5-Star, Award-Winning Beef Chili

This is truly the best chili recipe. It’s hearty, flavorful, and made with ground beef, beans, diced tomatoes, homemade chili seasoning, and my secret ingredient, a touch of maple syrup.

This recipe has over 1,000 5-star reviews and is the most popular chili on this site. I’ve also won multiple chili bake-off contests with it, and many of you have, too. Scroll through the comments to see how often this chili takes home first place!

This simple, classic beef chili comes together in one pot and delivers big flavor without a long ingredient list or complicated steps.

Made With Classic Ingredients

There’s a long-standing debate online about whether classic chili should have beans. In my opinion, the best chili recipe starts with ground beef, tomatoes, spices, and beans. Beans add heartiness, texture, and fiber, and I genuinely think they make this chili better.

Here’s a closer look at the simple, classic ingredients that come together in this delicious chili:

• Ground beef: The fat in beef matters! I’m a big fan of 80 or 85% fat because that little bit of fat adds so much flavor. If you go with lean ground beef, you risk compromising flavor and texture.
• Tomato products: This recipe calls for 3 different kinds of tomatoes: tomato sauce for a delicious tomato flavor, diced tomatoes for texture, and tomato puree to thicken and intensify the flavors.
• Beans: This recipe uses both pinto beans and kidney beans. The beans add texture, make the chili more filling, and boost the fiber without overpowering the beef or spices. I use canned beans, so I don’t cook them separately.
• Chili seasoning: Do yourself a favor and make your own chili seasoning. I promise the flavor is better and there isn’t any added junk. Make a batch of my homemade chili seasoning to keep in the cabinet!

Every great chili needs a touch of sweetness to balance the savory spices, and my go-to secret ingredient is maple syrup. It’s not something most people expect to find in chili, but that’s exactly why it works so well.

The maple syrup adds warmth and subtle sweetness without making the chili taste sugary. It helps round out the spices, deepen the flavor, and bring everything together in a way that feels rich and cozy, not sweet.

If you don’t have maple syrup on hand, brown sugar or honey both work as easy swaps.

How to Make Chili on the Stove Top

This chili comes together quickly on the stovetop and only takes one pot. Here’s how I make it:

1. Brown the beef. I start by browning the ground beef with aromatics like diced onion and garlic in a large pot over medium-high heat. I let the beef cook until it’s fully browned and the onions are soft and fragrant.
2. Add the base ingredients. Next, I stir in the beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup. At this point, everything should already be smelling amazing.
3. Season and simmer. I add the chili seasoning and broth, stir well, and bring everything to a gentle boil.
4. Let it thicken. Once boiling, I reduce the heat and let the chili simmer for about 10-15 minutes, just until it thickens and the flavors come together.

Pro tip: I usually don’t drain the ground beef when making this chili. The little bit of fat left in the pot adds flavor and helps create a rich base. It’s a matter of personal preference, though!

That’s it. Your chili is ready for toppings!

If you want to make this chili with minimal hands-on time, there are a few other ways to cook it. Both the crockpot and Instant Pot make it easy to get the same comforting flavor without standing over the stove on busy weeknights.

• Slow Cooker Directions: I partially cook the beef on the stove first, then transfer all the ingredients to the slow cooker and stir to combine. Cook on low for around 4 hours. For more tips and step-by-step instructions, check out my full Slow Cooker Chili recipe.
• Instant Pot Directions: I add all the ingredients directly to the Instant Pot, give it a good stir, cover, and cook on high pressure for 5 minutes. For the complete guide, see my Instant Pot Chili recipe.

One of my favorite things about chili is how versatile it is. Here are some swaps to make this recipe your own:

• Meat: I usually stick with ground beef, but any ground meat works. Ground turkey, chicken, or bison all taste great.
• Beans: I often mix pinto and red kidney beans, but readers in the comments have added black beans and loved the result!
• Spice: If you like it spicy, add some vinegar-based hot sauce, diced jalapeños, red pepper flakes, cayenne pepper, or chipotle seasoning. 
• Tomato products: For a smoky twist, trade regular diced tomatoes for fire-roasted tomatoes. This is a popular swap in the comments!

If you want to skip the meat and pack in extra veggies, try my Flavorful Vegetarian Chili. I keep the beans and add sweet potato and bell peppers for extra heartiness and a healthy boost of vitamin C and potassium.

Great Jones

The Dutchess

This is hands-down my favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.

In my opinion, chili isn’t chili without the toppings! Here are a few of my favorite chili toppings:

• Chips (Tortilla or Fritos)
• Chives
• Cilantro
• Green onions
• Greek yogurt or sour cream
• Hot sauce
• Shredded cheese

Chili is always a crowd-pleaser, but it’s a bigger batch recipe, so there will probably be some leftovers. I like to have it the next day with a piece of skillet cornbread for the ultimate comfort food. Here are a few more fun ways to repurpose it:

• Chili Baked Potatoes: Top either a baked potato or a baked sweet potato with leftover chili and shredded cheese for an easy, hearty meal.
• Chili Nachos: Place a bag of tortilla chips on a baking sheet. Then, top with leftover chili, shredded cheddar cheese, and other nachos toppings. You can also just tweak my Ground Beef Nachos.
• Chili Mac: My Chili Mac recipe is kid-friendly and protein-packed. I start with this beef chili as the base, mix it into creamy, cheesy pasta. The result is a delicious meal that can last all week. 

Keeping chili fresh is easy, and having a plan for storage means you can enjoy it later without losing any flavor. Here’s how I handle leftovers in the fridge or freezer.

Storing in the Fridge 

I store leftover chili in an airtight container in the refrigerator for up to 5 days. When I’m ready to reheat it, I either warm multiple servings in a stockpot over medium heat until hot or microwave a single serving for about 1½ to 2 minutes. If it’s thickened up, add a splash of broth or water to loosen it.

Storing in the Freezer

Beef chili is the perfect chili recipe to freeze! I wrote an entire post on how to freeze soup, and the same method works for chili.

I let it cool completely, then transfer it to a freezer-safe container or a gallon-size freezer bag. I remove as much air as possible before sealing and freezing it for up to 3 months.