There’s something deeply satisfying about a bowl of homemade ground beef chili. Whether it’s bubbling on the stove during game day, or served up for a cozy weeknight dinner, this dish delivers comfort and bold flavor in every spoonful. It’s not just about ground beef and beans—it’s about building layers of flavor with aromatic vegetables, rich tomatoes, warm spices, and just the right amount of heat.
In this article, you’ll discover exactly how to make the best homemade chili with ground beef, from ingredient tips and cooking steps to storage and serving ideas. We’ll also answer the most common questions people ask about making chili, based on what’s trending in search results today. And if you’re looking for more savory inspiration, check out this creamy pumpkin pasta recipe that’s perfect for fall dinners.
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Why This Homemade Ground Beef Chili is a Family Favorite
The nostalgic comfort of diner-style chili
This recipe is inspired by the classic chili you’d find in a small-town diner—hearty, meaty, slightly smoky, and never too spicy. The rich tomato base, tender ground beef, and soft beans combine into the kind of chili that feels like home. It’s the type of comfort food people crave year-round, especially when served with saltines or cornbread on the side.
Affordable, freezer-friendly, and made with pantry staples
One of the biggest advantages of homemade chili is how budget-friendly it is. Most ingredients—like canned beans, crushed tomatoes, tomato paste, and dry spices—are probably already in your pantry. You can make a big batch for under $20, and it freezes beautifully for future meals. Don’t miss our creamy broccoli cheese soup recipe if you love big-batch comfort foods!
Kid-friendly spice level with customizable heat
Unlike many chili recipes that go heavy on the heat, this one starts with a mild spice blend that even picky eaters can enjoy. Want it hotter? Just add more red pepper flakes or a dash of hot sauce. The flexibility of this recipe makes it a hit for all kinds of family dinners.
Ingredients for the Best Homemade Ground Beef Chili
Ground beef selection: lean or classic 80/20
Use 90% lean ground beef for less grease and a meatier bite. If you opt for 80/20 beef, make sure to drain the fat well after browning. This helps the chili stay rich without being greasy. Ground turkey or chicken can also be substituted, but the flavor will be slightly lighter.
The best beans to use (and substitutions)
This recipe uses kidney beans and pinto beans—a classic pairing in American chili. You can swap in black beans or even chickpeas for a twist. Be sure to rinse and drain the beans to reduce sodium and improve flavor.
| Bean Type | Texture | Flavor Profile |
|---|---|---|
| Kidney Beans | Firm, hearty | Slightly sweet, earthy |
| Pinto Beans | Soft, creamy | Mild and slightly nutty |
| Black Beans | Dense, creamy | Bold and smoky |
Flavor boosters: tomato paste, Worcestershire, and spices
The secret to that “slow-cooked” flavor in just over an hour lies in the extras: tomato paste for umami depth, Worcestershire sauce to intensify the beefiness, and a blend of spices that includes:
- Chili powder
- Cumin
- Dry mustard
- Oregano
- Salt & pepper
- Red pepper flakes
It’s a mild, balanced mix that can easily be adjusted to suit your heat preference.
Why San Marzano tomatoes make a difference
Using high-quality crushed tomatoes is key. If you can, grab a can of San Marzano tomatoes. They’re sweeter and less acidic than standard varieties, creating a smoother, more luxurious chili base. Not a must—but definitely a flavor upgrade!
How to Make Ground Beef Chili Step-by-Step
Prepping the aromatics and sautéing for depth
Start by heating oil in a Dutch oven and sautéing diced yellow onion and green bell pepper until just tender—about 5 minutes. Stir in minced garlic and cook until fragrant. This base builds the savory foundation for the whole dish.
Looking for inspiration? Try our ground beef zucchini boats for another delicious way to use up extra beef!
Browning the beef and seasoning layers
Add in the ground beef, breaking it up with a spoon as it cooks. Once no longer pink, drain the grease and reduce heat. Now stir in tomato paste, Worcestershire, and all dry seasonings. Cook for 2 minutes so the spices bloom—don’t skip this step!
Simmering technique for maximum flavor infusion
Pour in beef broth, crushed tomatoes, brown sugar, and the beans. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes. Uncover and simmer 15 minutes more to thicken. This simmering process is what brings it all together.
Adjusting consistency: thick vs. saucy chili
Prefer a thick chili? Reduce the beef broth by ½ cup and simmer longer uncovered. Want it saucy? Stir in a bit more broth before serving. Chili is forgiving, and it’s easy to adjust based on how you like it.
Check out this Cajun potato soup if you enjoy warm, spiced soups that deliver big flavor.
Tips for the Perfect Chili Every Time
Ingredient swaps for special diets (low carb, no beans)
Trying to go low-carb or paleo? No problem. You can skip the beans entirely and add chopped mushrooms, zucchini, or even riced cauliflower for extra bulk and fiber. For a keto version, keep the beef and spices but swap tomatoes for diced fresh tomatoes and skip the brown sugar altogether. Even without beans, this chili holds its own.
Discover great ideas like this in our zucchini cornbread casserole recipe—a perfect side dish alternative!
Batch cooking and doubling for crowds
This homemade ground beef chili is tailor-made for big families or game-day parties. The recipe easily doubles (or triples) without losing flavor. Use a large stockpot or slow cooker if you’re cooking for a crowd. It stays warm beautifully for hours on low heat, making it great for potlucks and tailgates.
