Easy Ground Beef Chili Recipe

This ground beef chili recipe browns 1 lb of beef with onion and bell pepper, then simmers it with crushed tomatoes, kidney beans, and a bold blend of chili powder and cumin for about 45 minutes in one pot. It serves 6, scales easily to 2 lbs of beef for a crowd, and reheats well for several days.

Choosing the Best Ground Beef for Chili

The best ground beef for chili is 80/20 or 85/15 chuck, since the extra fat bastes the meat during the long simmer and keeps the finished chili rich instead of dry. Leaner blends like 90/10 work too, but add an extra teaspoon of olive oil when browning so the meat doesn't turn tough. If you drain the beef after browning, leave a thin film of fat in the pot rather than wiping it completely dry; it carries flavor into the onions and spices in the next step. For a bigger batch, this recipe doubles cleanly to 2 lbs of ground beef and two extra cans of beans without changing the spice measurements by more than half again as much.

Ingredient Notes and Easy Substitutions

Every ingredient in this chili recipe with ground beef has a job, and most have a practical swap if your pantry looks different. Kidney beans can be replaced with black beans or pinto beans, or left out entirely for a Texas-style, bean-free chili. Crushed tomatoes build the thick base, while the diced tomatoes add texture; if you only have one or the other, use 32 ounces total of whichever you have. Beef broth can be swapped for chicken broth or water in a pinch, though broth adds more depth. Adjust the cayenne pepper up or down to control heat, or skip it altogether for a mild, family-friendly pot. For other weeknight ideas, browse our beef dinners.

How to Avoid Common Ground Beef Chili Mistakes

Thin, watery chili is usually the result of not simmering long enough or adding too much liquid at once; let the pot simmer uncovered for the full 30-35 minutes so excess moisture can evaporate, and mash a few beans against the side of the pot to naturally thicken the sauce. Bland chili almost always means the spices weren't toasted; stirring the chili powder, cumin, and paprika into the hot pan for a full minute before adding liquid wakes up their flavor. If your chili turns out too spicy, a dollop of sour cream or shredded cheese on top does more to tame the heat than adding more tomatoes. Finally, always taste and adjust the salt at the very end, since canned tomatoes and broth vary in sodium from brand to brand.

Storing and Freezing Leftover Chili

Cooled ground beef chili keeps well in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 60-second bursts, stirring between each, or warm the full pot over medium-low heat on the stovetop, adding a splash of broth or water if it has thickened too much, until it reaches 165°F (74°C). This chili also freezes well for up to 3 months in a freezer-safe container; thaw it overnight in the refrigerator before reheating on the stovetop.

Toppings and Sides for Ground Beef Chili

Set out shredded cheddar, sour cream, chopped cilantro, diced avocado, and sliced jalapeños so everyone can build their own bowl. Ladle the chili over rice, baked potatoes, or a bed of corn chips for a heartier plate, or serve it alongside cornbread for a classic, comforting pairing. Leftover chili also makes a quick filling for our ground beef tacos.

Safe internal temperatures in this recipe follow the FoodSafety.gov safe minimum internal temperature chart.