If there’s one dish that always delivers comfort and big flavor while bringing everyone together around the table, it’s The Best Ground Beef Chili. This hearty classic is perfect for game day feasts, family movie nights, or chilly afternoons when only a steaming bowl of something soul-satisfying will do. Packed with tender ground beef, two kinds of beans, rich tomato, and just the right amount of spice, this recipe is as easy to make as it is irresistible to eat. Whether you’re a chili novice or an old pro, this version promises to win rave reviews every single time.
Ingredients You’ll Need
You don’t need a long list of specialty items to make The Best Ground Beef Chili—just a handful of kitchen staples that each play an important role. Every ingredient brings a unique touch, creating deep flavors, wonderful texture, and a gorgeous color that looks as inviting as it tastes.
- Olive oil: Adds richness and helps soften the veggies while offering a subtle, fruity note.
- Onion: The starting point for flavor, providing a slightly sweet foundation as it cooks down.
- Green bell pepper: Lends a pop of color and a mild, earthy crunch that brightens up every bite.
- Garlic: Brings loads of savory depth and a little aromatic kick—never skip the garlic!
- Ground beef: The star that makes this chili hearty and satisfying; opt for lean beef for less grease.
- Tomato paste: Intensifies the tomato flavor and helps create that thick, luscious texture after just a few minutes of toasting.
- Tomato sauce: Ensures plenty of saucy goodness to hold everything together.
- Diced tomatoes: Adds juicy chunks and a touch of acidity to balance the richness.
- Kidney beans: A classic chili essential, with creamy texture and nutty flavor.
- Black beans: Their earthy taste and smooth bite make the chili even heartier.
- Chili powder: The signature spice mix, adding warmth without overwhelming heat.
- Ground cumin: Builds complexity with its distinctive, slightly smoky aroma.
- Smoked paprika: Delivers a hint of sweet smokiness that really makes the chili memorable.
- Oregano: Gives a whisper of herbal freshness, rounding out the spices.
- Cayenne pepper (optional): For those who like an extra kick, just a pinch does the trick.
- Salt: Draws all the flavors together, making every ingredient pop.
- Black pepper: Adds mild heat without overpowering the chili powder.
- Beef broth or water: Loosens the chili to the perfect consistency and deepens the savory base.
How to Make The Best Ground Beef Chili
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it shimmers, toss in the chopped onion and green bell pepper. Let them cook, stirring occasionally, for 5 to 6 minutes until they’re wonderfully soft and fragrant. Stir in the minced garlic and give it just 30 seconds—enough to release all that garlicky goodness without burning it.
Step 2: Brown the Ground Beef
Next, add your ground beef to the pot. Use a wooden spoon to break it apart as it cooks, making sure every bit gets nice and brown. This should take about 7 to 8 minutes; draining off any excess grease at this stage will keep your chili from feeling heavy or oily.
Step 3: Build the Chili Base
Stir in the tomato paste, letting it cook directly on the bottom of the pot for about 2 minutes. This step adds a rich, concentrated tomato flavor and gives the chili a deeper color. After that, add the tomato sauce, diced tomatoes, kidney beans, black beans, all your spices (chili powder, cumin, smoked paprika, oregano, and optional cayenne), plus salt, black pepper, and beef broth. Give it all a good, thorough stir so every spoonful is packed with flavor.
Step 4: Simmer for Flavor
Bring the whole pot to a gentle boil, then lower the heat to a simmer. Cover and let it bubble away for 30 to 40 minutes, giving everything time to meld beautifully. Stir occasionally, scraping the bottom to prevent any sticking. For the last 10 minutes, remove the lid so the chili thickens to that classic, rib-sticking consistency.
Step 5: Taste and Finish
Give your chili a taste and tweak the seasoning if needed—maybe a pinch more salt or an extra shake of spices if you like extra bold flavor. Ladle it into bowls while it’s piping hot, and get ready for the best part: toppings!