Make-ahead and freezing instructions
One of the best things about chili? It gets better the next day. That’s because the flavors deepen as they sit. You can cook it a day ahead, refrigerate overnight, then gently reheat. To freeze, let the chili cool, divide it into freezer-safe containers, and label them. It’ll keep for 3 to 4 months and reheats like a dream.
Looking for a cozy make-ahead meal? Don’t miss our old-fashioned cream of tomato soup that also freezes like a charm.
Best Toppings and What to Serve with Ground Beef Chili
Classic toppings: cheese, onion, sour cream
When it comes to toppings, simplicity wins. A handful of sharp cheddar, a scoop of sour cream, and a few diced onions bring creaminess and crunch. You can even add chopped cilantro or sliced scallions for freshness.
| Topping | Flavor Boost |
|---|---|
| Shredded Cheese | Richness and melt |
| Diced Onion | Crunch and bite |
| Sour Cream | Tangy and creamy |
| Hot Sauce | Heat and vinegar pop |
Fun additions: Fritos, jalapeños, hot sauce
For a diner-style vibe, serve your chili with Fritos or oyster crackers. Want it spicy? Add fresh jalapeños or hot sauce. Crumbled bacon or pickled red onions also take things up a notch.
Check out our Frito chili pie variation for a fun twist (Note: if link doesn’t exist, skip mentioning it. This line is an example placeholder.)
Serving sides: cornbread, baked potatoes, chips
Chili is a full meal on its own, but the right side dish makes it unforgettable. Here are some winning combos:
- Cornbread (Mexican or sweet-style)
- Baked potatoes topped with chili
- Nacho chips for scooping
- Soft dinner rolls or Texas toast
Don’t miss our Texas Roadhouse rolls copycat recipe for an irresistible side option.
Storage, Reheating & Freezing Ground Beef Chili
Refrigeration and shelf life
Once cooled, transfer chili into airtight containers and refrigerate within 2 hours. Properly stored, it stays fresh for up to 4 days. Reheat in a saucepan over medium-low heat or microwave until hot, stirring occasionally to distribute the heat evenly.
How to freeze chili like a pro
Freezing chili is easy and practical. Divide leftovers into freezer bags or containers, leaving space for expansion. Label with the date and freeze flat for easier storage. To thaw, place in the fridge overnight before reheating.
Best way to reheat without drying out
When reheating, add a splash of beef broth or water to help loosen the chili, especially if it’s been frozen. Stir frequently and reheat slowly to maintain texture and flavor.
Looking for more make-ahead meals? Try our instant pot lasagna for another freezer-friendly favorite.
FAQs About Homemade Ground Beef Chili
What gives chili the best flavor?
Layering is key—start with sautéed aromatics, then brown the meat, toast your spices, and let it simmer. Worcestershire sauce, tomato paste, and a hint of brown sugar deepen the flavor beautifully.
Can you make ground beef chili ahead of time?
Yes, and it actually tastes better the next day. The spices mellow and meld, resulting in a more balanced and robust chili.
How long should chili simmer for best taste?
At least 45 to 60 minutes, uncovered for the final 15. This allows flavors to develop and the chili to thicken naturally.
Is chili better with or without beans?
It’s a personal preference. Beans add texture, protein, and bulk, but for a low-carb version or more meat-forward flavor, you can leave them out entirely.
Conclusion: Your New Go-To Chili Recipe
Whether you’re cooking for your family or feeding a hungry crowd, this homemade ground beef chili delivers every time. It’s rich, comforting, and endlessly customizable—from toppings and sides to spice level and consistency. And with just a few pantry staples, you can whip up a hearty, soul-warming meal that everyone will love.
Check out our white chicken chili recipe for a creamy, comforting variation you’ll want to try next!
PrintHomemade Ground Beef Chili
This hearty Homemade Ground Beef Chili is a classic comfort food made with lean ground beef, crushed tomatoes, two types of beans, and a perfectly balanced blend of spices. It’s freezer-friendly, easy to make, and ideal for game day or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Low Lactose
Ingredients
- 2 tablespoons vegetable, canola, or avocado oil
- 1 cup diced yellow onion
- 1 small green bell pepper, seeded and diced
- 1 teaspoon garlic, minced
- 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 (preferably San Marzano)
- 1 tablespoon light brown sugar
- 16 ounce can kidney beans, rinsed and drained
- 16 ounce can pinto beans, rinsed and drained
- Optional toppings: shredded cheddar cheese, diced onion, sour cream
- Optional sides: saltine crackers, Fritos, tortilla chips
Instructions
- Heat oil in a large Dutch oven over medium heat.
- Add diced onion and bell pepper. Cook until softened, about 4–5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add ground beef. Cook, breaking up meat, until browned and no longer pink. Drain excess grease.
- Reduce heat to low and stir in tomato paste and Worcestershire sauce.
- Add chili powder, cumin, dry mustard, oregano, salt, pepper, and red pepper flakes. Stir well.
- Pour in beef broth, crushed tomatoes, brown sugar, and beans. Mix to combine.
- Increase heat to bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- Uncover and simmer for an additional 10–15 minutes until thickened to your liking.
- Serve hot with toppings and sides of choice.
Notes
- Use San Marzano tomatoes for a sweeter, less acidic flavor.
- Skip the beans for a low-carb version and add extra vegetables like mushrooms or zucchini.
- Make a day ahead for deeper flavor development.
- Chili can be frozen for up to 4 months.
- Reheat gently with added broth or water if needed to adjust consistency.
