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ground beef chili recipe
Ash Tyrrell

Ground Beef Chili Recipe

There’s something special about a hearty ground beef chili recipe that makes it a go-to dish in so many households—mine included. Whether it's game day, a cozy winter night, or just one of those days when you want comfort in a bowl, chili always comes through.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2  tbsp olive oil – adds richness and helps onions caramelize; extra virgin works best
  • 1 small yellow onion diced – its mild sweetness balances the spices
  • 1  lb ground beef about 80/20 – a bit of fat keeps the chili juicy and flavorful
  • 3 cloves garlic minced – fresh garlic beats powder any day for depth
  • 3  tbsp chili powder – choose a quality brand for complex flavor
  • 1  tbsp cumin – warm earthiness; toasting slightly before adding boosts aroma
  • 2  tsp garlic powder – layer flavor not to replace fresh garlic
  • 1½  tsp salt – season in stages for balanced taste
  • ½  tsp pepper – freshly ground gives better bite
  • pinch cayenne powder – adjust based on how bold you like it
  • 1 15 oz can diced tomatoes – opt for fire‑roasted if you want extra smokiness
  • 1 15 oz can tomato sauce – gives a smooth base
  • 1 15 oz can pinto beans, undrained – pinto beans thicken and mellow the chili
  • 1 15 oz can kidney beans, undrained – kidney beans add color and creaminess
  • 3  tbsp tomato paste – concentrates tomato flavor; brown it slightly before mixing
  • 2  tbsp honey – balances acidity and heat
  • 2  cups beef broth – homemade or low‑sodium adds richness

Method
 

  1. First, heat the olive oil in your Dutch oven over medium-high. Add diced onion and cook until it starts becoming translucent—about 2–3 minutes. Then stir in the garlic, letting it sizzle briefly until fragrant. I like this stage because the aroma fills the kitchen and sets the foundation for depth.
  2. Add your ground beef next. Break it up and cook until it’s just about browned; you want nice caramelized bits at the bottom of the pot. Sprinkle in chili powder, cumin, garlic powder, salt, pepper, and cayenne. I always take a moment to let them toast briefly—just 30 seconds—to release their oils and deepen their flavor before moving on.
  3. Stir in the diced tomatoes, tomato sauce, tomato paste, beans, honey, and beef broth. Mix everything so flavors marry together. Let the pot come to a light boil, then reduce the heat and let it gently simmer. I give it a stir every 5–10 minutes to prevent sticking and check consistency; simmering allows it to thicken without losing moisture or taste.
  4. Let this simmer for about 30 minutes, uncovered or slightly ajar. The chili will thicken and deepen in flavor. Taste and adjust seasonings—more salt, honey, or heat—whatever your palate lets you know. This is where you make the recipe truly yours, so don’t be shy about tasting and tweaking as it cooks.
  5. When you’re ready, ladle the chili into bowls and offer toppings like cheese, sour cream, green onions, cilantro, avocado, or tortilla chips. Any leftovers? I always pack mine in airtight containers. It will stay in the fridge for up to 4 days, or freeze in portions for up to 3 months. Just reheat gently, adding a splash of broth if it’s too thick.