If you’re craving serious comfort food that wraps you up in warmth and deep, bold flavors, there is nothing quite like a pot of The Best Ground Beef Chili simmering on your stove. This classic American chili delivers a swoon-worthy balance of hearty beef, tender beans, aromatic veggies, and a perfect combo of spices that fill your kitchen with a mouthwatering aroma. Whether it’s game day, a cozy family dinner, or a quick meal-prep favorite, this recipe brings everyone to the table and leaves them asking for seconds. Once you try The Best Ground Beef Chili, you’ll understand why it’s a staple you’ll want to make again and again!
Ingredients You’ll Need
The ingredients list for The Best Ground Beef Chili is refreshingly simple—and that’s by design! Each ingredient plays a crucial role, whether it’s giving depth, a pop of color, extra richness, or just building the flavor foundation chili fans crave.
- Olive oil: For sautéing the veggies, adding depth and keeping everything from sticking.
- Onion: Brings sweetness and body, creating a flavorful base for the chili.
- Green bell pepper: Adds freshness and crunch, plus that classic chili color.
- Garlic: Infuses robust, savory notes that are essential for real chili flavor.
- Ground beef (80/20): The hearty star of the show—pick 80/20 for the ideal balance of richness and tenderness.
- Chili powder: This is where the magic starts! Bold, punchy, and the backbone of classic chili taste.
- Ground cumin: Earthy, smoky, and such an important layer in traditional chili seasoning.
- Smoked paprika: Brings a gentle smokiness that gives The Best Ground Beef Chili its signature depth.
- Dried oregano: Gives a subtle herbal note that complements the meaty, spicy flavors.
- Salt: Essential for pulling all the flavors together—you can always adjust to taste.
- Black pepper: Adds mild heat and a flavor boost without overpowering the chili.
- Cayenne pepper (optional): Just a touch will fire things up; add more if you love heat!
- Diced tomatoes (with juices): Brings acid, sweetness, and chunky body that make chili sing.
- Tomato sauce: Makes everything luscious and helps the chili thicken as it simmers.
- Kidney beans (drained and rinsed): Classic chili bean that offers a creamy bite and absorbs all that bold flavor.
- Pinto beans (drained and rinsed): Soft and tender, these beans add extra heartiness.
- Beef broth or water: Help everything meld together and adjust the consistency of your chili exactly how you like it.
How to Make The Best Ground Beef Chili
Step 1: Sauté the Veggies
Start by heating the olive oil in a large pot or Dutch oven over medium heat. When the oil looks shimmery, toss in the diced onion and bell pepper. Sauté these together for about 5–6 minutes—you want them soft and glossy but not browned. Add the garlic and give it a quick stir for one more minute, letting that wonderful aroma fill your kitchen.
Step 2: Brown the Beef
Scoot those veggies to the edges of the pot and add your ground beef right in the center. Using a sturdy spoon, break up the beef as it cooks. You’re looking for no pink spots left and a lovely, crumbly texture. Once browned, feel free to drain some fat if there’s excess, especially if you like a lighter chili.
Step 3: Add Spice and Toast
Now comes the flavor bomb moment—add your chili powder, cumin, smoked paprika, oregano, salt, black pepper, and a pinch of cayenne if you want more heat. Toss everything together well and let it cook for 1–2 minutes. Toasting the spices right on the beef unlocks their deepest, richest flavors.
Step 4: Add Tomatoes, Beans, and Broth
Pour in the diced tomatoes (juices and all), tomato sauce, drained kidney and pinto beans, and your broth or water. Stir everything thoroughly so all that goodness is evenly distributed. This is where The Best Ground Beef Chili starts looking—and smelling—like pure comfort.
Step 5: Simmer Low and Slow
Bring the chili to a gentle boil, then reduce the heat to low. Let your pot simmer uncovered for 30–45 minutes, giving it a little stir now and then. This part is where the flavors get cozy and your chili thickens to hearty perfection. Keep an eye on the liquid level and add a splash more broth if you like it thinner.
