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Welcome to a truly comforting classic! This ultimate ground beef chili recipe delivers incredible flavor and warmth in every spoonful. It’s perfect for cozy nights or lively game days, offering a hearty meal everyone will love. Get ready to make an easy, satisfying chili that tastes like it simmered all day.
Why You’ll Love This Ground Beef Chili Recipe
This simple yet flavorful ground beef chili recipe quickly becomes a family favorite.
- It’s incredibly hearty, satisfying, and filling, making it a complete meal.
- The steps are easy to follow, perfect for beginners and seasoned cooks alike.
- This chili is ideal for busy weeknights or feeding a crowd on game days.
- You can easily customize it with your favorite toppings and adjust the spice level.
- It’s excellent for meal prepping and freezes beautifully for future enjoyment.
Ingredients You’ll Need
Gathering your ingredients is the first step to making a delicious ground beef chili recipe. This robust dish combines savory beef with rich tomatoes and classic spices. Here’s what you need for this comforting homemade chili:
- 2 pounds lean ground beef
- 1 onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 2 ½ tablespoons chili powder, divided (or to taste)
- 1 teaspoon cumin
- 1 green bell pepper, seeded and diced
- 14.5 ounces crushed tomatoes, 1 can
- 19 ounces canned red kidney beans, drained and rinsed
- 14.5 ounces canned diced tomatoes, with juices
- 1 ½ cups beef broth
- 1 cup beer (a lighter lager or ale works well)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional, for balance)
- Salt and black pepper, to taste
Notes & Substitutions
For the best results, use lean ground beef to avoid excessive grease. If you use regular ground beef, make sure to drain the fat thoroughly after browning. Adjust the spice level by adding more or less jalapeño or chili powder; remove the seeds for less heat. Feel free to swap kidney beans for pinto or black beans. For a non-alcoholic option, replace beer with extra beef broth or a non-alcoholic beer. Tomato paste deepens the savory flavor significantly.
Equipment Needed
Making this delicious chili requires just a few basic kitchen tools. You likely already have most of these on hand, making this ground beef chili recipe even more accessible.
- A large Dutch oven or heavy-bottomed pot
- Measuring cups and spoons
- Cutting board and sharp knife
- Stirring spoon or spatula
- Colander for draining beans
How to Make Ground Beef Chili (Step-by-Step)
Crafting this hearty ground beef chili recipe is straightforward and rewarding. Follow these simple steps for a flavorful meal. Remember, cooking is all about enjoying the process!
- Prep Ingredients: Start by dicing your onion, jalapeño, and green bell pepper. Mince the garlic cloves. Measure out all your spices, canned goods, and liquids so they are ready to go.
- Season Beef: In a large bowl, combine the lean ground beef with 1 ½ tablespoons of the chili powder. Use your hands to mix the seasoning evenly into the beef.
- Brown Beef & Aromatics: Heat your large Dutch oven or pot over medium-high heat. Add the seasoned ground beef, diced onion, diced jalapeño, and minced garlic. Break up the beef with a spoon as it cooks.
- Sauté Vegetables: Continue to cook, stirring occasionally, until the ground beef is thoroughly browned and the onions and jalapeño have softened, about 8-10 minutes.
- Drain Fat: Once the beef is cooked, carefully drain any excess fat from the pot. This prevents your chili from being greasy. You can tilt the pot and spoon out the fat, or use a colander if preferred.
- Add Spices: Return the pot to the stove. Add the remaining 1 tablespoon of chili powder and the cumin to the browned beef mixture. Stir and cook for about 1 minute, allowing the spices to toast and become fragrant.
- Combine Remaining Ingredients: Stir in the crushed tomatoes, drained and rinsed red kidney beans, diced tomatoes with their juices, beef broth, beer, and tomato paste. If using, add the optional brown sugar now.
- Bring to a Boil: Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to combine everything.
- Simmer Chili: Once boiling, reduce the heat to low. Let the chili simmer uncovered for 45-60 minutes, or until it reaches your desired thickness. Stir periodically to prevent sticking.
- Taste & Adjust: As the chili simmers, taste it and adjust the seasoning. Add salt and black pepper as needed. A pinch more chili powder or a dash of hot sauce can enhance the flavor further.
Pro Tips for the Best Chili
Elevate your ground beef chili recipe with these expert tips. They ensure maximum flavor and perfect texture every time.
- Deep Flavor Foundation: Thoroughly browning the ground beef before adding liquids creates a rich, complex flavor base. Don’t rush this step.
- Bloom Spices: Briefly toasting your dry spices in the hot pot before adding liquids releases their essential oils and amplifies their aroma and taste.
- Adjust Consistency: Simmering the chili uncovered allows moisture to evaporate, thickening it naturally. For a thicker chili, simmer longer; for a thinner one, add a splash more broth.
- Season Gradually: Taste your chili throughout the simmering process. Add salt, pepper, and additional spices in small increments until it tastes just right.
