Ground Beef Chili
This Ground Beef Chili recipe is simmered low and slow to infuse the chili with layers of flavor that everyone loves! Ideal for warming up on chilly days, it offers versatile serving options. Plus, this classic beef chili freezes exceptionally well for future enjoyment.
This Ground Beef Chili recipe was originally created in partnership with Bush’s Beans. This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Classic Ground Beef Chili Recipe
I know it is officially spring now and in a lot of places many of us are actually enjoying spring weather. A couple of weeks ago my neighbors busted out the slip and slide because it was so warm and all of the kids ended up with a little too much sun.
This week I have spent a few days in Vermont and it is definitely still on the cold side of spring here. The perfect weather for a nice bowl of this Beefy Kidney Bean Chili.
Truth be told, we have a lot of back and forth in our weather this time of year in Colorado, so it is always nice to have a few new hearty chili recipes to pull out at the end of the cold weather season.
This Beefy Kidney Bean Chili is super simple. It uses Bush’s Kidney Chili Beans in a Mild Chili Sauce instead of regular Kidney Beans.
This beef and bean chili recipe isn’t a complicated, fancy chili. Ground beef chili is delicious in its simplicity and pairs perfectly with a side of Cornbread Muffins. Or, if you’re willing to put forth a little more effort, a Chile Cheese Cornbread Scone. I think it is also the perfect chili flavor for a loaded up chili dog, should you be in the mood.
What’s in this Ground Beef Chili Recipe?
The ingredients list for this classic ground beef chili is super simple. Here’s everything I used in this beef and kidney bean chili:
- Olive Oil
- Onion
- Fresh Garlic Cloves
- Ground Beef
- Chili Powder
- Ancho Chili Powder
- Ground Cumin
- Dried Basil
- Dried Oregano
- Dried Thyme
- Diced Fire Roasted Tomatoes
- Chicken Broth or Stock
- Beer
- Tomato Base
- Mild Chili Beans
- Salt
- Black Pepper
For the complete ingredient list and detailed instructions to make this ground beef chili recipe, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Ground Beef Chili
This classic chili recipe requires minimal prep work. Here’s how to make ground beef chili:
- Cook the ground beef and set aside.
- Sauté onion and garlic.
- Then, toast the seasonings with the onion mixture.
- Add the tomato paste and cook until slightly caramelized.
- Then add the beer, chicken broth, tomatoes, beans, and remaining seasonings.
- Return the beef to the pot, bring to a boil, and simmer.
The above is simply a quick summary of this recipe for ground beef chili. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Making the Best Ground Beef Chili
Recipe Tips
- Don’t skip sautéing the aromatics (onion and garlic). This mellows the sharpness of their flavors when raw.
- Include the juices in the diced tomatoes. This chili recipe does not call for draining them.
- Make sure you are buying beans in a mild chili sauce rather than plain canned beans. Chili beans have a seasoned sauce in the can that you will include in the recipe.
- You’re welcome to add more chili powder to this beef and bean chili to suit your own tastes. My family likes a kidney bean chili with just a kick of heat, but it you prefer a spicier chili simply add extra chili powder.
- Don’t skip the 1 hour simmer time. This allows the ground beef chili to thicken, alcohol from the beer to cook off, and creates a richer, savory chili.
Ground Beef Chili Recipe FAQs
Got questions about how to make this recipe for ground beef chili? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use ground turkey?
Yes, you’re welcome to use ground turkey, chicken, or pork in this classic chili recipe, if desired.
Note that ground poultry contains less fat than ground beef, so you may need to add more oil to the Dutch oven before browning the ground meat.
Do I have to use the beer?
Yes, if you prefer not to use beer, you may substitute an alternative liquid, such as chicken or beef broth or extra diced tomatoes with liquid.
Can I use a different type of bean?
Sure! Feel free to play around with the bean type used in this as long as they are chili beans in a red mild sauce. I have made this with the following:
You could also use a mix of any of the above bean types when making this easy ground beef chili recipe. I have not tested this using white chili beans. For that type of chili I recommend this recipe: White Bean Chili.
Can this ground beef chili recipe be made in the crock pot?
Yes. Here is how I recommend adapting the recipe:
- Prepare the recipe as instructed, including the 20 minute simmer time.
- Transfer the hot chili the the crock pot.
- For best results, let cook for 6 – 8 hours with the lid off. If you leave the lid on, you’ll inhibit evaporation as the chili cooks and end up with extra liquid due to condensation. This will result in thinner chili.
Can I freeze this ground beef chili recipe?
Yes! This ground beef and kidney been chili freezes incredibly well.
You can make a double batch of chili and freeze half for later. I like to ladle leftover chili into single serving airtight containers so I can reheat individual portions for lunch.
You can reheat the chili from frozen in the microwave or on the stovetop. If stored correctly, frozen chili will last for up to 3 months. Learn more about how to freeze soup.