How to Serve The Best Ground Beef Chili
Garnishes
Let’s be honest: the toppings make the experience! Sprinkle generous handfuls of sharp cheddar cheese, a dollop of creamy sour cream, or a scattering of sliced green onions for vibrant color. Chopped cilantro, crunchy tortilla chips, or even a squeeze of lime can take your bowl over the top.
Side Dishes
The Best Ground Beef Chili is a meal on its own, but serving it with warm cornbread, fluffy rice, or buttery baked potatoes turns it into a real feast. A cool, crisp green salad also brings a refreshing contrast to all those deep and cozy flavors.
Creative Ways to Present
For a fun twist, try serving your chili “bar-style” with all sorts of toppings in little bowls—everyone loves customizing their own masterpiece! Or, ladle The Best Ground Beef Chili over nachos, spoon it into baked sweet potatoes, or use it as a base for chili mac and cheese. You’re only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Have leftover chili? Lucky you! Let it cool completely, then transfer to airtight containers. Stored in the fridge, The Best Ground Beef Chili keeps perfectly for up to 4 days, and the flavors get even deeper and more delicious with time.
Freezing
Chili is a freezer’s best friend. Spoon cooled chili into freezer-safe containers or zip-top bags (lay them flat to save space). You can freeze The Best Ground Beef Chili for up to 3 months; just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm chili in a saucepan over low to medium heat, stirring occasionally until it’s bubbling hot. If it’s too thick after chilling, add a splash of broth or water as you heat it up. The microwave works for single servings—just cover to prevent splatters and heat in short bursts, stirring in between.
FAQs
Can I make The Best Ground Beef Chili in advance?
Absolutely! In fact, The Best Ground Beef Chili tastes even better after a rest as the flavors meld together. It’s the kind of dish you can make a day ahead, chill, and simply reheat when you’re ready to serve.
Is this chili spicy?
The basic recipe has gentle warmth from chili powder and a tiny kick from black pepper. The cayenne is optional and easily adjustable—add more (or a fresh chopped jalapeño) for extra heat, or leave it out for a milder chili everyone can enjoy.
Can I use a different kind of beans?
Definitely! While kidney and pinto beans are classic, black beans or even cannellini beans work beautifully. Feel free to swap in your favorites or use whatever you have on hand.
Can I make this chili gluten-free?
Yes—this recipe is naturally gluten-free as written. Just double-check your labels on canned goods and spices to be sure, especially if you’re cooking for someone with allergies.
What’s the best way to thicken my chili if it turns out too soupy?
Simmer it uncovered a little longer, which allows the liquid to cook down and thicken naturally. Or, mash up a spoonful of beans in the pot—this releases starches and creates a thicker texture without adding anything extra.
Final Thoughts
I can’t recommend The Best Ground Beef Chili enough—it’s the recipe I reach for whenever I want to cook up something that feels special yet reassuringly simple. Give it a try, play around with the toppings and sides, and make it your own family classic. One steamy bowl and you’ll be hooked too!
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The Best Ground Beef Chili Recipe
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and classic Ground Beef Chili is the perfect comfort food for a cozy night in. Packed with flavorful spices, beans, and tender beef, this stovetop chili is a crowd-pleaser that’s easy to make and even better the next day.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 large onion (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 2 pounds ground beef (80/20)
Spices and Seasonings:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Canned Ingredients:
- 2 (15 oz) cans diced tomatoes (with juices)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 (15 oz) can pinto beans (drained and rinsed)
Liquid:
- ½ cup beef broth or water
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion and bell pepper until softened. Add garlic and cook briefly.
- Brown Beef: Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Cook briefly to bloom spices.
- Combine Ingredients: Add diced tomatoes, tomato sauce, beans, and broth. Stir well to combine.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes until thickened.
- Serve: Serve hot with desired toppings like cheese, sour cream, or green onions.
Notes
- For a spicier kick, add more cayenne or jalapeño.
- This chili freezes well for up to 3 months. Cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
