Simple Ground Beef Chili: Hearty and Flavorful
Pro tip: For an extra flavor boost, consider adding 1 tablespoon of tomato paste and 1 teaspoon of brown sugar to balance the acidity. Fresh ingredients matter - if you can get 1 bell pepper (any color) and a handful of fresh cilantro, your chili will thank you.
Step-by-Step Cooking Instructions
Heat a large Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until nicely browned (about 5-7 minutes), then drain excess fat. Lower the heat to medium, add the diced onion and bell pepper if using, and cook until softened (4-5 minutes). Stir in the garlic and cook just until fragrant (30 seconds).
Now the magic happens: add all spices and stir for 30 seconds to toast them. Pour in the tomatoes (with their juices), beans, and 1 cup of beef broth. Bring to a boil, then reduce heat to low. Cover partially and simmer for 25-30 minutes, stirring occasionally. The longer it simmers, the better the flavors develop!
Essential Kitchen Tools
You'll need:
- A 5-qt Dutch oven or heavy-bottomed pot
- Wooden spoon for stirring
- Sharp chef's knife and cutting board
- Measuring spoons for precise seasoning
- Can opener (unless you buy pop-top cans)
- Ladle for serving
Delicious Serving Ideas
Serve your chili piping hot with these tasty toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Diced red onion
- Fresh cilantro leaves
- Sliced jalapeños for heat lovers
- Cornbread or tortilla chips on the side
Creative Variations to Try
Mix it up with these ideas:
- Turkey chili: Swap beef for ground turkey
- Vegetarian version: Use extra beans and mushrooms
- White chicken chili: Chicken, white beans, and green chiles
- Three-bean chili: Add black beans and garbanzos
- Slow cooker method: Cook on low 6-8 hours
Expert Tips for Amazing Chili
Bean Selection Secrets
Choosing your beans wisely makes all the difference. For best texture, use a mix of kidney beans (for firmness) and pinto beans (for creaminess). If using canned, always drain and rinse them well to remove excess sodium and that starchy can liquid. For dried beans (more economical), soak overnight in cool water with 1 tablespoon salt, then cook until just tender before adding to chili.
Spice Like a Pro
The secret to depth of flavor? Layer your spices. Start by toasting ground cumin and chili powder in the pan after browning the meat. Add a bay leaf during simmering, then finish with fresh lime juice just before serving. For authentic Texas-style chili, use 2-3 different chili powders (like ancho, chipotle, and regular). A dash of cocoa powder or strong coffee can add incredible richness.
Vegetable Prep Techniques
Don't just chop - caramelize your onions for sweet depth. Cook them slowly in the beef drippings until golden brown (about 10 minutes). For peppers, char them under the broiler first and remove the skins. Roasted garlic (instead of raw) adds mellow sweetness. These extra steps take minutes but transform your chili's flavor profile.
Meat Matters
For superior texture, use 80/20 ground chuck - the fat equals flavor. Better yet, hand-chop a mix of chuck and brisket. Browning is crucial - get a good crust on the meat before breaking it up. For competition-worthy chili, try short ribs - brown them whole, then braise in the chili until falling apart.
The Simmering Secret
Patience makes perfect chili. After the initial 30-minute simmer, turn off the heat and let it sit for an hour. Reheat gently before serving - this resting period lets flavors marry beautifully. If your chili seems thin, mash some beans against the pot's side to thicken naturally.
Perfect Pairings
Cornbread Variations
Nothing beats chili with cornbread, but don't settle for basic. Try adding 1 cup corn kernels and ½ cup chopped jalapeños to your batter. For sweet contrast, honey butter is divine. Or bake it in a cast iron skillet preheated with 2 tablespoons bacon fat for a crispy crust.
Salad Companions
Balance chili's richness with a crisp jicama slaw (shredded jicama, cabbage, lime, and cilantro) or a simple avocado salad. The creaminess of avocado complements the chili's heat perfectly. For texture contrast, try tortilla strips instead of croutons on your greens.
Unexpected Toppings
Go beyond cheese and sour cream with:
- Pickled red onions (quick-pickle thin slices in lime juice)
- Crispy fried shallots
- Crumbled cotija cheese
- Diced mango for sweet heat
- Fried egg (trust us on this!)
Beverage Pairings
For beer lovers: A malty amber ale or Mexican lager cuts through the richness. Wine option: Zinfandel or Shiraz stand up to the spice. Non-alcoholic: Horchata's sweetness cools the heat, or try ginger beer with lime.
Leftover Magic
Day-old chili is a gift! Try it:
- Over baked potatoes with all the fixings
- As chili cheese fries or nachos
- Stuffed in bell peppers with cheese and baked
- In breakfast hash with fried eggs
- As chili dogs with all the toppings