If you’re craving comfort food that’s hearty, packed with flavor, and totally satisfying, you’re in the right place. This Easy Ground Beef Chili Recipe has been a go-to in my kitchen for years because it’s straightforward, forgiving, and just downright delicious. Once you try this recipe, you’ll see why it’s always in my regular rotation for weeknight dinners and casual weekend gatherings alike!
Why You’ll Love This Recipe
- Simple Ingredients: You’ll probably have most of these in your pantry already, making it a no-stress meal to whip up anytime.
- Rich, Deep Flavor: Slow-simmering blends the spices and beef perfectly, resulting in a chili that’s bursting with warmth and depth.
- Family Friendly: This recipe wins my whole family over every time, from the kids to the adults craving a satisfying dinner.
- Versatile & Customizable: Whether you want it spicy or mild, packed with beans or more meaty, this chili adapts easily to your taste.
Ingredients You’ll Need
Every ingredient in this Easy Ground Beef Chili Recipe plays a role in creating that perfect hearty, slightly smoky, and well-rounded flavor. Moving beyond just ground beef and beans, the combination of spices, fresh produce, and tomato products really makes this chili sing.
- Ground beef: I recommend 80/20 fat content for richness and juiciness without too much grease.
- Yellow onion: Adds sweetness and depth once it softens with the beef.
- Green and red bell peppers: These bring a fresh, crisp contrast to the meaty base and add color too.
- Garlic cloves: Don’t skip fresh garlic—it’s the backbone of many hearty dishes like chili.
- Sea salt and black pepper: Essential to bring out all the other flavors.
- Kidney beans: A classic chili bean choice, just make sure to rinse them well.
- Crushed tomatoes and tomato paste: These provide that rich tomato base and add body to the chili.
- Beef bouillon cubes: A secret weapon for extra meaty flavor without adding broth.
- Mild chili powder, ground cumin, and dried oregano: These spices balance smokiness, warmth, and earthiness perfectly.
- Sugar: Just a touch to round out acidity from the tomatoes.
- Cayenne pepper: Optional, but I love the gentle heat it adds if you’re feeling adventurous!
Variations
I like to think of this Easy Ground Beef Chili Recipe as a solid base that’s begging for a little personal flair. Don’t be shy—experiment to find what makes your bowl sing. I sometimes tweak heat levels or bean types depending on the mood or crowd.
- Vegetarian Version: Swap out the ground beef for crumbled tofu or textured vegetable protein, and use vegetable broth instead of beef bouillon.
- Spicy Kick: When I want heat, I crank up the cayenne or add diced chipotle peppers in adobo sauce for smoky heat.
- Extra Veggies: Sometimes I toss in corn or zucchini to bulk it up and add even more texture and color.
- Slow Cooker Chili: Brown the ingredients on the stove, then transfer everything to your slow cooker to simmer for hours—it’s perfect for busy days.
How to Make Easy Ground Beef Chili Recipe
Step 1: Brown Your Beef and Sauté the Veggies
Start by heating a large Dutch oven or heavy pot over medium-high heat. Toss in the ground beef along with diced onion, green and red bell peppers, minced garlic, plus salt and pepper. You’ll want to break up the meat with your wooden spoon as it cooks evenly until nicely browned—this usually takes about 8 to 10 minutes. I like to let the veggies soften and get a bit of color in the pan to maximize flavor right from the start. Just don’t rush this step; those browned bits are gold!
Step 2: Add Beans, Tomatoes, Spices, and Simmer
Next, dump in the drained kidney beans, crushed tomatoes, and tomato paste, then sprinkle in the crushed beef bouillon cubes, chili powder, cumin, oregano, sugar, and cayenne if you’re using it. Add just enough water to cover the beans—usually around 1 to 1½ cups—and stir everything until well combined. Bring the chili to a boil, then lower the heat to maintain a gentle simmer. This is where patience pays off; let it simmer for at least two hours (up to eight if you have the time) to let the flavors meld beautifully. Stir occasionally to keep from sticking and taste along the way to adjust salt and seasoning. This slow simmer is what turns simple ingredients into a soul-warming classic.
Step 3: Serve and Garnish Your Chili
When your chili is thick, rich, and your kitchen smells amazing, it’s ready! Ladle it into bowls and get creative with garnishes—my go-to toppings are fresh cilantro, sliced green onions, sour cream for creaminess, grated cheddar or mozzarella for melty goodness, and a few thin jalapeño slices if I want that extra zing. These garnish choices really catapult it from “dinner” to “party in your mouth.”
Pro Tips for Making Easy Ground Beef Chili Recipe
- Brown Thoroughly: Taking the time to brown your beef and veggies well adds a depth of flavor that you can really taste in the finished chili.
- Season in Layers: Don’t just salt at the end—season while cooking and during simmering to build complexity.
- Simmer Low and Slow: The longer and slower you simmer your chili, the better those flavors marry and develop rich, comforting notes.
- Avoid Watery Chili: Resist adding too much water—adding just enough to cover the beans keeps the chili thick but not dry.
