Ground beef chili is a hearty and filling dish that is 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 before simmering 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 if you prefer. 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.
Jump to:
- What is Chili?
- Toppings for Ground Beef Chili
- Secret Ingredients That’ll Take Your Chili to the Next Level
- Ground Beef Chili Ingredients
- Tools you’ll need
- How to Make Ground Beef Chili
- Substitutions
- Variations
- How to Serve
- How to Store & Reheat
- Make Ahead:
- How to Freeze
- Tips for making The Best Ground Beef Chili
- FAQ
- Do you drain the ground beef for chili?
- What kind of ground beef is best for chili?
- 📖 Recipe
What is Chili?
Chili is usually a thick mixture of meat and beans, although the specific ingredients vary by region and personal preference. The most common types of chili are turkey chili, white chicken chili, and classic beef chili. In some places, such as Texas, beans have no place in the dish, while in others, the traditional chili consists only of beans and no meat. In addition, there are different ways to cook chili, depending on your preferred equipment, such as a slow cooker, Dutch oven, pressure cooker, or crock pot. Since there is no definition of what constitutes chili, there is plenty of room for customization and creativity.
Common Chili Ingredients
There are a few staples ingredients you’ll find in almost any easy chili recipe:
- Aromatics: Peppers are a common aromatic, and you can use poblano, red, jalapeno, chipotle pepper, or even cayenne pepper to add some spice to the chili. Green, yellow, orange, or red peppers won’t always add spice, but they add flavor. Chopped onions are also a staple in chili recipes.
- Beans: The most common beans in a chili recipe are kidney beans, black beans, or pinto beans; you can use canned red kidney beans to ensure they’re cooked properly, as eating undercooked kidney beans is potentially poisonous to humans. Beans are a great addition because they are complex carbohydrates and most chili beans are a good source of vitamins A and C.
- Ground meat: Animal protein helps develop flavor as well as provides a variety of textures. Some people use ground beef, ground turkey, or even shredded chicken. For vegetarian or vegan chili, you can omit the ground meat and replace it with a plant-based protein or stick with just vegetables.
- Liquid: If the recipe calls for a liquid, it will usually be beef broth (for a beef chili recipe), but you can use chicken broth (for a chicken chili) or veggie broth (for vegetarian chili); however, if you have no dietary restrictions or allergies, you can use any of these broths, no matter what chili you make.
- Spices: The most classic spice for chili is chili powder, but other spices often found in easy recipes are cumin, paprika (regular or smoked paprika), oregano, black pepper, and garlic powder; if you want to take a shortcut or don’t have all of those individual spices, prepackaged taco seasoning will generally have the same flavor profile.
- Tomato product: Some cooks choose fresh, diced tomatoes, but canned tomatoes, tomato paste, or tomato sauce work well in chili, too. Tomatoes add acidity and body to the final product. I like to use a combination of fresh tomato and canned crushed tomato in this Ground Beef recipe.
Toppings for Ground Beef Chili
The following are examples of toppings that go well with homemade chili:
- Cheese: Cheese adds a smooth flavor and contrasting texture to chili, resulting in a slightly creamy consistency after it melts. In my house, we like to use Mexican blend cheese for our chili.
- Cilantro: Adding this herb will enhance the other vegetable flavors in the chili.
- Green onions: Also called scallions, they taste like mild onions and will increase the chili’s savory onion flavor.
- Spiciness: If you want more heat in your chili, add red pepper flakes or chopped jalapenos for additional spice.
- Sour cream: Chili can be spicy and rich with a developed flavor, and sour cream breaks up not only the spice but also the earthy flavor and chunky texture. 👈 This is a must Chili Topping for my middle son.😊
Secret Ingredients That’ll Take Your Chili to the Next Level
The majority of them are most likely in your kitchen right now.
- Beer: Instead of using water or stock as your liquid, you could add beer. Depending on which type you choose, you’ll layer notes of toast, malt, or even spice into your chili. I use lager in this Ground Beef Chili recipe because its smooth, clean flavor doesn’t overpower the smokiness of the chipotle peppers.
