Classic Beef Chili

Brrrr, is it just us, or is the relentlessly chilly air making us crave something warm and spicy? Bring on Classic Beef Chili, the ultimate remedy for the blustery days of January. This slow-simmered chili boasts tender chunks of beef, a rainbow of flavorful veggies, and a secret weapon: beer! The hoppy malt adds an unexpected depth of richness that’ll have everyone asking for seconds (as well as the recipe!). So gather your favorite people and let the intoxicating aroma of this homemade chili fill your kitchen.

I know it’s a little tacky to brag, but this is the interwebs, where it’s kind of de rigueur to tout your own self a little bit. Right? Okay, I’m going for it.

This beef chili isn’t just a beloved recipe from the early aughts (yes, I was already adulting when some of you were still in elementary school, lol), but it’s an award-winning recipe: I hit the local chili circuit one year and brought home the blue ribbon. Twice. A major accomplishment for a home cook competing against a broad spectrum of cooks, including chefs, in a city that prides itself on chili (although, yes, a chili of another sort).

A version of this chili hit this blog when it (the blog) was still in its youth, and I’ve since tweaked it (the chili) bit by bit, until it reached the version you see before you today. I changed the ingredients here and there, but mostly I cut out a few steps, adding almost everything to the pot early on in the recipe.

Most notably, I cut the step of removing the browned meat from the pan and sautéing the vegetables by themselves. In a chili with such complex flavors and a long cook, I couldn’t detect a flavor difference, and skipping the saute saves about 10 minutes and some mess of dealing with the meat out of the pot.

So, if you’re used to my soup recipes, which almost always start off by cooking the aromatic vegetables first, yes, I’ve deviated from that process here, because the long simmer of the chili will soften the veggies and release their flavors into the chili.

Anyway! Before we get going, Vegetarians, this is very much not vegetarian chili. But I gotchu: Vegetarian Lentil Chili. And for anyone just wanting something a little lighter but still bone-warming: Turkey Pumpkin Chili and Healthy Chicken Chili.

Ingredients Notes & Substitutions

I’ll clarify right at the start here: this is beef chili, not beef and bean chili. I’m just not wild about the combo. Bean chili, yes. Meat chili, yes. Both … no. The dislike is sourced from a childhood food aversion that I will spare you of the details, lol.

The Beef — My original recipe used two types of beef, chuck and brisket. Way back when, it was somehow easier just to walk in somewhere and get a portion of brisket, which actually is a huge cut of beef that’s quite pricey. These days, not so much. You have to find a butcher and call well ahead to get a specific amount. I’m just not that organized.

So, I use chuck and boneless beef short ribs, which are readily available pre-packaged in the meat department of my local Kroger. If you can find a pound and half of brisket, go for it! It’s delish.

Also note: One of the factors that give this chili a great texture is that I use whole cuts of beef and cut them into very small cubes, rather than using ground beef. During the long cook, the cubes become melty tender, but they remain substantial, instead of … well, pebbly, like ground beef can get. This is one step that’s worth taking the time to do.

Sausage — Seasoned sausage adds a ton of extra flavor, effortlessly. I previously used mild Italian sausage, but now I lean toward Mexican chorizo. Be sure to use ground sausage, as hard-cured sausage cut up into chunks won’t add the right texture to the chili, in my opinion.

Chili Powder — There’s a lot of flexibility you can employ here. Use your favorite chili powder: mild, scorching, or somewhere in between. I almost always use my own blend of chili powder (LINK), which leans to the mild and smoky side.

Aromatics — Just as they do in soup, aromatic vegetables add an incredible amount of flavor to beef chili. You don’t have to go fancy. The standard onions, celery, garlic, and bell peppers will do the trick. If you like your chili spicy-hot, you can also include chile peppers, such as jalapeños, serranos, habaneros, etc.

Tomatoes — Tomatoes are the source of deep, rich umami and boost the flavor of beef chili. They also add a saucy texture to the chili that enhances the eating experience (mouthfeel, as chiliheads call it).

Herbs & Spices — Other herbs and spices help to create a unique flavor profile for your chili. I really love smoked paprika and sweet basil as additions to this chili. The chorizo mentioned above is usually heavily paprika-spiced, so including smoked paprika adds another dimension.

How to Make Classic Beef Chili — a Visual Guide

Here’s an overview of how to make this chili, along with step-by-step photos. Don’t forget to review the recipe card below before beginning to ensure you have all the ingredients prepared, along with details for each step.

Step 1: Brown the meats

Season the beef with a few sprinkles of chili powder. In a large stock pot or Dutch oven heated over medium-high, add the meats and let them cook, stirring occasionally, for 6 to 8 minutes, or until everything is browned, but perhaps not cooked all the way through (that’s okay). Here, we’re building flavor by searing the meat first.

Step 2: Add the aromatics and seasonings

Now for the big ingredient dump and the first spice dump: Add all of the aromatic vegetables, tomato products, beer, bouillon, and bacon bits, plus half of all of the herbs, spices, and chili powder to the pot. Mix well. Reduce heat, cover, and let the chili simmer for an hour, stirring occasionally.

Step 3: Add another layer of seasonings

And now for the second spice dump: Add the remaining herbs, spices, and chili powder, along with the Worcestershire sauce, brown sugar, and a little salt and black pepper. Mix well.

This is the point where I decide how “saucy” I want the chili to be. The tomato products and beer above added a lot of liquid, but the variability of the meat, humidity in the kitchen, and the exact simmer temperature can impact the chili differently on different days. If you’d like your chili to be a little saucier, start by mixing in a 1/4 cup of water and see how that impacts the texture.

