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This homemade ground beef chili is a classic, easy recipe loaded with lots of flavor.
What makes this chili recipe different? It’s loaded with plenty of seasoning for a perfect chili flavor. It uses 1/4 cup chili powder along with several other herbs and spices for a result that’s anything but bland!
A bowl of this chili pairs well with chips, crackers, or cornbread. Make it as a quick weeknight dinner or double the recipe and serve it as an easy meal for a big crowd.
Looking for the slow cooker version of this recipe? Check it out here: 3 Step Slow Cooker Chili.
How to Make Ground Beef Chili
This chili recipe is the BEST because it only has 4 steps to make it!
Here’s a quick summary of how to make the chili, but scroll to the bottom of this page for the full recipe.
Step 1
In a large skillet, cook 1 large, chopped yellow onion for 2 – 3 minutes. Then add 1 pound of ground beef and cook for 5 – 7 minutes more, until the beef is browned.
As you cook the beef, crumble it into small pieces with a wooden spoon. The beef should be well-browned and the onion should be cooked through.
Step 2
Add all of the ingredients (listed at the bottom of this page) for the chili to a large pot. This includes the cooked onion and beef, along with beans and seasonings. Stir well and bring to a boil on high heat.
Step 3
Simmer the chili on medium low heat for 25 – 30 minutes, uncovered. Stir occasionally. Serve immediately while it’s still warm.
Can You Make It with Turkey or Chicken?
Yes, you can make this recipe with ground turkey or chicken, but we think that it tastes best with ground beef. It’s still tasty with turkey or chicken, but the flavors taste the boldest when made with beef.
What to Serve with Chili
There are so many good options for what to serve with chili!
Here are some favorites:
Toppings: try topping your chili with sour cream, green onions, cheddar cheese, red onions, or avocados.
Sides: tasty sides for chili include cornbread, crackers, chips, or fries (to make chili cheese fries)
If you’re looking for more chili inspiration, check out this fun Chili Bar from Buzzfeed. They show every chili side & topping you could ever imagine!
How to Make It In A Slow Cooker
This recipe is for stovetop chili, but you can also make it in your slow cooker if you prefer! I love this option for days when I want to make it in the morning & come home to ready-to-eat chili.
Here’s how:
Following the same instructions as the stovetop recipe, saute your onion and brown your ground beef.
Add all ingredients to your slow cooker and stir. Cook on low for 5 – 6 hours.
We also have a very similar & popular recipe for slow cooker chili here: Easy Slow Cooker Chili.
Popular Questions About Ground Beef Chili
What is the best ground meat for chili?
This recipe uses ground beef, preferably 90% lean (but any ground beef will do). You’ll brown the meat and drain the fat at the beginning of the recipe, so you don’t have to worry about extra grease in your chili.
Beef is the most popular ground meat for chili because its flavor pairs well with the hearty beans and tomatoes in chili.
Ground Turkey or Chicken Chili: If you like, you can also substitute ground turkey or chicken. These are both leaner options that still create a delicious chili.
Should I drain the beans?
Yes, drain and rinse the beans before adding them to your chili pot. This recipe calls for one can of black beans and one can of red kidney beans.
Can you make it in a crockpot?
Yes, you can also make this recipe in a crockpot. This is a great meal to let simmer in your crockpot all day and come home to a hot meal. Simply add all the ingredients to your crockpot instead of a large pot. Cook on high for 5 – 6 hours or low for 7 – 8 hours.
The flavors of this chili come from lots of tasting and testing! This recipe nails all of the chili flavor while keeping the ingredient list simple. It can be a weeknight staple or a fun party appetizer with chips. Lots of classic flavor but overly complicated.
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Ground Beef Chili
★★★★★5 from 12 reviews
Total Time:40 minutes
Yield:5
Print Recipe
Description
An easy, delicious homemade chili recipe loaded with ground beef, beans, and plenty of seasoning.
Ingredients
Scale
1 tbsp olive oil
1 yellow onion (large, chopped)
1 lb ground beef
8 oz can tomato sauce
1 tbsp tomato paste
10 oz can diced tomatoes
16 oz can red kidney beans
16 oz can black beans
1 1/2 cups beef broth
1 tbsp granulated sugar
1 tsp garlic powder
1/4 cup chili powder
2 tbsp cumin
1 tsp salt
1 tsp ground black pepper
1/4 tsp cayenne ((optional))
Instructions
In a large skillet, add the olive oil and chopped onion. Cook for 2 – 3 minutes.
Add the ground beef to the skillet with the onion and cook for 5 – 7 minutes, until browned. Drain the grease from the skillet.
In a large pot, combine all ingredients, including the cooked onions and ground beef. Stir well to mix.
Bring the pot to a boil. Reduce the heat to medium low and simmer uncovered for 20 – 25 minutes, stirring occasionally.
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne. Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
Most chili lovers will tell you that this is the ideal cut of meat for stew and chili. Chuck is initially a very tough cut of beef, but when you consider the fact chuck is highly marbled, it turns out this is perfect for the low-and-slow way to cook the perfect Texas chili.
Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long.
"Adding fresh ingredients — like diced onions, cilantro, and jalapenos — will take any canned chili to another level," Dunleavy said. "The fresh burst of flavor will brighten and elevate the chili while also adding great texture and crunch."
Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.
For quicker-cooking chili like this recipe, don't cover the pot. You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.
The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors.
Where there's chipotle smoke, there's chili fire. Bush's® Chili Magic® Campfire Style brings tender pintos together with smoky chipotle and green bell peppers for quick, unforgettable chili any night of the week. Available in: 15.5 oz.
Butter smooths out the bitterness and adds its unique richness, making you take another bite without quite knowing why. A dash of sugar and vinegar gives a sweet-sour flavor that also makes the sauce rounder and more satisfying.
“If there's one thing you have to do with any canned chili, it would be adding fresh chopped onions, tomatoes, cilantro, and jalapeños. Maybe even some pickled jalapeños. And be sure to dice it all up finely.” As for presentation? “Serve the chili out of a nice pot next to all the fresh toppings on display.
Cinnamon is a fairly common addition to chili, but you can also use small amount of nutmeg, cloves, allspice, and other sweet spices to make it more aromatic. Even a bit of star anise can enhance the beefy, spicy flavor of chili without being too licorice-forward (add too much, though, and it may taste more like pho).
Ingredients like tomato paste, cinnamon, coffee and liquid smoke can all add flavor hints that will make your chili cook-off entry unique. Roast your vegetables and use broth or beer instead of water for even more flavor in your pot.
Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish's overall flavor and texture. And don't stress about the fat—post-cooking, it's easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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