There’s something about a pot of chili bubbling on the stove that signals home. I remember once—somewhere between the first whiff of garlic and the soft sizzle of ground beef browning—how the noise from outside faded away, replaced by the hum of contentment. It was that kind of afternoon when I wasn’t quite sure if I’d have time to eat, but the smell pulled me back to the kitchen. The spice blend, just a touch smoky and faintly sharp, mingled with the tomatoes and beans, making every breath feel like a warm hug. I probably stirred it too often, distracted by a half-finished book on the counter, but that didn’t matter. When it was finally ready, the first bite was worth the wait—rich, hearty, and a little bit messy in the best way.
- This chili is deeply satisfying without needing fuss—simple but never boring.
- The spices balance warmth and a subtle kick, though it’s not overly hot.
- It’s flexible: great for a chill weekday dinner or a relaxed weekend gathering.
- Because it’s thick and hearty, leftovers reheat beautifully, though it might lose a touch of its fresh brightness.
If you’re a little nervous about the timing, don’t be. It’s forgiving enough to simmer while you get distracted or run errands nearby. Plus, the flavor only deepens if you make it ahead and let it rest overnight.
Print
Ground Beef Chili
- Total Time: 1 hour
- Yield: 6
Description
A hearty and flavorful ground beef chili made with tomatoes, beans, and a blend of spices. Perfect for a comforting meal any day of the week.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup beef broth
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the pot and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Bring the chili to a simmer, then reduce heat to low and cover.
Simmer for 30 minutes, stirring occasionally.
Add kidney beans and black beans to the pot and stir well.
Cook uncovered for an additional 10 minutes to thicken the chili slightly.
Taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
When making this chili, a sturdy pot with a thick bottom is your best friend—it helps keep the heat even and prevents sticking. I usually serve it up with a side of cornbread or a simple green salad; the brightness cuts through the richness nicely. If you want to switch things up, sometimes I swap kidney beans for pinto or add a splash of beer instead of broth, though I haven’t tested those tweaks enough to swear by them. Another time, I tossed in some diced bell peppers for a bit more texture, but I’m still figuring out the best balance there.
FAQ
Can I make this chili in a slow cooker? Yes, you can brown the beef and sauté the onions first, then combine everything in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just add the beans toward the end to avoid overcooking.
Is this chili freezer-friendly? Absolutely. Cool it completely, then store it in airtight containers. It freezes well for up to three months—just thaw overnight before reheating.
Can I adjust the spice level? Definitely. The recipe leans toward mild warmth, so add more cayenne or chili powder if you like it hotter, or cut back if you prefer gentle flavors.
Ready to make a pot of comforting ground beef chili that feels like wrapping up in your favorite blanket? Scroll down, save it, and get cooking—you’ll thank yourself on a chilly evening.