Classic Beef Chili
, Published on Dec 05, 2024
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Time to grab your favorite cozy sweater and bundle up with a big bowl of this classic beef chili! It’s made with all the usual favorites—ground beef, beans, diced tomatoes, and beef broth—but with a few unique ingredients that add an exciting twist while still keeping that comforting, homemade chili flavor you know and love.
A beef chili recipe has been one of my most requested dishes over the past couple of years, and I’m so excited to finally share my version with you. I hope it becomes a new favorite soup recipe in your home!
Watch how to make it here!
What unique ingredients make this chili special?
- Pancetta - An Italian cured pork belly, seasoned with spices and salt. It will add a savory richness and saltiness to the chili - similar to bacon!
- Fire-Roasted Diced Green Chiles - Adds a little heat, along with a tangy and slightly smoky flavor to the chili.
- Brown Sugar - Adds a touch of sweetness to the chili which balances out the acidity from the tomatoes and the heat from spices and chiles.
- Cinnamon - I included 1/2 teaspoon of cinnamon powder in the seasoning mix. The cinnamon adds a warm depth of flavor, making the chili more complex and well-rounded.
- Dry Mustard (Mustard powder) - adds a mild tangy heat and subtle sharpness to the chili. It helps to balance the richness of the meat and beans.
- White Pepper - This is an optional ingredient, but I recommend trying it if you have some white pepper on hand! The flavor is different than black pepper, so a dash will add another layer of flavor to your chili.
What ingredients do I need to make this classic beef chili?
- 1 tsp Avocado Oil, or neutral oil of choice
- 4 oz Pancetta, finely cubed
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 lb Ground Beef, I used 90% Lean/10% Fat due to the extra fat from the pancetta
- 15.5 oz Kidney Beans, 1 can drained and rinsed
- 15.5 oz Pinto Beans, 1 can drained and rinsed
- 14.5 oz Fire-Roasted Diced Tomatoes, 1 can
- 4 oz Fire-Roasted Diced Green Chiles, 1 can
- 1.5 cups Reduced-Sodium Beef Bone Broth, or reduced-sodium broth of choice
- Kosher Salt & Black Pepper, to taste
Seasoning Mix
- 2 tbsp Chili Powder
- 2 tsp Brown Sugar
- 2 tsp Cumin
- 1 tsp Kosher Salt
- 1 tsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne, adjust to taste
- 1/4 tsp Dry Mustard
- 1/4 tsp White Pepper, optional
Plus the toppings of your choice! I used sour cream, sharp cheddar cheese, sliced green onions, and Fritos.
Recipe Tip
I used an even mix of red kidney beans and pinto beans, but you could also add black beans for a 3 bean chili. Or swap out the pinto beans for black beans.
How do I make this classic beef chili?
1. Prepare the seasoning mix
2. Start cooking the meat and vegetables
3. Pour in the beans, tomatoes, chiles, and broth
4. Time to serve!
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Classic Beef Chili
Hearty and comforting classic beef chili. Packed with tender ground beef, pancetta, two types of beans, tomatoes, green chiles, and a flavorful blend of spices. Top it with your favorite ingredients such as shredded cheese, sour cream, and green onions.
Equipment
- Dutch Oven or large pot
Ingredients
- 1 teaspoon Avocado Oil, or neutral oil of choice
- 4 oz Pancetta, finely cubed
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoon Tomato Paste
- 1 lb Ground Beef, I used 90% Lean/10% Fat due to the extra fat from the pancetta
- 15.5 oz Kidney Beans, 1 can drained and rinsed
- 15.5 oz Pinto Beans, 1 can drained and rinsed
- 14.5 oz Fire-Roasted Diced Tomatoes, 1 can
- 4 oz Fire-Roasted Diced Green Chiles, 1 can
- 1.5 cups Beef Bone Broth, or reduced-sodium broth of choice
- Kosher Salt & Black Pepper, to taste
Seasoning Mix
- 2 tablespoon Chili Powder
- 2 teaspoon Light Brown Sugar
- 2 teaspoon Cumin
- 1 teaspoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Cayenne, adjust to taste
- 1/4 teaspoon Dry Mustard
- 1/4 teaspoon White Pepper, optional
Instructions
- Combine all seasoning mix ingredients in a bowl. Set aside for later.
- Heat avocado oil over medium-low heat and add cubed pancetta. Cook for about 8 minutes until crispy and the fat is rendered. Stir occasionally.
- Increase the heat to medium and add the chopped yellow onion. Stir to combine. Cook for about 7 minutes until the onion is softened. Stir every couple of minutes. Add the minced garlic and cook 1 more minute. Lower the heat and deglaze with a splash of water if the bottom of the pot starts to burn.
- Mix in the tomato paste until well combined. Cook for 3 minutes until darkened in color. Stir often.
- Add the ground beef. Use a wooden spoon to crumble the beef into smaller pieces. Cook for 4 minutes. Stir in the seasoning mix until well combined. Cook for 3 more minutes.
- Pour in drained and rinsed kidney and pinto beans, fire-roasted diced tomatoes, fire-roasted green chiles, and beef broth. Bring to a boil then lower the heat to maintain a gentle simmer. Cook for 40 minutes, stirring occasionally.
- Turn off the stove. Taste the chili and add kosher salt and black pepper as needed. Divide the chili among bowls to serve. Top with ingredients of your choice such as sour cream, shredded sharp cheddar cheese, sliced green onions, and Fritos.
Video
Notes
Serving Suggestions: Sour cream/greek yogurt, shredded cheddar cheese, sliced green onions, fresh cilantro, Fritos, tortilla chips, corn bread
Nutrition
Calories: 442kcal, Carbohydrates: 47g, Protein: 34g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 944mg, Potassium: 1220mg, Fiber: 15g, Sugar: 5g, Vitamin A: 1386IU, Vitamin C: 12mg, Calcium: 118mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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