Ground Beef Chili

This delicious ground beef chili recipe perfectly melds flavors to create a rich and satisfying dish. Combining spices, tender ground beef, and hearty beans results in a comforting bowl of chili that’s sure to please. Top it with a dollop of sour cream or a sprinkle of cheese to add an extra creaminess and richness.

We tend to have soups and chilis year-round because we love them both, but nothing is more comforting than this recipe.

But it’s not just comforting; it’s easy to make, filling, and hearty.

But pair it with either cornbread or a corn muffin, and oh my, yes, sign me up.

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Helpful tips

• I always use grass-fed beef. It is more expensive than conventional beef, but the taste makes the difference. I also try to buy organic because our bodies are worth it.
• If you don’t want to use beef, then ground chicken or ground turkey works well, too.
• Normally, I use red bell peppers in my cooking but for some reason, I think green works better in chilis.
• When you are sautéing the ground beef, you want to cook it only for a few minutes. You want it to be still pink when you add the tomatoes and the rest of the ingredients. Make sure to make small crumbles as it cooks.
• Opt for lean ground beef to reduce excess grease, but not too lean so the chili remains flavorful and juicy. I go for a 20% fat beef.
• Sauté onions, garlic, and peppers until softened, then add other ingredients to build a flavorful base for the chili.
• Use chili powder, ground cumin, smoked paprika, oregano, and basil for a well-rounded flavor. You can adjust the spice level with cayenne pepper or hot sauce based on your preference.
• I use kidney beans in this recipe, but you can use a combination of kidney beans, black beans, and pinto beans, adding variety and texture to the chili. Rinse and drain canned beans before adding them to the pot.
• Let the chili simmer on low heat for at least thirty minutes to allow the flavors to meld together.
• You can serve the chili with various toppings, such as shredded cheese, sour cream, chopped green onions, fresh cilantro, and jalapeño slices, for added flavor and texture.
• Chili often tastes better the next day after the flavors have had time to develop. To make it even tastier, make it a day in advance and refrigerate it overnight.
• Leftover chili can be stored in an airtight container and the refrigerator for up to 7 days or in the freezer for up to 3 months. Reheat gently on the stove. Try not to let the chili come to a boil.

How to make ground beef chili

Pre-step

Get a medium stockpot or Dutch oven.

Step one

Gather the vegetables – green bell pepper, onion, garlic, and sliced mushrooms.

Step two

Cut the pepper and onion into chunks and mince the garlic. I bought the mushrooms already sliced, but if you buy them whole, slice them. (A)

Step three

Heat the Dutch oven on medium-high heat, and once it heats up, add olive oil.

Step four

After the olive oil shimmers, add the bell peppers and onion. (B) Sauté for 8 minutes.

Step five

As they are sautéing, take out the ground beef and open the diced tomatoes and kidney beans cans. (C)

Check the peppers and onions. The peppers should still be a nice green color, and the onions should not yet be translucent.

Step six

Add the sliced mushrooms and garlic. Stir and sauté for 2 minutes.

Step seven

Add the ground beef and use a metal spatula to cut it up and break it apart.

Stand there and stir as the beef browns, which should take around 3 – 5 minutes. You want to leave parts of the beef undercooked (pink). (D)

Step eight

Gather the spices – chili powder, cumin, smoked paprika, salt, pepper, oregano, and basil.

Step nine

Add the diced tomatoes and spices and stir until combined. Lower the heat to a simmer and cook for 30 minutes.

The meat and vegetables will continue to cook during this time, so it’s okay to keep them a little undercooked.

Step ten

After 30 minutes, add the red kidney beans.

Step eleven

Stir to combine and let it all simmer for another 10 minutes.

See how yummy it looks?

All that is left to do is serve it. I love a dollop of sour cream and a sprinkle of cheddar cheese on the chili. Christopher loves what I do, but he adds a few slices of avocado and has a side bowl of tortilla chips.

I may have stolen a few of those chips.

Time to dig in!

I hope you enjoy this ground beef chili recipe as much as we do.

Other comforting foods

• Italian wedding soup
• Potato leek soup
• Pea soup
• Shepherd’s pie
• Chicken divan

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!