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Classic Beef Chili

Classic beef chili with a thick, ruby-red simmer and melty cheddar on top. Made with ground beef, kidney beans, crushed tomatoes, and a chili powder–cumin blend for a hearty bowl.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Classic Beef Chili
  • 1.5 lb ground beef
  • 1 yellow onion, diced
  • 2 can (15 oz) kidney beans
  • 1 can (28 oz) crushed tomatoes
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 cup shredded cheddar

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a Dutch oven over medium-high heat, then add ground beef and the diced onion. Cook until the beef is browned, stirring as needed, then drain off excess fat.
Build the chili
  1. Add kidney beans, crushed tomatoes, chili powder, and cumin to the Dutch oven. Stir until the tomatoes and spices coat the beef and beans evenly, then bring to a simmer.
Simmer
  1. Maintain a steady simmer and cook for 40 minutes, stirring occasionally to prevent sticking. The chili should thicken and turn deep ruby-red as it reduces.
Season and finish
  1. Taste the chili and season to taste with additional chili powder, cumin, or salt as needed. Keep it warm over low heat until ready to serve.
Add cheddar
  1. Ladle the chili into bowls and top each serving with shredded cheddar. Let it sit for a minute so the cheese melts slightly before eating.

Notes

For a thicker chili, simmer uncovered a bit longer (up to 10–15 minutes) to reduce more liquid. Store leftovers in the refrigerator up to 4 days and reheat until hot; freezing is yes (freeze in airtight containers up to 3 months). For a lighter option, use 93% lean ground beef or swap in extra-lean ground beef while keeping the same simmer time.