Here's a complete, tested ground beef chili recipe that serves 6, takes 15 minutes to prepare, and cooks for 1 hour 15 minutes. This easy chili recipe with ground beef features a perfect balance of spices, rich tomato base, and tender meat. You'll need 1 pound lean ground beef, 1 onion, 3 cloves garlic, 2 bell peppers, 28-ounce can crushed tomatoes, 15-ounce can kidney beans, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, and 1 cup beef broth. This classic chili con carne recipe delivers authentic flavor with minimal effort.
The Ultimate Ground Beef Chili Recipe for Home Cooks
Nothing beats a hearty bowl of chili on a chilly evening. This ground beef chili recipe has been perfected through years of kitchen testing to deliver maximum flavor with straightforward techniques. Unlike many simplified versions, this recipe honors traditional chili con carne while remaining accessible for weeknight cooking.
Why This Ground Beef Chili Recipe Works
Most chili recipes either oversimplify the process or make it unnecessarily complicated. This version strikes the perfect balance by focusing on three key elements:
- Proper meat browning - Creating fond (those delicious browned bits) builds foundational flavor
- Balanced spice profile - Not just heat, but depth from multiple spice layers
- Texture control - Achieving that ideal thick-but-not-gummy consistency
Professional chefs know that great chili isn't about secret ingredients—it's about technique and patience. This easy ground beef chili recipe follows those same principles without requiring specialty equipment.
Essential Ingredients for Authentic Flavor
The magic of chili comes from how ingredients interact during cooking. Here's what you need and why each matters:
| Ingredient | Why It Matters | Pro Tip |
|---|---|---|
| 1 pound 90% lean ground beef | Leaner beef prevents greasy chili while maintaining flavor | Brown in batches to avoid steaming |
| 3 tablespoons chili powder | Provides base flavor (not just heat) | Toast briefly to enhance flavor |
| 28-ounce can crushed tomatoes | Better texture than diced for smooth chili | Add tomato paste for richer flavor |
| 1 cup beef broth | Moisture control without diluting flavor | Use low-sodium to control salt |
Step-by-Step Cooking Instructions
- Brown the beef in a large pot over medium-high heat, breaking into small pieces. Don't stir too often—let proper browning occur (about 5-7 minutes).
- Add vegetables (1 chopped onion, 1 diced green bell pepper, 1 diced red bell pepper, 3 minced garlic cloves). Cook until softened (5 minutes).
- Toast spices (3 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano) for 1 minute until fragrant.
- Add liquids (28-oz crushed tomatoes, 15-oz kidney beans with liquid, 1 cup beef broth, 2 tbsp tomato paste). Stir well.
- Simmer uncovered for 60-75 minutes, stirring occasionally, until thickened to your liking.
- Season with salt, pepper, and optional 1 tsp apple cider vinegar for brightness.
Perfecting Your Chili: Pro Tips
Follow these expert techniques to elevate your homemade chili with ground beef:
- Don't rush the simmer - At least 60 minutes develops complex flavors
- Cool before storing - Flavors improve overnight as spices meld
- Adjust consistency - Too thick? Add broth. Too thin? Simmer longer
- Balance acidity - A splash of vinegar brightens rich flavors
Serving Suggestions for Maximum Enjoyment
This versatile chili recipe works as a standalone meal or as a base for creative presentations:
- Classic bowl with shredded cheddar, sour cream, and green onions
- Chili cheese dogs - Spoon over hot dogs in toasted buns
- Loaded nachos - Layer on tortilla chips with melted cheese
- Stuffed potatoes - Fill baked potatoes with chili and toppings
Storage and Reheating Guidelines
Proper storage maintains quality and flavor for future meals:
- Refrigeration: Store in airtight container for up to 4 days
- Freezing: Portion into freezer bags (lay flat) for up to 3 months
- Reheating: Warm gently on stove with splash of broth to refresh texture
- Flavor tip: Chili often tastes better the second day as flavors develop
Customizing Your Ground Beef Chili
Adapt this basic recipe to suit different preferences and dietary needs:
- Spiciness control: Add cayenne for heat or omit seeds from peppers
- Bean variations: Try pinto, black, or white beans instead of kidney
- Vegetable additions: Corn, zucchini, or mushrooms boost nutrition
- Dietary adaptations: Use vegetable broth for vegetarian version
Avoiding Common Chili Mistakes
Even experienced cooks make these errors with ground beef chili recipes:
- Overcrowding the pot when browning meat (steams instead of sears)
- Adding all liquid at once (dilutes fond and flavor development)
- Skipping the simmer time (prevents flavor integration)
- Over-seasoning early (salt concentration increases as liquid reduces)
Frequently Asked Questions
Can I make this ground beef chili recipe in a slow cooker?
Yes, this easy chili recipe with ground beef adapts perfectly to slow cooking. Brown the meat and sauté vegetables first, then transfer to your slow cooker with all other ingredients. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooking process develops even deeper flavors while maintaining tender meat texture.
How can I make my chili less spicy without losing flavor?
To reduce spiciness in your homemade chili with ground beef while maintaining flavor complexity, try these techniques: add a tablespoon of sugar or honey to balance heat, stir in a dollop of sour cream directly into the pot, or incorporate more beans and vegetables to dilute the spice concentration. Remember that chili powder contributes flavor beyond heat—don't eliminate it completely.
What's the difference between Texas-style chili and this recipe?
Traditional Texas chili (chili con carne) contains only meat, chili peppers, and spices—no beans or tomatoes. This ground beef chili recipe includes beans and tomatoes for broader appeal while maintaining authentic chili flavor. For a Texas-style adaptation, omit beans and tomatoes, increase chili powder to 1/4 cup, and use only beef broth and dried chilies for liquid.
How do I fix watery chili that won't thicken?
If your chili recipe with ground beef turns out too thin, don't worry. Continue simmering uncovered to evaporate excess liquid, which typically takes 15-20 minutes. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering chili. For a more natural thickener, mash some of the beans against the pot side before continuing to cook. Remember that chili naturally thickens as it cools.
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