Mom's Best Recipes
Recipe

Thick and Hearty Chili

A no drama, big flavor pot of chili with a rich, spoon standing texture, smoky spice, and tender beef. Weeknight friendly, freezer friendly, and built for toppings.

Author By Matt Campbell
4.9
A real photo of a thick, hearty beef chili in a Dutch oven with a ladle, topped with shredded cheddar and chopped green onions on a wooden counter
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Some chili is basically soup in a hoodie. This is not that chili.

This is the thick, hearty, hang on to your spoon kind, the kind that clings to a cornbread wedge and makes your kitchen smell like you absolutely have your life together. We build flavor in layers: browned beef, a quick tomato paste toast, a bold spice blend, and a slow simmer that turns everything into one cozy, meaty, smoky pot of goodness.

It is also flexible. Want it spicier? Easy. Want to stretch it with beans? Done. Want to make it ahead for game day, meal prep, or a snow day dinner? This chili actually gets better after a night in the fridge, like it is marinating in its own confidence.

Yield: Serves 6 and makes about 8 to 9 cups, depending on how thick you simmer it.

A real photo of a bowl of thick beef chili with a dollop of sour cream and tortilla chips on the side

Why It Works

  • Thick texture without weird shortcuts: We use a smart combo of reduced liquid, tomato paste, and a quick masa slurry option for that classic chili body.
  • Deep, rounded flavor: Browning the beef well and blooming the spices in the pot makes the chili taste like it simmered all day.
  • Balanced heat: Smoky chili powder and chipotle bring warmth, while a touch of brown sugar and vinegar keep it from tasting flat.
  • One pot, minimal fuss: Dutch oven recommended, but any heavy pot works.

Pairs Well With

Pairs Well With

  • Buttermilk cornbread or skillet cornbread for maximum scoopability.
  • Baked potatoes topped with chili, cheddar, and scallions for a full meal situation.
  • Simple green salad with a tangy vinaigrette to cut the richness.
  • Rice if you want to stretch the pot and feed more people.
  • Toppings bar: shredded cheddar, sour cream, diced red onion, jalapeños, cilantro, crushed tortilla chips, avocado.
A real photo of a toppings spread for chili including shredded cheese, sour cream, sliced jalapenos, and chopped onions in small bowls

Storage Tips

  • Cool fast: Get chili into shallow containers within 2 hours so it chills quickly and safely. If it is very hot out (above 90°F / 32°C), aim for 1 hour.
  • Refrigerate: Store airtight for up to 4 days (best quality). The chili will thicken as it sits. That is a feature.
  • Freeze: Freeze for up to 3 months (best quality). Leave a little headspace because chili expands.
  • Reheat: Warm on the stove over medium-low, stirring often. Add a splash of broth or water if it got extra thick.
  • Bonus move: Leftover chili makes a ridiculous nacho topping and an even better “chili mac” situation.

Common Questions

How do I make chili thicker?

First, simmer uncovered for 10 to 20 minutes. If you want it even thicker, stir in 1 tablespoon masa harina whisked with 2 tablespoons warm water until smooth, then drizzle it in while stirring. Simmer 5 minutes. Masa adds body and a subtle corn flavor that tastes classic.

Should chili have beans or no beans?

Both are valid. This recipe uses beans because they add texture and make the pot more filling, but you can skip them and add an extra 1/2 pound of beef or just keep it meatier and slightly saucier.

What is the best meat for chili?

80/20 ground beef brings the best flavor. If you go leaner, add a little extra oil when cooking the onion and spices so the chili does not taste dry.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onion, garlic, tomato paste, and spices first. Then transfer to a slow cooker and cook on low 6 to 8 hours or high 3 to 4 hours. Slow cookers trap moisture, so if you want it thicker, crack the lid for the last 30 minutes (if your slow cooker allows) or simmer it uncovered on the stove for 10 to 15 minutes at the end.

How do I fix chili that tastes flat?

Add one or more of these, a little at a time: salt, a splash of apple cider vinegar, a squeeze of lime, or an extra pinch of chipotle. Chili loves a bright finish.

How spicy is this chili?

With 1/2 teaspoon chipotle, it is warm and smoky. With 1 teaspoon, it is noticeably spicy. For kid-mild, use 0 to 1/4 teaspoon and let everyone add hot sauce at the table.

I started making this chili when I realized most “quick” chili recipes were either watery or weirdly sweet, and neither one was doing me any favors on a cold night. So I treated chili like I treat pasta sauce: build a base, toast the good stuff, then let it simmer until it tastes like you meant it. The first time I nailed that thick, meaty texture, I ate it standing over the stove with a tortilla chip, calling it “quality control.” It was supposed to be for a group. It still was. I just needed a head start.