- Make Ahead: For the best flavor, prepare your chili a day in advance. The flavors meld and deepen overnight, resulting in an even more delicious meal.
Serving Suggestions, Storage, & Variations
This versatile ground beef chili recipe offers many possibilities for enjoyment and meal planning.
Serving Suggestions
Serve your warm, comforting chili with a variety of classic toppings. Shredded cheddar cheese, chopped green onions, fresh cilantro, a dollop of sour cream, or sliced jalapeños are all fantastic choices. It pairs wonderfully with cornbread, tortilla chips, or a side of fluffy rice for an extra hearty meal. This chili is also a guaranteed hit at potlucks or casual gatherings.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. To freeze, allow the chili to cool completely, then transfer it to freezer-safe bags or containers. It will keep well in the freezer for up to 3 months. Thaw frozen chili overnight in the refrigerator before reheating gently on the stovetop or in the microwave until warmed through.
Variations to Try
Experiment with this flexible recipe! Add extra vegetables like corn, zucchini, or sweet potatoes for added nutrition and texture. Explore different types of ground meat, such as ground turkey or a beef-and-pork blend. Increase the heat with a pinch of cayenne pepper or a dash of your favorite hot sauce. For a smoky depth, stir in a teaspoon of adobo sauce from canned chipotles.
Ground Beef Chili Nutrition Information
This ground beef chili recipe provides a robust and nutritious meal. It’s packed with protein from the beef and fiber from the beans and vegetables.
- Serving Size: Approximately 1 ½ cups
- Calories: ~450-550 kcal
- Protein: ~30-40g
- Fat: ~20-30g
- Carbohydrates: ~30-40g
- Fiber: ~8-12g
Please note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes. This chili is easily customizable to fit various dietary needs.
Frequently Asked Questions (FAQ)
Can I make ground beef chili ahead of time?
Absolutely! Chili flavors develop and deepen overnight, often tasting even better the next day. Prepare it fully, cool it, and refrigerate until ready to reheat and serve.
How do I thicken my chili?
If your chili is too thin, simply continue to simmer it uncovered for a longer period. For a quicker fix, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10 minutes of cooking.
What kind of ground beef is best?
Lean ground beef (85/15 or 90/10) is ideal for this recipe as it minimizes excess fat. If using a higher fat content, be sure to drain the grease thoroughly after browning.
To ensure your ground beef is cooked to a safe internal temperature, the USDA recommends using a food thermometer to reach at least 160°F for ground beef.
Is beer necessary for this recipe?
While beer adds a wonderful depth and subtle bitterness that balances the rich flavors, it’s not strictly necessary. You can substitute it with an equal amount of beef broth or a non-alcoholic beer for a similar effect in this ground beef chili recipe.
How long does ground beef chili last?
Properly stored in an airtight container, homemade ground beef chili lasts for 3-4 days in the refrigerator. It can also be frozen for up to 3 months.
Conclusion
This ground beef chili recipe truly embodies comfort in a bowl. It’s a hearty, flavorful dish that brings warmth and satisfaction to any table. We hope you enjoy making this easy, delicious chili that’s perfect for busy weeknights or special gatherings. Don’t hesitate to personalize it with your favorite toppings and make this comforting classic your own!
Equipment
- Dutch oven or heavy-bottomed pot
- measuring cups and spoons
- Cutting board and sharp knife
- Stirring spoon or spatula
- Colander (for draining beans)
Ingredients
- 2 lb lean ground beef
- 1 onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 2 1/2 Tbsp chili powder, divided
- 1 tsp ground cumin
- 1 green bell pepper, diced
- 14.5 oz crushed tomatoes (1 can)
- 19 oz canned red kidney beans, drained and rinsed
- 14.5 oz canned diced tomatoes with juices
- 1 1/2 cups beef broth
- 1 cup beer (light lager or ale)
- 1 Tbsp tomato paste
- 1 Tbsp brown sugar (optional)
- Salt and black pepper, to taste
Instructions
- Dice the onion, jalapeño, and green bell pepper. Mince the garlic. Measure out all other ingredients before starting.
- In a bowl, mix ground beef with 1 ½ tablespoons chili powder. Combine well by hand or spoon.
- Heat a Dutch oven over medium-high. Add seasoned beef, onion, jalapeño, and garlic. Cook for 8–10 minutes, breaking up beef until browned.
- Drain excess fat carefully. Return pot to stove.
- Stir in remaining 1 tablespoon chili powder and cumin. Cook for 1 minute to bloom the spices.
- Add crushed tomatoes, kidney beans, diced tomatoes with juices, broth, beer, tomato paste, and optional brown sugar. Stir well.
- Bring chili to a gentle boil. Reduce heat and simmer uncovered for 45–60 minutes until thickened. Stir occasionally.
- Taste and adjust with salt, pepper, chili powder, or hot sauce as desired.
