Beef Chili Recipe

By Becky Hardin

Updated Apr 25, 2025

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This is the Chili Recipe! Filled with all the classic ingredients, like beef, pork, beans, chili seasoning, tomato sauce, and more, it’s hearty, flavorful, and filling. It’s so easy to make a big batch for a crowd, or just for a cozy family dinner. A bowl of this will satisfy every craving!

Easy Chili Recipe

This classic chili recipe is filled with both beef and pork, beans, and lots of other ingredients that create the most delicious dish. It’s mostly pantry staples so your shopping list won’t be too long!

The great thing about chili is how endlessly adaptable it is! Try swapping out the beef and pork for turkey and/or chicken for a healthier, lighter option. For vegetarian chili, omit the meat and add more beans, lentils, or even tofu. Or get adventurous and try chili made with buffalo meat or seafood. For a Texas-style Chili con Carne, omit the beans and pork and for Cincinnati Chili, serve it over a bed of Homemade Pasta topped with cheese, onions, and beans!

Recipe Card

Chili Recipe

4.84 from 18 votes

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 8 bowls

Author: Becky Hardin

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This easy chili recipe has both beef and pork, lots of beans, and it's loaded with cheese, sour cream, crackers, and more.

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Equipment

• Dutch Oven

Ingredients 

1x2x3x

• ▢ 16 ounces pork sausage meat casings removed
• ▢ ½ cup yellow onion chopped
• ▢ 1 clove garlic minced
• ▢ 2 pounds ground chuck
• ▢ 8 ounces tomato sauce (1 can)
• ▢ 14.5 ounces diced tomatoes (1 can)
• ▢ 1 cup water
• ▢ 15 ounces black beans drained and rinsed (1 can)
• ▢ 15 ounces red beans drained and rinsed (1 can), pintos also work
• ▢ 2 teaspoons apple cider vinegar
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1 ounce chili seasoning store-bought or homemade
• ▢ ¼ cup ketchup
• ▢ 1 tablespoon yellow mustard
• ▢ ½ teaspoon kosher salt or to taste
• ▢ ½ teaspoon ground black pepper

Optional Toppings

• ▢ chopped onions
• ▢ hot sauce
• ▢ sliced jalapeños
• ▢ shredded cheese
• ▢ crackers
• ▢ sour cream
• ▢ fresh cilantro

Instructions 

• Heat a large skillet over medium-high heat. Add the sausage and crumble as it cooks. When almost fully browned, add the onion and garlic. Sauté until onion is translucent, about 2-3 minutes. Drain oil if necessary and set aside.
  16 ounces pork sausage meat, ½ cup yellow onion, 1 clove garlic
  
• Place ground chuck in a Dutch oven and use a wooden utensil to crumble. Cover completely with water. Bring water to a boil and boil the meat until brown. Drain the beef in a colander and return to the dutch oven.
  2 pounds ground chuck
  
• Add the sausage and onion mixture to the ground chuck and stir to combine.
  
• Mix in the tomato sauce, diced tomatoes, water, both types of beans, vinegar, Worcestershire sauce, chili seasoning, ketchup, mustard, and salt and pepper to taste.
  8 ounces tomato sauce, 14.5 ounces diced tomatoes, 15 ounces black beans, 15 ounces red beans, 2 teaspoons apple cider vinegar, 2 teaspoons Worcestershire sauce, 1 ounce chili seasoning, ¼ cup ketchup, 1 tablespoon yellow mustard, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup water
  
• Mix well and simmer the chili, stirring often, over medium-low heat for at least 1 hour, or until the chili has thickened and flavors meld. If it cooks down too much, you can add a bit more water.
  
• Serve with favorite toppings such as chopped fresh cilantro, chopped onions, cheese, crackers, hot sauce, sliced jalapenos, or a topping of your choice.
  chopped onions, hot sauce, sliced jalapeños, shredded cheese, crackers, sour cream, fresh cilantro
  

Becky’s Tips

• Look for ground pork sausage meat in a roll. If you can’t find it, use pork sausages with their casings removed. Pork sausage adds a nice depth of flavor, but you can use all beef if you prefer.
• Don’t skip the vinegar; it truly adds so much flavor!
• Nutritional information does not include optional toppings.
• Ground chuck is fattier and more flavorful than regular ground beef. 

Serving: 1bowlCalories: 592kcalCarbohydrates: 26gProtein: 36gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 121mgSodium: 1243mgPotassium: 1065mgFiber: 9gSugar: 6gVitamin A: 2015IUVitamin C: 10mgCalcium: 96mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Beef Chili Step by Step

Cook the pork: Heat a large skillet over medium-high heat and add 16 ounces of pork sausage and crumble as it cooks. When almost fully browned, add 1/2 cup yellow onion and 1 clove of garlic. Sauté until onion is translucent, about 2-3 minutes. Drain oil if necessary and set aside.

Prepare the chuck: Place 2 pounds of ground chuck in a Dutch oven and use a wooden utensil to crumble. Cover completely with water. Bring water to a boil and boil the meat until brown. Drain the beef in a colander and return it to the Dutch oven.

Add the sausage to the Dutch oven: Add the sausage and onion mixture to the ground chuck and stir to combine.

Mix in the remaining ingredients: Mix in the 8 ounces of tomato sauce, 14.5 ounces diced tomatoes, 1 cup of water, a 15 ounce can of black beans and a 15 ounce can of red beans, 2 teaspoons apple cider vinegar, 2 teaspoons Worcestershire sauce, 1 ounce chili seasoning, 1/4 cup ketchup, 1 tablespoon yellow mustard, and 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to taste.

Simmer the chili: Mix well and simmer the chili, stirring often, over medium-low heat for at least 1 hour, or until the chili has thickened and flavors meld. If it cooks down too much, you can add a bit more water.

Serve and enjoy: Serve with favorite toppings such as chopped fresh cilantro, chopped onions, cheese, crackers, hot sauce, sliced jalapenos, or a topping of your choice.

How to Store and Reheat

Let the beef chili cool to room temperature before storing. Then, place it in an airtight container and keep it in the refrigerator for 3-4 days. The flavor really intensifies as it “marinates” in the fridge, so it’ll taste even better the next day. Reheat on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring often, until warmed through.

To freeze, place leftovers in airtight, freezer-safe containers (or a freezer-safe resealable bag to freeze flat). It will keep in the freezer for 4-6 months. Thaw it in the fridge and then reheat it to eat!

Serving Suggestions

This classic, hearty, homemade chili is plenty filling on its own, but I like to serve with this Southern classic cornbread or a hearty sandwich bread to go along with it. If you’re feeling adventurous, try making baked chili dogs or chili mac and cheese with the chili.

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