This Easy Chili Recipe with Ground Beef is thick, hearty, and packed with beans, tomatoes, tender vegetables, and bold homemade seasoning. It comes together in one pot in about 30 minutes, making it perfect for busy weeknights, game day, or whenever you need a warm bowl of comfort.
Updated September 14, 2026: This recipe was originally shared on October 16, 2024. It was updated on October 29, 2025, with new photos, and again on September 14, 2026, with clearer ingredient guidance, condensed instructions, and additional cooking tips.
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I've made plenty of pots of chili over the years, and this version keeps things simple without sacrificing flavor. The unexpected ingredient is a small amount of cinnamon, which adds warmth and rounds out the tomatoes and spices without making the chili taste sweet.
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Why You'll Love This Easy Chili Recipe
- Ready in about 30 minutes.
- Made in one pot for easier cleanup.
- Uses affordable pantry and refrigerator staples.
- Thick, hearty, and satisfying.
- Easy to adjust for different heat levels.
- Tastes even better the next day.
- Freezer-friendly for future meals.
Ingredients you'll need
This chili uses simple pantry staples you probably already have on hand:
- Ground beef: An 80/20 blend provides the most flavor, while 90/10 works well if you prefer something leaner.
- Olive oil: Helps cook the vegetables after the beef is removed from the pot.
- Onion and green bell pepper: Create the savory vegetable base of the chili.
- Garlic: Freshly minced garlic adds another layer of flavor.
- Diced tomatoes: Fire-roasted tomatoes add a subtle smoky taste, but regular diced tomatoes also work.
- Beans: Chili beans, kidney beans, pinto beans, or black beans may be used. Add chili beans with their seasoned sauce; drain and rinse plain canned beans.
- Tomato paste: Adds concentrated tomato flavor and helps create a thick consistency.
- Beef broth: Loosens the tomato base and gives the chili additional savory flavor.
- Chili seasoning: Chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper build the main flavor.
- Cinnamon: Adds subtle warmth and balances the savory spices.
- Granulated sugar: Helps soften the acidity of the tomatoes. It may be reduced or omitted according to taste
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Easy Ground Beef Chili
1. Brown the ground beef
Cook the ground beef in a large pot until it develops some color and is no longer pink. Drain any excess grease and transfer the beef to a plate.
2. Cook the vegetables
Add the onion and bell pepper to the same pot and cook until they begin to soften. Stir in the garlic and cook just until fragrant.
3. Build the chili
Return the ground beef to the pot. Add the tomatoes, beans, tomato paste, broth, and seasonings, stirring until everything is thoroughly combined.
4. Simmer and serve
Allow the chili to simmer until the flavors come together and the mixture reaches your preferred consistency. Taste and adjust the seasonings before serving with your favorite toppings.
lakita's Recipe Tips
- Brown the beef well. Allowing it to develop some caramelized edges creates more flavor than simply cooking it until gray.
- Choose the beans carefully. Chili beans include a seasoned sauce and should be added without draining. Plain kidney, pinto, or black beans should be drained and rinsed.
- Adjust the broth gradually. Begin with the amount in the recipe and add more only if you prefer a thinner chili.
- Simmer uncovered to thicken it. If the chili looks thinner than you prefer, continue simmering without the lid.
- Taste before adding more heat. Chili powder varies between brands, so adjust the cayenne or hot sauce after tasting.
- Make it ahead. The flavors become even richer after the chili rests overnight in the refrigerator.
Easy Variations
- Use another meat: Substitute ground turkey, ground chicken, ground pork, or a combination of ground beef and sausage.
- Make it milder: Omit the cayenne pepper and choose a mild chili powder.
- Add more heat: Include diced jalapeño, chipotle pepper, crushed red pepper, or hot sauce.
- Change the beans: Try kidney beans, pinto beans, black beans, or a combination.
- Make it bean-free: Omit the beans and add more ground meat, adjusting the broth as needed.
- Add smoky flavor: Use fire-roasted tomatoes and smoked paprika.
What to Serve with Chili
Serve this hearty chili with Southern Cornbread or a warm grilled cheese sandwich. Set out toppings such as:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Fresh cilantro
- Diced avocado
- Jalapeño slices
- Crushed tortilla or corn chips
You can also prepare a batch of Homemade Chili Seasoning to keep in the pantry for this recipe.
Make Ahead and Storage
Chili is an excellent make-ahead meal because its flavor improves as it rests.
Store cooled leftovers in an airtight container in the refrigerator for three to four days. Reheat on the stovetop over medium-low heat or microwave individual servings until thoroughly heated. Add a splash of broth if it becomes too thick.
To freeze, transfer the cooled chili to a freezer-safe container, leaving a little room for expansion. Freeze for up to two months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Kidney beans, pinto beans, black beans, or canned chili beans all work well. Chili beans provide additional seasoning, while plain beans allow greater control over the salt and spices.
Drain and rinse plain canned beans. If using canned chili beans packed in seasoned sauce, add the entire can unless you prefer a thicker, less saucy chili.
Cinnamon adds warmth and helps round out the tomatoes and spices. The finished chili should not taste noticeably like cinnamon. It may be omitted if you prefer.