It’s usually all I need at this point, but feel free to continue adding water in quarter-cup amounts to suit. If you add more than a 1/2 cup, you can spoon in another 1/2 teaspoon of the beef bouillon, to season the additional water.

Cover and simmer for another 1/2 hour at medium heat.

Step 4: Rest the chili, and serve

At the end of the cook, turn off the heat, remove the lid, give everything a deep stir, and let the chili sit for 5 minutes. This will give the chili a chance to cool off just a bit and settle. Serve with your favorite toppings (suggestions below).

Cook’s Notes

Can you make this chili ahead of time?

Yes, absolutely! In fact, it tastes even better after it’s sat in the refrigerator overnight. It also makes great leftovers and lunches for a couple of days.

Regardless of when I make it — ahead or at dinner time — I also prep the ingredients in advance, sometimes the day before. That includes cubing the beef, chopping the vegetables (store both in the fridge), and measuring all of the seasonings into a bowl. This saves so much time during the cook.

If you have a busy day planned, you can make the entire pot of chili in the morning, let it cool and stash it in the fridge. Then just reheat on the stove while you wind down from the day’s activities.

What toppings go well with this chili?

While I love this chili to pieces, I have to admit that toppings cap things off deliciously. Here are some ideas:

• Sour cream or Mexican crema
• Shredded cheese (sharp cheddar, pepper jack, etc.)
• Chopped green onions or red onions
• Sliced fresh or pickled jalapeños
• A sprinkle of hot sauce
• A spoonful of salsa or guacamole
• Tortilla strips
• Oyster crackers
• Frito Scoops on the side for dipping!

What sides do you serve with beef chili?

Classic Beef Chili is a full meal here at Casa SoupAddict, but if you and yours like to have something to nibble on on the side, I’d recommend Easy Homemade Garlic Bread or maybe some Focaccia or Zaatar Flatbread. Or even a light side salad.

Can you freeze the chili?

Yes, chili freezes beautifully. Spoon it, cooled, into an airtight container and freeze it for up to a month. To use, allow the chili to thaw overnight in the fridge, then reheat in a pot on the stove until bubbly.

You can also divide it and freeze in individual microwaveable containers for easy lunches. Thaw in the fridge overnight and reheat in the microwave on high — stopping frequently to stir — until bubbly throughout.

I’m not exactly a winter person, but dishes like this Classic Beef Chili make enduring the snowy, frigid weather far more bearable. Plus, there’s just something so entirely satisfying about cooking a dish like this, layering on flavors, and watching it turn to something wonderful during the simmer.

The richly seasoned beef creates a comforting meal that you, the fam, and guests will love. Try it for Game Day, too!

Print Recipe

5 from 2 votes

Classic Beef Chili

Classic Beef Chili has rich, complex flavors that develop as the beef, aromatics, and spices simmer together, filling your home with an irresistible aroma. Beer adds a unique depth, as it always does, and tomato puree and paste add an irresistible umami. Prepare to be wowed by this beef chili – it's sure to become a new family favorite!

Prep Time20 minutes mins

Cook Time1 hour hr 45 minutes mins

Total Time2 hours hrs 5 minutes mins

Course: Main Course

Cuisine: American

Keyword: beef chili, chili

Servings: 6

Author: Karen Gibson

Ingredients

• 1 1/2 pounds boneless short ribs cut into 1/4" cubes
• 1 1/2 pounds chuck cut into 1/4" cubes
• 1/4 cup chili powder
• 1 tablespoon olive or vegetable oil
• 1/2 pound ground chorizo sausage
• 1 medium yellow or white onion chopped
• 3 cloves garlic minced
• 3 stalks celery chopped
• 1 green bell pepper seeded and chopped
• 1 red bell pepper seeded and chopped
• 14 ounce diced tomatoes
• 8 ounce tomato puree (or sauce)
• 6 ounces tomato paste
• 1/2 cup beer
• 1 tablespoon Worcestershire sauce
• 1 tablespoon bacon bits
• 1 teaspoon Better Than Bouillon beef flavor
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon cayenne pepper
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• salt and black pepper

Instructions

• Season the cubed short ribs and chuck with a little bit of the chili powder, as well as some salt and pepper, rubbing the spices into the meat. Measure all of the dried spices, including the remaining chili powder (but not the sugar), into a bowl, for ease of use (they’ll all be divided in half and added at two different times).
• Heat the oil in large stock pot over medium-high heat. Add the cubed meat and crumble the sausage into the hot pan. Cook until evenly browned. Drain off excess grease.
• Big ingredient dump: Add the onions, celery, garlic, bell peppers, all of the tomato products, plus the beer, bouillon, and bacon bits to the meat mixture.
• The first spice dump: Add one half of dried spices to the chili. Stir well, and cover. Reduce heat to medium and simmer for an hour, stirring occasionally.
• The second spice dump: Add the remaining spices, plus the Worcestershire sauce, and brown sugar. Sprinkle a generous pinch each of salt and black pepper. Stir well. Now is the time to control the "sauciness" of the chili. Add 1/4 cup of water and mix well. If the chili needs more liquid, add it by the quarter-cup until it reaches your desired texture. If you add more than a 1/2 cup of water, consider adding another 1/2 teaspoon of the beef bouillon.
• Cover and allow to simmer for at least another 1/2 hour, stirring occasionally. The longer the chili simmers, the more flavorful it will be! Taste and adjust the seasoning, if necessary.
• Serve with your favorite toppings, such as sour cream, grated cheese, green onions, tortilla strips, slices jalapenos.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.