Easy Ground Beef Chili Recipe
This post may contain affiliate links. Please read my disclosure policy.
When I set out to create this 30-minute Ground Beef Chili Recipe, I wanted something quick but full of depth that tastes like it’s been simmering all day — without all the effort. With the right mix of spices, two cuts of beef, and a few clever techniques, this chili recipe delivers every time!
Sheila’s Recipe Snapshot for Ground Beef Chili
This easy chili recipe is simple to make and full of depth. It’s the kind of meal that tastes even better the next day, if it lasts that long!
What’s a Super Bowl party without a big pot of chili, right? With the big game right around the corner, if you’re looking for a delicious thick and meaty chili recipe, look no further!
After cooking countless pots of chili, I’ve discovered a few key tricks that make ground beef chili taste like it’s been simmering all afternoon, even though it comes together fast!
Using a mix of ground beef chuck and sirloin gives you the perfect balance of flavor without excess grease. Then comes the most important step: blooming the chili powder and cumin in the beef drippings. That quick step deepens the flavor instantly and sets the foundation for a rich, hearty bowl!
To balance everything out, I add a splash of pickled jalapeño brine (my secret ingredient!) for brightness and a hint of brown sugar to round off the acidity from the tomatoes. The result is a bold, well-balanced chili that’s satisfying without being heavy.
Ingredient Notes for Stovetop Chili Recipe
- Ground Beef Chuck & Ground Sirloin | The key to flavorful chili that isn’t greasy is using a combination of one pound of ground beef chuck and one pound of ground sirloin! Ground chuck has a breakdown of 80 percent lean beef and 20 percent fat, while ground sirloin is 90/10.
- Ground Cumin & Chili Powder | These spices create the classic chili base. It’s earthy, smoky, and a little warm.
- Onion & Garlic | These classic aromatics start building flavor right from the start! Yellow onion or white onion both work. And always use fresh garlic, if possible!
- Diced Tomatoes & Tomato Sauce | For the liquid base of the chili! The combo adds just the right amount of tomato richness. If you don’t have tomato sauce, you can use a combo of tomato paste and some broth for added moisture.
- Red Kidney Beans | A chili classic! They hold their shape and soak up all the flavors of the sauce.
- Pickled Jalapeño Brine | The key ingredient that brightens everything up and balances the richness! If you don’t have any jalapeños on hand, you can use apple cider vinegar.
- Brown Sugar | Just a touch of sweetness to mellow out the acidity from the tomatoes.
Variations and Substitutions
- Lighter Version: For a leaner chili, swap the ground beef for ground turkey or chicken.
- Bean Options: Mix it up with your favorite beans! Black beans, kidney beans, or pinto beans all work great. You can even use a combination for more texture and color.
- Bean-Free: Prefer chili without beans? No problem! Leave them out entirely and add a little extra meat or vegetables like diced zucchini or bell peppers to bulk it up.
- Add Some Spice: If you like your chili on the spicy side, toss in a pinch of cayenne or a few dashes of hot sauce.
How to Make Chili With Ground Beef Recipe
Certain ingredients and cooking methods are better than others for building big flavor in a short amount of time. Follow these steps to make the best-tasting homemade chili in just 30 minutes.
COOK THE BEEF. Into a large Dutch Oven over medium high heat, crumble the ground beef. Cook and stir for 8 minutes, breaking up any large clumps, until the meat is no longer pink. Use a slotted spoon to remove the meat to a plate, reserving the drippings.
BLOOM THE SPICES. Add the chili powder and cumin to the Dutch oven. Cook and stir for 2 minutes, then add the garlic and cook another 30 seconds, until fragrant.
SAUTE THE ONIONS. Add the diced onions along with a pinch of salt and cook for 5 minutes. If the mixture seems too dry (not enough fat left to cook the onions), add a tablespoon of canola oil and continue cooking until the onions are tender. Return the ground beef to the Dutch oven and season with 2 teaspoons salt.
ADD LIQUIDS & SIMMER. Stir in the tomatoes, tomato sauce, and beans. Bring the mixture to a boil, then reduce the heat to medium low. Add the jalapeño pickle brine and brown sugar, then simmer for 5 minutes or until ready to serve.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Let the chili cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- To freeze: Chili freezes beautifully! Portion it into freezer-safe containers or bags (Souper Cubes work great for this), leaving a little room at the top for expansion. Freeze for up to 3 months.
- To reheat: Thaw overnight in the fridge if frozen, then reheat on the stove over medium heat, stirring occasionally. If it’s too thick, stir in a splash of broth or water to loosen it up. You can also heat it up in the microwave in short increments until heated through.
Frequently Asked Questions
The secret to really good chili is layering flavor at every step, from browning the meat properly to blooming the spices in the drippings before adding liquid. A touch of acid (like jalapeño brine or apple cider vinegar) and a bit of sweetness help balance the rich, savory flavors.
