You know what’s funny? The ground beef chili recipe was basically all I cared about last winter, trying to find something ridiculously cozy but no-fuss. I kept ending up with bland stuff or, worse, burned pots (we do not talk about the three-alarm smoke alarm day). Sometimes, you just want hearty food that everyone inhales, not a million fancy steps. If you’re like me and appreciate real deal, approachable weeknight comfort food, hang tight. This recipe is old-school in the best way, plus you’ll want to scope out some of my other go-tos, like this classic beef chili or the ever-stretchy cheesy ground beef and rice casserole for pure nostalgia. 
How to Make Chili
So here’s the lowdown on whipping up this ground beef chili recipe. No chef hat required. I start with regular ground beef, usually 80-85% lean. It just tastes better. I brown that in a big pot over medium heat, breaking it up a bit messy (no need to babysit every little crumb). Toss in a diced onion and garlic — don’t rush it, let ’em get soft and smell amazing.
After the beef’s not pink, I dump in canned crushed tomatoes, kidney beans, and sometimes black beans. No shame in using store brands, by the way. Sprinkle over chili powder, cumin, smoked paprika (if you got it, trust me), and some salt. If you’re wild like my cousin Jake, hot sauce goes in. Simmer. Like, let it bubble away 25 minutes or longer if you’ve got patience (I rarely do, but it really does get richer).
If your chili gets too thick, just splash in a little water or broth. Taste it a couple times (aka, kitchen snack privileges). Done. That’s honestly it. No science project nonsense.
“This is hands down the best chili I’ve ever made at home. My kids usually hate anything too chunky, but they were fighting for the last scoop. Absolute weeknight gold!” – Sarah K.
Variations
You want to switch things up? I’m your gal. This ground beef chili recipe can shape-shift with what’s hanging out in your fridge or pantry. Sometimes I ditch one can of beans and toss in chopped sweet potatoes instead, which makes it feel healthier, or swap out the kidney beans for pintos if I forgot to buy them.
Honestly, ground turkey or chicken works fine, too, if that’s your style, though beef truly gives that classic taste. For a smoky twist, I’ve even added chopped chipotles in adobo, but that might get you side-eye if someone can’t handle heat. Oh, and if you’ve got kids, dropping in a handful of corn sweetens things up.
There are moments, too, when the pantry is bare and I’ll just go full “look, whatever’s left” mode. Sometimes it’s wild, but it usually works. Throw your own spin on it! If you want to branch into other ground beef favorites, definitely check my ground beef macaroni delight or the lighter side with this healthy Chinese ground beef cabbage stir fry.
Best Chili Toppings
Here’s where the fun starts. Chili is basically a blank canvas for toppings, right? At my house, we have the “topping bar” situation almost every time, which is the only way I get the kids excited about beans.
- Shredded cheddar or pepper jack (I love it mega cheesy)
- Sour cream or plain Greek yogurt if you’re feelin’ fancy or light
- Crushed tortilla chips, corn chips, or even saltines (do you, honestly)
- Chopped green onion or a handful of cilantro for color
Extra: hot sauce bottles all over the table or a big dollop of guac if I’m not feeling lazy. The toppings? Game changer for real.
Freezing Leftover Chili
Let’s get practical. Sometimes there’s leftover chili. Sometimes not. Anyway, if you do have any, hold onto it because it actually tastes even better after chilling out in the fridge or freezer. I usually scoop it into those cheap freezer containers or zip bags, label the date (sometimes, ha), and freeze.
My trick: freeze single servings so you can grab one for a quick lunch or lazy dinner. Thaw in the fridge overnight or just pop the whole mess in a pot over low heat straight from frozen. If it’s thick after thawing, splash in a little water, stir, and boom — magic meal. I swear, the flavor multiplies when left alone for a day or two. Not everyone mentions that, but it totally does.
Recipe Tips
Every family has their chili opinions, but here’s what’s worked for me (and usually kept everyone happy-ish). First, brown your ground beef all the way — you want that little bit of deep, tasty caramelized bits at the bottom of the pot. Don’t be shy with spices. If you’re out of something, just add a pinch more chili powder; this recipe is forgiving and doesn’t care about perfection.
One weird thing? Some folks add a tiny pinch of sugar to cut the acidity from tomatoes. I fought it for years, but now I do it, too. So there’s that. Also, don’t forget to taste at the end; sometimes all it needs is a big pinch of salt.
I’ve noticed chili gets even richer with a rest (leftovers are five-star-restaurant-level by day two). If you find yourself craving new ways to use ground beef, take a peek at this crockpot chili recipe or a hearty hobo casserole ground beef recipe.
Common Questions
Q: Can I use tomato sauce instead of crushed tomatoes?
A: Absolutely. It’s just a little smoother, so you might want to chunk it up with extra veggies or diced tomatoes if that’s your thing.
Q: What if I don’t have all the spices?
A: Don’t sweat it. Use what you’ve got, taste as you go, and it’ll still be better than canned!
Q: Is ground beef chili recipe spicy?
A: Totally depends on the chili powder and if you sneak in any hot sauce. You control the heat.
Q: Do I have to add beans?
A: Nope. Some folks are real passionate about “no beans” and that’s cool. It’s delicious either way.
Q: How long does leftover chili last?
A: In the fridge, about four days. Longer if you stash it in the freezer. Reheat on the stove for best flavor.
Ready to Fill Your Bowl?
If you made it this far, there’s nothing holding you back from giving this ground beef chili recipe a whirl. It’s hearty, it’s easy, and you can swap things in or out based on mood (or what’s hiding behind that old mustard bottle in the fridge, honestly). If you’re still curious about other ways to build on this, I 100% recommend checking out The Best Chili Recipe {EASY RECIPE} – Spend With Pennies for another take, or the homey vibes of the Best Beef Chili Recipe. For something extra nostalgic, peek at this Classic Ground Beef Chili Recipe – Erin Lives Whole. Trust me, there’s a bowl of chili with your name on it — dig in and make it your own. 
Ground Beef Chili
Ingredients
Main Ingredients
- 1 lb ground beef (80-85% lean) Ground beef gives the chili its classic flavor.
- 1 medium onion, diced
- 3 cloves garlic, minced Adds aromatic flavor.
- 1 can crushed tomatoes
- 1 can kidney beans, drained and rinsed You can substitute with pinto beans or omit them.
- 1 can black beans, drained and rinsed Optional.
- 2 tbsp chili powder Adjust according to taste.
- 1 tsp cumin
- 1 tsp smoked paprika Optional, for more depth of flavor.
- 1 tsp salt Adjust to taste.
- to taste hot sauce Optional, for added heat.
Instructions
Cooking the Chili
- In a big pot over medium heat, brown the ground beef until no longer pink, breaking it up as it cooks.
- Add the diced onion and minced garlic, cooking until they are soft and fragrant.
- Stir in the crushed tomatoes, kidney beans, black beans (if using), chili powder, cumin, smoked paprika, and salt.
- Bring the chili to a simmer and let it bubble for at least 25 minutes.
- If the chili thickens, add a splash of water or broth to reach desired consistency.
- Taste and adjust seasoning as necessary before serving.
