Best Chili Recipe with Ground Beef: Thick, Hearty, and Full of Flavor

If you’re looking for a classic, no-fuss, award-worthy chili, this is it. Packed with seasoned ground beef, tender beans, tomatoes, and the perfect spice blend, this ground beef chili is the ultimate comfort food. It’s rich, meaty, thick enough to stand your spoon in, and perfect for game day, weeknights, or freezing for later. And the best part? It’s incredibly easy to make in just one pot.

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Ingredients Overview: What Goes Into the Best Ground Beef Chili?

Each ingredient in this chili plays a specific role—adding depth, richness, or balance. Here’s what makes this version a standout:

1. Ground Beef

Use 80/20 ground beef for the ideal balance of flavor and fat. It browns beautifully and creates a rich base. You can also use leaner beef, but be sure to build flavor with spices and simmer time.

2. Aromatics: Onion & Garlic

Yellow onions and fresh garlic create the savory backbone. Sautéing them in beef drippings deepens the flavor before layering in the spices.

3. Tomatoes

• Crushed Tomatoes: Provide a thick, smooth base.

• Tomato Paste: Concentrated tomato flavor for depth and richness.

• Diced Tomatoes: Adds texture and freshness.
  Use a mix for the perfect chili texture—hearty and saucy but not watery.

4. Beans

A classic mix of kidney beans and black beans brings variety in texture. Drain and rinse them well before adding.

5. Chili Seasoning

A perfectly balanced spice blend is what separates a good chili from a great one:

• Chili powder – earthy and warming

• Ground cumin – adds smokiness

• Paprika (smoked or sweet) – for color and depth

• Oregano – herbal sharpness

• Cayenne pepper or red pepper flakes – optional heat

6. Beef Broth or Stock

Adds body and allows the chili to simmer into a thick, stew-like consistency.

7. Brown Sugar

Just a touch balances the acidity of the tomatoes and rounds out the spice.

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Step-by-Step Instructions: How to Make Ground Beef Chili

Step 1: Sauté the Aromatics

• Heat 1 tablespoon oil in a large Dutch oven or stockpot over medium heat.

• Add 1 diced yellow onion and sauté for 3–4 minutes until soft.

• Stir in 4 minced garlic cloves and cook for 1 more minute until fragrant.

Step 2: Brown the Beef

• Add 2 pounds ground beef to the pot.

• Cook, breaking it up with a spoon, until browned and no longer pink (about 8–10 minutes).

• Drain excess fat if needed, but leave a little for flavor.

Step 3: Add Tomato Paste and Spices

Stir in:

• 2 tablespoons tomato paste

• 3 tablespoons chili powder

• 1 tablespoon cumin

• 2 teaspoons paprika

• 1 teaspoon oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: ¼ teaspoon cayenne or chili flakes
  Cook for 2–3 minutes to toast the spices and deepen the flavor.

Step 4: Add Tomatoes and Beans

Stir in:

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can diced tomatoes, with juices

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup beef broth or stock

• 1 teaspoon brown sugar

Mix everything together well.

Step 5: Simmer

• Bring to a boil, then reduce heat to low.

• Cover and simmer for at least 30 minutes, stirring occasionally.

• For best results, simmer for 1 to 1.5 hours uncovered, until thickened to your liking.

Step 6: Adjust and Serve

Taste and adjust seasoning. Add more salt, chili powder, or cayenne as needed.

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Tips, Variations, and Substitutions

Top Tips

• Simmer longer for better flavor and a thicker texture.

• Toast the spices after browning beef to release essential oils.

• Use quality canned tomatoes like San Marzano for a richer base.

Substitutions

• Ground Turkey or Chicken: For a lighter version, substitute ground beef with lean turkey or chicken.

• No Beans (Texas-Style): Omit beans entirely for a meatier, more traditional Texas-style chili.

• Add Veggies: Bell peppers, jalapeños, or corn add color and sweetness.

Flavor Add-Ins

• Espresso powder or brewed coffee: Add 1 tsp or ¼ cup to deepen the umami.

• Chipotle peppers in adobo: Add a smoky, spicy edge.

• Beer: Swap broth for beer for extra body and bitterness (use a dark ale or stout).

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Serving Ideas & Occasions

This chili shines on its own or as part of a bigger spread.

When to Serve

• Weeknight comfort food

• Game day gatherings

• Potlucks and tailgates

• Freezer meals for busy weeks

Topping Ideas

• Shredded cheddar or Monterey Jack

• Sour cream or Greek yogurt

• Chopped green onions

• Cilantro

• Diced red onions

• Jalapeño slices

• Crushed tortilla chips or corn chips

Serve With

• Cornbread or crusty bread

• Baked potatoes (as a topping)

• White rice or cauliflower rice

• Tortilla chips for dipping

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Nutritional & Health Notes

This chili is hearty and nutrient-dense, offering a solid balance of protein, fiber, and complex carbs.

Protein & Iron

Ground beef is rich in protein, iron, and zinc—essential for muscle maintenance and energy.

Fiber from Beans

Beans add gut-friendly fiber, plant-based protein, and essential minerals like magnesium and potassium.

Low-Sugar

Only a small amount of sugar is used to balance acidity. You can omit or use alternatives like honey if preferred.

Low-Carb Modifications

To make it lower in carbs:

• Omit the beans

• Add more beef and low-carb vegetables like mushrooms or zucchini

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FAQ: Ground Beef Chili

1. Can I make this chili in a slow cooker?

Yes! Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

2. Can I freeze leftover chili?

Absolutely. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

3. What’s the best ground beef for chili?

Use 80/20 ground beef for the best flavor and juiciness. Leaner beef works but may be drier, so simmer with extra broth or fat (like olive oil or bacon).

4. How can I thicken my chili?

Simmer uncovered for longer, or mash some of the beans into the chili. You can also add 1 tablespoon cornmeal or masa harina.

5. How spicy is this recipe?

This version is mild to medium. Adjust the heat by adding more cayenne, chili flakes, or chopped jalapeños. Always taste before increasing spice levels.

6. Can I make this vegetarian?

Yes! Omit the beef and double the beans, or use plant-based ground meat. Add chopped mushrooms or lentils for texture and richness.

7. Why add brown sugar?

A small amount of sugar helps round out the acidity from tomatoes and brings balance to the chili spices. It’s optional but recommended.

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