Award-Winning Classic Beef Chili: The Ultimate Family Comfort Food

When the wind starts to howl outside, nothing beats a big bowl of chili. This award-winning beef chili is the ultimate winter comfort food for your family. It is thick, savory, and smells like a warm hug.

You do not need to be a pro to make this. It uses simple ingredients that you likely have in your pantry right now. Let’s get your kitchen smelling amazing and your bellies full tonight.

Why This Recipe Is a Winner

This recipe is a winner because it balances deep flavors with very little effort. It is perfect for busy winter weeknights when you need something satisfying. You only need one pot to make the whole meal.

The blend of spices creates a rich, complex taste that everyone loves. It is high in protein and keeps the whole family full for hours. You will love how the leftovers taste even better the next day.

Simple Cooking Steps

Making this chili is incredibly simple and rewarding for any home cook. You start by browning the beef to lock in all that savory flavor. Then, you just let the pot do most of the work.

Even if you have never made chili before, you can do this. The slow simmer allows all the aromatic spices to blend perfectly together. It is a fail-proof method for a delicious dinner every single time.

Ingredients You’ll Need

These ingredients are easy to find at any local grocery store.

• 2 lbs ground beef (85% lean)
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1.5 cups low-sodium beef broth
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper

Step-by-Step Directions

1. Heat olive oil in a 6-quart Dutch oven over medium-high heat.
2. Add the ground beef and cook until fully browned, breaking it into small crumbles.
3. Drain the excess fat from the pot, leaving about 1 tablespoon for flavor.
4. Add the diced onion and green bell pepper and sauté for 6 minutes.
5. Incorporate the minced garlic and sauté for an additional 60 seconds until fragrant.
6. Add the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper; stir for 2 minutes.
7. Stir in the tomato paste and cook for 2 minutes to deepen the color.
8. Add crushed tomatoes, diced tomatoes, broth, brown sugar, and Worcestershire sauce; stir well.
9. Bring to a boil, then reduce heat to low and simmer covered for 30 minutes.
10. Add the kidney beans and pinto beans to the pot.
11. Simmer uncovered for 20-30 minutes until the chili reaches a thick consistency.
12. Adjust seasoning with additional salt or pepper as required before service.

Best Ways to Enjoy It

Serve this chili warm in big, deep bowls for the best experience. Top it with creamy sour cream and a handful of shredded cheddar cheese. A few fresh chives or green onions add a lovely pop of color.

You can also serve it alongside some golden, buttery cornbread. For a fun twist, pour it over a baked potato or corn chips. It is the perfect meal for a cozy night in with your favorites.

Storage & Reheating

This chili keeps beautifully in the fridge for up to four days. Store it in an airtight container once it has cooled down completely. It actually freezes like a dream for up to three months.

To reheat, simply warm it on the stove over low heat. You might need to add a splash of broth to thin it out. This makes it a fantastic meal prep option for busy weeks ahead.

Tips for Best Results

• Do not skip browning the beef for the best savory base.
• Toast your spices in the pot to wake up their natural oils.
• Use a Dutch oven to ensure even heating and a perfect simmer.
• Add a pinch more brown sugar if you prefer a milder flavor.
• For a winter gathering, double the batch to feed a hungry crowd.
• Let the chili rest for ten minutes before serving to thicken up.
• Swap the green pepper for a jalapeño if you want extra heat.

Easy Flavor Ideas

• Swap the beef for ground turkey for a lighter, lean version.
• Use black beans instead of pinto beans for a different texture.
• Stir in a half-cup of corn for a touch of sweetness.
• Add a squeeze of fresh lime juice at the end for brightness.

Common Questions

Is this chili very spicy?

This recipe is mild to medium in heat. The brown sugar helps balance the spices perfectly. You can always reduce the cayenne pepper if you prefer it very mild.

Can I make this in a slow cooker?

Yes, you certainly can. Brown the meat and sauté the veggies first for the best flavor. Then, cook on low for 6-8 hours in your slow cooker.

How do I know when it is done?

The chili is done when it is thick and the flavors are integrated. It should not be watery or thin. The beans should be tender but not mushy.

I hope this award-winning beef chili brings a little extra warmth to your table this winter. It is a family favorite that never fails to satisfy. Happy cooking!

— Lidia

Award-Winning Classic Beef Chili

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 8 servings

Calories 420 kcal

Ingredients

  

• 2 lbs ground beef (85% lean)
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic , minced
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1.5 cups low -sodium beef broth
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

 

• Heat olive oil in a 6-quart Dutch oven over medium-high heat.
• Add the ground beef and cook until fully browned, using a wooden spoon to break the meat into small crumbles.
• Drain the excess fat from the pot, leaving approximately 1 tablespoon for moisture and flavor.
• Add the diced onion and green bell pepper to the pot and sauté for 6 minutes until the vegetables are softened and translucent.
• Incorporate the minced garlic and sauté for an additional 60 seconds until fragrant.
• Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper; stir constantly for 2 minutes to toast the spices.
• Stir in the tomato paste and cook for 2 minutes to caramelize the sugars and deepen the color.
• Add the crushed tomatoes, diced tomatoes with green chilies, beef broth, brown sugar, and Worcestershire sauce; stir thoroughly to combine.
• Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow the base flavors to integrate.
• Add the kidney beans and pinto beans to the pot.
• Continue to simmer uncovered for 20-30 minutes, allowing the liquid to reduce and the chili to reach a thick, hearty consistency.
• Adjust seasoning with additional salt or pepper as required before service.