There’s nothing quite like a steaming bowl of homemade ground beef chili to bring everyone to the table at my house. I still remember my dad’s big blue pot bubbling away on the stove every Sunday – the smell of onions, garlic, and spices would drift through our whole tiny apartment. That’s the magic I try to recreate now for my own family. This recipe is my weeknight hero: simple enough for busy days but packed with layers of flavor from quality ingredients. The best part? It’s endlessly customizable – make it mild for the kids or fiery for spice lovers. One pot, about an hour, and you’ve got pure comfort in every spoonful.
Table of Contents
Table of Contents
Why You’ll Love This Homemade Ground Beef Chili
This chili recipe has been my go-to for years, and here’s why it’ll become yours too:
- Effortless comfort food: Just one pot and simple ingredients – no fancy techniques required
- Perfect for crowds: Hearty and satisfying, it feeds a hungry family (or football team!)
- Total spice control: Dial up the heat with extra red pepper flakes or keep it mild for little ones
- Better the next day: Like all great chilis, the flavors deepen beautifully overnight
- Endless customization: Swap toppings, beans, or meat – it’s forgiving and flexible
Trust me, once you try this version, you’ll understand why it’s earned its spot in my regular dinner rotation!
Ingredients for Homemade Ground Beef Chili
Gathering the right ingredients makes all the difference in this chili – I’ve learned that the hard way through many “okay but not great” batches! Here’s exactly what you’ll need, grouped by when they join the party:
The Flavor Starters
- 2 tablespoons oil: Vegetable, canola or avocado oil – whatever you’ve got
- 1 cup diced yellow onion: About 1 medium onion, diced small but not minced
- 1 small green bell pepper: Seeded and diced same size as the onion
- 1 teaspoon minced garlic: Fresh is best, but jarred works in a pinch
The Hearty Base
- 2 pounds ground beef: 90% lean keeps it flavorful without being greasy
- 3 tablespoons tomato paste: That little can in your fridge? Perfect
- 2 teaspoons Worcestershire sauce: Our secret flavor booster
The Spice Brigade
- 2 tablespoons chili powder: The backbone of flavor – don’t skimp!
- 1 teaspoon each: Ground cumin, dry mustard, and dried oregano
- 1/4 teaspoon salt: Plus more to taste at the end
- 1/2 teaspoon black pepper: Freshly ground if possible
- 1/4 to 1/2 teaspoon red pepper flakes: Start small, add more later
The Liquid Magic
- 2 cups low sodium beef broth: Better control over saltiness
- 28 ounces crushed tomatoes: Splurge on San Marzano if you can
- 1 tablespoon light brown sugar: Just enough to balance the acidity
The Bean Bonanza
- 1 can each (16 oz): Kidney beans and pinto beans, rinsed well
See? Nothing too fancy – just good, honest ingredients that work together beautifully. Now let’s get cooking!
Equipment You’ll Need
You won’t need any fancy gadgets for this chili – just a few trusty kitchen staples:
- Large Dutch oven: My 6-quart enameled cast iron pot is perfect for browning and simmering
- Wooden spoon: For stirring without scratching your pot
- Measuring cups & spoons: Precision matters with those spices!
- Optional: Immersion blender if you like your chili extra thick (I give mine just a few pulses)
That’s it! Now let’s make some magic happen.
How to Make Homemade Ground Beef Chili
Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into a pot of pure comfort. I’ll walk you through each step just like I would if we were cooking together in my kitchen.
Step 1: Sauté Aromatics
First things first – heat that oil in your Dutch oven over medium heat. Toss in your onions and bell peppers and give them a good stir. You’ll want to cook them until they’re just starting to soften – about 4-5 minutes should do it. When they’re looking a bit translucent, add the garlic and stir for about 1 minute until your kitchen smells absolutely heavenly. Don’t let the garlic brown though – burnt garlic is nobody’s friend!
Step 2: Brown the Ground Beef
Now for the beef! Crumble it into the pot and break it up with your wooden spoon as it cooks. Keep stirring occasionally until there’s no pink left – about 5 minutes. Here’s my pro tip: tilt the pot and spoon out any excess grease (I usually get about 2 tablespoons out). Return the pot to low heat – we’re ready for the flavor boosters!
Step 3: Add Spices and Liquids
This is where the transformation happens! Stir in the tomato paste and Worcestershire sauce first – they’ll coat the meat beautifully. Then sprinkle all those wonderful spices right over everything. Stir until your kitchen smells like a Tex-Mex dream! Let this cook for just a minute or two to wake up those spices. Now pour in the beef broth, crushed tomatoes, and brown sugar. Give it all a good stir to combine.
Step 4: Simmer to Perfection
Time to work some slow-cooked magic! Bring everything to a boil (this takes about 5 minutes), then reduce the heat to low and cover that pot. Let it simmer for 45 minutes – I usually set a timer and stir every 15 minutes or so. After 45 minutes, take off the lid and let it simmer uncovered for another 10-15 minutes to thicken up to your perfect chili consistency. Taste and adjust salt if needed – and there you have it!
See? Simple steps, incredible results. Now let’s talk about how to make it even better…
Tips for the Best Homemade Ground Beef Chili
After making this chili more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to knock-your-socks-off amazing:
- Tomato tip: Splurge on San Marzano tomatoes if you can – their natural sweetness and low acidity make all the difference
- Spice strategy: Start with 1/4 teaspoon red pepper flakes, then taste and add more after simmering – you can always add heat but can’t take it out!
