This slow simmered ground beef chili cooks for two hours, which gives the spices time to soften into a deep, rich flavor. It uses simple ingredients like ground beef, tomatoes, kidney beans, chili powder, and cumin, and it needs only a few minutes of hands on work.
The long cook thickens the sauce and makes the beef tender, so each bite tastes full and savory. Top the bowls with cheddar, sour cream, and green onions for a warm dinner that feeds a crowd.
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Why This Slow Simmered Ground Beef Chili Recipe Works
Two hours on low heat turns plain ground beef and canned tomatoes into a thick, glossy sauce. The slow cook also mellows the cayenne so the heat stays warm instead of sharp.
Browning the beef well gives the pot a roasted flavor that builds the base of the chili. Garlic and onion go in after the meat so they soften without burning.
Beans are optional, so you can serve this as a classic meat chili or stretch it for a bigger crowd. Either way the pot freezes well and reheats beautifully.
Ingredients for Slow Simmered Ground Beef Chili
- 2 lb ground beef, 80 percent lean
- 1 medium onion, diced
- 2 cloves garlic, minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 1 cup low sodium beef broth
- 15 oz kidney beans, drained and rinsed
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup shredded cheddar for topping
- 1 cup sour cream for topping
- 1 bunch green onions, sliced for topping
Ground beef. Eighty percent lean beef gives the chili a rich flavor, and draining the pan keeps it from tasting greasy.
Tomatoes and tomato sauce. They create the thick red base that clings to the beef and beans.
Chili powder and cumin. This pair delivers the signature chili flavor with smoky warmth and earthy depth.
Cayenne. A small amount adds a steady heat that you can raise or lower to suit your table.
Kidney beans. They add fiber and a firm bite, and you can leave them out for a classic meat only pot.
How to Make Slow Simmered Ground Beef Chili
1. Brown the beef Cook the beef in a large heavy pot over medium heat for 8 minutes, breaking it into small crumbles until no pink remains, then drain the fat.
2. Soften the aromatics Add the onion and cook for 4 minutes until soft, then stir in the garlic for 1 minute until fragrant.
3. Bloom the spices Sprinkle in the chili powder, cumin, cayenne, salt, and pepper and stir for 1 minute so the spices coat the meat.
4. Add the liquids Pour in the diced tomatoes, tomato sauce, and broth, scraping up any browned bits from the bottom of the pot.
5. Simmer low Bring the pot to a gentle bubble, reduce the heat to low, and simmer partly covered for about 2 hours, stirring every 20 minutes.
6. Add the beans Stir in the kidney beans for the final 30 minutes so they warm through without turning mushy, then taste and adjust the seasoning.
7. Top and serve Ladle into bowls and finish with cheddar, sour cream, and sliced green onions.
How to Serve Slow Simmered Ground Beef Chili
Serve the chili with skillet yeast bread for dipping and root beer baked beans on the side. Tangy Dijon macaroni salad adds a cool contrast, and white queso dip makes a fun appetizer with chips. Add toppings at the table so everyone can build their own bowl.
How to Store and Reheat Slow Simmered Ground Beef Chili
Cool the chili within two hours and refrigerate it in airtight containers for three to four days. Freeze portions for up to three months, then thaw overnight in the fridge. Reheat on the stove until the chili reaches 165 degrees F, adding a splash of broth if it has thickened.
Tips and Variations for Slow Simmered Ground Beef Chili
Cook the beef through. Ground beef is safe at 160 degrees F, so make sure no pink remains before the liquid goes in.
Watch the heat. Start with the smaller amount of cayenne and add more near the end, because the heat builds as the chili simmers.
Keep the lid ajar. A partly covered pot lets steam escape so the chili thickens without scorching on the bottom.
Stir from the bottom. Scrape the pot every 20 minutes to keep the thick sauce from sticking.
Rest before serving. Let the chili sit off the heat for 10 minutes so the flavors settle and the texture thickens.
Make it spicier. Add a diced jalapeno with the onion or a spoonful of hot sauce at the table.
Flag the allergens. Cheese and sour cream contain milk, so label the toppings clearly when serving guests.
Check trusted guidance. For general advice on storing and reheating leftovers safely, see University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Slow Simmered Ground Beef Chili
How long should slow simmered ground beef chili cook?
Plan on two hours on low heat after browning the beef. The long simmer thickens the sauce and deepens the spice.
Can I make slow simmered ground beef chili without beans?
Yes, the beans are optional, and the chili tastes rich without them. Add a splash of broth if the pot looks too thick.
Can I freeze slow simmered ground beef chili?
Yes, it freezes well for up to three months in airtight containers. Thaw it overnight in the fridge and reheat on the stove.
Why is my chili too thin?
Simmer it uncovered for 15 to 20 minutes to cook off extra liquid. You can also mash a few beans into the pot.
What toppings go well on this chili?
Cheddar, sour cream, and green onions are classic choices. Crushed tortilla chips and diced avocado also add crunch.
Slow Simmered Ground Beef Chili
Equipment
- Large heavy pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 2 lb ground beef 80 percent lean
- 1 medium onion diced
- 2 cloves garlic minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 1 cup low sodium beef broth
- 15 oz kidney beans drained and rinsed
- 2 tbsp chili powder
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef over medium heat for 8 minutes until no pink remains and drain the fat.
- Add aromatics and spices. Cook the onion for 4 minutes, then stir in the garlic and spices for 1 minute.
- Add the liquids. Pour in the tomatoes, sauce, and broth and scrape the bottom of the pot.
- Simmer low. Cook partly covered on low heat for about 2 hours, stirring every 20 minutes.
- Add the beans. Stir in the beans for the last 30 minutes and serve with toppings.
