Ground Beef Chili | Easy and Comforting

This ground beef chili recipe is not only delicious, but the melding of the flavors is perfect. You can either dollop sour cream on it or just sprinkle a little cheese on the chili.

A blue bowl with chili and sour cream. There is a corn muffin on a plate and the pan in the backgroundPin

I tend to have soups and chilis year round because I love them both, but there is nothing so comforting than this recipe.

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

But pair it with either corn bread 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 really makes the difference. On that note, I also try to buy organic when I can because our bodies are worth it.
  • 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 it to only cook it for a few minutes. You want it to be still pink when you add the tomatoes and rest of the ingredients.

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.

Green bell pepper, onions, mushrooms and garlic on a white tablePin

Step three

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

Step four

After the olive oil shimmers, that means it’s hot enough, add the bell peppers and onion.

Sautéed bell pepper and onion in the stockpotPin

Step five

Sauté for 8 minutes.

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

Ground beef on a round white plate, diced tomatoes and beans on a white tablePin

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

Ground beef added to the onion, pepper, mushrooms and garlic in the Dutch ovenPin

Step eight

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

Chili powder, cumin, basil and oregano in small white dishesPin

Step nine

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

Both the meat and vegetables will continue to cook during this time which is why it’s okay to keep them a little undercooked.

Tomatoes added to the other ingredients ready to be cookedPin

Step ten

After 30 minutes, add the red kidney beans.

Kidney beans added to the chili in a Dutch ovenPin

Step eleven

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

The cooked chili in a red Dutch ovenPin

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.

A blue bowl with the chili in it with a dollop of sour cream. There is a corn muffin on a plate and the pan in the backgroundPin

Time to dig in!

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

Other comforting foods

And as always, may  all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A blue bowl with the chili in it with a dollop of sour cream. There is a corn muffin on a plate - squarePin

Ground Beef Chili

This easy and delicious beef chili recipe is a people pleaser!
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: Soup
Keyword: beef chili
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6 cups
Calories: 431kcal

Ingredients

  • 2 tablespoons olive oil (or as needed)
  • 1 green bell pepper (cut into chunks)
  • 1 large onion (cut into chunks)
  • 10 ounces portobello mushrooms (sliced)
  • 2 cloves garlic (minced)
  • 56 ounces diced tomatoes (2 large cans)
  • 1 pound ground beef (grass-fed)
  • 3 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 15 ounces red kidney beans (1 can, drained and rinsed)

Instructions

  • Heat a Dutch oven or stockpot on medium heat
  • Once that heats up, add olive oil
  • Add bell pepper and onions and sauté for 8 minutes
  • Add mushrooms and garlic and sauté for 2 minutes
  • Add beef and break it up with metal spatula, brown for 3 – 5 minutes until almost done. Some parts should still be pink
  • Add diced tomatoes and spices, herbs and salt and pepper
  • Lower temperature to a simmer and cook for 30 minutes
  • Add kidney beans and simmer for additional 10 minutes
  • Serve in bowls
  • Dollop some sour cream and sprinkle some shredded cheddar cheese on top
  • Eat
  • Smile
  • Enjoy
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Notes

Helpful tips
  • I always use grass-fed beef. It is more expensive than conventional beef but the taste really makes the difference. On that note, I also try to buy organic when I can because our bodies are worth it.
  • 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 it to only cook it for a few minutes. You want it to be still pink when you add the tomatoes and rest of the ingredients.

Nutrition

Serving: 1.5cups | Calories: 431kcal | Carbohydrates: 34g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 891mg | Potassium: 1344mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1595IU | Vitamin C: 43.1mg | Calcium: 174mg | Iron: 8.7mg
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