This beef chili recipe is hearty and flavorful, made with ground beef, beans, diced tomatoes, homemade chili seasoning, and my secret ingredient – a little maple syrup.
If you’re looking for a 5-star, award-winning chili recipe –> it’s right here! I have won multiple chili cook-off contests with this tried-and-true recipe. And so have you! Scroll down to the comments to read all about other people winning chili cook-offs using this recipe 😍
5-Star, Award-Winning Beef Chili
Thousands of you have made this chili recipe and it has OVER 1,000 5-star reviews. It is hands-down my most popular chili recipe on Fit Foodie Finds, and I can’t wait for you to make it!
Made with Classic Ingredients
There’s a big debate on the internet about whether classic chili has beans or no beans. In my opinion, the best chili recipe is a base of ground beef, tomato, spices, and BEANS. I love the number of fiber beans add to this dish and I promise you won’t regret adding them.
- Ground beef: The star of the show here is ground beef. I’ll give you one secret, the fat in your beef matters! I’m a big fan of 80% or 85% fat because that little bit of fat adds so much flavor. If you go any leaner, you risk compromising flavor and texture.
- Tomatoes: One of the reasons I love chili is because it’s made with tomato products. Thick, creamy, and so delicious. This recipe calls for 3 different kinds: tomato sauce (gives this recipe a delicious tomato flavor), diced tomatoes (adds great texture) , tomato puree (helps to thicken and intensify the flavors)
- Beans: While some traditional beef chili does not call for beans, I like to up the ante a little bit in the nutrition department and include 2 different variations to make this the most epic chili beans recipe. Pinto beans and kidney beans add texture and fiber to this beef chili recipe.
- Chili seasoning: Do yourself a favor and make your own chili seasoning. I promise you the flavor is better AND there isn’t any added junk. Try my homemade chili seasoning and keep a batch in your cabinet at all times.
Every chili needs a little bit of sugar in some form to bring out all of the savory flavors from the chili seasoning. So many of you have been surprised that my chili recipe calls for this ingredient — it’s my go-to natural sweetener for both sweet and savory dishes, and this chili recipe is no different!
What is the secret ingredient, you ask!? This classic chili recipe calls for a little bit of maple syrup. It’s warm, unrefined, and absolutely delightful.
Don’t have maple? Swap it with some brown sugar or even some honey. I’ve tested this chili recipe with both brown sugar and honey instead of maple, and both work just great.
How to Make Chili on the Stove Top
- Brown the ground beef with the minced onion and garlic.
- Add the beans, tomato products, and maple syrup.
- Add the chili seasoning and broth and bring to a boil.
- Let simmer for around 10 minutes to thicken.
- Serve with your favorite toppings, and enjoy!
- Slow Cooker Directions: Partially cook the beef on the stove. Then, transfer all ingredients in your slow cooker and mix. Cook on low for around 4 hours. Check out my slow cooker chili recipe.
- Instant Pot Directions: Add all ingredients to the Instant Pot and mix. Cover and cook on high pressure for 5 minutes. Check out my Instant Pot chili recipe.
Tip! Thicken the Chili
The best way to thicken chili is to let it simmer on the stove over a low heat. This will reduce the moisture from the tomato products and thicken it right up.
Storing it in the fridge overnight will also thicken everything and often times, you need to add a splash of broth or water before serving the next day.
One great thing about chili is that it’s so versatile! Here are some ingredient swaps to make this recipe your own (I’ve tested each of these variations with great success!):
- Meat: You can really use any ground meat (or no ground meat at all). I recommend trying ground turkey, ground chicken or a plant-based ground.
- Beans: All variations of beans are up for grabs. Readers in the comments have added black beans and loved it, and I couldn’t agree more.
- Spice: If you like it spicy, add some vinegar-based hot sauce or diced jalapeños. Delish!
- Tomato products: Many people in the comments said they swapped diced tomatoes for fire-roasted tomatoes and it turned out great. I tried this for a chili cook-off and loved it, too!
Great Jones
The Dutchess
This is hands-down my favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Topping Ideas
In my opinion, chili isn’t chili without the toppings! Here are some of my go-to topping ideas:
- Chips – tortilla chips or Fritos!
- Chives
- Greek yogurt or sour cream
- Green onions
- Hot sauce
- Shredded cheese
Got Leftovers?
Got leftovers? The options are endless for how you enjoy this chili again and again. Here are a few ideas on how to repurpose this recipe:
- Chili Baked Potatoes: Top either a baked potato or baked sweet potato with leftover chili and shredded cheese.
- Chili Nachos: Are you a fan of nachos just like me? Place a bag of tortilla chips on a baking sheet. Then, top with leftover chili, shredded cheddar cheese, and other nachos toppings.
- Chili Mac and Cheese: It doesn’t get much better than combining 2 of your favorite things into 1 dish. That’s exactly what I did in my Chili Mac and Cheese recipe.
This chili recipe keeps well in the fridge to enjoy throughout the week. I’ve also tested freezing it for later, and that works great, too.
Storing in the Fridge
Store beef chili in an airtight container in the refrigerator for up to 5 days.
Storing in the Freezer
Beef Chili is the perfect chili recipe to freeze! I wrote an entire post on how to freeze soup and it works the exact same way for chili.
- Let your beef chili cool completely.
- Then, transfer it into an airtight container or freezer-safe gallon-size bag.
- Remove as much air as possible and seal.
- Freeze for up to 3 months.
I recommend freezing your chili in a freezer-safe gallon-size bag or freezer-safe storage container. Make sure that you remove as much air as possible before sealing.
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First, heat a large stockpot over medium/high heat.
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Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
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Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
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Add spices and 1 cup of broth and stir to combine.
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Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
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Top with your favorite toppings and enjoy!
- Slow Cooker Directions: partially cook the beef on the stove. Then, transfer all ingredients in your slow cooker and mix. Cook on low for around 4 hours. Check out my slow cooker chili recipe.
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Instant Pot Directions: add all ingredients to the Instant Pot and mix. Cover and cook on high pressure for 5 minutes. Check out my Instant Pot chili recipe.
- Meat: feel free to swap the ground beef for ground turkey, chicken, bison, or a plant-based ground. I’ve tested this recipe with each meat option listed here. You may need to add a little oil when browning because these alternatives have a lower fat content.
- Nutrition information is for 6 servings and does not include toppings.
Calories: 367 kcal, Carbohydrates: 38 g, Protein: 24 g, Fat: 14 g, Fiber: 11 g, Sugar: 11 g
Nutrition information is automatically calculated, so should only be used as an approximation.
