Ground Beef Chili Simple

Highlighted under: Soulful Dishes

I absolutely love making chili, and my Ground Beef Chili Simple recipe is one of my favorites. It's the ultimate comfort food that brings warmth on a chilly day. With just the right balance of spices and savory beef, it satisfies everyone at the table. I've streamlined the process to make it quick and easy, using ingredients I usually have on hand. You won't believe how delicious and hearty this dish can be in under 30 minutes!

Created by

Hallie Foster

Last updated on 2026-02-01T23:05:36.602Z

When I first started making chili, I tried so many complex recipes, but I realized that simplicity can shine just as brightly. This Ground Beef Chili Simple celebrates the fundamental flavors of ingredients without overwhelming spices. The first time I made it for my friends, they couldn’t stop raving about how comforting and delicious it was, and it’s been a go-to recipe ever since.

One trick I learned is to let the chili simmer for a few extra minutes after adding the beans. This allows all the flavors to meld beautifully. The richness of the beef, combined with the tangy tomatoes and hearty beans, creates a dish that's as flavorful as it is satisfying. Trust me; once you try this simple recipe, it will become a staple in your household too!

Why You'll Love This Recipe
Hearty and comforting flavors that warm you up.
Simple ingredients that are likely in your pantry.
Quick preparation that fits your busy lifestyle.

Choosing Your Beef

For this Ground Beef Chili Simple recipe, opt for ground beef with a fat content of around 80/20. This ratio delivers a rich flavor without being too greasy. If you prefer a leaner option, 90/10 can work, but be aware it might result in a slightly drier chili. If you're feeling adventurous, you can experiment with ground turkey or chicken, but keep in mind that these lean meats may need additional seasoning to achieve that hearty, satisfying flavor.

Another tip is to brown the beef properly. This step should take about 6-8 minutes on medium heat, allowing the beef to develop a bit of a crust. This Maillard reaction enhances the depth of flavor in your chili, so don’t rush it. If you notice any excess grease when browning, drain it before adding the other ingredients to prevent an overly oily chili.

Enhancing Flavor Profiles

The spices in this chili, particularly the chili powder and cumin, are the backbone of the dish. I recommend using a combination of regular and smoked chili powder for added depth. If you enjoy heat, consider adding a dash of cayenne pepper or a few chopped jalapeños during the cooking process to really make it sing. Allow the spices to bloom in oil for about 1-2 minutes before adding the tomatoes; this will release their essential oils and intensify their flavors.

While canned diced tomatoes provide sweetness and acidity, you can also use fresh tomatoes during peak season for a fresher taste. If using fresh, consider blending them to a chunky purée and adding them directly after the beef is browned. This can brighten the chili’s flavor overall and enhances the texture.

Serving Suggestions

Chili is incredibly versatile when it comes to serving. While I love it plain, feel free to customize your toppings. Consider options like shredded cheese, sour cream, or diced avocado for creaminess. Fresh cilantro or green onions add a fresh crunch which balances the chili’s richness. Try serving it over a bed of rice or with cornbread for a complete meal – each adds a delightful texture to accompany the chili's bold flavors.

If you have leftovers, they can be refrigerated for up to 3 days or frozen for up to 3 months. Reheating is as simple as putting it back in a pot over medium heat, stirring occasionally until heated through. For a thicker chili, let it simmer uncovered for a few minutes. The flavors continue to develop with time, making it taste even better the next day!

Ingredients

Gather these ingredients before you start cooking:

Chili Ingredients

1 pound ground beef
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons vegetable oil

Ensure everything is fresh for the best flavor!

Instructions

Follow these easy steps to make your chili:

Cook the Beef

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 2-3 minutes. Then, add the ground beef, breaking it apart, and cook until browned.

Add Tomatoes and Spices

Stir in the diced tomatoes, chili powder, cumin, salt, and pepper. Let it simmer for about 5 minutes to allow the flavors to develop.

Incorporate the Beans

Add the kidney beans to the pot, stir well, and continue to simmer for another 10 minutes. Taste and adjust seasoning as necessary.

Serve and Enjoy

Serve the chili hot, garnished with your favorite toppings. Enjoy the warmth and comfort of this simple yet flavorful dish!

Pair the chili with bread or rice for a fuller meal!

Pro Tips

For extra flavor, consider adding bell peppers or corn. A dollop of sour cream on top brings a nice creaminess that contrasts beautifully with the spice of the chili.

Ingredient Variations

Don't hesitate to swap the kidney beans for black beans or pinto beans if that's what you have on hand. The texture and flavor will vary slightly, but it won't compromise your chili. If you want to add more veggies, consider diced bell peppers or zucchini, which can be tossed in during the sautéing phase with the onion and garlic. This adds nutrition and can help bulk up the chili without impacting the taste negatively.

For a vegetarian option, replace the ground beef with textured vegetable protein (TVP) or lentils. Adjust the cooking time accordingly—TVP requires less time, while lentils may need extra liquid and longer simmering. Ensure to increase the seasonings since vegetables and legumes are generally milder in flavor than beef.

Tips for Thickening Your Chili

If you prefer a thicker chili, there are a few tricks you can try. One effective method is to let it simmer uncovered for the last 10 minutes of cooking; this reduces the liquid content and concentrates the flavors. Another option is to mash some of the beans against the side of the pot, then stir them back into the mix, naturally thickening the chili while maintaining texture.

Additionally, you can consider adding a small amount of cornmeal or masa harina during the last simmer. Start with 1-2 tablespoons, as it thickens the chili while giving it a lovely corn flavor. Just make sure to whisk it in thoroughly to prevent clumping.

Make-Ahead & Storage Tips

This Ground Beef Chili not only tastes great fresh but also benefits from being made ahead of time. The flavors meld beautifully after sitting for a day, making it perfect for meal prep. Make a double batch on a weekend, and portion it for lunches throughout the week. Simply cool it to room temperature before storing in airtight containers; it can last in the fridge for up to three days.

For longer storage, consider freezing the chili in individual servings. Freeze portions in zip-top bags, making sure to remove as much air as possible before sealing. This way, you can defrost a portion whenever you need a quick meal. Just allow it to thaw in the refrigerator overnight before reheating or you can thaw directly in a pot over low heat, stirring often until heated through.

Questions About Recipes

→ Can I make this chili in advance?

Absolutely! Chili often tastes even better the next day. You can store it in the refrigerator for up to three days or freeze it for later.

→ What can I serve with this chili?

This chili pairs wonderfully with corn bread, rice, or simply topped with cheese and sour cream.

→ Is it possible to make this chili spicy?

Yes! You can add diced jalapeños or a pinch of cayenne pepper to increase the heat level.

→ Can I use turkey or chicken instead of beef?

Yes, using ground turkey or chicken is a great leaner alternative and will work well in this recipe.