Easy Ground Beef Chili

This ground beef chili is the recipe I turn to whenever I want a cozy meal that never fails to please everyone at the table. With its rich flavor deepened by classic chili spices and plenty of veggies, it is everything I crave when I need hearty comfort food. There’s minimal prep and just one pot to clean, making it a favorite even on busy evenings.

I first made this chili to feed a group of friends on a cold night. Now it is requested every fall and winter, and I love how the leftovers just get tastier each day.

Ingredients

• Ground beef: lean ground beef gives you a rich base without too much grease look for a bright red color and fine grind for tenderness
• Onion: red or yellow works well and adds a lovely layer of flavor choose a firm onion with shiny skin and no soft spots
• Carrots: these bring balance and a little sweetness fresher carrots are less bitter and add beautiful color
• Diced green chiles: canned are easiest and add a pop of tang and mild heat check for plump pieces in the can for the best flavor
• Tomato sauce and tomato paste: using both builds body and richness opt for no sugar added and read labels for the fewest additives
• Beans: black beans and kidney beans give texture and help make this chili filling rinse well for the best texture and less salt
• Corn: whether frozen fresh or canned this sweet note adds color and balances the heat
• Beef broth: the base for your simmering broth adds savory flavor use low sodium to control the salt and taste before adding more seasoning
• Chili seasoning: a homemade mix or your go to store blend amps up the flavor make sure your spices smell fragrant before adding
• Brown sugar: balances acidity from tomato and rounds out the spices use just a little and skip if you prefer your chili more savory
• Toppings: sour cream cilantro avocado shredded cheese tortilla chips or diced red onion let everyone build their perfect bowl

Step-by-Step Instructions

Brown the Beef:

Set a large heavy bottomed soup pot or Dutch oven over medium heat and add a light spray of oil Break up the beef as it cooks and keep stirring for even browning Cook until no pink remains and drain off extra fat if needed to avoid greasy chili

Soften the Veggies:

Add the chopped onion and carrots to the browned beef Cook for about five minutes stirring often until onions begin to turn translucent and carrots are starting to soften This builds the chili’s flavor with a sweet and savory base

Add Seasoning and Staples:

Sprinkle in your chili seasoning and a touch of brown sugar if using Stir well to coat the vegetables and beef allowing spices to toast for one to two minutes for maximum flavor

Add Tomatoes Beans and Broth:

Pour in the tomato sauce and tomato paste Stir in the drained black beans kidney beans corn diced green chiles and beef broth Mix thoroughly and bring the whole pot to a boil over medium high heat

Simmer for Flavor:

Reduce the heat to a gentle simmer Let the chili cook uncovered for at least thirty minutes up to an hour stirring occasionally so nothing sticks to the bottom The longer it simmers the deeper the flavor

Serve and Add Toppings:

Ladle the hot chili into bowls and let everyone top theirs as they like Serve with cornbread tortilla chips or over baked sweet potatoes for a meal that always hits the spot

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My favorite part of this recipe is the combination of sweet corn with hearty beans and the way the flavors settle overnight it always reminds me of game day gatherings when everyone wanted just one more bowl

Storage Tips

Let your chili cool to room temperature before packing into airtight containers. Store in the fridge for up to five days. For longer storage freeze in well sealed portions for up to three months. Reheat gently on the stovetop or in the microwave adding a splash of broth if needed.

Ingredient Substitutions

If you do not have ground beef turkey or ground chicken works just as well. Switch up your beans with pinto or navy beans. Out of beef broth Use chicken or vegetable broth or even a splash of beer for added depth. Add in bell peppers or zucchini for more veggies if you want.

Serving Suggestions

This chili is a crowd pleaser on its own or dressed up. Serve ladled over baked sweet potatoes or crispy fries for a hearty twist. Pair with classic cornbread or a crisp green salad. Top with whatever you love from creamy avocado to crunchy tortilla chips.

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Cultural and Historical Context

Chili has roots in the American Southwest mixing local chiles with ground meat and beans as a dish to both nourish and warm. It quickly became popular from Texas chili competitions to family tables nationwide. Every family puts their own spin on it so do not be afraid to make it your own.

Frequently Asked Questions

→ What kind of beans work best?

Black beans and kidney beans are recommended, but you can use your favorite canned beans or a mix for added texture and flavor.

→ Can I substitute ground beef with another protein?

Yes, ground turkey or even chicken works well. Just monitor for lean meats and adjust seasoning to taste.

→ How spicy is this chili?

The chili offers mild heat, especially when made with diced green chiles. Add jalapeño or chili powder for more kick.

→ Is it possible to make this vegetarian?

Absolutely—leave out the beef and add extra beans or vegetables like bell pepper, celery, or squash for a plant-based version.

→ What are the best toppings for serving?

Classic choices include sour cream, diced avocado, shredded cheese, cilantro, tortilla chips, and red onion for added crunch and flavor.

→ What can I serve alongside this chili?

Cornbread, baked sweet potatoes, or a crisp green salad are all delicious options that round out the meal.