Simple Ground Beef Chili: The No-BS Recipe You’ll Actually Make

You want chili. Not the fancy, 5-hour, gourmet nonsense. Not the “healthy” version that tastes like sadness.

Just simple, hearty, flavor-packed chili that’s ready before your stomach starts eating itself. This recipe delivers. No frills.

No weird ingredients. Just meat, beans, and a knockout spice blend that’ll make you question why you ever bothered with canned stuff. Hungry yet?

Good. Let’s fix that.

Why This Recipe Works

This chili isn’t winning any beauty pageants (it’s brown mush, let’s be real), but it’s fast, forgiving, and stupidly delicious. The secret?

A balanced spice mix that punches above its weight, and a lazy simmer that lets the flavors marry without babysitting. It’s weeknight-friendly, meal-prep gold, and tastes even better the next day. Plus, it’s flexible—swap the protein, ditch the beans, or crank up the heat.

Your kitchen, your rules.

Ingredients You’ll Need

1 lb ground beef (80/20 fat ratio for flavor, or lean if you’re into sacrifices)
1 onion, diced (yellow or white—no one’s judging)
3 garlic cloves, minced (or 1 tbsp pre-mined if you’re lazy)
1 bell pepper, diced (any color, but red adds sweetness)
1 can (15 oz) kidney beans, drained (or black beans, or no beans—rebel)
1 can (15 oz) diced tomatoes (fire-roasted for bonus points)
2 tbsp tomato paste (the flavor booster you didn’t know you needed)
1.5 cups beef broth (water in a pinch, but broth wins)
2 tbsp chili powder (the MVP of this recipe)
1 tsp cumin (non-negotiable)
1 tsp paprika (smoked if you’re feeling fancy)
Salt and pepper (to taste, but don’t skimp)
Optional: 1 tsp cayenne (if you like it spicy), 1 tbsp brown sugar (for sweetness), or a dash of cocoa powder (for depth)

How to Make It: Step-by-Step

Brown the beef. Crumble it in a large pot over medium-high heat. No oil needed—the fat renders. Cook until no pink remains.
Drain excess grease if you’re health-conscious (or leave it for maximum flavor).
Sauté the veggies. Add onion, garlic, and bell pepper to the pot. Cook for 3–4 minutes until soft. If they stick, deglaze with a splash of broth—those browned bits = flavor gold.
Spice it up. Stir in chili powder, cumin, paprika, salt, and pepper.
Toast for 30 seconds until fragrant. This wakes up the spices. Skip it, and your chili will taste like regret.
Add liquids and beans. Pour in tomatoes, tomato paste, broth, and beans.
Stir well. Bring to a boil, then reduce to a simmer. Cover and let it cook for 20–25 minutes, stirring occasionally.
Taste and adjust. Need more salt?
Spice? Sweetness? Now’s the time.

Simmer uncovered for 5 more minutes if it’s too thin.
Serve. Top with cheese, sour cream, or crushed tortilla chips. Or eat it straight from the pot—we won’t tell.

Storage Tips

This chili keeps like a champ. Cool it completely, then store in an airtight container: 4 days in the fridge or 3 months in the freezer.

Reheat on the stove with a splash of water or broth to loosen it up. Pro tip: Freeze individual portions for instant meals. Your future self will thank you.

Why You Should Make This Chili

Beyond being delicious, this recipe is budget-friendly, protein-packed, and endlessly adaptable.

It’s a one-pot wonder (less dishes = more happiness), and it feeds a crowd or fuels your meal prep. Plus, it’s comfort food that doesn’t require a PhD in cooking. Win-win.

Common Mistakes to Avoid

Overcomplicating it. This isn’t the time for 10 exotic spices.
Stick to the basics.
Underseasoning. Taste as you go. Chili powder fades during cooking—adjust at the end.
Rushing the simmer. Letting it bubble lazily melds the flavors. Patience, grasshopper.
Using stale spices. If your chili powder smells like dust, so will your chili.
FYI.

Swaps and Alternatives

No ground beef? Try ground turkey, chicken, or plant-based crumbles. Vegetarian?

Skip the meat, double the beans, and use veggie broth. Out of bell peppers? Toss in a jalapeño for heat.

Hate tomatoes? Use roasted red pepper puree. The point? Make it work for you.

FAQs

Can I make this in a slow cooker?

Absolutely.

Brown the beef and sauté the veggies first (for flavor), then dump everything in the slow cooker. Cook on low for 6–8 hours or high for 3–4.

Why no cinnamon?

Some recipes add it, but IMO, it’s divisive. If you’re into sweet-savory vibes, toss in ¼ tsp.

But don’t blame me if it tastes like dessert.

How do I thicken my chili?

Simmer it uncovered longer, mash some beans, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Or embrace the soup life.

Can I use fresh tomatoes?

Sure, but you’ll need about 2 cups diced. Simmer longer to break them down.

Canned just saves time.

Final Thoughts

This chili won’t change your life, but it’ll feed you reliably for years. It’s the kind of recipe you’ll tweak, customize, and eventually claim as your own. So grab a pot, get cooking, and prepare for leftovers that taste even better tomorrow.

Because let’s be honest—that’s the real victory.