Welcome to the last Ground Beef Chili Recipe you will ever need. This is a rich, hearty, and deeply flavorful classic chili that comes together in about an hour on the stovetop. It’s the perfect comfort food for chilly evenings, game day gatherings, or a simple and satisfying weeknight dinner. We’ve packed this recipe with simple tips to build award-winning flavor with ingredients you likely already have. Get ready to create a truly unforgettable meal.
Forget thin, bland chili. This recipe uses a secret technique—blooming the spices—to unlock their full aromatic potential, creating a robust and savory base. It’s a simple step that makes a world of difference.
Why This is the Best Ground Beef Chili Recipe
There are countless chili recipes out there, but this one stands out for its perfect balance of flavor, ease of preparation, and consistent, delicious results. We’ve focused on developing a deep, complex flavor profile without a complicated ingredient list.
The secret lies in layering flavors: starting with a solid foundation of browned beef and aromatics, followed by a perfectly balanced spice blend, and finished with a slow simmer that marries everything together. It’s a foolproof method that delivers a thick, rich chili every single time. It’s even better the next day, making it a fantastic make-ahead meal. For another hearty meal, consider this bacon cheeseburger soup recipe.
Key Ingredients for Classic Chili
The magic of this recipe is in its simplicity. No fancy ingredients are required, just pantry staples that come together to create something truly special.
The Best Ground Beef for Chili
We recommend using 80/20 or 85/15 ground beef. The higher fat content adds incredible flavor and richness to the chili. As the beef cooks, it renders down, and we’ll use a little of that flavorful fat to toast our spices.
The Aromatic Base
A simple trio of yellow onion, green bell pepper, and fresh garlic creates the foundational flavor layer. This combination, often called a “mirepoix” in other cuisines, provides a sweet and savory backbone for the entire dish.
The Perfect Spice Blend
Our blend is what sets this homemade chili apart. We use a combination of dark chili powder, smoked paprika for a hint of smokiness, ground cumin for earthiness, oregano for a touch of herbaceousness, and a pinch of cayenne pepper for warmth. A teaspoon of cocoa powder is our secret ingredient to add depth and complexity.
Canned Goods: The Secret to Speed and Flavor
Canned goods are a busy cook’s best friend. We use canned crushed tomatoes for a smooth, rich base, and canned dark red kidney beans and black beans for texture and heartiness.
Every spoonful is packed with hearty, savory flavor.
How to Make Ground Beef Chili: A Step-by-Step Guide
This simple stovetop method builds flavor in layers, resulting in a chili that tastes like it’s been simmering all day.
Step 1: Brown the Beef and Sauté the Aromatics
In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat until browned. Break it apart with a spoon as it cooks. Once cooked through, use a slotted spoon to remove the beef, leaving about two tablespoons of rendered fat in the pot. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 2: Bloom the Spices
Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne pepper to the pot with the vegetables. Stir constantly for about one minute until the spices are fragrant. This step, known as “blooming,” toasts the spices and unlocks a much deeper flavor than just stirring them into the liquid.
Step 3: Add Liquids and Simmer
Return the cooked ground beef to the pot. Add the crushed tomatoes, beef broth, tomato paste, brown sugar, salt, and pepper. Stir everything together until well combined. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 45 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld.
Step 4: Add Beans and Finish
Stir in the drained and rinsed kidney beans and black beans. Continue to simmer for another 10-15 minutes to allow the beans to heat through and absorb the flavors of the chili. Taste and adjust seasoning with more salt and pepper if needed.
Letting the chili simmer is the key to a rich, deep flavor.
Pro Tips for Award-Winning Chili
Ready to take your chili game to the next level? These simple tips will make a huge difference.
Give it Time: While the chili is delicious after 45 minutes, letting it simmer for up to 2 hours will result in an even richer, more developed flavor.
Don’t Drain All the Fat: That rendered beef fat is liquid gold. Using it to sauté the vegetables and bloom the spices infuses the entire dish with meaty flavor.
