Classic Game-Day Beef Chili (Stovetop or Slow Cooker)
A hearty, crowd-pleasing beef and bean chili with a rich, smoky flavor. Perfect for tailgates, football Sundays and chilly weeknights. Freezer friendly.
In this article
When football season rolls around, a big pot of chili is the ultimate crowd feeder. It's hearty, inexpensive, easy to make ahead and endlessly customizable with toppings. This classic beef and bean chili has a rich, smoky depth from toasted spices and a long, gentle simmer.
The secret: toast your spices
The biggest upgrade you can make to any chili is to bloom the spices. Stir the chili powder, cumin and paprika into the hot meat and vegetables for a minute before adding the liquids. The heat releases their aromatic oils and gives the whole pot a deeper, rounder flavor. Toasting the tomato paste at the same time adds savory richness.
Food safety note
Cook ground beef until it's no longer pink and reaches an internal temperature of 160°F, the USDA's safe minimum for ground meat. Browning it fully before adding the tomatoes also builds flavor.
Make it your own
- More heat: add a diced jalapeño with the onions, a pinch of cayenne or a chopped chipotle pepper in adobo.
- Different meat: swap in ground turkey (cook to 165°F), or use half beef and half spicy sausage.
- Beans: use black or pinto beans, or skip them for a Texas-style "bowl of red."
- Deeper flavor: stir in a square of dark chocolate or a splash of coffee near the end of cooking.
Tailgate and party tips
Chili tastes even better the next day, so make it a day ahead and reheat it gently. For a crowd, set up a chili bar with cheese, sour cream, green onions, jalapeños, Fritos or tortilla chips, and cornbread. A slow cooker set to "warm" keeps it at a safe serving temperature for hours.
Storing and freezing
Cool leftovers quickly and refrigerate within two hours. Chili keeps 3 to 4 days in the fridge. It freezes beautifully for up to 3 months. Freeze it in portion-sized containers for easy weeknight dinners, and reheat until steaming hot throughout.
Classic Game-Day Beef Chili
Ingredients
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 8 minutes. Spoon off excess fat.
- Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds.
- Add the chili powder, cumin, smoked paprika, oregano, salt and tomato paste. Stir for 1 minute to toast the spices.
- Stir in the crushed tomatoes, tomato sauce, beans and broth. Bring to a boil, then reduce the heat to low.
- Simmer partially covered for at least 1 hour, stirring occasionally, until thick and flavorful. Taste and adjust salt and heat.
- Slow cooker option: after step 3, transfer everything to a slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Serve hot with your favorite toppings.
