The Best Chili Recipe With Ground Beef
If you’re searching for the best chili recipe with ground beef, the kind that’s thick, hearty, deeply seasoned, and tastes even better the next day — this is it. Pair it with my Southern-Style Hot Honey Jalapeno Cornbread or Sweet Potato Cornbread as a tasty side.
This easy homemade chili is rich, savory, slightly smoky, perfectly spiced, and made with simple pantry ingredients. It’s the kind of cozy, one-pot comfort food that wins chili cook-offs, feeds a crowd, and becomes a family favorite.
Whether you’re making this for game day, meal prep, a cold winter night, or just because you’re craving something warm and satisfying — this ground beef chili delivers every single time.
And yes — it freezes beautifully.
Enhance Your Chili With These Flavor Boosters:
If you really want to take your chili from good to unforgettable, these optional flavor boosters are the secret. A teaspoon of cocoa powder doesn’t make the chili taste sweet — instead, it deepens the richness and enhances the savory notes of the beef and spices. A touch of 1 tsp brown sugar balances the acidity of the tomatoes and rounds out the heat, creating a smoother, more layered flavor. 1 tsp Worcestershire sauce adds umami depth and complexity, giving the chili that slow-simmered taste even if you’re short on time. Finally, a small splash of apple cider vinegar brightens everything at the end, cutting through the richness and making all the flavors pop. Together, these simple additions create a bold, well-balanced chili that tastes like it’s been cooking all day.
What You Can Expect In This Blog Post:
Thick texture (not watery)
Layered flavor development
Easy-to-find ingredients
Customizable spice level
Freezer friendly
Great for meal prep
Clear, tested instructions
FAQ section
We’re covering all of that!
This recipe is:
Made in one pot
Ready in about 45 minutes
Packed with protein
Customizable for spice
Naturally gluten-free
Freezer-friendly
What Makes This the BEST Chili with Ground Beef?
There are thousands of chili recipes online — so what makes this one stand out?
1. Flavor Layering (The Secret!)
We bloom the spices in the oil before adding liquids. This activates the essential oils in chili powder and cumin, intensifying the flavor.
2. Tomato Paste for Depth
Instead of relying only on canned tomatoes, we use tomato paste and cook it down slightly. This removes raw acidity and builds richness.
3. The Right Bean Ratio
We use two types of beans for texture contrast without overwhelming the beef.
4. A Controlled Simmer
We simmer uncovered to thicken naturally — no cornstarch needed.
The Best Cookware:
I can’t recommend Caraway cookware enough. Their beautifully designed, non-toxic ceramic cookware heats evenly, cleans effortlessly, and looks stunning on your stovetop. It’s free from harmful chemicals like PTFE and PFOA, so you can cook with confidence knowing your meals are safe for your family. Whether you’re simmering a big pot of chili or baking your favorite comfort food, Caraway makes cooking feel elevated and easy. If you’ve been thinking about investing in a new set, now is the perfect time — grab yours and use my code use my code STACIE at checkout to save on your purchase!
How to Make the Best Chili with Ground Beef
Step 1: Brown the Beef Properly
In a large Dutch oven over medium heat, brown the ground beef. Break it into crumbles and cook until no pink remains. Drain excess grease if needed.
👉 Pro Tip: Don’t stir constantly. Let the beef develop brown bits — that equals flavor.
Step 2: Sauté Aromatics
Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
Step 3: Bloom the Spices
Add chili powder, cumin, smoked paprika, oregano, salt, and pepper directly into the pot. Stir for 30 seconds until fragrant.
This is where the magic happens.
Step 4: Add Tomato Paste
Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
Step 5: Add Remaining Ingredients
Add crushed tomatoes, diced tomatoes, beans, broth, and optional flavor boosters.
Stir well.
Step 6: Simmer to Perfection
Bring to a gentle boil, then reduce heat and simmer uncovered for 25–35 minutes until thickened.
Stir occasionally.
The chili should coat the back of a spoon when done.
How Long Should Chili Simmer?
The big question:
“How long should chili cook?”
Minimum: 25 minutes
Ideal flavor: 45–60 minutes
Best flavor: The next day
Chili develops deeper flavor as it rests.
How to Make Chili Thicker
If your chili is too thin:
Simmer uncovered longer
Mash some beans and stir back in
Add 1–2 tbsp cornmeal
Let it rest 10 minutes before serving
The Best Toppings for Chili
Shredded cheddar cheese
Sour cream
Diced red onion
Fresh cilantro
Jalapeños
Crushed tortilla chips
Avocado slices
Slow Cooker Chili with Ground Beef
Brown beef first, then cook on LOW 6–8 hours.
Instant Pot Chili
Sauté function for browning, then pressure cook 12 minutes, natural release 10 minutes.
Spicy Chili
Add chipotle peppers in adobo sauce.
No-Bean Chili
Double the beef and omit beans.
Healthy Chili
Use lean ground turkey and reduce salt.
Frequently Asked Questions
What is the secret to really good chili?
Layering spices and simmering uncovered to reduce naturally.
Can I make chili ahead of time?
Yes — chili tastes better the next day.
Can you freeze chili?
Yes — store in airtight containers up to 3 months.
Do you drain beans for chili?
Yes — rinse and drain to control salt and thickness.
Storage & Reheating
Refrigerator: 4–5 days
Freezer: 3 months
Reheat on stovetop over medium-low until heated through.
What to Serve with Chili
Cornbread
Baked potatoes
Rice
Tortilla chips
Side salad
Meal Prep & Batch Cooking
This chili is ideal for:
Weekly meal prep
Freezer meal planning
Game day parties
Potlucks
Double the batch easily.
Try My Cornbread Recipes:
The Best Chili Recipe with Ground Beef
Ingredients
- 1½ lbs ground beef
- 1 onion diced
- 3 cloves garlic minced
- 6 oz tomato paste
- 28 oz crushed tomatoes fire roasted if possible.
- 14.5 oz diced tomatoes
- 15 oz kidney beans
- 15 oz black beans or ranch beans
- 1½ cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced red onion
- Fresh cilantro
- Jalapenos
- Crushed tortilla strips
Instructions
- In a large Dutch oven over medium heat, brown the ground beef. Break it into crumbles and cook until no pink remains. Drain excess grease if needed.
- Pro Tip: Don’t stir constantly. Let the beef develop brown bits — that equals flavor.
- Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper directly into the pot. Stir for 30 seconds until fragrant. This is where the magic happens.
- Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
- Add crushed tomatoes, diced tomatoes, beans, broth, and optional flavor boosters. Stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 25–35 minutes until thickened. Stir occasionally. The chili should coat the back of a spoon when done.
Notes
Nutritional Information (Per Serving without toppings)
Calories: 410Protein: 32g
Carbohydrates: 28g
Fiber: 8g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 780mg
Sugar: 6g
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