasted tomatoes and it turned out great.
Topping Ideas
In my opinion, chili isn’t chili without the toppings! I’ll share what we at our bowl of chili with and some other ideas.
- shredded cheese
- chips – tortilla or Fritos
- green onions
- Greek yogurt or sour cream
- chives
- hot sauce
Check it out!
Best Chili Mac and Cheese
Chili mac and cheese might be the best dinner of all time. Make it once and eat it all week long. Bonus, it’s kid-friendly and protein-packed! PS: the base of this chili mac is made from this beef chili recipe!
Leftover Chili Ideas
Got leftovers? Here are a few ideas on how to repurpose this recipe:
Chili Baked Potatoes: Top either a baked potato or baked sweet potato with leftover chili and shredded cheese.
Chili Nachos: Are you a fan of nachos just like us? Place a bag of tortilla chips on a baking sheet. Then, top with leftover chili, shredded cheddar cheese, and other nachos toppings.
Chili Mac and Cheese: It doesn’t get much better than combining 2 of your favorite things into 1 dish. That’s exactly what we did in our Chili Mac and Cheese recipe.
How long does chili last in the fridge?
Store beef chili in an airtight container in the refrigerator for up to 5 days.
To reheat: Either place multiple servings of the beef chili back into the stockpot and heat over medium heat until boiling or place 1 serving of chili into a microwave-safe bowl and microwave on high for 1 minute and 30 seconds to 2 minutes.
Great Jones
The Dutchess
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Can I freeze this chili recipe?
Beef Chili is the perfect chili recipe to freeze! We wrote an entire post on how to freeze soup and it works the exact same way for chili.
- Let your beef chili cool completely.
- Then, transfer it into an airtight container or freezer-safe gallon-size bag.
- Remove as much air as possible and seal.
- Freeze for up to 3 months.
We recommend freezing in a freezer-safe gallon-size bag or freezer-safe storage container. Make sure that you remove as much air as possible before sealing.
To thaw + reheat: let thaw overnight in the fridge. Then, transfer back into a large stockpot and heat over low/medium.
Best Chili Recipe
Ingredients
- 1 lb. ground beef, we used 15% fat
- 1/2 medium yellow onion, finely diced
- 1 tablespoon minced garlic
- 1 15-oz. can pinto beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 3 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- 1 cup beef broth, chicken broth or water works too
Optional toppings
- shredded cheddar cheese
- Fritos
- green onion
Instructions
- First, heat a large stockpot over medium/high heat.
- Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
- Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
- Add spices and 1 cup of broth and stir to combine.
- Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
- Top with your favorite toppings and enjoy!
Tips & Notes
- Nutrition information is for 6 servings and does not include toppings.
- Slow Cooker Directions: partially cook the beef on the stove. Then, transfer all ingredients in your slow cooker and mix. Cook on low for around 4 hours. Check out our slow cooker chili recipe.
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- Meat: feel free to swap the ground beef for ground turkey, chicken, or bison. You may need to add a little oil when browning because those have a lower fat content.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Super easy, pretty tasty chili. It essentially tastes like chili powder to me so be sure to use a powder you like the taste of! Served with corn bread!
As a rule I don’t like chili but I’m always re-trying things I don’t like for some reason. (So take my review with a shaker of salt!) This was ok; we used only one can on kidney beans to let the carb count and 93% lean beef. No doubt I’ll try again, but I think I’d add some diced bell pepper and either some chipotle powder or poblanos. Love that it doesn’t skrimp on the spices!
This recipe is absolutely delish! The flavor profile from the spices and maple syrup is unmatched from any other chili recipe I have found. I added a jallapeno and fire roasted corn because I was trying to use what I had in the kitchen, but otherwise I followed the recipe to a T. Will definitely make this again!
This chili was delicious! I also added a beer to give it a touch more flavor but would probably be great either way. Thanks for this easy recipe!!
I’ve made about 10-15 variations of chili over the years and this is right up there. My family loved it. The only variation to the recipe was I added my own tomatoes from my garden which had been frozen
Fresh tomatoes FTW!
Perfect recipe for game day! Love the smoked paprika- nice touch 🙂
I am a surgeon, not a cook. I learned a few things. The brand of tomatoe products you buy is very important. One brand has 20 mg of sodium, another brand has 370mg of sodium. I prefer fresh cooked beans and brand is important. The first brand I chose did not soaked up water and never cooked to a creamy texture It was an overnight soak following directions on the package.. The second brand I did the fast soak and cooked following the directions on the package. I put the jalapeno’s in at the end uncooked. Turned out great.
We are very thankful to this.
I used brown sugar instead of maple syrup. Other than that, I followed the recipe to the T, even weighed the spices, and it came out way too sweet. The brown sugar is supposed to compliment the spices, but It’s way too overpowering. I can literally taste the brown sugar over every other spice in the chili and it ended up muting the flavors. I think this recipe is tailored to people who like to add many toppings because it certainly doesn’t taste good on its own. This is far from the “worlds best chili”. In fact, its literally the worst chili I’ve ever had. I would take a can of chili over this any day. I genuinely hate the fact that I wasted my ingredients making this. It’s very unlikely I’ll ever use a recipe you submit again, unless my goal is to have more food scraps for my compost bin.
Also, the process of commenting is more confusing than it should be. I’ve never seen a comment box already filled with words and with no border, leading me to believe its just a written message on the page. I was literally clicking everywhere else than I should, trying to find some invisible comment box.
Ray needs help. I added a tablespoon of brown sugar, it was not too much. It tastes great so far. But I want to fine tune the brown sugar and cayenne. I forgot to buy fresh garlic. Now I do not think it needs it. Leaving a comment was very easy.
How much brown sugar and how much cayenne pepper?
Easiest to follow, simple with great results. I added fresh jalapeños when as I added the spices.