Chili is a classic dish that warms the soul, and The Best Ground Beef Chili is no exception. This thick and hearty chili is bursting with rich flavors and is incredibly easy to make. Whether you’re hosting a game day gathering, enjoying a cozy dinner at home, or feeding a crowd, this recipe will quickly become a favorite.
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 lb ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 can (8 oz) tomato sauce
1 can (15 oz) black beans, drained and rinsed
Salt and pepper, to taste
1 cup beef broth
Optional Toppings:
Shredded cheese
Sour cream
Sliced green onions
Fresh cilantro
Instructions:
Cook the Ground Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat to keep the chili from becoming greasy.
Sauté Vegetables:
Add the diced onion, bell pepper, and garlic to the pot. Cook for 3-4 minutes, or until the vegetables are softened and fragrant.
Add Spices:
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute to allow the spices to bloom and enhance the flavors.
Add Remaining Ingredients:
Add the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth. Stir well to combine all the ingredients.
Simmer:
Bring the chili to a simmer. Reduce the heat to low, cover, and cook for 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully. Adjust the seasonings as needed.
Serve:
Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, or green onions. Serve warm for a comforting meal everyone will enjoy.
Serving Tips:
Serving Temperature: Always serve chili hot. If it’s been sitting out, reheat it until it’s steaming before serving.
Garnish for Flavor: Enhance the presentation and flavor by offering a variety of toppings. Popular options include shredded cheese, sour cream, sliced green onions, chopped fresh cilantro, diced avocado, or crushed tortilla chips.
Pairing Suggestions: Serve your chili with cornbread, rice, or tortilla chips for a complete meal. A fresh salad or coleslaw can also complement the dish well.
Chili Bar: For gatherings, consider setting up a chili bar where guests can customize their bowls with various toppings and side options.
Storage Tips:
Refrigeration: Allow the chili to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: Chili freezes exceptionally well. Divide it into individual or family-sized portions and place it in freezer-safe containers or heavy-duty freezer bags. Label the containers with the date and contents. It can be frozen for up to 3 months.
Thawing: To thaw frozen chili, transfer it to the refrigerator for 24 hours before reheating. Alternatively, you can thaw it in the microwave or on the stovetop, adding a little water or broth to maintain the desired consistency.
Reheating: When reheating leftover chili, add a splash of water or broth if it has thickened. Heat it gently on the stove over medium heat or in the microwave until it’s heated through. Stir occasionally for even heating.
Check for Freshness: Always check the chili for signs of spoilage before consuming. If it has an off smell, discoloration, or an unusual texture, it’s best to discard it.
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FAQs:
Can I make this chili in a slow cooker or Instant Pot?
Yes! You can easily adapt this recipe for a slow cooker or Instant Pot. For the slow cooker, brown the ground beef and sauté the vegetables in a skillet first, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. For the Instant Pot, use the sauté function to brown the beef and sauté the vegetables, then add the other ingredients and cook on high pressure for about 15 minutes. Allow for a natural release for best results.
Can I make this chili vegetarian or vegan?
Absolutely! To make a vegetarian or vegan version, simply substitute the ground beef with a plant-based meat alternative or use more beans (like lentils or chickpeas) for protein. Replace the beef broth with vegetable broth, and ensure any optional toppings are also plant-based.
How can I adjust the spice level of this chili?
You can easily adjust the spice level to your preference. If you like it milder, reduce or omit the cayenne pepper. For more heat, consider adding diced jalapeños, red pepper flakes, or increasing the amount of chili powder. Taste as you go to find the right balance for you!
What can I do with leftover chili?
Leftover chili can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. It can be enjoyed on its own, but you can also use it as a topping for baked potatoes, nachos, or hot dogs. Additionally, it makes a great filling for burritos or tacos!
Conclusion:
This Ground Beef Chili is a staple for any home cook looking for an easy, flavorful meal. With its hearty ingredients and customizable toppings, it’s perfect for any occasion. Try it today and discover why it’s considered the best chili recipe around!
📖 Recipe:
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The Best Ground Beef Chili
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This hearty Ground Beef Chili is the ultimate comfort food, perfect for game days, cozy dinners, or gatherings. Made with ground beef, beans, and a flavorful blend of spices, this chili is easy to prepare on the stovetop and can be customized with your favorite toppings. Enjoy a bowl of rich, warming chili that is sure to please everyone at the table!
Ingredients
2 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 lb ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (8 oz) tomato sauce
1 cup beef broth
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Sauté Vegetables: Add the diced onion, bell pepper, and garlic. Cook for 3-4 minutes until softened.
- Add Spices: Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute.
- Add Remaining Ingredients: Stir in the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth.
- Simmer: Bring to a simmer, reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally. Adjust seasonings as needed.
- Serve: Ladle into bowls and top with your favorite toppings.
Notes
For extra heat, consider adding diced jalapeños or more cayenne pepper.
This chili tastes even better the next day, making it a great make-ahead meal.
Freeze leftovers in individual portions for quick meals later.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal per serving
