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This Easy Ground Beef Chili recipe is my go-to when I want a hearty, cozy dinner without a lot of fuss. It starts with ground beef, onion, and garlic, then mostly canned pantry staples, and simmers on the stovetop in about 45 minutes. It’s perfect for busy weeknights or game day, and it doubles easily to feed a crowd.
This is the recipe that I make as soon as fall hits!
More Chili Recipes to Make Next: Easy 3-Ingredient Chili | White Chicken Chili | Slow Cooker Steak Chili
Before You Get Started
Easy chili doesn’t need any special tricks, but these three steps decide whether it tastes rich and hearty or thin and flat.
- Simmer at least 30 minutes — Rushed chili tastes thin, like canned tomatoes. Thirty minutes pulls the flavors together, and an hour or two makes it even richer.
- Toast the spices first — Stir the chili powder and cumin into the beef for a minute before the tomatoes go in. It wakes up the spices and gives the whole pot a deeper flavor.
- Drain the grease well — 80/20 beef gives off a lot of fat. If it stays in the pot, it pools on top of the chili and makes every bowl greasy.
RECIPE OVERVIEW
How to Make Easy Ground Beef Chili
See the recipe card below for full, detailed instructions
This is a simple one-pot dinner. Brown the beef, build the flavor, and let the stove do the rest while you set out the toppings.
1. Brown the Beef, Onion, and Garlic
Cook the ground beef with the diced onion and minced garlic in a large soup pot over medium heat, breaking up the meat as it cooks. The grease from the meat helps cook the onions while the onions flavor the meat.
Keep going until there’s no pink left and the onions are soft, about 8 to 10 minutes.
Tilt the pot and spoon out as much grease as you can, or drain the beef in a colander and return it to the pot.
2. Toast the Spices
Sprinkle the chili powder and cumin over the beef and stir constantly for about 1 minute. The spices will darken slightly and smell toasty.
Keep it moving so they don’t scorch on the bottom of the pot.
3. Add the Tomatoes, Beans, and Broth
Stir in the fire-roasted tomatoes, tomato sauce, black beans, kidney beans, and beef broth. Most of this comes straight from the can, which is a big part of what makes this chili so easy.
Rinse the black beans, but add the kidney beans with their liquid. It’s starchy and helps thicken the chili as it simmers.
Beef broth is the best liquid here. It adds savory flavor without watering anything down the way plain water would.
Add more beans if you like: Pinto beans, white beans, or an extra can of kidney beans all work. Sometimes I’ll add a can of drained corn for a little sweetness.
4. Simmer
Bring the chili to a boil over medium-high heat, stirring often so nothing sticks to the bottom. Once it’s bubbling, turn the heat down to low and simmer uncovered for at least 30 minutes. The chili will thicken and darken to a deep red.
You could serve it at this point. For an even richer chili, cover it and keep simmering for up to 2 hours, then take the lid off for the last 20 to 30 minutes so it can thicken back up.
Too thick? Add a splash of broth. Stir in a little beef broth at a time until it loosens up.
Too watery? Leave the lid off. Simmer uncovered for another 20 to 30 minutes until it thickens.
5. Taste and Adjust
Give the chili a taste and season with salt and pepper. Salt makes the biggest difference here, so don’t be shy.
If you want a stronger chili flavor, stir in more chili powder and let it simmer at least 15 minutes more so it doesn’t taste raw.
Turn up the heat a little at a time: Hot sauce, cayenne, red pepper flakes, a can of diced green chiles, or chopped jalapeños all work. You can also add heat to individual bowls if you have some sensitive tummies at the table.
Slow Cooker or Instant Pot Option
Making chili in the crockpot is an easy way to have dinner waiting when you get home. Brown the beef with the onion and garlic and drain the grease, then add everything to the slow cooker and cook on low for 4 to 8 hours. For the full slow cooker version, try my Easy Crockpot Chili.
Short on time? My Instant Pot Chili gives you that long-simmered flavor in a fraction of the time.
Have a pound of ground beef and no plan for tomorrow night? My Simple Ground Beef Recipes collection is full of easy dinners like tacos, sloppy joes, and cheesy pasta skillets.
Toppings and What to Serve
The toppings are half the fun. Mix and match a few from each group:
- Creamy: Sour cream, shredded cheddar, or diced avocado
- Fresh: Green onions, diced red onion, chopped cilantro, or sliced jalapeños
- Crunchy: Fritos, tortilla chips, or crushed saltines
For game day or a crowd, set the toppings out in bowls and let everyone build their own.
What to Serve With It
Chili is hearty enough to be a meal on its own, but something warm on the side for dipping makes it even better:
- Cornbread: The classic pairing. My Cheddar Jalapeno Cornbread adds a little kick.
- Garlic bread: Cheesy Garlic Bread is quick, or go big with Stuffed Garlic Bread.
