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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.
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.
When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin."
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.
Peppers: For many people, chili isn't chili without some heat. To add some, experiment with dried ancho peppers or chipotle peppers (often sold in adobo). If you'd like to add flavor without much heat, anaheim peppers are wonderful.
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.
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.
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.
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.
Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.
The base of your chili determines the success of the dish! This flavor foundation plays a crucial role in enhancing the overall flavor. Instead of using plain water (please, never just use water), consider using stock, broth, or bone broth as your base to add richness and depth.
The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.
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.
The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!
Chili must: LOOK GOOD, SMELL GOOD and TASTE GOOD. If in a competition, it must do so lukewarm in a styrofoam cup. It also must look good on as small plastic teaspoon used for judging and tasting. Chili that doesn't win violates one or more of the three basics.
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 Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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