Classic Beef Chili

Southern Living
Classic Beef ChiliRecipe

Photo: Greg Dupree; Styling: Claire Spollen

This is our latest take on traditional chili, and it comes together in just under an hour. It's a winner for a family-friendly weeknight supper or crowd-pleasing tailgate dish.

Serves 8 (serving size: about 1 1/4 cups)


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2 tablespoons olive oil
2 cups chopped yellow onion
8 garlic cloves, minced
3 pounds ground chuck
1 (6-oz.) can tomato paste
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (15-oz.) cans pinto beans, drained and rinsed
1 (15-oz.) can dark red kidney beans, drained and rinsed
1 (28-oz.) can crushed tomatoes
2 cups reduced-sodium chicken broth
1 (12-oz.) bottle beer


Active: 25 Minutes
Total: 55 Minutes

1. Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven.

2. Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.

3. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, about 30 minutes.

Created date

September 2016