- Biscuits: Warm, flaky Homemade Buttermilk Biscuits are great for soaking up every last bite.
- Bread bowls: Serve the chili right inside Homemade Bread Bowls for a fun dinner.
Ways to Use Leftover Chili
A big pot of chili goes a long way, and the leftovers are just as good the second time around. Here are a few of our favorite ways to use them up:
- Simple Chili Mac: Stir leftover chili into cooked elbow pasta with plenty of cheese.
- Frito Pie: Spoon warm chili over Fritos and top with cheese and onions.
- Loaded Chili Cheese Fries: Pour it over crispy fries and finish with melted cheese.
- Baked Potatoes: Split open a fluffy baked potato and fill it with chili and sour cream.
- Sheet Pan Nachos: Use chili in place of the beef and layer it over tortilla chips with cheese.
Storage Tips
Storing, Freezing, and Reheating
To store: Let the chili cool, then keep it in an airtight container in the fridge for 3 to 4 days.
To freeze: Chili freezes incredibly well. Store cooled chili in freezer bags or airtight containers for up to 6 months. Freezer bags laid flat take up less space and thaw faster. Thaw overnight in the fridge.
To reheat: Warm it on the stovetop over medium-low heat, stirring now and then, until hot all the way through. Chili thickens as it sits, so add a splash of beef broth if it’s too thick.
To make ahead: Chili tastes even better the next day, so it’s a great one to make a day before a party or game day. Cool it, refrigerate it, and reheat it on the stove when you’re ready to serve.
Frequently Asked Questions
What can I use instead of chili powder?
Mix 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and a pinch of cayenne for each 2 tablespoons of chili powder. Chili powder is a blend, so this gets you close to the same warm, smoky flavor. Add the cayenne slowly, since it’s much hotter than most store-bought chili powder. Toast the mix with the beef just like you would the chili powder.
Why does my chili taste bland?
It usually needs more salt. Chili takes more than you’d expect, so add it a little at a time and taste as you go. If it still tastes flat, a splash of apple cider vinegar or a squeeze of lime brightens everything up. Old spices can also be the problem. Chili powder loses its flavor after about a year, so a fresh jar makes a big difference.
Can I make this chili with ground turkey?
Yes. Ground turkey is much leaner than beef, so add a tablespoon of oil to the pot before browning it and skip draining the grease. Turkey also has a milder flavor, so you may want an extra teaspoon of chili powder and a little more salt. The simmer time stays the same.
Can I use dried beans instead of canned?
Yes, but cook them first. Dried beans won’t soften in the time it takes the chili to simmer. Use about 1½ cups of cooked beans for each 15-ounce can, and add an extra ½ cup of broth in place of the kidney bean liquid so the chili doesn’t turn out too thick.
More Chili Favorites
- Easy Pumpkin Chili
- Slow Cooker Pulled Pork Chili
- Instant Pot Skyline Cincinnati Chili
- Baked Chili Cheese Dogs
Easy Chili Recipe
Ingredients
- 1 pound ground beef I use 80/20
- 1 small onion diced
- 2 garlic cloves minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 (15-ounce) can fire roasted tomatoes undrained
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can kidney beans undrained
- 2/3 cup beef broth
- Salt and pepper to taste
Instructions
- Brown the beef: Cook the ground beef with the diced onion and minced garlic in a large soup pot over medium heat until the meat is no longer pink, about 8 to 10 minutes. Drain the excess grease.
- Toast the spices: Add the chili powder and cumin and cook, stirring constantly, for 1 minute.
- Add the rest: Stir in the tomatoes, tomato sauce, black beans, kidney beans, and beef broth. Bring to a boil over medium-high heat, stirring often, then reduce the heat to low.
- Simmer: Simmer uncovered for at least 30 minutes. For a richer chili, cover and simmer up to 2 hours, then uncover for the last 20 to 30 minutes to thicken.
- Season: Taste and add salt, pepper, or more chili powder as needed. If you add more chili powder, simmer at least 15 minutes more.
- Serve: Divide into bowls and garnish with your desired toppings.
Notes
- Slow cooker: Brown the beef with the onion and garlic and drain. Add everything to the slow cooker and cook on low for 4 to 8 hours.
- Ground turkey: Add 1 tablespoon oil when browning and skip draining. Add a little extra chili powder and salt to taste.
- Heat level: Add hot sauce, cayenne, red pepper flakes, diced green chiles, or jalapeños to taste, or let everyone add heat to their own bowl.
- Thickness: Thin with a splash of beef broth if it’s too thick, or simmer uncovered longer if it’s too watery.
- Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat on the stovetop, adding a splash of broth if needed.
- Freezing: Freeze cooled chili in freezer bags or airtight containers for up to 6 months. Thaw overnight in the fridge.
- To feed a crowd: Double or triple the recipe in a large stockpot. The simmer time stays the same.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