How to Serve Easy Ground Beef Chili Recipe
Garnishes
I’m a huge fan of fresh garnishes to brighten up the hearty chili. Cilantro adds a burst of freshness, green onions bring a mild oniony crunch, and sour cream cools down the heat and lends creaminess. Don’t forget melty cheese—cheddar or mozzarella both work great! And for those who love spice, thin slices of fresh jalapeño on top add a lovely kick.
Side Dishes
This chili shines alongside classic sides like warm cornbread or crispy tortilla chips. Sometimes I serve it over steamed rice or with a simple green salad to keep things balanced. For family dinners, pairing it with baked potatoes or even mac and cheese is always a hit!
Creative Ways to Present
For parties or game day, I like to turn this chili into a dip by removing some liquid to make it thicker, then topping it with cheese and baking until bubbly. Another fun idea is assembling chili bowls with all the toppings laid out buffet-style—everyone gets to customize their own bowl exactly how they like it!
Make Ahead and Storage
Storing Leftovers
I always store leftover chili in airtight containers in the fridge. It actually tastes better the next day once the flavors have had time to meld even more. I find it lasts about 3 to 4 days without losing its deliciousness.
Freezing
Freezing this chili works great if you want to prep meals in advance. Just cool it completely, then portion into freezer-safe containers. When you thaw it, the texture and flavor hold up nicely — perfect for busy nights when you want a comforting meal fast.
Reheating
I reheat chili gently on the stovetop with a splash of water or broth to loosen it up a bit if it’s thickened in the fridge. Stir frequently to keep it from sticking or drying out. Microwaving works too, just cover and heat in bursts to maintain texture.
FAQs
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Can I make this Easy Ground Beef Chili Recipe in a slow cooker?
Absolutely! Brown the beef and sauté your veggies on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for about 3 to 4 hours. This method enhances the flavors and gives you a set-it-and-forget-it convenience.
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How can I make this chili spicier or milder?
To adjust the heat, simply add more cayenne pepper or include chopped jalapeños while cooking. For milder chili, reduce or omit cayenne and spice-heavy garnishes. You can also add a dollop of sour cream or cheese to tone down the heat when serving.
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Can I use other types of beans?
Yes! While kidney beans are classic, black beans, pinto beans, or even a mix of several types work wonderfully. Just make sure to rinse canned beans thoroughly before adding.
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Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free if you use gluten-free beef bouillon cubes and check the labels on your chili powder and other spices. Always double-check packaged ingredients to be safe.
Final Thoughts
This Easy Ground Beef Chili Recipe brings me back to cozy nights filled with laughter and full bellies. It’s one of those comforting dishes where every bite feels like a warm hug. I hope you’ll give it a try—and trust me, once you do, it’ll become your reliable, crowd-pleasing favorite too. From my kitchen to yours, happy cooking and even happier eating!
Print
Easy Ground Beef Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Tex-Mex
Description
This classic Chili Con Carne recipe is a hearty and flavorful stew featuring ground beef, kidney beans, bell peppers, and a blend of aromatic spices. Slow-simmered to develop deep, rich flavors, it’s perfect served with fresh toppings like cilantro, sour cream, and cheese. Ideal as a comforting meal for gatherings or a cozy dinner.
Ingredients
Main Ingredients
- 2 pounds 80/20 ground beef
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 large garlic cloves, minced
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- 1 (13.5-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 2 beef bouillon cubes, crushed
- ¼ cup mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- ½ teaspoon cayenne pepper (optional)
For Serving (Optional)
- Chopped fresh cilantro
- Chopped green onions
- Sour cream
- Grated cheddar or mozzarella cheese
- Thinly sliced jalapeño
Instructions
- Brown the Meat and Vegetables: Heat a large Dutch oven or pot over medium-high heat. Add the ground beef, diced onion, green and red bell peppers, minced garlic, sea salt, and black pepper. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the vegetables are softened, about 8-10 minutes.
- Add Remaining Ingredients and Simmer: Stir in the drained kidney beans, crushed tomatoes, tomato paste, crushed beef bouillon cubes, mild chili powder, ground cumin, dried oregano, sugar, and optional cayenne pepper. Pour in just enough water (about 1 to 1½ cups) to cover the beans. Stir well to combine all ingredients.
- Cook Slowly to Develop Flavor: Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cook uncovered for at least 2 hours, stirring occasionally, to allow flavors to deepen and the chili to thicken. You can simmer up to 8 hours for a richer flavor. Taste and adjust seasoning with additional salt as needed.
- Serve: Spoon the chili into bowls and garnish with desired toppings such as chopped fresh cilantro, green onions, sour cream, grated cheddar or mozzarella cheese, and thinly sliced jalapeño peppers for added heat and freshness.
Notes
- For thicker chili, simmer longer uncovered to reduce excess liquid.
- Use mild or hot chili powder depending on your spice preference.
- Substitute kidney beans with pinto or black beans if desired.
- For a richer flavor, brown the beef in batches to avoid steaming.
- Leftover chili stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
