This classic ground beef chili recipe is thick, hearty, and packed with bold flavor in every single bite. Made with lean ground beef, kidney beans, diced tomatoes, and a perfectly balanced homemade chili spice blend, it's the kind of recipe that gets better the longer it simmers — and even better the next day.
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Classic Ground Beef Chili Recipe
When the weather turns and I'm craving something deeply satisfying and warming, this is the ground beef chili recipe I reach for every single time. It's the kind of chili that fills your whole house with an incredible smell as it simmers, the kind that makes people ask for seconds without even thinking about it, and the kind that is absolutely worth making a big batch of because it reheats and freezes beautifully.
What makes this homemade chili recipe stand out from the rest is the spice blend and the simmer time. I use a combination of chili powder, cumin, smoked paprika, and a touch of cayenne that builds real depth without being overwhelming, and I let everything cook low and slow so the flavors have time to meld into something genuinely special. This is a completely gluten free and dairy free recipe with no weird swaps — just real, wholesome ingredients that happen to come together into the best pot of chili you've ever made at home. Pair it with my Healthy Pumpkin Bread for a cozy fall dinner, or serve it alongside my Easy Chicken Tortilla Soup for a full soup night spread!
Why You’ll Love This Recipe
- One pot, easy cleanup. Everything comes together in a single Dutch oven or large pot — no extra dishes needed.
- Bold, well-developed flavor. A homemade spice blend and a proper simmer time create depth that jarred chili seasoning just can't match.
- Naturally gluten free and dairy free. Clean ingredients, no substitutions needed.
- Freezer friendly. Make a double batch and freeze in portions — future you will be very grateful.
- Better the next day. Like all great chili, this one gets even more flavorful after a night in the fridge.
Ingredients Needed To Make This Corn Salad
Here’s a little bit about everything that goes into this salad with corn and avocado:
- Lean ground beef: I use 90% lean ground beef so I don't have to drain much fat, but 85/15 works too — just drain the excess after browning. Ground turkey is a great lighter swap.
- Kidney beans: Two cans of drained and rinsed kidney beans add fiber, protein, and that classic chili heartiness. Black beans or pinto beans also work.
- Diced tomatoes: One large can of diced tomatoes forms the base of the chili. Fire-roasted diced tomatoes add extra smoky depth if you can find them. T
- omato paste: Just a few tablespoons of tomato paste intensifies the tomato flavor and thickens the chili beautifully.
- Beef broth: Adds body and richness to the base without making it too heavy.
- Yellow onion + garlic: The aromatic foundation of any great chili — don't skip them.
- Chili powder: The primary spice here — use a good quality chili powder for the best flavor.
- Cumin: Adds that warm, earthy depth that makes chili taste like chili.
- Smoked paprika: My secret weapon — it adds a subtle smokiness that makes this chili taste like it cooked all day.
- Cayenne pepper: Just a pinch for gentle heat. Add more if you like it spicy, leave it out for a mild version.
Substitutions & Additions for Ground Beef Chili
- Swap the protein: Ground turkey, ground chicken, or a mix of ground beef and Italian sausage all work great here.
- Make it vegetarian: Skip the beef and double the beans, or add diced butternut squash and a can of corn for a hearty meatless version.
- Add vegetables: Bell peppers, zucchini, or corn are all great additions — add them with the onion at the beginning.
- Make it in the slow cooker: Brown the beef first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
- Spice it up: Add diced jalapeño with the onion, or a chipotle pepper in adobo sauce for smoky heat.
How to make classic ground beef chili
- Step 1: Brown the beef.
In a large Dutch oven or heavy-bottomed pot, heat a drizzle of olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned — about 7–8 minutes. Drain any excess fat. Don't rush this step — getting a good brown on the meat builds serious flavor.
- Step 2: Sauté the aromatics.
Reduce heat to medium. Add the diced onion and cook for 4–5 minutes until softened and translucent. Add the garlic and cook for 1 more minute until fragrant.
- Step 3: Add the spices.
Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook the spices in the meat mixture for 1–2 minutes — this blooms the spices and deepens the flavor dramatically.
- Step 4: Add the remaining ingredients.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, kidney beans, and beef broth. Stir everything together and bring to a boil.
- Step 5: Simmer.
Reduce heat to low, cover partially, and simmer for at least 30–45 minutes — the longer the better. Stir occasionally. The chili will thicken and the flavors will deepen beautifully.
- Step 6: Taste and serve.
Taste and adjust seasoning — add more salt, chili powder, or a splash of hot sauce as needed. Ladle into bowls and top with your favorites.
Erin's Expert Tips
Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze in individual portions for up to 3 months. This chili reheats beautifully on the stovetop with a splash of broth.
Brown the meat properly. Don't overcrowd the pot and don't stir constantly — let the beef actually brown. Those browned bits on the bottom of the pot are packed with flavor.
Bloom your spices. Adding the spices directly to the meat and cooking them for a minute or two before adding liquid makes the flavor so much more complex.
Simmer low and slow. Thirty minutes is the minimum — an hour is better. The longer it goes the more the flavors develop.
Taste at the end. Always taste your chili right before serving and adjust — sometimes it just needs a pinch more salt or a squeeze of lime to pull everything together.
Toppings make the bowl. Set up a chili bar with shredded cheddar, sour cream or Greek yogurt, sliced jalapeños, diced red onion, cilantro, and tortilla chips.
Recipe tips
Below are some common questions about this beef chili recipe. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Three things: properly browned meat, bloomed spices, and enough simmer time. Skipping any of these is the most common reason homemade chili tastes flat.
