Ground Beef Chili is a classic and this version is its finest form! I’ve tested and perfected the recipe to deliver a hearty, flavor-packed chili made with tender beef, beans, vegetables, and warm spices. Perfect for cozy dinners, game days, or meal prep!
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Ground beef chili is always a crowd-pleaser!
I love chili recipes and I’ve posted all kinds of variations over the years, from Vegan Chili to Pumpkin Chili and Healthy Turkey Chili.
This ground beef chili borrows from some of those recipes, adding plenty of beans and lots of veggies (including sweet potato!), but the heavy-hitter here is that ground beef, which makes the chili hearty and satisfying.
Let’s dish on what makes this chili a win:
- Big Batch. This ground beef chili recipe makes 8 servings, so it’s perfect for meal prep or feeding a crowd. Or just make it for your own family and enjoy the leftovers—they taste even better the next day!
- Everything You Want in a Chili Recipe (and Them Some!). It’s hearty, satisfying, and packed with warm spices, but we’re veggin’ it up for a little flavor and nutrition.
- Made in One Pot. Which means it’s easy to make and cleanup is a breeze.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. Lean ground beef keeps the chili hearty without being greasy. You can also use ground turkey if preferred.
- Vegetables. Yellow onion, garlic, and green peppers are common chili ingredients, but I also add red bell pepper and sweet potatoes. (Between all of the beans and the veggies, this ground beef chili packs in a lot of fiber!)
- Herbs and Spices. Chili powder, ground cumin, chipotle chili powder for a smoky heat, dried oregano, cayenne, and ground cinnamon.
- Beef Broth. Use low-sodium broth to keep the salt level in check.
- Diced Tomatoes. I use fire-roasted for a little smoky oomph.
- Beans. Dark or light red kidney beans and black beans.
- Granulated Sugar. Just a touch balances the acidity of the tomatoes and rounds out the flavors.
- Toppings. Avocado, Greek yogurt, cheese, tortilla chips, or lime wedges.
Recipe Variations
- Make It Spicier. Add extra cayenne or diced jalapeños.
- Skip the Sweet Potato. Replace it with extra beans.
- Use Dried Beans. Cook the beans separately before making the chili; you’ll need about 1 1/2 cups cooked of each variety.
How to Make Ground Beef Chili
Brown (photo 1). Cook the ground beef with the salt and pepper. Transfer to a plate.
Soften the Veggies (photo 2). Sauté onion, bell peppers, and sweet potato in oil until softened.
Make It Delicious (photo 3). Add the garlic and spices; cook until fragrant.
Deglaze (photo 4). Pour in the broth and scrape up any browned bits.
Make It Hearty (photo 5). Add the tomatoes, beans, and cooked beef.
Simmer and Finish (photo 6). Simmer partially covered until thickened. Stir in the sugar, adjust seasoning, and serve with your choice of toppings. ENJOY!
What to Serve with Ground Beef Chili
- Salad. This Spinach Salad is my current favorite for serving as a side!
- Bread. This Cheesy Jalapeno Cornbread would be perfect, or tear off a piece of this crusty No Knead Bread Crock Pot Bread.
- Other Game Day Faves. If you’re making this as part of a game day spread, serve it alongside Mexican Corn Dip and Buffalo Chicken Sliders.
Ground Beef Chili
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Ingredients
- 1 pound ground beef I used 93% lean
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion chopped (about 2 cups)
- 2 green bell peppers chopped (about 2 cups)
- 1 red bell pepper chopped (about 1 cup)
- 1 medium sweet potatoes peeled and cut into 1/2-inch dice
- 4 cloves garlic minced (about 4 teaspoons)
- 1 ½ tablespoons ground chili powder
- 2 teaspoons ground cumin
- 2 teaspoons chipotle chili powder
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- 2 (14-ounce) cans low-sodium beef broth
- 2 (15-ounce) cans fire roasted diced tomatoes in their juices
- 1 (15-ounce) can reduced sodium dark or light red kidney beans, rinsed and drained
- 1 (15-ounce) can reduced sodium black beans, rinsed and drained
- ½ teaspoon granulated sugar
- Toppings of choice: sliced avocado, plain nonfat Greek yogurt, crushed tortilla chips, lime wedges, shredded cheese such as Monetary jack, cheddar, or crumbled queso fresco
Instructions
- Heat a large Dutch oven or similar sturdy pot over medium-high heat. Add the beef, salt, and pepper. Brown the meat, breaking it apart into small pieces and stirring occasionally until it is fully cooked through, about 5 minutes. With a slotted spoon, transfer it to a paper towel-lined plate. Lightly pat dry and set aside.
- Reduce heat to medium and add the oil. Once the oil is hot, add the onion, green and red bell pepper, and sweet potato. Cook, stirring frequently, until the onions are softened and turning golden brown, about 10 to 15 minutes. Add garlic, chili powder, cumin, chipotle chili powder, oregano, cayenne, and cinnamon. Cook until very fragrant, about 1 minute.
- Add the broth, scraping up any browned bits from the bottom of the pot. Let simmer 3 minutes. Add the diced tomatoes, red kidney beans, black beans, and reserved ground beef.
- Reduce heat to medium low and partially cover the pot. Simmer gently, stirring occasionally, until the chili is thickened and tantalizingly fragrant, about 1 hour to 1 hour 15 minutes.
- Stir in the sugar. Taste and adjust seasoning as desired. Serve hot, with all of your favorite toppings.
Notes
- TO STORE: Store leftover ground beef chili in an airtight container for up to 4 days.
- TO REHEAT: Warm on the stovetop over medium heat or microwave until heated through. Add a splash of broth if it’s too thick.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months.
