Welcome to your new favorite beef chili recipe! This hearty, flavor-packed chili made with ground beef and beans is sure to become a family favorite. Not only is it easy to make, but the combination of tomatoes, spices, and beef broth creates a rich and satisfying taste that will leave you wanting more.
The easiest ground beef chili recipe
But if you’re anything like me, you don’t want to spend hours in the kitchen making it. That’s why I’m sharing with you my go-to recipe for an easy and delicious beef chili that will satisfy your cravings and warm your soul!
This ground beef chili recipe stands out as the best for a multitude of reasons.
This dish has a perfect mix of flavors that will make your taste buds crave more. The tomatoes combined with the rich beef broth create an irresistible depth of flavor. And let’s not forget about the two types of beans that not only add texture but also a fantastic heartiness to it.
It’s perfect for those busy weekdays when you want to serve a hearty dinner, but time is not on your side. What you get is a delicious, warming, and satisfying beef chili that hits the spot every time.
Trust me, you won’t be able to resist!
Making this beef chili recipe is easier than you think, and it only requires a few simple ingredients that you probably already have in your pantry or fridge.
Here’s a bit more about what I used:
- Ground Beef: To make the base of this beef chili recipe, I used 1 pound of ground beef. You can use any type you prefer; just make sure it’s not too lean so that the chili has enough flavor.
- Onions: I added 1 small onion, diced, to give the chili a nice sweetness and savory flavor.
- Garlic: To add some depth of flavor, I used 3 cloves of minced garlic.
- Tomatoes: For this beef chili recipe, I used a can of diced tomatoes, a can of tomato sauce, and tomato paste to create a rich and thick base. You can also swap the diced tomatoes for fresh ones if they are in season.
- Beans: To add some protein and texture, I used both kidney beans and pinto beans. You can also use other types of beans, like black or white beans.
- Spices: I used a blend of my own spices to create the perfect balance of heat and flavor. You can use a store-bought chili seasoning mix or make your own with chili powder, cumin, garlic powder, cayenne powder, salt, and pepper.
- Honey: I know, it sounds a bit weird. But, to balance out the heat, I added a tablespoon of honey to give the chili a touch of sweetness.
- Beef broth: For an added layer of flavor to the chili, I used 2 cups of beef broth. You can also use chicken or vegetable broth if you prefer.
This part is optional but highly recommended! I like to serve my beef chili with some toppings, such as:
- Shredded cheese
- Sour cream (or Greek yogurt)
- Green onions
- Avocado slices
- Lime juice
You can also add some crunch by topping it with crushed tortilla chips, Fritos, or crackers.
Kitchen tools required
Here’s a bit more information about what I used to make this beef chili recipe…
- Large Dutch oven (or a sauce pot)
- Can opener
- Knife and cutting board
For measuring, you will need a cup, a tablespoon, a teaspoon, and 1/2 teaspoon.
How to make beef chili recipe
Alright, let’s get cooking!
Start by heating up some olive oil in a large Dutch oven or sauce pot over medium-high heat. Once it’s nice and hot, toss in the diced onion and let it cook for about 2-3 minutes.
Now, add the ground beef and let it cook for another 2-3 minutes until it’s nice and brown. Oh, don’t forget to add the minced garlic too!
Once the meat is cooked through, it’s time to add in all of the spices. Give everything a good stir to mix all those flavors together. Now, let’s add in the diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, honey, and beef broth.
Stir it all up until everything is nicely combined.
Bring it all to a light boil, and then reduce the heat to medium-low. Let it simmer for a good 30 minutes, making sure to give it a stir every now and then.
And finally, when you’re ready to serve, feel free to top it off with some sour cream, cheese, green onions, Fritos, cilantro, or whatever tickles your taste buds!
Below are some common chili questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post! I’ll be happy to help.
Can I make this chili with other types of meat?
Absolutely! This chili recipe is versatile and can be made with other types of ground meat, such as turkey or chicken. You can also use cubed beef or shredded chicken for a different texture.
What if I don’t have beef broth on hand?
You can substitute with chicken broth or even water in a pinch. The flavors from the other ingredients will still make this chili delicious!
Can I use fresh tomatoes instead of canned?
Yes, you can! Simply dice up 3-4 medium-sized tomatoes and add them in during step 3. You may need to adjust the amount of liquid (broth or water) to achieve your desired consistency.
How can I serve my beef chili?
This chili is delicious on its own, but you can also serve it with your favorite toppings in a bowl.
Looking for something NOT in a bowl? Use this classic beef chili recipe to make some chili fries, homemade nachos, or even a chili hamburger!
Once the chili has cooled down completely, you can store it in an airtight container and keep it in the fridge for up to 3 days.
You can also freeze leftover chili for up to 3 months! To reheat, simply thaw in the fridge overnight and then heat on the stovetop or microwave until warmed through.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite beef recipes you should make next. Enjoy!
- Healthy Beef and Broccoli
- Baked Italian Meatballs
- Red Bolognese Sauce
- Easy Cheeseburger Soup
- Philly Cheesesteak Dip
All recipes by Erin Morrissey and Photos by Sierra Inn
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1lb ground beef
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp garlic powder
- 1.5 tsp salt
- 1/2 tsp pepper
- pinch cayenne powder
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 1 15oz can pinto beans
- 1 15 oz can kidney beans
- 3 tbsp tomato paste
- 2 tbsp honey
- 2 cups beef broth
- optional toppings: sour cream, greek yogurt, cheese, green onion, fritos, cilantro..whatever!
- In a large dutch oven or sauce pot, heat olive oil over medium high heat. Once hot, add diced onion. Let cook 2-3 minutes and then add ground beef. Let cook for another 2-3 minutes and then add minced garlic.
- One meat has cooked through, add chili powder, cumin, garlic powder, salt, pepper, and cayenne powder. Stir together.
- Add in diced tomatoes, tomato sauce, pinto beans, kidney beans, tomato paste, honey, and beef broth. Stir until all combined.
- Bring everything to a light boil, and then reduce heat to medium-low. Let simmer for 30 minutes, stirring every so often.
- Top with sour cream, cheese, green onion, fritos, cilantro – whatever you’d like!
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