Absolutely. Brown the beef and sauté the aromatics on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Simmer it uncovered for the last 15–20 minutes to let it reduce, or mash a portion of the beans against the side of the pot before stirring them in.
Yes! Simply leave the beans out for a Texas-style chili. You may want to add an extra half pound of ground beef to compensate.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
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Classic Beef Chili Recipe
Ingredients
Method
- 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!
Nutrition
Notes
- Don't forget the honey — even though it sounds surprising! That one tablespoon makes a huge difference, balancing out the heat from the cayenne and the acidity from the tomatoes. It creates a depth of flavor that takes this chili from good to absolutely incredible.
- Drain and rinse the beans before adding them. This keeps the chili from getting too watery and ensures you're working with the right consistency. Simple step, big impact!
- Let it simmer for the full 30 minutes. This is where all the flavors come together and the chili develops its richness. Give it an occasional stir, keep it at a gentle simmer on medium-low, and resist the urge to rush it!
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Sue says
Loved it!! I served it in a roasted butternut squash half..delicious
Erin says
Hi Sue, that sounds good! Great idea!
Kirsten says
My husband and I loved this recipe. He couldn't believe it tasted so good and was so quick to make. My client loved it so much I'm making it for his freezer meals. Thank you for this recipe!!!!
Erin says
Hi Kirsten, so happy it is such a big hit! 🙂
jazmyne says
so delicous and easy! i did beef bone broth for extra protein
Erin says
Hi Jazmyne, so happy you loved it and great idea!
Echo says
Why does this seem like why too much in the way of liquids for 1lb of beef? What am I not getting?
Erin says
Hi Echo, please don't you try it out and see for yourself! It all works out! 🙂
NB says
This was so good! Used ground turkey and chicken broth and it was delicious. Definitely a new staple in our rotation.
Erin says
Hi, so glad you enjoyed it! 🙂
Janet Patterson says
Yum. My 90 year old father said "very good!"
Erin says
Hi Janet, so happy you both enjoyed it!! 🙂
Jordyn says
Another amazing recipe! ELW never fails! I love how simple this recipe is, and it requires very little prep work. I immediately sent the link to everyone in my family. Thank you Erin!
Erin says
Hi Jordyn, so happy you loved it so much! 🙂
Nicole says
I made this for the first time last night and it got rave reviews. I expected to have leftovers for a few days for lunch, but it only lasted until the next day. Definitely my go to chili recipe. So flavorful and yummy!!
Erin says
Hi Nicole, so happy you loved it so much! 🙂
Angela says
This is the BEST CHILI EVER! I make it bi-weekly during the winter months and use leftovers to make chili mac or even frito boats. So tasty, sweet and smoky!
Erin says
Hi Angela, so happy you loved it so much! 🙂
Erin says
Anytime I am craving chili, this is my go to recipe! It is a foolproof recipe for an unskilled home chef like myself. The leftovers are beyond delicious—my husband (who hates all leftovers) even enjoys them! I recommend this recipe to anyone who wants a classic beef chili.
Erin says
Hi Erin, so happy you both love it so much!! 🙂
Devon says
So easy and the perfect winter / fall chili! A new staple for the CHILIier months 😉 Thank you for such a great recipe and easy to follow steps!!!!!
Erin says
Hi Devon, so happy you enjoyed it!! 🙂
Nicole says
Made this for the whole family and they loved it! So easy and so delicious.
Erin says
Hi Nicole, so happy you all enjoyed it!!
Michelle says
My new favorite chili recipe. Tested this out at a family reunion and everyone was raving. Super rich and delicious! Now making this to prep lunch/dinner for the week!
Erin says
Hi Michelle, so glad it was a hit!! 🙂
Taylor says
The absolute best chili recipe that I have ever made. This will be the only one that I use going forward. I made it in the crockpot and it was phenomeonal!
Erin says
Hi Taylor, so happy you loved it! 🙂
Amelia says
I loved this recipe! Super quick and easy and was the perfect balance of spicy and subtly sweet.
Erin says
Hi Amelia, so glad you loved it! 🙂
Marissa says
Such a delicious and easy chili! My husband and I couldn’t stop talking about this meal for days and already bought extra ingredients to keep on hand to make this again! Subbed ground venison rather than beef and it still worked delightfully. Seriously can’t go wrong with any of Erin’s recipes!
Erin says
Hi Marissa, so happy you both loved it so much! 🙂
Morgan says
Love, love, love this recipe! I made a double batch and froze half in soup cubes (highly recommend if you don't have these). I even served it to my family who was visiting from out of town and had numerous requests for the recipe! Truly a great, classic, tasty chili! Thanks, Erin 🙂
Erin says
Hi Morgan, so glad it as a hit! 🙂
Madi says
Used ground turkey and loved it! Reminded me of my mom's from childhood 🙂
Erin says
Hi Madi, so happy you loved it and made it your own! 🙂
Dana says
Hi! No need to drain the ground beef?
Erin says
Hi Dana, if there is a lot of liquid, I would suggest, but otherwise if using a more lean cut of beef, you should be just fine without draining. Hope this helps!!
Paula says
This chili was delicious and super filling! I only used half of the chili powder that the recipe called for just because I didn’t want it to be too spicy for my kids. But even doing so it was very flavorful and everyone loved it! It was perfect for a cold fall night and I will definitely be making this recipe again! Thanks, Erin!
Erin says
Hi Paula, so happy you loved it and made it your own! 🙂