This Ground Beef Chili is hearty and full of flavor with tender beef, beans, and tomatoes. Just the right amount of spice will warm you up on a chilly day!
You can make a big pot and enjoy it all week or feed a crowd. I love to top mine with cheese and a dollop of sour cream—yum! Who else could resist seconds? 😋
Key Ingredients & Substitutions
Ground Beef: I use 80/20 ground beef for a good balance of flavor and fat. If you prefer a leaner option, ground turkey or chicken works well too. Just keep in mind that it may be less juicy.
Beans: Kidney beans are classic, but black beans or pinto beans can also be used. If you’re looking for a gluten-free option, make sure your canned beans are certified gluten-free.
Tomatoes: Diced tomatoes add nice texture, but crushed tomatoes can give a smoother consistency. You can also use fresh tomatoes if you have them on hand—about 4-5 medium Roma tomatoes should do the trick.
Spices: Chili powder is a must, but if you want more depth, try adding bay leaves or a dash of cinnamon. Adjust the cayenne pepper to your heat preference; if you’re cooking for kids, it’s best to leave it out!
How Do I Get the Best Flavor When Cooking Chili?
Getting deep flavor in chili is all about layering ingredients and patience. Start by sautéing onions and garlic; this builds a great base. Here’s a quick guide:
- Cook onions slowly over medium heat until soft and sweet.
- Toast the spices for about a minute after adding the meat; this helps release their oils and enhances flavor.
- Let your chili simmer for at least 30 minutes. The longer it simmers, the more the flavors combine!
- Always taste and adjust seasoning before serving. A little extra salt or a squeeze of lime can elevate the taste.
Just remember, chili is one of those dishes that gets better the next day—if there are leftovers, that is!
How to Make Ground Beef Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
Toppings (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
How Much Time Will You Need?
This hearty chili will take about 10 minutes to prep and around 40 minutes to cook, making a total of about 50 minutes. Letting it simmer gives it the chance to develop amazing flavors, so it’s worth the wait!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté it until it’s translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until you can smell that lovely garlic aroma!
2. Brown the Beef:
Increase the heat to medium-high and add the ground beef. Cook it while breaking it up with a spoon until it’s nicely browned and no longer pink, which should take about 6-8 minutes. If there’s any excess fat, you can drain it off at this point.
3. Add the Seasonings:
Next, stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. This step is crucial—cook for about a minute to toast those spices and enhance the flavors!
4. Mix in the Rest of the Ingredients:
Now it’s time to add the diced tomatoes (with their juices), tomato sauce, kidney beans, and beef broth. Give everything a good stir to combine.
5. Let it Simmer:
Bring the chili to a gentle simmer, then reduce the heat to low and cover the pot. Allow it to simmer for at least 30 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot. This is when those rich flavors blend together beautifully!
6. Final Taste Test:
Before serving, taste your chili and adjust the seasoning if needed. You might want to add a little more salt, pepper, or chili powder to suit your taste.
7. Serve and Enjoy:
Dish out the chili hot into bowls, and don’t forget to add your favorite toppings like shredded cheddar cheese, a dollop of sour cream, and some chopped green onions for freshness. Enjoy your comforting bowl of ground beef chili!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative. Just make sure to cook it until thoroughly browned; it may take a minute or two longer than ground beef.
Can I Make This Chili Vegetarian?
Yes, you can! Substitute the ground beef with a mix of diced bell peppers, mushrooms, and textured vegetable protein (TVP) or additional beans for protein. Use vegetable broth instead of beef broth for added flavor.
How Do I Store Leftovers?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just let it cool completely before transferring to the freezer for the best results.
Can I Adjust the Spice Level?
Definitely! If you prefer a milder chili, you can reduce or omit the cayenne pepper and use less chili powder. For more heat, add more cayenne or include diced jalapeños or hotter chili peppers to your taste.
