You’re About to Make the Best Ground Beef Chili of Your Life

Forget everything you know about bland, watery chili. This recipe is a flavor bomb—thick, smoky, and packed with just the right amount of heat. It’s the kind of meal that makes you cancel plans just to eat leftovers.

No fancy techniques, no obscure ingredients. Just stupidly good chili that even your picky cousin will beg for. Ready to level up your dinner game?

Let’s go.

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Why This Recipe Slaps

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Most chili recipes are either too sweet, too salty, or taste like someone dumped a spice rack into a pot. This one? Perfectly balanced. The secret?

Browning the beef properly, using real spices (not that pre-packaged dust), and letting it simmer until it’s basically edible gold. It’s also stupidly versatile—eat it solo, dump it on fries, or stuff it in a burrito. Meal prep hero?

Absolutely.

Ingredients You’ll Need

  • 1.5 lbs ground beef (80/20 for maximum flavor)
  • 1 large onion, diced
  • 3 garlic cloves, minced (or 4 if you’re brave)
  • 1 bell pepper, diced (any color, but red adds sweetness)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (fire-roasted for extra depth)
  • 2 tbsp tomato paste (the secret umami booster)
  • 2 cups beef broth (low-sodium if you’re watching salt)
  • 2 tbsp chili powder (not the spicy kind—adjust heat later)
  • 1 tsp cumin (non-negotiable)
  • 1 tsp smoked paprika (for that “is this BBQ?” vibe)
  • Salt and pepper to taste
  • Optional: 1 jalapeño (seeds removed if you’re weak)

Step-by-Step Instructions

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  1. Brown the beef: Crumble it in a large pot over medium-high heat. No oil needed—the fat will render. Cook until it’s not pink anymore (about 5-7 minutes).

    Drain excess grease if you’re health-conscious, but leave a bit for flavor.


  2. Sauté the veggies: Add onion, bell pepper, and garlic (and jalapeño if using). Cook until soft (4-5 minutes). If they burn, you’ve failed.

    Start over.


  3. Spice it up: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Let the spices toast for 30 seconds—this wakes them up. Your kitchen should smell incredible.
  4. Build the base: Add tomato paste, diced tomatoes, beans, and beef broth.

    Scrape the bottom of the pot to get all the flavor bits (this is called “deglazing,” but you don’t need to brag about it).


  5. Simmer like you mean it: Reduce heat to low, cover, and let it bubble for at least 30 minutes (45 is better). Stir occasionally so it doesn’t stick. The longer it cooks, the better it gets.
  6. Taste and adjust: Need more heat?

    Add cayenne. Too thick? Splash in broth.


    Too bland? You forgot salt. Fix it.


How to Store Like a Pro

Let the chili cool completely before storing. Fridge: Keeps for 4 days in an airtight container. Freezer: Portion it into bags or containers—good for 3 months.

Reheat on the stove with a splash of water or broth to loosen it up. Microwave works, but you’ll lose some texture. Your call.

Why This Chili is a Game-Changer

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It’s high-protein, packed with veggies (sneaky, right?), and loaded with fiber from the beans.

Perfect for post-workout meals, lazy Sundays, or impressing your in-laws. Plus, it’s budget-friendly—feeds a crowd for under $10. And if you’re into macros, it’s easily customizable (swap beef for turkey, ditch the beans, etc.).

Common Mistakes to Avoid

  • Overcrowding the pot: Brown the beef in batches if your pot is small.

    Steam = sad, gray meat.


  • Using stale spices: If your chili powder smells like dust, it’s time for a new bottle. Fresh spices = flavor.
  • Rushing the simmer: Chili needs time to develop depth. Patience, grasshopper.
  • Oversalting early: The broth reduces, so season lightly at first.

    You can always add more later.


Swaps and Tweaks

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No beef? Use ground turkey, chicken, or even lentils for a vegetarian version. No beans? Blasphemy, but fine—add more veggies or meat. Extra heat? Throw in a diced habanero or a dash of cayenne. Crockpot fans? Cook everything on the stove first, then dump it in the slow cooker on low for 4-6 hours. Easy.

FAQs

Can I make this in an Instant Pot?

Yes! Use the sauté function for steps 1-3, then pressure cook on high for 15 minutes.

Quick release, stir, and serve.

Why no sugar?

Some recipes add sugar to balance acidity, but the natural sweetness from onions and bell peppers does the job. If you insist, add 1 tsp brown sugar.

Can I freeze it with toppings?

No. Sour cream, cheese, and avocado turn into sad, mushy disasters.

Add those after reheating.

Is it gluten-free?

Yep, as long as your broth and spices are gluten-free. Always check labels if you’re sensitive.

Final Thoughts

This chili isn’t just food—it’s a vibe. It’s the dish you’ll make when you want to feel like a kitchen wizard with minimal effort.

Double the batch, freeze half, and thank yourself later. Now go forth and conquer dinner.

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