- Cinnamon: Ground cinnamon brings warmth to your chili without being spicy. It works well with other flavors commonly found in chili, like tomato, cumin, and chile powder; you only need a little bit to achieve the desired balance. I use 1/4 teaspoon for the entire batch.
- Harina Masa: If you don’t use masa harina in your chili, you’re missing out. It serves two functions: it adds a subtle corn sweetness and thickens the chili. I use 2 tablespoons in this beef chili recipe.
- Cocoa Powder: Chocolate may not be the first thing that comes to mind when making chili, but it goes perfectly with peppers. Add a teaspoon or two of unsweetened cocoa powder to your favorite recipe for richness and flavor.
- Coffee: A cup of strong, brewed coffee will transform your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it has been simmering all day. Reduce the coffee with a blend of tomato paste, aromatic veggies, and spices for maximum flavor.
Ground Beef Chili Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Ground Beef: Use 85 percent lean ground beef for richness and flavor; just make sure to drain off the fat after browning the meat or skim the fat off at the end. For a healthier meat option, use 90/10 lean ground beef; there is no need to drain it after browning.
- Onion & Poblano Pepper: It creates a flavor base; you can swap the poblano pepper for any bell pepper
- Garlic: I use both fresh and Granulated Garlic
- Beef Bouillon: I use Knorr Granulated Beef Flavor Bouillon .👈This is a staple ingredient in my kitchen.
- Tomato: I use a combination of fresh and crushed canned tomatoes
- Beans: Classic beans for Chili are kidney beans, but you can use any canned beans on hand; however, you may need to reduce cooking time. Be sure to rinse and drain the beans before simmering.
- Seasoning: I made a homemade blend of chipotle powder, ancho powder, pasilla powder, coriander, cumin, oregano, paprika, ground black peppers, red pepper flakes, granulated garlic, and sugar.
- Harina Masa: It adds a subtle corn sweetness and thickens the chili. I use 2 tablespoons in this beef chili recipe.
- Cinnamon: Ground cinnamon brings warmth to your chili without being spicy. It works well with other flavors commonly found in chili, like tomato, cumin, and chile powder; you only need a little bit to achieve the desired balance. I use 1/4 teaspoon for the entire batch.
Tools you’ll need
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, stirring for 2 minutes.
Add the yellow onion, poblano, and fresh tomatoes 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 1/4 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. While the chili is simmering, prepare your toppings and anything you are serving alongside your chili.
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.
Substitutions
- Chili Powder: Ancho powder and pasilla powder can be substituted with chili powder.
- Beans: Black beans or pinto beans can be used instead of Kidney beans.
- Liquid: Instead of beer, you can use 1 cup of wine or water.
- Masa Harina: Cornmeal, cornstarch, or flour can be used instead of Masa Harina or can be omitted entirely.
Variations
How to Serve
Cornbread is the most classic food to serve with chili; it not only soaks up all the sauce but also adds a slight sweetness that offsets the richness and spice of the chili. Tortilla chips are another popular option to serve alongside chili, adding crunch to a rather soft dish. I recommend using plain tortilla chips.
How to Store & Reheat
Store leftovers in an airtight container. To reheat the Ground Beef Chili later, warm it in a microwave or over medium heat on the stovetop, stirring occasionally until heated through.
Make Ahead:
Ground Beef Chili can be made a day ahead and refrigerated covered for up to 3 days. Add more water to thin it out if needed.
How to Freeze
Let the Ground Beef Chili cool completely, then transfer to an airtight freezer container; store in the freezer for up to 3 months. Before serving the Ground Beef Chili, defrost it in the fridge for up to 12 hours and then reheat it on the stovetop over medium heat until hot.
Tips for making The Best Ground Beef Chili
- Flavor Enhancer: Adding lime or lemon juice at the end to bring the flavor together.
