This ground beef chili is your new weeknight hero, hearty, cozy, and packed with bold flavors, all without the marathon time commitment. We are talking about a rich, smoky broth, perfectly seasoned ground beef, and tender canned beans that soak up every bit of the goodness. It is the kind of one-pot meal that fills the whole house with a warm, spiced aroma and has everyone hovering by the stove asking when dinner will be ready.
Whether you are feeding a hungry crowd or meal-prepping lunches for the week, this is the kind of recipe that makes your kitchen feel like home. It comes together with affordable pantry staples, requires very little hands-on effort, and tastes even better the next day. Grab a big pot and let us make a batch of chili that will earn a permanent spot in your dinner rotation.
Why You’ll Love This Recipe
This chili is quick and easy, ready in under an hour with minimal hands-on time. After a few minutes of browning and stirring, the pot mostly takes care of itself while it simmers, freeing you up to set the table or relax. It is the ultimate low-effort, high-reward comfort food.
It is also wonderfully budget-friendly, built on pantry staples and affordable ingredients like ground beef, canned beans, and canned tomatoes. Despite the humble price tag, it is hearty and deeply satisfying, packed with protein, fiber, and bold, warming spices that make every bowl feel indulgent.
Best of all, it is perfect for meal prep. Like most chilis, the flavors deepen and improve overnight as the spices meld, so leftovers taste even richer than the first serving. Make a double batch and enjoy easy, cozy meals all week long, or freeze portions for later.
Ingredients
The heart of this chili is 1 pound of ground beef, browned until rich and savory, along with 1 small diced onion and 3 minced garlic cloves for a flavorful aromatic base. You will cook everything in 1 tablespoon of olive oil. For heartiness and fiber, stir in 1 (15-ounce) can of black beans and 1 (15-ounce) can of kidney beans, both drained and rinsed.
The rich, tomatoey base comes from 1 (15-ounce) can of diced tomatoes, 1 (15-ounce) can of tomato sauce, and 1 cup of beef broth, which loosens everything into a saucy, spoonable chili. This trio gives you that classic smoky-sweet depth without any fuss.
The spice blend is where the magic happens: 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper for optional heat. Want a leaner version? Swap in ground turkey. Craving more spice? Add chopped jalapenos or a pinch of red pepper flakes.
Step-by-Step Instructions
Start by browning the beef. Heat the olive oil in a large pot over medium heat, then add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Drain off any excess fat so your chili does not turn greasy. This step builds the savory, meaty foundation that anchors the whole dish.
Next, saute the aromatics by adding the diced onion and minced garlic right into the beef. Cook for 2 to 3 minutes until fragrant and softened. Then add the tomatoes and beans, stirring in the diced tomatoes, tomato sauce, black beans, and kidney beans until everything is well combined and starting to simmer.
Now season and simmer. Pour in the beef broth and add the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Stir well so the spices distribute evenly, then bring the chili to a boil. Reduce the heat and let it simmer uncovered for at least 30 minutes, stirring occasionally, so the flavors concentrate and the chili thickens to a rich, hearty consistency.
Finally, check and serve. Taste the chili and adjust the seasoning as needed, adding more salt or spice to suit your preference. The whole recipe takes about 45 minutes of cook time and makes a generous 6 servings. Ladle it hot into bowls and pile on your favorite toppings for the perfect finish.
Tips for the Best Ground Beef Chili
The number one tip is to let it sit. Chili almost always tastes better after resting for a bit, because the spices have time to blend and mellow into one another. If you can, make it a few hours ahead or even the day before, then reheat gently for the deepest, most developed flavor.
If you prefer a thicker chili, mash some of the beans against the side of the pot or let it simmer uncovered a little longer to reduce. Toppings truly matter here, so set out shredded cheese, sour cream, sliced avocado, or fresh cilantro to let everyone customize their bowl. On a cold night, this pairs perfectly with our hearty minestrone soup or a cozy bowl of Instant Pot butternut squash soup earlier in the week.
For variations, make a vegetarian version by swapping the beef for extra beans or diced sweet potatoes, or use the slow cooker by browning the beef first and then cooking everything on low for 6 hours. Serve your chili with warm cornbread, tortilla chips for scooping, or ladled over rice for an extra-hearty, crowd-pleasing meal.
Frequently Asked Questions
How can I make this chili spicier?
To turn up the heat, add more cayenne pepper, stir in chopped fresh jalapenos, or finish with a teaspoon of your favorite hot sauce. You can also add a pinch of red pepper flakes while it simmers. Taste as you go so you can build the spice level to exactly where you like it.
Can I freeze leftover chili?
Absolutely. This chili freezes beautifully. Store it in an airtight container and freeze for up to 3 months. For the best texture and flavor, thaw it in the fridge overnight and reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
What type of beans work best?
Black beans and kidney beans are the classic combination for this chili, offering great texture and heartiness. That said, pinto beans or chickpeas work wonderfully too, so feel free to use whatever you have in the pantry or mix and match your favorites.
Can I use ground turkey instead of beef?
Yes. Ground turkey is an excellent leaner substitute and works perfectly in this recipe. Brown it the same way you would the beef. Since turkey is milder, you may want to add a little extra seasoning to keep the chili rich and flavorful.
How long should I simmer the chili?
Simmer the chili uncovered for at least 30 minutes to let the flavors meld and the sauce thicken. If you have more time, a longer simmer only makes it better, deepening the flavor and giving it that slow-cooked, restaurant-quality taste.
Hearty, budget-friendly, and endlessly customizable, this ground beef chili is comfort food at its finest. For more healthy eating ideas, be sure to visit our sister site. If you try this recipe, I would love to see how it turned out, so snap a photo and tag @thekitchensaid on Instagram. Let us spread the love, one bowl of chili at a time!
Chili with Canned Beans and Ground Beef
American · Main Course
An easy, hearty ground beef chili made with canned black and kidney beans, tomatoes, beef broth, and a bold blend of chili powder, cumin, and smoked paprika. A budget-friendly weeknight comfort meal ready in under an hour.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat and brown the ground beef, breaking it up as it cooks. Drain excess fat.
- Add the diced onion and garlic and cook for 2-3 minutes until fragrant.
- Stir in the diced tomatoes, tomato sauce, black beans, and kidney beans.
- Pour in the beef broth and add the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for at least 30 minutes, stirring occasionally.
- Taste, adjust seasoning, and serve hot with your favorite toppings.
Nutrition: 390 calories
