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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.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
Chocolate might not be the first thing you think of when you're making a batch of chili but it pairs perfectly with peppers. Adding just a teaspoon or two of unsweetened cocoa powder like we do in our Instant Pot Chili (pictured above) will make your go-to recipe rich and flavorful.
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.
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.
Tomato paste may come in a small can (or tube), but it packs a powerful punch and is an essential flavor building block for dishes like chili and beef stew.
Beef Broth: Provides liquid and enhances the beefy flavor of the chili. Crushed Tomatoes and Tomato Paste: Adds a rich tomato flavor and contributes to the chili's thick texture. Molasses: Offers a touch of sweetness to balance the heat and spices.
So make sure you've got a nice sear—this goes for both diced and ground meat. 2. Wrong. Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them.
Much like adding chili powder and other common chili spices, cinnamon is a super versatile spice that adds warmth without the heat to Firecracker chili.
Think of paprika as the gentler, sweeter cousin of hot chili peppers. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show.
Spices and Herbs (ancho chile powder, chipotle chile powder, ground cumin, oregano, ground coriander, smoked paprika, cinnamon): Gives the chili its distinctive flavor and heat. Cornmeal: Acts as a thickening agent. Beef Broth: Provides liquid and enhances the beefy flavor of the chili.
The tomato paste adds color and rich flavor to our chili. Now we have our flavorful base, you are going to finish the chili with pureed tomatoes, beef broth (or chicken broth), and beans. Beans make this chili hearty — I like pinto beans or kidney beans.
Add a hit of soy sauce, Worcestershire, or tamari. These salty, savory powerhouses won't dominate or change the flavor of your chili so much as amplify what's there. Start with one tablespoon, stir, and taste before you add another.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Acidity: Vinegar is acidic, and this acidity helps cut through the heat of the chili peppers. It balances the spiciness and prevents it from becoming overwhelming. The acidity of vinegar can help tame the intense heat and make the hot sauce more palatable.
Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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