There are few dinners as comforting as a big pot of homemade chili. This Ground Beef Chili is rich, hearty, and full of the kind of deep, savory flavor that makes you want to go back for another bowl. Ground beef gives it plenty of substance, while kidney beans, black beans, peppers, sweet potatoes, and tomatoes make the chili filling without making it feel overly heavy. A combination of chili powder, cumin, chipotle, oregano, and a tiny pinch of cinnamon gives the pot a warm, smoky flavor with just enough heat. It is an especially good recipe for a relaxed weekend dinner, game-day gathering, or make-ahead meal because the leftovers reheat beautifully.
What Makes This Ground Beef Chili Work
The secret is not one unusual ingredient; it is the way the ingredients are layered. Browning the beef first builds a savory base, while cooking the vegetables before adding the liquid gives them more flavor. The spices are briefly cooked with the vegetables so they become fragrant rather than tasting raw. Finally, the chili gets a slow simmer that allows the beans, tomatoes, beef, and spices to come together into a thick, flavorful meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Lean ground beef | 1 pound |
| Kosher salt | 2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Extra-virgin olive oil | 1 tablespoon |
| Yellow onion, chopped | 1 large |
| Green bell peppers, chopped | 2 |
| Red bell pepper, chopped | 1 |
| Sweet potato, peeled and diced | 1 medium |
| Garlic, minced | 4 cloves |
| Chili powder | 1 1/2 tablespoons |
| Ground cumin | 2 teaspoons |
| Chipotle chili powder | 2 teaspoons |
| Dried oregano | 2 teaspoons |
| Cayenne pepper | 1/4 teaspoon |
| Ground cinnamon | 1/8 teaspoon |
| Low-sodium beef broth | 2 cans, 14 ounces each |
| Fire-roasted diced tomatoes | 2 cans, 15 ounces each |
| Red kidney beans, rinsed and drained | 1 can, 15 ounces |
| Black beans, rinsed and drained | 1 can, 15 ounces |
| Granulated sugar | 1/2 teaspoon |
Optional Toppings
Top each bowl with shredded cheddar or Monterey Jack cheese, diced avocado, plain Greek yogurt, tortilla chips, sliced green onions, fresh cilantro, or a squeeze of lime.
Also Read: Beef Burrito Recipe
How to Make Ground Beef Chili
1. Brown the Ground Beef
Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, salt, and black pepper. Cook for about 5 minutes, breaking the meat into small pieces as it browns. Once fully cooked, transfer the beef to a plate using a slotted spoon. If there is a lot of excess grease, carefully drain it before continuing.
2. Cook the Vegetables
Reduce the heat to medium and add the olive oil. Add the chopped onion, green bell peppers, red bell pepper, and diced sweet potato. Cook for 10 to 15 minutes, stirring regularly, until the vegetables begin to soften and the onion develops a little color.
3. Add the Garlic and Spices
Stir in the minced garlic, chili powder, cumin, chipotle chili powder, oregano, cayenne, and cinnamon. Cook for about 1 minute, stirring constantly. The spices should smell fragrant but should not be allowed to burn.
4. Add the Broth and Scrape the Pot
Pour in the beef broth and use a wooden spoon to scrape the browned bits from the bottom of the pot. Those little bits add a surprising amount of flavor to the finished chili. Let the mixture simmer for a few minutes.
5. Add the Tomatoes, Beans, and Beef
Stir in the fire-roasted tomatoes with their juices, kidney beans, black beans, and the cooked ground beef. Give everything a good stir so the ingredients are evenly distributed.
6. Simmer Until Thick
Lower the heat to medium-low and partially cover the pot. Let the chili simmer gently for about 1 hour to 1 hour 15 minutes, stirring occasionally. The sweet potatoes should become tender and the liquid should reduce into a thick, spoonable chili.
7. Finish and Serve
Stir in the sugar at the end. It does not make the chili taste sweet; instead, it helps balance the acidity of the tomatoes. Taste the chili and adjust the salt, pepper, or cayenne to your liking. Ladle into bowls and add your favorite toppings.
Also Read: Crockpot Whole Chicken
What You Can Do Better
Give the beef enough room to brown. If the pot is overcrowded, the meat will steam instead of developing those browned edges that give chili its savory flavor.
Dice the sweet potato fairly small. Pieces around 1/2 inch cook more evenly and become tender during the simmer without turning the entire chili into mashed vegetables.
Do not rush the vegetable step. Ten extra minutes of gentle cooking can make a noticeable difference in the final flavor. Let the onion and peppers soften and pick up some color before adding the liquid.
Adjust the heat at the end. Chili powder and chipotle can vary quite a bit in strength. Taste after the chili has simmered and then add more cayenne or fresh jalapeño if you want more heat.
Make it ahead when possible. Like many stewed dishes, this chili can taste even better after it has had time to rest. If you have the time, make it earlier in the day and reheat it gently before serving.
Easy Variations
Make it spicier: Add a diced jalapeño with the bell peppers or increase the cayenne gradually.
Use ground turkey: Lean ground turkey can replace the beef if you prefer a lighter flavor.
Skip the sweet potato: Leave it out and add another portion of beans or extra diced bell pepper.
Add more vegetables: Corn, zucchini, or diced carrots can be added for a slightly different version.
Use different beans: Pinto beans, cannellini beans, or a combination of your favorite beans can work well.
Also Read: Marry Me Chickpeas
What to Serve with Ground Beef Chili
This chili is substantial enough to serve on its own, but a few simple sides can turn it into a full spread. Warm cornbread is an obvious match, especially if you like something slightly sweet alongside the smoky chili. A crisp green salad can add freshness, while tortilla chips are perfect for scooping up the last few bites. For a more filling meal, serve the chili over a small portion of rice or baked potato.
Storage and Reheating
Let leftover chili cool before transferring it to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the chili gently in a saucepan on the stovetop. If it becomes thicker than you like after refrigeration, stir in a small splash of beef broth or water while reheating.
For longer storage, freeze the cooled chili in airtight freezer-safe containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Also Read: Egg White Frittata
Nutrition Information
The following nutrition information is an estimate for one serving of chili, based on 8 servings and without additional toppings.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 336 kcal |
| Carbohydrates | 34 g |
| Protein | 20 g |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 40 mg |
| Sodium | 1,357 mg |
| Potassium | 923 mg |
| Fiber | 10 g |
| Sugar | 7 g |
| Calcium | 116 mg |
| Iron | 5 mg |
| Vitamin C | 49 mg |
Nutrition values are estimates and can vary depending on the specific brands and ingredients used. Toppings are not included in the estimates above.
Frequently Asked Questions
Can I make Ground Beef Chili ahead of time?
Yes. Chili is an excellent make-ahead meal. Prepare it completely, let it cool, and refrigerate it. Reheat gently on the stovetop or in the microwave when ready to serve.
Can I freeze Ground Beef Chili?
Yes. Once cooled, place the chili in freezer-safe containers or bags and freeze for up to 3 months. Thaw it in the refrigerator and reheat thoroughly before serving.
How can I make this chili less spicy?
Start with less cayenne and chipotle chili powder, then taste after simmering. You can always add more heat, but it is much harder to take it away.
Can I leave out the sweet potato?
Absolutely. If you do not have sweet potatoes or simply do not like them in chili, leave them out and increase the beans or add another vegetable instead.
