Easy Thick and Chunky Beef Chilli

Nothing says comfort food quite like a big bowl of Easy Thick and Chunky Beef Chilli! This recipe is an absolute lifesaver when you’re craving something beefy, bold, and deeply satisfying, but don’t want to fuss over complicated steps or specialty ingredients.

Loaded with juicy chunks of ground beef, plump beans, fire-roasted tomatoes, and a cozy blend of spices, this chilli is rich, hearty, and packed with flavor in every single bite. It’s luxuriously thick—the kind that hugs your spoon and warms you from the inside out!

The best part? It’s all made in one pot, ready in under an hour, and customizable for the whole family. Whether you’re serving up a satisfying weeknight dinner, feeding a hungry crowd, or prepping for game day, this recipe never fails to impress.

Inspired by my family’s love for classic American chilli nights, I’ve perfected this easy, no-nonsense version so you can enjoy chilli any day—with minimal effort and maximum reward.

Why You'll Love This Recipe

• Thick, chunky texture that feels like a true comfort food classic
• Bursting with bold flavors from perfectly balanced spices
• One-pot, mostly hands-off and ready in under an hour
• Super customizable—add your favorite beans or veggies and top just how you like

Key Ingredients for Easy Thick and Chunky Beef Chilli

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

Ground beef is the hearty backbone of this recipe, delivering richness and meaty flavor throughout the chilli. For the thickest, chunkiest texture, use 80/20 or 85/15 beef. Break it into large, craggy pieces instead of finely crumbling—it’ll create the best chunky bites! You can substitute with ground turkey or chicken for a lighter version, but beef really amps up the comfort.

Fire-Roasted Tomatoes

These tomatoes add a smoky depth that takes this chilli to a whole new level. They’re already peeled, diced, and charred for extra flavor, making dinner prep a breeze. If you can’t find fire-roasted, regular diced tomatoes work just fine—just toss in a pinch of smoked paprika for similar vibes.

Kidney Beans

Kidney beans bring creaminess, fiber, and classic chilli texture. Rinse and drain canned beans to remove extra sodium and starch. If you prefer another bean (like black or pinto), feel free to swap! You can also use a mix of all three for extra color and flavor.

Bell Peppers

Bell peppers add a natural sweetness and lovely pop of color. Dice them into chunky pieces for extra texture in your chilli. Any color works—red, yellow, or green—so use what you have on hand or mix for variety.

Chilli Powder & Spices

A robust blend of chilli powder, cumin, smoked paprika, and just a hint of cayenne infuses the dish with warmth without overpowering heat. Use a good-quality chilli powder and feel free to adjust the heat level to your liking. For an earthy background, don’t skip the cumin!

Instructions for Easy Thick and Chunky Beef Chilli

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Beef

Heat olive oil in a large Dutch oven or deep pot over medium-high heat. Add the ground beef, breaking into large chunks with a spatula. Sear until browned on all sides, about 5–7 minutes. Transfer beef to a plate, leaving some fat in the pot.

Sauté the Vegetables

Add diced onion and bell peppers to the same pot. Sauté until softened and fragrant, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds, just until aromatic.

Build the Flavors

Sprinkle in chilli powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir well, toasting the spices for 1 minute to bloom the flavors. Add the tomato paste and stir to coat the veggies.

Add Liquids and Simmer

Return the browned beef to the pot. Pour in fire-roasted tomatoes, tomato sauce, drained kidney beans, and beef broth. Add sugar if using. Stir well to combine, scraping up browned bits from the bottom.

Simmer to Perfection

Bring chilli to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes. Stir occasionally, letting it thicken and allowing flavors to meld. For extra thickness, simmer a bit longer or mash some of the beans.

Taste and Serve

Taste, then adjust salt and spices as needed. Ladle into bowls and top with shredded cheese, sour cream, green onions, cilantro, or your favorite toppings.

Recipe Variations

Go Spicy

Love heat? Add a minced jalapeño or a chipotle pepper in adobo sauce when you cook the veggies. A splash of hot sauce at the end also brings a punch!

Veggie-Loaded Chilli

Bulk up your chilli by mixing in diced zucchini, mushrooms, or corn. Just add them during the sauté step along with the bell peppers to keep every bite chunky and satisfying.

Make It Meatless

Swap ground beef for plant-based meat or extra beans for a hearty vegetarian or vegan option. Use vegetable broth instead of beef broth, and top with non-dairy cheese for a fully vegan bowl.

Swap the Beans

Not a fan of kidney beans? Try it with black beans, pinto beans, or even chickpeas for a slightly different texture and flavor—any combo works well.

Gluten-Free Friendly

This recipe is naturally gluten-free as written—just double-check your toppings and any store-bought broth or sauces you use.

Serving Suggestions

Serve this easy beef chilli in deep bowls and top with shredded sharp cheddar cheese, a dollop of sour cream, and plenty of sliced green onions or fresh cilantro. Pair it with a side of warm cornbread, tortilla chips, or steamed rice to make it a complete, crowd-pleasing meal. For extra crunch and zing, add pickled jalapeños or a squeeze of fresh lime!

Storage and Reheating

Let leftover chilli cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it’s too thick. Or, microwave individual portions in 1-minute bursts, stirring in between, until hot.

This chilli freezes beautifully! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as above.

Frequently Asked Questions About Easy Thick and Chunky Beef Chilli (FAQ)

Q: Can I make this beef chilli ahead of time?
A: Absolutely! The flavors deepen overnight, making it ideal for meal prep or next-day leftovers. Just store in the fridge and reheat before serving.

Q: How do I make my chilli even thicker?
A: Simmer uncovered to let excess liquid evaporate, or mash a handful of the beans right into the pot. You can also stir in a tablespoon of cornmeal during the last 10 minutes.

Q: Can I use ground turkey or chicken instead of beef?
A: Yes! Substitute an equal amount for a lighter option. Note the flavor will be milder, so you may want to boost the seasonings.

Q: What’s the best way to freeze chilli?
A: Cool chilli completely, pack in airtight freezer containers or bags, and freeze up to 3 months. Thaw in the fridge before reheating gently.

Thanks for stopping by and checking out this Easy Thick and Chunky Beef Chilli! I know you’ll love just how simple, hearty, and flavor-packed this recipe is—perfect for sharing with family and friends. If you try it, leave a comment or rating below—your feedback means the world!