What to Serve with this Ground Beef Chili Recipe
Our favorite way to serve this chili recipe is as an entree with a side salad and homemade cornbread – it is the perfect meal for a cold day when you’re craving comfort food.
Other ways to serve ground beef chili:
- On top of a baked potato
- As a hot dog topping for chili dogs
- Topped with corn chips
- With tortilla chips for scooping
- With Honey Cornbread Muffins or Jalapeño Cornbread.
Ground Beef Chili Topping Ideas
This ground beef chili is delicious as is, but there are so many ways to add extra taste, color, and texture to your bowl of chili. My favorite toppings to serve alongside our ground beef chili are green onions, sour cream, and cheddar cheese.
Other topping ideas:
- onions: diced red or yellow onion, green onions, chives
- diced green bell peppers
- sliced jalapeños: fresh or pickled
- diced avocado
- diced tomato
- fresh cilantro
- sour cream or Greek yogurt
- hot sauce
- cheddar cheese
- crumbled bacon bits
- crushed tortilla chips
Try this Ground Beef Chili Recipe!
Next time you’re looking for and easy chili recipe, give this Ground Beef Chili a try!
Did the whole family love it? Leave a comment below and give it a review for others to see what you thought of this great chili.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this classic beef chili!
More Easy Chili Recipes:
And if you want a chili that is really rich and hearty, try this Braised Short Rib and Bacon Chili.
Or if you want a lighter and healthy chicken chili, then this White Bean Chicken Chili Verde will be perfect!
My family also loves this Cheesy Chicken Enchilada Chili. It’s a delicious Tex-Mex dish that everyone always wants seconds of.
Brisket Chili a smoky, slightly spicy chili that is simmered low and slow to infuse the soup with layers and layers of flavor – great if you have leftover smoked brisket!
This Pumpkin and Turkey Black Bean Chili is a great fall chili recipe with tons of flavor. Even better, it’s super easy to make!
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Classic Ground Beef Chili
This Beefy Kidney Bean Chili is a classic chili recipe, super easy to prepare and the perfect chili recipe for loaded baked potatoes or chili dogs.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onions
- 5 large garlic cloves, chopped
- 2 pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon ancho chili powder
- 1 1/4 teaspoon ground cumin
- 1 6-ounce can tomato paste
- 1 12-ounce bottle of amber beer*
- 1 1/2 cup chicken broth
- 1 14-ounce can diced fire roasted tomatoes, undrained
- 2 15-ounce can prepared Bush's kidney chili beans, undrained
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Add the ground beef to a large cast iron pot, such as a Le Creuset Round French Oven, and cook over medium heat, breaking the meat using a spoon or spatula into small pieces. Cook until the meat is completely cooked through.
- When the meat has cooked, use a spoon or other utensil to remove excess grease that has been rendered. TIP: I like to place a funnel in a drink can to transfer the grease to. Then, once the grease cools and solidifies it can be discarded in the trash.
- After draining the excess grease, remove the ground beef from the pot and set aside in a bowl or on a plate.
- Then, add the oil to a large cast iron pot, such as a Le Creuset Round French Oven, and heat over medium heat.
- Add the onions and sauté over medium low heat for approximately 4 - 5 minutes, until they are translucent.
- Next, add the garlic and sauté an additional 2 - 3 minutes.
- After that, add the chili powder, ancho chili powder, and ground cumin to the onion mixture. Cook for 3 minutes, stirring periodically.
- Add the tomato paste to the pot, stirring to incorporate it with the onions. Increase heat to medium and cook for 3 more minutes.
- Add the beer, scraping up any browned bits from the bottom of the pot using a wooden spoon.
- Then, stir in the chicken broth, tomatoes, beans, basil, oregano, and thyme.
- Return the beef to the pot, stirring to incorporate.
- Bring the chili to a boil over medium heat and reduce the heat to medium low. Simmer for 20 minutes.
- Reduce heat to lowest setting, then simmer for at least 1 hour, or until thickened to desired consistency, stirring occasionally to prevent sticking.
- Season to taste with salt and pepper before serving.
Notes
*If you prefer not to use beer, you may substitute an alternative liquid such as chicken or beef broth or extra diced tomatoes with liquid.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 962mgCarbohydrates: 25gFiber: 6gSugar: 9gProtein: 32g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
This recipe was originally created in partnership with Bush’s Beans where I am compensated for my time, however this is a brand that I have always used in my own kitchen and any opinions expressed regarding the product are my own.
Allison says
I know there is a season for chili, but I never bother with that. I like chili all year round! This looks delicious! And I loved seeing all your fun photos from Vermont on instagram . . . I have a thing for the North East even though I’ve never been – someday though.
Suzy @ The Mediterranean Dish says
Katie, this kidney bean chili is divine! Love the layers of flavor. One can always use a bowl of good chili even as we expect springy weather. Glad I found your blog 🙂