Balance the Flavors: A teaspoon of brown sugar and a bit of cocoa powder might seem strange, but they balance the acidity of the tomatoes and add an incredible, subtle depth.
Delicious Chili Variations
This Ground Beef Chili Recipe is a fantastic base for customization. Here are a few ideas:
For Extra Spice: Add a chopped jalapeño or serrano pepper with the onions, or stir in a teaspoon of chipotle powder with the other spices.
For a Different Protein: Swap the ground beef for ground turkey, chicken, or even chorizo.
Make it a Slow Cooker Ground Beef Chili: Brown the beef and sauté the aromatics and spices as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What to Serve with Your Chili
A great bowl of chili is made even better with the right toppings and sides. Our favorites include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped cilantro, and sliced green onions. For dipping, you can’t go wrong with classic cornbread or saltine crackers. If you’re planning a party, starting with a classic cheese ball recipe is always a crowd-pleaser.
Storing, Freezing, and Reheating
How to Store
Allow the chili to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
How to Freeze
This chili freezes beautifully. Let it cool completely, then portion it into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
How to Reheat
Reheat the chili gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of beef broth to loosen it up if it has thickened.
The secret is layering flavors. Brown the beef properly, use the rendered fat to sauté your vegetables, and most importantly, ‘bloom’ your spices by toasting them in the pot for a minute before adding liquids. A long, slow simmer is also key to letting the flavors meld together.
We recommend draining most, but not all, of the fat. Leaving about two tablespoons in the pot adds a significant amount of flavor and is perfect for cooking the onions, peppers, and spices.
For the best flavor, chili should simmer for at least 45-60 minutes. However, if you have the time, letting it simmer for up to 2 hours on low heat will result in an even richer and more developed flavor profile.
Classic toppings are what make chili so fun! Popular choices include shredded cheddar or Monterey Jack cheese, sour cream or plain Greek yogurt, chopped fresh cilantro, sliced green onions or chives, diced avocado, and jalapeño slices.
Absolutely. Follow the recipe steps to brown the beef and bloom the spices on the stovetop first, as this develops crucial flavor. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
More Comfort Food Recipes You’ll Love
If you loved this chili, you’re sure to enjoy our other comforting classics. Try our creamy white chicken chili for a delicious twist, or explore our collection of winter comfort food for more cozy meal ideas.
The Ultimate Ground Beef Chili Recipe
FL Recipes
Ground Beef Chili Recipe (The BEST Classic Chili)
This is the BEST Ground Beef Chili Recipe! A rich, hearty, and deeply flavorful classic chili that comes together in about an hour. Perfect for a cozy weeknight dinner or game day.
115-ounce candark red kidney beansdrained and rinsed
115-ounce canblack beansdrained and rinsed
1.5tspsaltor to taste
1tspblack pepperfreshly ground
Equipment
1 Large Dutch oven or heavy-bottomed pot
1 Wooden Spoon
Method
In a large Dutch oven, cook the ground beef over medium-high heat until browned. Use a slotted spoon to remove the beef, leaving about 2 tablespoons of rendered fat in the pot.
Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
Stir in the chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
Return the beef to the pot. Add the crushed tomatoes, tomato paste, beef broth, brown sugar, salt, and pepper. Stir to combine.
Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes, stirring occasionally.
Stir in the drained and rinsed kidney beans and black beans. Simmer for another 10-15 minutes.
Serve hot with your favorite toppings like shredded cheese, sour cream, and cilantro.
Nutrition
Calories: 450kcalProtein: 30gFat: 25gFiber: 8g
Notes
Flavor Tip: For an even deeper flavor, let the chili rest in the fridge overnight. The flavors will continue to meld and it will taste even better the next day! Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Keyword classic chili,easy chili recipe,ground beef chili
We know this Ground Beef Chili Recipe will become a new family favorite. There’s nothing better than seeing our recipes come to life in your kitchen. If you make this dish, please leave a comment below and let us know how it turned out! Don’t forget to save this recipe to your favorite board on Pinterest.
The only Ground Beef Chili Recipe you'll ever need!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