- Use less liquid: If you want a thicker chili but don’t want to use masa harina, reduce the amount of liquid from the start and cook it uncovered, allowing it to thicken naturally without adding anything. If it appears to be too thick, you can always add more liquid as needed.
- Wait until the end to add the beans: Canned beans are already cooked, so if you add them earlier, they’ll end up mushy.
- Spice Level: My family enjoyed spicy food and found this chili to be well balanced, as written, but you can increase or reduce the spice level to your liking.
- Meat: If the meat you’re using has a lot of fat, be sure to drain it before simmering.
- Beer or Red Wine: Adding Beer or Red wine adds a depth of flavor. Feel free to skip and add 1 cup of water instead.
- Sugar: A pinch of sugar in Chili counteracts the tomatoes’ acidity and helps balance the flavors.
FAQ
What’s the secret to good chili?
The key to making great chili is to cook the chili long enough to allow the flavors to meld together.
Do you drain the ground beef for chili?
Whether or not to drain the ground beef for chili is a matter of personal preference. The beef should be cooked until it is browned and crumbly. If there is excess fat, you can drain it off or skim the fat off at the end.
What kind of ground beef is best for chili?
A few different types of ground beef can be used for chili. The best type of ground beef to use is either chuck roast or round steak; these two types of meat are the most flavorful and will give your chili a richer taste. Another type of ground beef that can be used is ground sirloin; this type of ground beef is leaner and will not add as much flavor to your chili.
What gives chili the best flavor?
When it comes to chili, a few key things contribute to its flavor. First, the type of chili pepper used can make a big difference. Generally speaking, milder chili peppers produce a milder chili, while hotter peppers make for a spicier dish. Another key flavor component of chili is the meat that is used. Chicken, beef, and pork are all popular choices, each with its unique flavor.
Is Ground Beef Chili healthy to eat?
Yes, it is healthy, but it can be even more nutritious by making a few changes. For example, opt for 90 % lean beef instead of 70% lean; you’ll get the same flavor but less fat; you can also reduce the fat content of any ground meat if you drain it after browning. Also, consider a no salt added or low sodium canned tomatoes and canned beans; you can also reduce the salt of any canned beans if you drain and rinse well before using.
How long do you cook Ground Beef Chili?
This Ground Beef Chili recipe requires 1 hour of simmering before adding the beans and 10 minutes after.
Does the Ground Beef need to be browned and drained?
Yes, browning the beef gives a depth of flavor and helps remove excess fat. Draining depends on what percentage of fat you’re using.
What is the Best Beef for Chili?
Ground beef such as turkey, pork, veal, venison, or chicken will work on this Chili recipe. Slow-cooking beef chunks can also be used, such as beef chuck or bottom round beef (excess fat trimmed, cut into 1-1/2 inch chunks). However, you may need to cook longer to allow the meat to break down.
Can I use Whole Dried Chiles?
Yes, if using whole dried chiles, place all of the chiles into a medium nonstick saute pan or cast-iron skillet over medium-high heat. Cook, moving the pan around constantly until you begin to smell the chiles toasting, about 1 to 2 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the blender’s carafe along with the granulated garlic, oregano, coriander, ground black pepper, sugar, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the carafe’s lid. Store in an airtight container for up to 6 months.
More Favorite Recipes
- Perfect Meatballs
- Classic Homemade Meatballs
- Beef Stew with Carrots and Sweet Potatoes
- The Best Beef Milanese “Milanesa de Carne”
- Beef Stew with Carrots and Sweet Potatoes
Did you make this recipe?
📖 Recipe
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 small , minced
- 1 poblano pepper or bell pepper , minced
- 5 Roma Tomatoes , chopped
- 6 cloves garlic , minced
- 1 28 oz Crushed Tomatoes
- 1/4 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
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground chile de Arbol or 1/2 teaspoon red peppers flakes
- 1/4 teaspoon granulated garlic
- (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, smoked 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, poblano, and fresh tomatoes 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 1/4 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
