Best 7 Best Ground Beef Chili Recipes

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Are you craving a hearty, flavorful, and satisfying meal that's perfect for any occasion? Look no further than the classic ground beef chili! This beloved dish is a symphony of savory flavors, combining the richness of ground beef, the tangy zest of tomatoes, the warmth of chili spices, and the comforting embrace of beans. Whether you're hosting a casual get-together, enjoying a cozy family dinner, or simply seeking a delicious and versatile meal, our carefully curated selection of best ground beef chili recipes will guide you towards culinary success.

Let's cook with our recipes!

GROUND BEEF CHILI



Ground Beef Chili image

Make and share this Ground Beef Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 21

3 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (26 ounce) can condensed beef broth, undiluted
1 -2 cup water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 1/2 teaspoons browning sauce (optional)
additional chopped onion (optional)
shredded cheddar cheese (optional)

Steps:

  • In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
  • Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
  • Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
  • Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

BEST CHILI RECIPE



Best Chili Recipe image

The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.

Provided by Lee Funke

Categories     Chili

Time 45m

Number Of Ingredients 19

1 lb. ground beef (we used 15% fat)
1/2 medium yellow onion (finely diced)
1 tablespoon minced garlic
1 15-oz. can pinto beans (drained and rinsed)
1 15-oz. can kidney beans (drained and rinsed)
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth (chicken broth or water works too)
shredded cheddar cheese
Fritos
green onion

Steps:

  • First, heat a large stockpot over medium/high heat.
  • Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
  • Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
  • Add spices and 1 cup of broth and stir to combine.
  • Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving

BEAN-AND-BEEF CHILI



Bean-and-Beef Chili image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 13

2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping

Steps:

  • Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  • Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  • Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  • Hot:
  • This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
  • Hotter:
  • Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
  • Hottest:
  • Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

GROUND BEEF CHILI



Ground Beef Chili image

Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. -Shannon Wright Erie, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 20

3 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (29 ounces) tomato puree
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 to 2 cups water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1-1/2 teaspoons browning sauce, optional
Additional chopped onion and shredded cheese, optional

Steps:

  • In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.

Nutrition Facts : Calories 242 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

SLOW COOKER GROUND BEEF CHILI



Slow Cooker Ground Beef Chili image

This slow cooker ground beef chili comes out great every time, thick and rich.

Provided by SapphireNinja

Categories     100+ Everyday Cooking Recipes     Slow Cooker     Soups and Stews     Chili

Time 4h15m

Yield 6

Number Of Ingredients 8

1 pound ground beef
2 (19 ounce) cans kidney beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 medium green bell pepper, finely chopped
1 tablespoon dehydrated onion flakes
1 tablespoon chili powder
1 teaspoon ground cumin

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to the bottom of a slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin. Stir well.
  • Cover and cook on Low until flavors have melded, at least 4 hours, up to 8 hours.

Nutrition Facts : Calories 349 calories, Carbohydrate 41.1 g, Cholesterol 47.3 mg, Fat 10.6 g, Fiber 14.8 g, Protein 25.4 g, SaturatedFat 3.7 g, Sodium 808.3 mg, Sugar 2.3 g

Tips:

  • Choose the right ground beef: Use an 80/20 ground beef for a flavorful chili. The 20% fat content will add richness and flavor to the dish.
  • Brown the ground beef properly: Browning the ground beef is an essential step in developing the flavor of the chili. Make sure to brown the beef in a large pot or skillet over medium-high heat until it is no longer pink.
  • Use a variety of beans: Using a variety of beans will add different flavors and textures to the chili. Some popular beans to use include kidney beans, black beans, pinto beans, and navy beans.
  • Add plenty of spices: Chili is a dish that is meant to be flavorful, so don't be afraid to add plenty of spices. Some common spices used in chili include chili powder, cumin, paprika, and garlic powder.
  • Simmer the chili for a long time: The longer you simmer the chili, the more flavorful it will become. Simmer the chili for at least 1 hour, or up to 4 hours for a really rich and flavorful chili.

Conclusion:

Chili is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great meal to make for a party or potluck, and it is also a great way to use up leftover ground beef. There are many different ways to make chili, so you can easily find a recipe that suits your taste. Whether you like your chili mild or spicy, meaty or vegetarian, there is a chili recipe out there for you.

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