Ground Beef Chili
Published Oct 28, 2024
Easy ground beef chili made with beans, tomatoes, chipotle, and warm spices. It’s ready in about 35 minutes and reheats well for leftovers.
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I like my beef chili a little smoky and with enough heat that I notice it, but not so much that my kids won’t eat it. The chipotle in adobo works well for that; then I add fire-roasted tomatoes and plenty of chili powder. When I make chili with ground beef, it is also very much a beans-in-chili situation for me, so I use two cans and have no regrets.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I’ve been making some version of this ground beef chili for years, and I still mess with it every once in a while because apparently I can’t leave a recipe alone. The chipotle in adobo is one thing I stopped messing with, though. I’ve made the chili without it, and I miss it every time. One minced pepper gives it that smoky flavor without making it too spicy, so it stays.
I’ve changed when I add the chili powder and cumin a few times too. Adding them with the tomatoes worked, but cooking them with the beef, onion, and garlic first tasted better to me. Now I give them about a minute in the pot before anything wet goes in.
I’ve used regular crushed tomatoes here plenty of times, but I like fire-roasted better with the chipotle. The difference isn’t huge, but it’s enough that I notice when I use plain tomatoes.
Happy Cooking!
– Yumna
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ground beef chili Ingredients
- Ground Beef: I like something around 85% to 90% lean here, so there is enough fat to brown well without leaving a lot of grease in the pot. If my beef releases a lot of fat, I spoon some out before adding the tomatoes.
- Beans: Kidney beans or black beans both work. I drain and rinse them well before adding them so the extra canned liquid doesn’t thin out the chili.
- Tomatoes: I use fire-roasted crushed tomatoes along with diced tomatoes with chilies. Regular crushed tomatoes work too if I don’t have fire-roasted, and plain diced tomatoes are an easy swap if I want less heat.
- Chipotle pepper in adobo: This is where a lot of the smoky heat comes from. Use less for a milder chili, and freeze the extra chipotles in small portions so the rest of the can doesn’t go to waste.
- Chili powder and cumin: I use standard American-style chili powder, not cayenne or a concentrated ground chili powder, since those are much hotter. The cumin works alongside it, so I keep both in the mix rather than swapping one for the other. You can use 1 standard 1-ounce packet of chili seasoning in place of the chili powder and cumin. Since most packets already contain salt and sometimes garlic or onion powder, I’d leave out the added salt at first and season the chili after it simmers. I’d still keep the chipotle pepper if I want that smoky heat.
- Onion, bell pepper, and garlic: Any color bell pepper works, so I usually use whatever I have. Yellow or white onion both work well, too. If you don’t have fresh garlic, I use ½ teaspoon garlic powder in place of the 2 cloves.
- Toppings: I usually put out Greek yogurt, shredded cheddar, and green onions and let everyone add their own.
How to Make ground beef chili
These step-by-step photos walk you through how to make Ground Beef Chili. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Ground Beef Chili recipe below
1. Soften the Onion and Bell Pepper
Add the olive oil to a large Dutch oven or heavy-bottomed deep pot. Once simmering, add the onion and bell pepper and cook until the vegetables have softened and the onion is translucent.
2. Add the Garlic and Chipotle
Stir in the minced garlic and chipotle pepper once the vegetables are soft. I keep everything moving just until the garlic and chipotle smell fragrant.
3. Toast the Spices
Add the chili powder, cumin, salt, and black pepper directly to the vegetables. Stir until the spices smell toasted and have coated everything in the pot.
4. Brown the Ground Beef
Add the beef and break it up with a spoon. Cook until no longer pink.
5. Add Tomatoes & Beans
Pour in both kinds of tomatoes, the drained beans, and the water. I stir everything together and bring the chili up to a boil.
6. Simmer the beef Chili
Lower the heat, cover the pot, and let the chili simmer until it has thickened. If it still looks looser than I want at the end, I take the lid off and let it simmer a little longer.
Full Ground Beef Chili Recipe
Ground Beef Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 bell pepper seeded and diced
- 2 garlic cloves minced
- 1 chipotle pepper in adobo minced
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 (28-ounce can) fire roasted crushed tomatoes
- 1 (10-ounce can) diced tomatoes with chiles
- 2 (14.5-ounce cans) kidney beans (or black beans), drained and rinsed
- 1 cup water
Optional toppings:
- Greek yogurt, shredded cheddar cheese, green onions
Instructions
- In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion and bell pepper and cook for 5 to 7 minutes, or until the vegetables have softened and the onion is translucent.
- Add garlic and chipotle and cook for 30 seconds, or until fragrant. Add the chili powder, cumin, salt,and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant. Add the beef and break up with a spoon. Cook for about 5 minutes, or until no longer pink.
- Add the tomatoes, beans and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the chili has thickened.
- Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a heavy-bottomed pot. I like a Dutch oven or another sturdy pot for chili because it holds a steady simmer and is less likely to scorch as the mixture thickens.
- Stir all the way across the bottom of the pot. Once the chili starts getting thick, I make sure my spoon is actually scraping along the bottom and around the edges where it can start sticking first.
- Let the chili rest before serving. I give it about 10 minutes off the heat once it’s done. It thickens a little more as it sits, so the consistency is usually better than it is straight off the stove.
- Stop cooking a little early if I’m making it ahead. Chili keeps thickening as it cools and again in the fridge, so if I know I’m reheating it later, I leave it slightly looser than I ultimately want.
- Mash a small amount if I want it thicker without cooking it longer. I can press a few spoonfuls of beans against the side of the pot and stir them back in. It thickens the chili without changing the overall texture too much.
Serving Ideas
- Serve with bread. I love having some bread alongside this ground beef chili to sop up all those smoky flavors. My go-tos are easy cornbread, homemade dinner rolls, or garlic and herb skillet rolls.
- Add a side salad. For something fresh to pair with this tasty, rich chili, I like to serve a Caesar salad, a fresh garden salad, or a red cabbage slaw.
- Pair with more protein. This ground beef chili is a whole meal unto itself, but it’s also a great side with a ground chicken burger, a beef burrito bowl, or some air fryer chicken wings.
Troubleshooting
Usually, I just need to give it a little more uncovered simmering time. Remove the lid and let some of the excess liquid cook off, stirring occasionally, until it reaches the consistency you want.
I cut the chipotle pepper down to about half of one pepper. If I want to lower the heat further, I can also use a 10-ounce can of plain diced tomatoes instead of diced tomatoes with chilies.
Comments
It was everything I could have hoped for in a chili. My wife said “it was the best chili I ever had” which prompted me to give this 5 stars. I used tbsp of cumin seeds instead of tsp, and crushed with mortar & pestle. Humbly, prep and cook times vary so I gave myself the time when making the best chili ever! Thank you Feel Good Foodie!
Aww your review makes me so happy, Wakeel! I’m so glad you and your wife enjoyed the best chili ever!
I made this in the Instant Pot. So easy and absolutely amazing!
Yay! So happy you liked it!!
Sooo good! I have been craving chilli! I subbed the chipotle pepper in adobo for a little cayenne pepper and smoked paprika.
Aww, so happy you liked it!! Thank you so much!
Turned out delicious. I subbed chipotle with 1 chopped jalapeño. Will def be making it again
Yay, so glad you liked it! Thank you, Sumreen!!
I made this last night and it was “so good!” Seriously, I loved it!
Yay, so glad you liked it!! Thank you!
Hi! Can this be done in the instant pot?
I haven’t made this recipe in the Instant Pot yet but I’m sure it would work great!