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Homemade Ground Beef Chili

Homemade Ground Beef Chili served in a bowl with red kidney beans, topped with shredded cheese, sour cream, chopped red onions, and fresh cilantro.

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This homemade ground beef chili is a hearty, flavorful, and classic comfort dish made with lean beef, spices, beans, and vegetables. Perfect for cozy nights, game days, or make-ahead freezer meals.

Ingredients

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  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 pounds lean ground beef
  • 1 teaspoon salt
  • 1 tablespoon ancho chili powder (adjust to taste)
  • 1/4 teaspoon chipotle chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • 2 sweet bell peppers, diced
  • 1 (28-ounce) can whole, peeled tomatoes (or crushed/puréed)
  • 2 cups water
  • 2 (15-ounce) cans kidney or black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels

Instructions

  1. Heat olive oil in a heavy-bottomed pot over medium heat. Add onions and garlic, cooking for about 6 minutes until softened.
  2. Add ground beef and salt. Cook for 5 minutes, breaking up the meat until no longer pink and slightly browned.
  3. Stir in ancho chili powder, chipotle powder, cumin, and oregano. Cook for 1 minute to bloom the spices.
  4. Add diced bell peppers and stir to combine.
  5. Purée canned tomatoes briefly and add to the pot with water. Bring to a boil.
  6. Reduce heat and simmer uncovered for 45 to 90 minutes, stirring occasionally. Add more water if needed.
  7. Stir in beans and corn. Cook for 5 more minutes until heated through.
  8. Taste and adjust seasonings if necessary. Let rest for 10 minutes before serving.

Notes

  • For more heat, add extra chipotle powder or hot sauce.
  • Use fire-roasted tomatoes for a smoky flavor.
  • Chili thickens as it cools, so don’t worry if it’s a bit thin at first.
  • Great for freezing—store in airtight containers for up to 3 months.
  • Top with sour cream, cheese, cilantro, or your favorite toppings.

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