Reader FavoriteGround Beef Chili
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A thick, hearty chili with ground beef, beans, and a deep blend of spices that simmers into rich, cozy comfort. The longer it sits, the better it tastes.
By Mia HartwellUpdated February 5, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Thick, hearty, and deeply spiced
- 30g of protein and 10g of fiber per bowl
- Budget-friendly and even better as leftovers
- Freezer-friendly for easy future dinners
Ground Beef Chili
1 hr totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 420kcal
- Protein
- 30g
- Carbs
- 34g
- Fat
- 18g
- Fiber
- 10g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Heat the oil in a large pot over medium-high. Brown the ground beef until no longer pink, about 7 minutes, then drain most of the fat.
- 2
Add the onion and bell pepper and cook 5 minutes, then the garlic for 1 minute.
- 3
Stir in the chili powder, cumin, paprika, cayenne, and tomato paste and cook 1-2 minutes to toast the spices.
- 4
Add the crushed tomatoes, both beans, and beef broth. Confirm the beef has reached 160°F (71°C).
- 5
Bring to a boil, then reduce to a low simmer and cook uncovered for 35-40 minutes, stirring occasionally, until thick and rich.
- 6
Season to taste and serve with your favorite toppings.
Pro Tips for the Best Results
- Toast the spices and tomato paste in the pot for a minute or two — it deepens the flavor dramatically.
- Let it simmer uncovered so it reduces and thickens; a watery chili usually just needs more time.
- Chili tastes even better the next day, so it's perfect to make ahead.
- Top with cheese, sour cream, green onion, or diced onion for contrast and texture.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Ground Beef Chili
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the beef and build a base
Brown the beef well and cook it to 160°F (71°C), draining most (not all) of the fat — a little adds flavor. Softening the onion and pepper next creates the aromatic foundation that a great chili is built on.
Toast the spices
The step that separates good chili from bland chili is toasting the chili powder, cumin, and tomato paste in the hot pot for a minute or two before adding liquid. This blooms the spices' oils and concentrates the tomato paste, giving the whole pot a deeper, roastier flavor.
Simmer low and slow
Add the tomatoes, beans, and broth, then let it simmer uncovered. Time is the real ingredient here: a long, gentle simmer melds the flavors and reduces the chili to a thick, spoon-coating consistency. If it's ever too thin, just keep simmering. It's even better the next day.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 5 days — the flavor deepens over time. Freeze in portions for up to 3 months and thaw overnight before reheating.
Serving Suggestions
This ground beef chili pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make this in a slow cooker?+
Yes. Brown the beef and saute the aromatics first, then add everything to the slow cooker and cook on LOW 6-8 hours or HIGH 3-4 hours.
How do I thicken chili that's too thin?+
Simmer it uncovered longer, or stir in a tablespoon of cornmeal or masa and cook a few more minutes.
Can I freeze it?+
Absolutely — chili freezes beautifully for up to 3 months. Cool completely before freezing in portions.
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