- Beef bonus: For deeper flavor, brown the meat in batches to get a nice crust instead of steaming it all together
- Thickening trick: If your chili’s too thin, mash some beans against the pot or use an immersion blender for 3-4 quick pulses
- Patience pays: Let it sit covered for 10 minutes off heat before serving – the flavors will meld perfectly
These little tweaks have saved many chili nights in my house – hope they work magic for you too!
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Hearty Homemade Ground Beef Chili Recipe
A hearty and flavorful homemade ground beef chili recipe that’s perfect for a cozy family dinner.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons oil (vegetable, canola, or avocado oil)
- 1 cup diced yellow onion
- 1 small green bell pepper, seeded and diced
- 1 teaspoon minced garlic
- 2 pounds ground beef (90% lean)
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 1/4 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/4 to 1/2 teaspoon red pepper flakes (or to taste)
- 2 cups low sodium beef broth
- 28 ounces crushed tomatoes (San Marzano tomatoes recommended)
- 1 tablespoon light brown sugar
- 16 ounce can kidney beans, rinsed and drained
- 16 ounce can pinto beans, rinsed and drained
- Optional: shredded cheddar cheese, diced onion, sour cream for topping
- Optional: saltine crackers, oyster crackers, or Fritos for serving
Instructions
- Heat the oil in a large Dutch oven over MEDIUM heat. Add the onion and bell pepper and cook, stirring occasionally, until slightly softened, about 4 to 5 minutes.
- Add the garlic and cook, stirring, until fragrant, about 1 minute more.
- Add the ground beef and cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Drain any excess grease and return the pot to LOW heat.
- Add the tomato paste and Worcestershire sauce and stir into the meat mixture.
- Sprinkle the chili powder, cumin, dry mustard, oregano, salt, and pepper over the mixture and stir until well combined. Allow the mixture to cook over LOW heat for a minute or two.
- Add the beef broth, crushed tomatoes, brown sugar, and beans.
- Increase the heat as needed to bring the chili to a boil, then reduce the heat to LOW, cover, and simmer for 45 minutes, stirring occasionally.
- Uncover and continue to simmer for an additional 10 to 15 minutes, or until it reaches the desired thickness.
Notes
- Use San Marzano tomatoes for best flavor.
- Adjust spice level with red pepper flakes to your preference.
- Optional toppings add extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 75mg
Serving Suggestions
Oh, the fun part – dressing up your chili! In our house, we turn dinner into a DIY topping bar that makes everyone happy. Pile bowls high with shredded cheddar (the sharper, the better!), dollops of cool sour cream, and extra diced onions for crunch. My kids go wild for crushed saltines stirred right in, while my husband swears by a handful of Fritos on top. For sides? Warm cornbread muffins or buttery garlic toast soak up every last drop. And don’t forget the hot sauce – we keep three varieties on the table for spice lovers!
Storage and Reheating
Here’s the beautiful thing about this chili—it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags (lay them flat to save space) for up to 3 months. When reheating, add a splash of beef broth to keep it from drying out—stovetop on low or microwave in bursts, stirring in between. Easy peasy!
Nutritional Information
Just so you know what you’re diving into (not that it stops me from going back for seconds!), here’s the nutritional breakdown per serving. Keep in mind these are estimates – your exact numbers might vary depending on brands and how generous you are with the cheese topping!
- Calories: 420
- Protein: 32g (that beef really packs a punch!)
- Fat: 18g (6g saturated)
- Carbs: 35g
- Fiber: 10g (thank you, beans!)
- Sugar: 8g
- Sodium: 680mg
Not too shabby for such a satisfying meal, right? The beans and lean beef make it surprisingly balanced – comfort food you can feel good about. If you want to see more of our family favorites, check out our Facebook page!
Frequently Asked Questions
I’ve gotten so many great questions about this homemade ground beef chili over the years – here are the ones that pop up most often:
Can I use ground turkey instead of beef?
Absolutely! I do this all the time when I want a lighter version. Just know the flavor will be milder – I like to bump up the spices a bit when using turkey. And don’t skip the Worcestershire sauce – it helps keep that rich, savory taste we love in chili.
How do I thicken my chili if it’s too watery?
Oh, I’ve been there! My go-to trick is to mash some beans against the pot with the back of a spoon. If you want it really thick, give it 3-4 pulses with an immersion blender (careful not to overdo it!). Simmering uncovered longer also helps – just keep stirring so it doesn’t stick.
Can I make this in a slow cooker?
You bet! Brown the beef and sauté the veggies first (this step is key for flavor), then dump everything in your slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it cooks, the deeper the flavors get!
What’s the best way to freeze leftovers?
I’m a freezer meal queen! Let the chili cool completely, then portion it into freezer bags (I do 2-cup portions for easy meals). Lay them flat to freeze – they’ll stack nicely and thaw faster. Pro tip: write the date with a marker so you don’t play freezer roulette!
Share Your Feedback
Nothing makes me happier than hearing how this chili turned out in your kitchen! Did your family go back for seconds? Did you add your own special twist? Drop a comment below or tag me on social – I love seeing your creations almost as much as I love making them!