Crushed or diced tomatoes and tomato sauce create a flavorful base, but adding a splash of beef broth helps loosen the texture and deepen the meaty flavor. You can also use beer for extra richness and complexity if you want to switch things up.
Remember, the fat is where most of the beef flavor comes from, so avoid the temptation to drain the cooked ground beef. If you find there is too much fat for your taste, at the end of cooking you can spoon off any grease that rises to the top. However, using the mix of ground beef as I suggest will reduce the amount of fat that renders out.
Whenever I use canned black beans or red kidney beans for chili, I always drain and rinse them for two reasons: 1) rinsing makes them easier to digest, and 2) the canning liquid is starchy and full of sodium.
Looking for More Soup or Stew recipes?
Slow cooker Brunswick stew made with leftover pulled pork (or pulled chicken) is delicious and super easy to throw together. For spicier flavors, try my White Chicken Chili or Slow Cooker Taco Soup!
What to Serve With Ground Beef Chili
Chili is a meal all on its own, but it pairs beautifully with a few simple sides like jalapeño cornbread muffins, my Aunt Lucille’s Mexican Cornbread, or baked potatoes in air fryer.
You can also spoon it over rice, fries, or nachos for a fun twist! Make it a complete spread with chili toppings like shredded cheese, sour cream, avocado, green onion, jalapeños, and tortilla chips for scooping.
To make easy taco salads with leftover chili, place chopped iceberg or romaine lettuce in a bowl and top with leftover chili, salsa, diced tomatoes, diced onion, shredded cheddar cheese, and a dollop of sour cream!
For other regional versions of chili, try my Southwest Chili or Texas-Style Red Chili!
Beyond the Recipe
Chili has roots in American and Tex-Mex cooking, dating back to the 1800s. Early versions were made by cowboys and settlers using dried beef, chiles, and spices that could be cooked slowly over open fires.
Over time, each region, from Texas to the Midwest, put its own spin on the dish, creating the wide variety of chili styles we enjoy today!
Love this recipe? Bookmark it for the future!
Just tap the heart icon in the lower right corner of your screen to save the recipe to your personal recipe box.
Ground Beef Chili
Ingredients
- 1 pound ground beef chuck
- 1 pound ground beef sirloin
- 2 – 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ cups diced onion one large onion
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt
- 3 16-oz. cans diced tomatoes
- 1 16-oz. can tomato sauce
- 3 15-oz. cans light red kidney beans, rinsed and drained
- 2 tablespoons pickled jalapeños brine
- 1 tablespoon brown sugar
Instructions
- Into a large Dutch Oven over medium high heat, crumble the ground beef. Cook and stir for 8 minutes, breaking up any large clumps, until the meat is no longer pink. Use a slotted spoon to remove the meat to a plate, reserving the drippings.
- Add the chili powder and cumin to the Dutch oven. Cook and stir for 2 minutes, then add the garlic and cook another 30 seconds, until fragrant.
- Add the diced onions along with a pinch of salt and cook for 5 minutes. If the mixture seems too dry (not enough fat left to cook the onions), add a tablespoon of canola oil and continue cooking until the onions are tender.
- Return the ground beef to the Dutch oven and season with 2 teaspoons salt.
- Stir in the tomatoes, tomato sauce, and beans. Bring the mixture to a boil, then reduce the heat to medium low. Add the jalapeño pickle brine and brown sugar, then simmer for 5 minutes or until ready to serve.
Notes
- Toast the spices! Blooming the spices in the rendered fat enhances their potency and adds a delicious depth of flavor to the chili. This recipe is on the milder side, so you may wish to adjust the amounts of chili powder and cumin to reach your desired heat level!
- Don’t skip the brine and brown sugar. Adding the small amount of the brine from pickled jalapeños and brown sugar at the end adds a punch of flavor and brightness.
- Adjust the thickness. If you like your chili thicker, simmer uncovered for a few extra minutes. For a soupier version, add a splash of broth!
- Use two cuts of beef. Combining ground meat like chuck and sirloin gives you the best flavor, so I highly recommend it!
- Don’t rush the simmer. You don’t have to simmer all day, even a short 20 to 30 minute simmer helps the flavors meld beautifully.
- To store: Let the chili cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- To freeze: Chili freezes beautifully! Portion it into freezer-safe containers or bags (Souper Cubes work great for this), leaving a little room at the top for expansion. Freeze for up to 3 months.
- To reheat: Thaw overnight in the fridge if frozen, then reheat on the stove over medium heat, stirring occasionally. If it’s too thick, stir in a splash of broth or water to loosen it up. You can also heat it up in the microwave in short increments until heated through.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
