Learn how to make classic beef chili, and serve it as a weeknight supper or tailgate dish.
This beef chili can be made ahead and reheated when you’re ready to serve.
Store the prepared chili, covered, in the refrigerator for up to 4 days.
Credit:Greg Dupree; Food Stylist: Kat Steele; Prop Styist: Claire Spollen
Reheat on the stovetop until hot throughout, adjusting the consistency with water or broth if needed before serving.
Thaw overnight in the refrigerator before reheating.
you’re able to also reheat small portions in the microwave if needed.
Pair withcornbread, a side salad, steamed vegetables, or rice to bulk up the meal.
cans pinto beans, drained and rinsed
1(15-oz.)
can dark red kidney beans, drained and rinsed
1(28-oz.)
can crushed tomatoes
2cupsreduced-sodium chicken broth
1(12-oz.)
Add onions and garlic, and cook, stirring often, until tender, about 5 minutes.
Drain beef mixture well, and return to Dutch oven.
Add beans, tomatoes, and liquids:
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.
Test Kitchen Tip
If you like a spicier chili (we do!
), increase the chili powder up to 1/3 cup.
It provides an excellent level of spice and heat and is still balanced by the other ingredients.
Frequently Asked Questions
This chili is balanced without being too spicy.
you’re free to also top with sour cream or avocado before serving to balance the spice.
Check out ourBest Slow-Cooker Chilirecipe for a crowd-pleasing slow-cooker beef chili.