Simmer it uncovered so excess liquid can evaporate. You may also mash some of the beans against the side of the pot and stir them back into the chili.
Yes. Omit the beans and add additional ground meat if desired. Because the beans absorb some liquid, you may also need to reduce the broth.
Yes. Prepare the chili, allow it to cool, and refrigerate it in an airtight container. Reheat it gently on the stovetop before serving.
Yes, provided you use a pot large enough to hold everything without crowding. The chili may need a little longer to return to a simmer.
The cayenne pepper provides some heat, but it is easy to adjust. Omit it for milder chili or add more cayenne, jalapeño, or hot sauce for a spicier version.
📖 Recipe
Easy Chili Recipe with Ground Beef
Video
Equipment
- 1 large pot or Dutch oven (5-6 quart capacity)
- 1 wooden spoon
Ingredients
- For the Base:
- 1 pound ground beef (80/20 or 90/10)
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- For the Chili:
- 14.5 ounces canned diced tomatoes (with juices)
- 16 ounces canned beans (drained or with liquid, your choice)
- 3 ounces tomato paste
- 1 ½ cups beef broth
- Seasoning Blend:
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon seasoned salt
- 1 ½ tablespoons chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon (secret ingredient!)
- 1 tablespoon granulated sugar (optional)
- For Serving (Optional):
- Shredded cheddar cheese
- Sour cream
- Green onions, sliced
- Fresh cilantro
- Cornbread
Instructions
- Brown the ground beef. Place a large pot or Dutch oven over medium-high heat. Add 1 pound ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon, until fully browned. Drain any excess fat, transfer beef to a bowl, and set aside.
- Sauté the vegetables. In the same pot, add 1 tablespoon olive oil and heat over medium-high. Add ½ cup chopped onion, 1 cup diced green bell pepper, and 2 cloves minced garlic. Sauté for 5 minutes until vegetables are softened and garlic is fragrant.
- Combine base ingredients. Return the cooked ground beef to the pot. Add 14.5 ounces diced tomatoes (with juices) and 16 ounces beans.
- Add seasonings. Sprinkle in the chili seasoning blend: ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon seasoned salt, 1 ½ tablespoons chili powder, ¼ teaspoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, and 1 tablespoon sugar. Stir well to coat everything evenly.
- Add liquids and simmer. Stir in 3 ounces tomato paste and 1 ½ cups beef broth until fully combined. Reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes, stirring occasionally, until chili is thick and flavors have melded.
- Serve and garnish. Remove lid and taste, adjusting seasonings if needed. Ladle into bowls and top with shredded cheddar cheese, sour cream, green onions, and your favorite toppings. Serve with cornbread or crackers. Enjoy!
Notes
- Ground meat options: Ground turkey, ground chicken, ground pork, or a mix of ground beef and Italian sausage all work well. For very lean meats, add an extra tablespoon of olive oil.
- Bean varieties: Use kidney beans (light or dark), pinto beans, black beans, chili beans, or a combination. For bean-free chili, omit beans entirely and increase beef to 1.5 pounds.
- Tomato options: If you don't have fire-roasted diced tomatoes, regular diced tomatoes work fine. You can also use 14.5 oz crushed tomatoes.
- Broth substitute: Use chicken broth, vegetable broth, or water mixed with beef bouillon cubes.
- Custom seasoning: Replace individual spices with 2-3 tablespoons of store-bought chili seasoning, or use my homemade chili seasoning blend.
- Mild chili: Reduce chili powder to 1 tablespoon and omit cayenne pepper.
- Spicy chili: Add ½ teaspoon cayenne, diced jalapeños, or your favorite hot sauce. Add gradually and taste as you go.
- Brown meat properly: Break beef into small crumbles and cook until deeply browned for maximum flavor development.
- Don't skip the cinnamon: It's the secret ingredient that adds warmth and balances spices without tasting sweet.
- Simmer time matters: The longer the chili simmers (up to 45 minutes), the more the flavors develop. If simmering longer, add extra broth as needed.
- Taste and adjust: Every chili powder brand varies in heat level. Always taste before serving and adjust salt, pepper, and spices to your preference.
- Better the next day: Chili improves as it sits. Make it a day ahead if possible for even better flavor.
- Thicker chili: Simmer uncovered for an extra 10-15 minutes to evaporate liquid, or mash some beans against the side of the pot.
- Thinner chili: Add an extra ½ to 1 cup beef broth during cooking for a soupier consistency.
Storage Instructions
Refrigerator Storage: Allow chili to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for 3-4 days. The chili will thicken as it sits and tastes even better the next day! Freezer Storage: Chili freezes exceptionally well. Cool completely, then transfer to airtight freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. For easier portions, freeze in individual serving sizes. Reheating:- Stovetop: Transfer chili to a saucepan and reheat over medium heat, stirring occasionally, until heated through. Add a splash of broth if needed.
- Microwave: Place in a microwave-safe bowl and heat for 1-2 minutes, stirring halfway through.
- From frozen: Thaw overnight in the refrigerator, then reheat. Or reheat from frozen over low heat, stirring frequently.
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If you try this Easy Chili Recipe with Ground Beef, please leave a comment and star rating below. I'd love to know which toppings you added to your bowl!
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