Basic Chili

Name: Basic Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 medium medium yellow onion, diced; 1 lb 90% lean ground beef; 2.5 tbsp chili powder; 2 tbsp ground cumin; 2 tbsp granulated sugar; 2 tbsp tomato paste; 1 tbsp garlic powder; 1.5 tsp salt; 0.5 tsp ground black pepper; 0.25 tsp ground cayenne pepper; 1.5 cup beef broth; 15 oz can petite diced tomatoes; 16 oz can red kidney beans, drained and rinsed; 8 oz can tomato sauce

Deep-Flavored Beef Chili with Kidney Beans

This isn't your average weeknight chili — the secret is toasting the spices with tomato paste to create a complex base that tastes like it's been simmering all day. Ground beef and kidney beans make it hearty enough to satisfy the biggest appetites, while a touch of sugar balances the heat perfectly.

AmericanDinnerComfort FoodQuick MealsBudget FriendlyKid FriendlyOne PotBeefFallWinter

↓ Jump to Recipe

The difference between good chili and great chili isn't the beans or the meat — it's what happens in those first few minutes when spices meet heat. Most recipes dump everything together and hope for the best, but this version takes thirty seconds to toast the chili powder and cumin with tomato paste, creating a fragrant base that makes people ask for your secret.

Chili is America's most democratic dish, with every region claiming the definitive version. This one doesn't pick sides in the great bean debate or argue about meat choices. It simply delivers what most people want from a bowl of chili: rich, warming flavors that taste like they've been developing for hours, even though you can have dinner on the table in under an hour.

The sugar here isn't about making it sweet — it's about balance. A couple tablespoons rounds out the acidity from all those tomatoes and gives the chili a fuller, more complex flavor. Combined with the toasted spices and a good beef broth foundation, it creates the kind of chili that tastes even better the next day, though it rarely lasts that long.

Prep10 min

Cook35 min

Total45 min

Servings6

Difficultyeasy

Ingredients

1 tbspolive oil
1 mediummedium yellow onion, diced
1 lb90% lean ground beef
2½ tbspchili powder
2 tbspground cumin
2 tbspgranulated sugar
2 tbsptomato paste
1 tbspgarlic powder
1½ tspsalt
½ tspground black pepper
¼ tspground cayenne pepper(optional)
1½ cupbeef broth
15 ozcan petite diced tomatoes
16 ozcan red kidney beans, drained and rinsed
8 ozcan tomato sauce

Instructions

Warm the olive oil in a large soup pot over medium-high heat for 2 minutes until it shimmers. Toss in the diced onion and cook for 5 minutes, stirring occasionally, until it softens and turns translucent around the edges.
⏱ 7 min
Crumble the ground beef into the pot and break it apart with a wooden spoon as it cooks. Let it brown for 6-7 minutes, stirring occasionally, until no pink remains and the meat has developed some nice caramelized bits.
⏱ 7 min
Sprinkle in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and cayenne if using. Stir everything together until the spices coat the meat and onions — this toasting step deepens the flavors significantly.
Pour in the beef broth, diced tomatoes with all their juice, drained kidney beans, and tomato sauce. Give it a good stir to combine everything and scrape up any browned bits from the bottom of the pot.
Bring the mixture to a gentle boil, then reduce the heat to low-medium and let it simmer uncovered for 20-25 minutes, stirring occasionally. The chili is ready when it's thickened slightly and the flavors have melded together.
⏱ 22 min 30 sec
Turn off the heat and let the chili rest for 5-10 minutes before serving. This brief wait allows the flavors to settle and the consistency to thicken just a bit more.
⏱ 7 min 30 sec

Tips & Tricks

Don't skip the spice-toasting step in the pot — those 30 seconds of blooming the chili powder and cumin with the tomato paste creates deeper flavor than hours of simmering alone.
Use 90% lean ground beef rather than 80/20; the leaner meat won't release as much grease, keeping your chili from becoming greasy while still providing plenty of richness.
Let the chili rest off heat for 5-10 minutes before serving — it thickens slightly and the flavors settle, making each bowl more cohesive.
Scrape up those browned bits from the bottom of the pot when you add the liquid; they're concentrated flavor that will dissolve into the chili.
This recipe doubles perfectly if you're feeding a crowd — just use a larger pot and add an extra 5-10 minutes to the simmering time.

Frequently Asked Questions

Can I make this chili ahead of time?

Yes, chili actually improves after a day in the refrigerator as the flavors continue to meld. Store covered for up to 4 days, and reheat gently on the stove, adding a splash of broth if it's too thick.

What can I substitute for the kidney beans?

Pinto beans, black beans, or navy beans all work well. You can also use a mix of beans for more texture and visual interest.

How can I make this less spicy?

Skip the cayenne pepper and reduce the chili powder to 2 tablespoons. The sugar will help balance any remaining heat, and you can always add hot sauce at the table for those who want more kick.

Can I freeze leftover chili?

Absolutely — this chili freezes beautifully for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator before reheating on the stove.

What's the best way to thicken chili that's too thin?

Simmer uncovered for an additional 10-15 minutes to reduce the liquid, or mash about half a cup of the beans against the side of the pot to release their starch.