Go Back
image of realistic top down mise en place shot fresh ingredients ground beef chopped onions garlic cloves chili powder cumin paprika cans tomato sauce diced tomatoes kidney beans pinto beans beef broth olive oil brown sugar arranged clear glass bowls rustic brown wooden spoons white marble kitchen counter soft diffuse daylight

Old Fashioned Chili Recipe

A classic, comforting ground beef chili with beans, seasoned with a bold blend of chili powder, cumin, and smoked paprika, simmered low and slow for maximum flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Chili
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Beef
  • 2 pounds ground beef 85-90% lean
The Aromatics
  • 1 large yellow onion diced
  • 4 garlic cloves minced
The Spices (Homemade Chili Seasoning Recipe)
  • 1/4 cup chili powder quality, fresh
  • 2 tablespoons cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust based on heat preference
  • salt and freshly ground black pepper
The Tomato Base
  • 1 (28 oz) can fire-roasted tomatoes crushed
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons tomato paste
The Sweetness and Depth
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cocoa powder unsweetened, optional
The Liquid
  • 2 cups beef broth low sodium preferred
The Beans
  • 2 (15 oz) cans kidney beans drained and rinsed
  • 1 (15 oz) can pinto beans drained and rinsed
Thickening Agent (Optional)
  • 1-2 tablespoons masa harina dissolved in a little cold water

Equipment

  • Dutch Oven
  • Large pot

Method
 

  1. In a heavy-bottomed Dutch oven or large pot, heat a tablespoon of olive oil over medium-high heat. Add the ground beef. Season lightly with salt and pepper. Break the meat up with a wooden spoon and cook until fully browned. Drain off all but two tablespoons of the beef fat content.
  2. Reduce the heat to medium. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and tomato paste, stirring constantly for 1 minute until the tomato paste darkens slightly.
  3. Introduce the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir well for 60 seconds to bloom the spices.
  4. Pour in the tomato sauce, the fire-roasted crushed tomatoes, and the beef broth. Add the Worcestershire sauce, cocoa powder (if using), and brown sugar. Stir all ingredients thoroughly to combine.
  5. Add the rinsed kidney beans and pinto beans. Bring the mixture to a slow simmer.
  6. Reduce the heat to low, cover the pot, and let your chili simmer. A minimum of 60 minutes is required, but 2-3 hours is ideal. Check and stir occasionally, adding a splash of water or broth if it thickens too much.
  7. For a thicker chili, dissolve 1-2 tablespoons of masa harina in an equal amount of cold water and stir this slurry into the simmering chili about 15 minutes before serving.
  8. Taste the chili. Adjust salt, heat, or acid (a squeeze of lime juice) as needed. Serve hot with your favorite toppings.

Notes

This chili tastes even better the next day and freezes beautifully for up to 3 months. Serve with toppings like sour cream, shredded cheddar, crushed tortilla chips, sliced green onions, and lime wedges.
QR Code linking back to recipe