6 Best Chili Recipes with Ground Beef (Step-by-Step Guide)

When the aroma of savory spices, tender ground beef, and hearty beans fills the air, you know it’s chili time! But when you think of classic chili, what often comes to mind is the star ingredient: ground beef. This article will explore 6 fantastic Chili Recipes with Ground Beef, from classic, hearty bowls to spicy and quick options.

Ground beef is not just about adding protein; it’s about creating a rich, meaty base that anchors all the other ingredients. The fat from the ground beef renders down, carrying the flavors of the spices throughout the dish. Its texture provides a satisfying chew that complements the softer beans and tomatoes.

Plus, Ground beef is also incredibly adaptable. Whether you prefer lean ground beef for a lighter chili or a higher fat content for maximum flavor, it’s easy to adjust. This makes it a perfect canvas for experimenting with different spices, peppers, and cooking methods.

Essential Tools for Chili Success

Before we dive into the recipes, let’s make sure you have the right equipment. You don’t need a professional kitchen to make amazing chili, but these tools will make the process much smoother:

• Large Pot or Dutch Oven: A heavy-bottomed pot is essential for browning beef evenly and simmering chili without scorching. A Dutch oven is ideal.
• Large Skillet: Useful for browning ground beef if you prefer to do it separately.
• Spatula or Wooden Spoon: For breaking up the beef and stirring.
• Measuring Cups and Spoons: Accuracy is important, especially with spices.
• Can Opener: For beans and tomatoes.
• Cutting Board and Sharp Knife: For chopping onions, peppers, and other aromatics.
• Ladle: For serving your delicious chili.
• Slow Cooker (Optional): For recipes designed for longer, hands-off cooking.
• Immersion Blender (Optional): For smoothing out some of the chili base if desired.

The Art of Browning Ground Beef

This step is critical for almost all chili recipes with ground beef. Don’t rush it! Proper browning develops deep, savory flavors (the Maillard reaction) that simply can’t be achieved otherwise.

• Heat the Pan: Place your large pot or Dutch oven over medium-high heat. If your beef has a higher fat content (80/20), you might not need additional oil. For leaner beef (90/10 or leaner), add a tablespoon of olive oil.
• Add the Beef: Place the ground beef in the hot pan. Break it up with your spatula.
• Don’t Overcrowd: If you’re making a very large batch, consider browning the beef in two batches to avoid steaming it.
• Sear, Don’t Stir Constantly: Let the beef sit undisturbed for a few minutes to get a good sear and develop a crust. Then, break it up further and continue cooking, stirring occasionally, until it’s evenly browned and no pink remains.
• Drain Excess Fat (Optional): If there’s a lot of rendered fat, carefully tilt the pot and spoon out some of the excess. Leave a little for flavor, but too much can make your chili greasy.
• Season Lightly: A pinch of salt and pepper at this stage helps to season the beef from the inside out.

6 Best Chili Recipes with Ground Beef (Step-by-Step Guide)

1. Classic Hearty Beef Chili (The Crowd-Pleaser)

This is the quintessential chili recipe with ground beef, perfect for game day, potlucks, or a comforting family dinner. It’s balanced, flavorful, and incredibly satisfying.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour 30 minutes

Ingredients:

• 2 lbs ground beef (80/20 or 85/15 recommended)
• 2 tbsp olive oil (if needed for leaner beef)
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 cup chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar (optional, for balance)

Step-by-Step Instructions:

1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it apart with a spoon, until no pink remains. Drain any excess fat.
2. Sauté Aromatics: Add chopped onion and green bell pepper to the pot (along with a splash of olive oil if the pot is dry). Cook for 5-7 minutes, until softened. Add minced garlic and cook for another minute until fragrant.
3. Toast Spices: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant. This step deepens the spice flavors.
4. Add Tomatoes and Paste: Stir in the diced tomatoes (undrained), crushed tomatoes, and tomato paste. Mix well.
5. Add Remaining Ingredients: Pour in the beef broth. Add the rinsed and drained kidney beans and black beans. Stir in brown sugar, salt, and pepper.
6. Simmer: Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
7. Taste and Adjust: Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or a pinch more cayenne for heat.
8. Serve: Ladle into bowls and top with your favorite chili accompaniments.

Serving Suggestions: Shredded cheddar cheese, sour cream, chopped green onions, cornbread, tortilla chips.

