Ground beef chili is a hearty and filling dish perfect for cold weather. This easy ground beef chili recipe is seasoned with chipotle chili powder, ancho chili powder, cumin, coriander, oregano, garlic, and a touch of cinnamon.
Then, simmer in a tomato-based sauce; however, these spices can be changed to suit your preferences. The result is a rich, thick, and flavorful chili. I added kidney beans, but you can leave them out.
This recipe yields a slightly spicy chili,🌶 but you can leave out the chili pepper or adjust it to your desired level of spiciness. Serve it with sour cream, cheese, and a side of Tortilla Chips or Cornbread.
How to Make Ground Beef Chili
Note: The full instructions are provided in the recipe card below.
Place a large pot on the stovetop and add the olive oil. Preheat the oil over medium-high heat. Add in the ground beef and beef bouillon and cook the beef until it's well browned, stirring and breaking up for about 10 to 12 minutes.
Drain off the excess fat, if desired. Lower the heat to medium, add chipotle powder, pasilla powder, oregano, coriander, cinnamon, ancho chili powder, smoked paprika, ground cumin, and garlic powder, and cook frequently, stirring for 2 minutes.
Stir in the tomato paste and cook for 2 minutes. Add the yellow onion, and poblano to the pot and cook until they're tender, about 10 minutes.
Next, add the crushed tomatoes, beer, and brown sugar to a boil, then reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally. Place the masa harina in a small bowl. Add ¼ cup water and stir together with a fork.
Dump the masa mixture into the chili. Add the beans and bring back to a simmer, stirring constantly, and cook for 20 minutes. If your mixture becomes thicker than you prefer, add the water gradually until the chili reaches your desired consistency.
If it's too thin, continue simmering until it reaches your desired thickness. While the chili is simmering, prepare your toppings and anything you will serve alongside it.
Once your Ground Beef Chili has reached the desired consistency, add the lime juice, taste the chili, and adjust the seasonings as needed. Add kosher salt and pepper to your preference.
Ladle the chili into bowls. Serve with shredded Mexican blend cheese, chopped cilantro, tortilla chips, chopped onion or green onions, and lime wedges.
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Recipe
Easy Ground Beef Chili
Ingredients
- 2.5 pounds 85 percent lean ground beef
- 1 (40.5-oz) can red kidney beans, drained and rinsed
- 2 tablespoons Knorr Beef Flavor Bouillon or kosher salt or 2 to 3 teaspoons of kosher salt
- 2 tablespoons olive oil
- 1 large yellow onion or 2 medium , minced
- 1 red bell pepper or poblano pepper , minced
- 6 cloves garlic , minced
- 1 28 oz Crushed Tomatoes
- ¼ cup tomato paste
- 1 tablespoon ancho chili powder (use less if you prefer a milder chili)
- 1 tablespoon pasilla chili powder or ground ancho chili
- 1 tablespoon chipotle chili powder (use less if you prefer a milder chili)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon smoked or regular paprika
- 1 tablespoon brown sugar or sub with molasses or honey
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground chile de Arbol or ½ teaspoon red peppers flakes
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground cinnamon , optional
- (1) 12 oz Dark Mexican beer such as Dos Equis, or 1 cup of red wine Malbec or sub with 1 cup of water
- 2 tablespons Masa Harina such as Maseca , optional
- 1 tablespoon fresh lime juice
- Kosher salt , to taste
Instructions
- Place a large pot on the stovetop and add the olive oil. Preheat the oil over medium-high heat. Add in the ground beef and beef bouillon and cook the beef until it's well browned, stirring and breaking up for about 10 to 12 minutes. Drain off the excess fat.
- Lower the heat to medium, add chipotle powder, oregano, coriander, cinnamon, ancho chili powder, pasilla chili powder, paprika, ground cumin, and garlic powder, and cook frequently stirring for 2 minutes. Stir in the tomato paste and cook, stirring for 2 minutes.
- Add the yellow onion and poblano to the pot and cook them until they're tender about 10 minutes. Next, add the crushed tomatoes, beer, and brown sugar and bring to a boil, then reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally.
- Place the masa harina in a small bowl. Add ¼ cup water and stir together with a fork. Dump the masa mixture into the chili. Add the beans and bring back to a simmer, stirring constantly, and cook for 20 minutes.
- If your mixture becomes thicker than you prefer, you can add the water gradually until the chili reaches your desired consistency. If it's too thin, continue simmering until it reaches your desired thickness.
- Once your chili has reached the desired consistency, add the lime juice, taste the chili, and adjust the seasonings as needed. Add kosher salt and pepper to your preference.
- Ladle the chili into bowls. Serve with shredded Mexican blend cheese, chopped cilantro, tortilla chips, chopped onion or green onions, and lime wedges.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
