The best traditional chili recipe with ground beef and beans combines 1 pound of ground beef, 2 cans (15 oz each) of kidney beans, 1 can (28 oz) of crushed tomatoes, 1 onion, 3 cloves garlic, 2 tbsp chili powder, 1 tsp cumin, and 1 cup beef broth. Simmer for 60-90 minutes for optimal flavor development. This hearty chili with ground beef and beans serves 6 and can be customized with various toppings like sour cream, shredded cheese, and green onions.
Creating the perfect homemade chili with ground beef and beans requires attention to ingredient quality and cooking technique. This classic recipe delivers rich, complex flavors through a balance of spices and proper simmering time. Whether you're preparing a family-friendly chili recipe with ground beef for game day or a comforting weeknight meal, this guide provides everything you need for chili success.
Essential Ingredients for Authentic Beef Chili
The foundation of any authentic beef chili recipe with beans lies in quality ingredients. While regional variations exist, this traditional approach delivers consistent results that satisfy chili enthusiasts.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Ground beef (80% lean) | 1 pound | Brown thoroughly for maximum flavor |
| Onion (yellow) | 1 large | Fine dice for even distribution |
| Garlic | 3 cloves | Minced finely |
| Chili powder | 2 tablespoons | Use a quality brand for best results |
| Cumin | 1 teaspoon | Freshly ground preferred |
| Crushed tomatoes | 28 oz can | No salt added preferred |
| Kidney beans | 2 (15 oz) cans | Rinsed and drained |
| Beef broth | 1 cup | Low sodium for better control |
Step-by-Step Cooking Instructions
Follow these professional techniques for the best traditional chili recipe with kidney beans that develops deep, complex flavors.
1. Brown the Ground Beef Properly
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef without breaking it up immediately. Allow it to develop a proper sear on one side before stirring. This Maillard reaction creates hundreds of flavor compounds essential for a hearty chili with ground beef and beans. Once browned, remove excess fat but retain about 1 tablespoon for cooking the aromatics.
2. Build Flavor Foundations
Add diced onions and cook until translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, paprika, and oregano, toasting the spices for 30 seconds to release their essential oils.
3. Simmer for Flavor Development
Add crushed tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally. Add rinsed kidney beans and continue simmering for another 30-45 minutes. The extended cooking time allows flavors to meld and creates the ideal texture for a quick weeknight chili recipe with beans.
Pro Tips for Perfect Chili Every Time
These professional cooking techniques elevate your easy ground beef chili recipe with beans from good to exceptional:
- Acidity balance: Add 1 tablespoon of apple cider vinegar during the last 15 minutes of cooking to brighten flavors
- Texture control: For thicker chili, remove the lid during the final 20 minutes of cooking
- Flavor depth: Include 1-2 diced chipotle peppers in adobo sauce for smoky complexity
- Salt timing: Season with salt gradually throughout cooking rather than all at once
Variations for Different Dietary Needs
Adapt this family-friendly chili recipe with ground beef to accommodate various preferences while maintaining authentic flavor:
Slow Cooker Method
After browning the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours. This slow cooker chili with ground beef and beans develops incredible depth of flavor with minimal hands-on time.
Dietary Modifications
- Gluten-free: Naturally gluten-free (verify all packaged ingredients)
- Lower sodium: Use no-salt-added tomatoes and low-sodium broth
- Spicier version: Add 1 diced jalapeño with the onions and 1/4 teaspoon cayenne pepper
Serving Suggestions and Storage
For the best experience with your homemade chili with ground beef and beans, follow these serving and storage recommendations:
Chili tastes even better the next day as flavors continue to meld. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth or water to restore ideal consistency.
Traditional toppings include shredded cheddar cheese, sour cream, diced onions, and fresh cilantro. For a complete meal, serve with cornbread or over baked potatoes. This authentic beef chili recipe with beans also works wonderfully as a topping for hot dogs or nachos.
Frequently Asked Questions
How can I make my chili thicker without changing the flavor?
To thicken chili without altering flavor, remove the lid during the final 20-30 minutes of cooking to allow evaporation. Alternatively, mash a small portion of the beans against the pot side and stir back into the chili for natural thickening.
Can I use different types of beans in this chili recipe?
Yes, you can substitute or combine beans. Kidney beans are traditional, but pinto beans, black beans, or white beans work well too. For authentic flavor, use at least one darker bean variety like kidney or pinto.
How long should I simmer chili for optimal flavor?
For best results, simmer chili for 60-90 minutes. The first 45 minutes develop the base flavors, then adding beans and continuing to simmer for 30-45 minutes allows all components to meld. Longer simmering (up to 2 hours) creates even deeper flavor but monitor liquid levels.
What's the secret to making chili less spicy if I've added too much heat?
To reduce spiciness, add 1-2 tablespoons of sugar or honey to balance heat, or incorporate dairy like sour cream or shredded cheese when serving. Adding more beans or tomatoes can also help dilute excessive spice without compromising texture.
Can I make this chili recipe in advance for a gathering?
Absolutely. Chili often tastes better the next day as flavors continue to develop. Prepare it 1-2 days in advance, store in the refrigerator, and gently reheat before serving. Add a splash of broth if needed to restore ideal consistency.
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