2. Quick Weeknight Chili (30-Minute Wonder)

Life gets busy, but that doesn’t mean you have to sacrifice flavor. This speedy chili recipe with ground beef is perfect for those evenings when you need a hearty meal on the table fast.

Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 20-25 minutes

Ingredients:

• 1.5 lbs lean ground beef (90/10)
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes with green chilies, undrained
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 packet (1.25 oz) chili seasoning mix (or 3 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne)
• 1 cup beef broth
• Salt and pepper to taste

Step-by-Step Instructions:

1. Brown Beef: In a large pot or deep skillet, heat olive oil over medium-high heat. Add ground beef and brown, breaking it apart, until no pink remains. Drain any excess fat.
2. Sauté Aromatics: Add chopped onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Add Liquids & Spices: Stir in the diced tomatoes with green chilies, tomato sauce, chili seasoning mix (or individual spices), and beef broth.
4. Add Beans: Stir in the rinsed and drained kidney and pinto beans.
5. Simmer Quickly: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, allowing flavors to meld.
6. Taste and Serve: Taste and adjust salt and pepper if needed. Serve hot!

3. Slow Cooker Chili (Set It and Forget It)

The slow cooker is a magical device for making chili. This chili recipe with ground beef allows all the flavors to deepen and become incredibly rich with minimal effort.

Yields: 8-10 servings
Prep time: 20 minutes
Cook time: 6-8 hours on low or 3-4 hours on high

Ingredients:

• 2 lbs ground beef (85/15)
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional, for heat)
• 3 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 cup chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar

Step-by-Step Instructions:

1. Brown Beef: In a large skillet, brown the ground beef over medium-high heat, breaking it apart, until no pink remains. Drain off any excess fat completely. Transfer the browned beef to the slow cooker.
2. Sauté Aromatics (Optional but Recommended): In the same skillet (add a little olive oil if dry), sauté the chopped onion, red bell pepper, and jalapeño (if using) until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Transfer to the slow cooker.
3. Add Spices & Liquids: Stir the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper into the slow cooker with the beef and vegetables. Mix well.
4. Combine Everything Else: Add the diced tomatoes (undrained), crushed tomatoes, tomato paste, rinsed and drained kidney, pinto, and black beans, beef broth, Worcestershire sauce, and brown sugar to the slow cooker. Stir everything until well combined.
5. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld.
6. Taste and Serve: Before serving, taste and adjust seasonings if necessary. Serve hot with your favorite toppings.

4. Spicy Southwest Chili (With a Kick!)

If you love a chili that brings the heat, this is the one for you! This chili recipe with ground beef features a vibrant blend of Southwest flavors and a satisfying spicy kick.

Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes

Ingredients:

• 1.5 lbs ground beef (leaner cuts work well here)
• 1 tbsp olive oil
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 2 jalapeños, seeded and minced (or 1 serrano for more heat)
• 4 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 3 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp ancho chili powder (for smoky depth)
• 1 tsp chipotle powder (for smoke and heat)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or more to taste)
• 1.5 cups chicken or beef broth
• 1/4 cup chopped fresh cilantro (for garnish)
• Juice of 1 lime
• Salt and black pepper to taste

Step-by-Step Instructions:

1. Brown Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and brown, breaking it apart, until no pink remains. Drain excess fat.
2. Sauté Aromatics: Add red onion, red bell pepper, and minced jalapeños (or serrano) to the pot. Cook until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Toast Spices: Stir in chili powder, ground cumin, ancho chili powder, chipotle powder, smoked paprika, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add Liquids & Tomatoes: Stir in fire-roasted diced tomatoes, Rotel, and tomato sauce. Pour in chicken or beef broth.
5. Add Beans & Corn: Stir in rinsed and drained black beans, pinto beans, and drained corn.
6. Simmer: Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 1 hour, stirring occasionally, for flavors to meld and deepen.
7. Finish & Serve: Just before serving, stir in the fresh lime juice and season with salt and black pepper to taste. Ladle into bowls and garnish generously with fresh cilantro.

Serving Suggestions: Avocado slices, extra lime wedges, crumbled cotija cheese, sour cream, tortilla strips.

