Easy Beef Chili Recipe: Step-by-Step Guide with Exact Measurements & Tips

By Maya Gonzalez

Looking for a foolproof beef chili recipe that delivers rich, flavorful results every time? This step-by-step guide provides exact ingredient measurements, clear cooking instructions, and pro tips to master the perfect bowl of chili—whether you're a beginner or seasoned cook. No guesswork needed!

Table of Contents

Ingredients with Exact Measurements

Use these precise measurements for consistent, restaurant-quality results:

  • Ground Beef – 1.5 lbs (80/20 fat ratio for optimal flavor)
  • Yellow Onion – 1 medium (1 cup diced)
  • Garlic – 3 cloves, finely minced
  • Diced Tomatoes – 1 (28 oz) can, fire-roasted preferred
  • Beans – 1 (15 oz) can kidney beans, drained and rinsed
  • Chili Powder – 2 tbsp
  • Cumin – 1 tbsp
  • Paprika – 1 tsp
  • Oregano – 1 tsp
  • Beef Stock – 1 cup
  • Beer – 12 oz (optional, for depth)
  • Salt – 1 tsp
  • Black Pepper – 1/2 tsp
  • Olive Oil – 1 tbsp
Chili ingredients laid out on a counter with exact measurements

Step-by-Step Cooking Instructions

  1. Brown the Beef – Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking into small pieces until well-browned. Drain excess fat.
  2. Sauté Aromatics – Add diced onions and minced garlic. Cook for 3 minutes until softened.
  3. Toast Spices – Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to release flavors.
  4. Simmer – Add tomatoes, beans, beef stock, and beer (if using). Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally.
  5. Final Adjustments – Remove lid for the last 15 minutes to thicken. Taste and adjust salt or spices as needed. Add 1 tbsp vinegar or lime juice for brightness.

Spice Layering Secrets

For complex flavor, layer spices at different stages:

  • Base Layer (Step 3) – Chili powder, cumin, paprika for foundational heat and smokiness
  • Mid-Cooking Boost – Add 1 tsp smoked paprika during simmering for depth
  • Finish (Step 5) – Pinch of cayenne or chipotle powder for controlled heat
Pepper Scoville Range Best Use in Chili
Bell Pepper 0 SHU Finely diced for sweetness without heat
Jalapeño 2,500–8,000 SHU Seed and finely chop for mild heat
Ancho Chile 1,000–2,000 SHU Ground into powder for smoky depth
Cayenne 30,000–50,000 SHU Pinch added at the end for controlled kick

Serving Suggestions That Impress

  • Cheese – Sharp cheddar or cotija crumbles
  • Creamy Elements – Sour cream or Greek yogurt
  • Crispy Toppings – Crushed tortilla chips or Fritos
  • Fresh Herbs – Cilantro or green onions
  • Side – Warm cornbread or rice

Frequently Asked Questions

How long should I cook chili for optimal flavor?

For maximum flavor development, simmer uncovered for 1.5-2 hours. The longer it cooks (up to 4 hours on low), the more the flavors meld. If short on time, 30 minutes will work but will lack depth.

Can I make this in a slow cooker?

Yes! After browning meat and sautéing aromatics, transfer to slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add beer and tomatoes in the last hour to preserve freshness.

Why is my chili too watery?

Simmer uncovered for 15-20 minutes to reduce liquid. For quicker thickening, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into chili until thickened.

How do I fix bland chili?

Add 1 tsp salt at a time, then boost with 1 tbsp tomato paste for richness. A splash of vinegar or 1 tsp sugar can balance flavors. For deeper notes, add 1 tbsp instant coffee or 1 oz dark chocolate.

Conclusion

Mastering beef chili isn't about complexity—it's about precise measurements, proper technique, and layering flavors at the right stages. With this exact recipe, you'll consistently create rich, satisfying chili that impresses every time. Now grab your pot and start cooking—your perfect bowl of chili awaits!

Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.