How to Serve The Best Ground Beef Chili
Garnishes
The Best Ground Beef Chili is all about personal flair when it comes to toppings. Think creamy dollops of sour cream, a big handful of shredded cheddar or Monterey Jack, a sprinkle of fresh green onions, or even some sliced jalapeños for heat. Crushed tortilla chips or a handful of chopped cilantro taste amazing too—make it your own signature bowl!
Side Dishes
You can never go wrong with a batch of warm cornbread or buttery biscuits alongside your steaming bowl of chili. For a lighter option, serve with crisp salad greens tossed in a tangy vinaigrette. If you’re planning a spread for a crowd, offer potato wedges or a tray of roasted veggies for dipping and scooping.
Creative Ways to Present
Turn The Best Ground Beef Chili into a showstopper at potlucks or game day by offering a “chili bar” with lots of toppings and sides. Or make loaded chili cheese fries, spoon it over hot baked potatoes, or even serve it as the ultimate topping for nachos. Leftover chili also makes a hearty filling for burritos or stuffed bell peppers—the possibilities are deliciously endless!
Make Ahead and Storage
Storing Leftovers
Chili is the gift that keeps on giving. Once cooled, scoop leftovers into airtight containers and pop them in the fridge, where they’ll keep happily for up to 4 days. The flavor gets even better as it rests, making tomorrow’s lunch extra special.
Freezing
The Best Ground Beef Chili freezes beautifully. Simply portion it into freezer-safe bags or containers, removing as much air as possible. Label and freeze for up to 3 months. Thaw in the fridge overnight before reheating for best texture and taste.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally until it’s simmering hot throughout. If the chili has thickened in the fridge or freezer, add a splash of broth or water to loosen. Microwaving works too—just stir well mid-way so everything heats evenly.
FAQs
Can I use a different type Main Course, Soup
Absolutely! The Best Ground Beef Chili is adaptable—try ground turkey, chicken, or a 50/50 mix with ground pork for a lighter or richer twist. Just adjust cooking times as needed and drain excess fat as with beef.
Is this chili very spicy?
As written, The Best Ground Beef Chili is gently spiced, but not overly hot. If you love extra heat, go ahead and increase the cayenne pepper or add fresh jalapeños. Prefer it mild? Simply skip the cayenne entirely.
Can I make this chili in advance?
Yes! In fact, The Best Ground Beef Chili tastes even better the next day after the flavors have time to meld. Make it up to 2 days ahead, store it in the fridge, then gently reheat before serving.
What can I substitute for kidney or black beans?
If kidney or black beans aren’t available, pinto beans or cannellini beans work well. Or, mix and match with what you have in the pantry—the key is using canned beans that hold their shape.
How can I make this chili gluten-free?
The Best Ground Beef Chili is naturally gluten-free as long as your broth and canned ingredients don’t have hidden wheat-based thickeners or additives. Always check your labels if you’re serving anyone with allergies.
Final Thoughts
Nothing beats a bowl of homemade chili, and I truly hope you give The Best Ground Beef Chili a try soon. It’s cozy, crowd-pleasing, and bursting with flavors that never disappoint. Whether you’re cooking for family, friends, or just yourself, this recipe is bound to become a staple in your kitchen—so grab your spoon and dig in!
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The Best Ground Beef Chili Recipe
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and flavorful ground beef chili is a classic comfort food dish that is perfect for a cozy night in. Loaded with savory beef, beans, and a blend of spices, this chili is sure to become a family favorite.
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 pounds ground beef
- 1 (6 oz) can tomato paste
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth or water
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and bell pepper and sauté for 5–6 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain excess grease if needed. Stir in the tomato paste and cook for 2 minutes. Then add tomato sauce, diced tomatoes, beans, chili powder, cumin, paprika, oregano, cayenne (if using), salt, black pepper, and beef broth. Stir until everything is combined.
- Bring the chili to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally to prevent sticking. Uncover for the last 10 minutes to let it thicken slightly.
- Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or cornbread.
Notes
- For deeper flavor, make the chili a day ahead—it tastes even better the next day.
- You can also add a splash of Worcestershire sauce or a pinch of sugar to balance acidity.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