5. White Bean Chicken Chili with Ground Beef (A Twist on Tradition)

While traditionally made with chicken, this unique chili recipe with ground beef offers a delightful twist, combining the richness of beef with the creamy texture of white beans and a lighter spice profile.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 1 hour

Ingredients:

• 1.5 lbs ground beef (leaner is preferred here)
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2-3 cloves garlic, minced
• 2 (15 oz) cans cannellini beans (white kidney beans), rinsed and drained
• 1 (15 oz) can great northern beans, rinsed and drained
• 1 (4 oz) can chopped green chilies, undrained
• 4 cups chicken broth
• 1/2 cup heavy cream (or milk for a lighter version)
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp white pepper (or black pepper)
• Pinch of cayenne pepper (optional)
• Salt to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• Optional: 1/2 cup shredded Monterey Jack cheese

Step-by-Step Instructions:

1. Brown Beef: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add ground beef and brown, breaking it apart, until no pink remains. Drain off all excess fat.
2. Sauté Aromatics: Add chopped onion and green bell pepper to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Add Spices: Stir in ground cumin, dried oregano, onion powder, garlic powder, white pepper, and cayenne (if using). Cook for 1 minute until fragrant.
4. Add Beans & Chilies: Stir in the rinsed and drained cannellini and great northern beans, and the undrained chopped green chilies.
5. Add Broth & Simmer: Pour in the chicken broth. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 45 minutes, stirring occasionally.
6. Creamy Finish: Remove from heat. Stir in the heavy cream (or milk) and optional shredded Monterey Jack cheese until melted and smooth.
7. Taste and Garnish: Taste and adjust salt as needed. Ladle into bowls and garnish with fresh cilantro.

6. Vegetarian-Friendly Chili with Ground Beef (Mushroom Boost)

This inventive chili recipe with ground beef boosts the vegetable content by incorporating mushrooms, adding an extra layer of umami depth and a heartier texture without sacrificing the beefy goodness.

Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 1 hour 30 minutes

Ingredients:

• 1.5 lbs lean ground beef
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 8 oz cremini mushrooms, quartered or sliced
• 3 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (28 oz) can tomato puree
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup vegetable broth (or beef broth)
• 1/4 cup chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce (for extra umami)
• Salt and black pepper to taste

Step-by-Step Instructions:

1. Brown Beef: In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it apart, until no pink remains. Drain any excess fat and set the beef aside.
2. Sauté Vegetables: Add olive oil to the pot (if needed). Add chopped onion, red bell pepper, and mushrooms. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and mushrooms have released their liquid and browned.
3. Garlic & Spices: Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, ground cumin, smoked paprika, dried oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.
4. Return Beef & Add Liquids: Return the browned ground beef to the pot. Stir in diced tomatoes (undrained), tomato puree, and vegetable (or beef) broth.
5. Add Beans & Seasonings: Stir in rinsed and drained black beans and cannellini beans. Add Worcestershire sauce and soy sauce. Season with salt and black pepper.
6. Simmer: Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 1 hour, stirring occasionally.
7. Taste and Adjust: Taste the chili and adjust seasonings as needed.

FAQs

1. Can I use different types of ground meat in these recipes?

Absolutely! While these are focused on chili recipes with ground beef, many can be adapted. Ground turkey or chicken can be used for a leaner option, though they may require more seasoning or a touch of oil to prevent dryness. Ground pork can also add a delicious richness. For the best flavor, a mix of ground beef and pork is a fantastic combination!

2. Can I make chili without beans?

Absolutely! Many authentic Texas-style chili recipes do not include beans, as they are often served on the side. If you prefer bean-free chili, simply omit them from any of these recipes.

3. How can I make my chili less greasy?

The best way to reduce grease is to drain the fat after browning the ground beef. You can also use lean ground beef (90/10 or 93/7) at the outset. Another trick is to skim any excess fat from the top of the chili after it has simmered for a while.

4. Can I add other vegetables to these chili recipes with ground beef?

Yes, chili is very forgiving! Feel free to add diced carrots, celery, zucchini, corn, or even finely chopped mushrooms for extra nutrients and flavor. Add harder vegetables like carrots with the onions, and softer ones like zucchini closer to the end of the simmer time.

5. How do I store chili for meal prep during the week?

Once cooled, portion your chili into individual airtight containers. Store them in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 3-4 months.

6. What kind of beans are best for chili?

Kidney beans are the most common and classic choice, offering a hearty texture. Black beans and pinto beans are also very popular and add great flavor and texture. Cannellini (white kidney) and great northern beans can be used for a milder, creamier chili. Feel free to mix and match! Just remember to rinse and drain canned beans to reduce sodium and improve digestibility.