This Ground Beef Chili is hearty, smoky, and made with simple pantry ingredients in one pot. It’s an easy, comforting dinner that can be ready in about 30 minutes or simmered a little longer when you have the time.
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5-Star Review
"I’ve never been able to make good chili. Even when I’ve used a recipe it’s always lacking. I reached out to “Rufus” on insta for a good chili recipe and she did not disappoint! This, like every other of her recipes I’ve tried is AMAZING. And I had everything on hand.. nothing crazy in this recipe. I will have this on repeat through fall and winter. SO GOOD!"
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Chili is one of those recipes everybody makes a little differently, and this is the version that has stuck at our house. I like mine thick, beefy, and smoky, with plenty of toppings piled on at the end.
It’s simple enough for a weeknight, but just as good when you have time to leave it bubbling away on the stove.
Why You'll Love This Ground Beef Chili
- Quick and easy: Have it on the table in about 30 minutes.
- One pot: Everything cooks together for easy cleanup.
- Simple ingredients: Ground beef, tomatoes, broth, and pantry spices do the job.
- Plenty of flavor: Chili powder and smoked paprika give it a warm, smoky flavor.
- Flexible: Serve it right away or let it simmer longer when you have the time.
What You'll Need & Why
- Ground beef: I like 80/20 for the best flavor, but leaner ground beef works too.
- Onion: Adds sweetness and savory flavor to the base.
- Chili powder + smoked paprika: Give the chili its warm, smoky flavor.
- Granulated garlic + granulated onion: Easy pantry seasonings that add another layer of savory flavor.
- Coriander + bay leaves: Add extra depth as the chili simmers.
- Whole tomatoes + tomato sauce: Create the rich tomato base. Save the cans—you can use them to measure the water and avoid dirtying another measuring cup.
The Recipe Rundown
- Brown the beef: Cook the ground beef with the onion and spices until browned.
- Build the chili: Add the whole tomatoes, tomato sauce, water, and bay leaves.
- Simmer: Cook for at least 20 minutes, or let it simmer longer for a thicker chili.
- Finish: Taste for salt and pepper, then serve with your favorite toppings. A little pico de gallo and cornbread are perfect additions, too!
Swaps & Variations
This Ground Beef Chili is easy to customize with a few simple swaps and additions.
- Swap the meat: Ground venison, turkey, or chicken can be used instead of ground beef.
- Add some heat: Stir in minced chipotle in adobo for extra spice and smoky flavor.
- Try a different chili powder: Ancho or guajillo chili powder are both great options for changing up the flavor and heat.
- Add chorizo or bacon: Brown either with the ground beef for a richer, smokier chili.
- Add beans: I make this chili without beans, but pinto, kidney, or ranch-style beans can be stirred in if you like them.
Tips For The Best Ground Beef Chili
A few simple tips will help you get the best flavor and texture from this Ground Beef Chili.
- Use 80/20 ground beef: The extra fat adds flavor. Drain off any excess after browning if needed.
- Toast the spices with the beef: Cooking the spices with the beef and onion helps bring out their flavor before adding the tomatoes.
- Break up the whole tomatoes: Use a wooden spoon to crush them as the chili cooks, leaving them as chunky or smooth as you like.
- Let it simmer longer if you can: Twenty-ish minutes works for a quick dinner, but a longer simmer will give you a thicker chili and more developed flavor.
- Taste before adding salt: The tomato sauce and any toppings can add salt, so season the finished chili to taste.
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Ground Beef Chili Recipe
Equipment
- deli containers optional, for freezing
Ingredients
- 2 lbs ground beef
- 2 med onions, diced
- ¼ cup chili powder
- ¼ cup smoked paprika
- 2 tablespoon ground cumin
- 2 tablespoon granulated garlic
- 1 tablespoon ground coriander
- 1 (28 oz) can whole tomatoes plus 28 oz of water, use the can for measuring
- 1 (14 oz) can tomato sauce plus 14 oz of water, use the can for measuring
- 2 bay leaves
- kosher salt, to taste
- black pepper, to taste
Instructions
- Brown the beef: Add the ground beef, onion, chili powder, smoked paprika, coriander, granulated garlic, and granulated onion to a large Dutch oven over medium-high heat. Cook, breaking up the beef as it browns, until the beef is cooked through and the onion is softened.
- Add the tomatoes: Stir in the whole tomatoes, tomato sauce, water, and bay leaves. Break up the whole tomatoes with a wooden spoon as you stir.
- Simmer: Bring the chili to a simmer, then reduce the heat to low. Simmer uncovered for at least 20 minutes, or up to 1 hour, stirring occasionally, until the chili is thickened to your liking.
- Season: Remove the bay leaves. Taste and season with salt and pepper as needed.
- Serve: Ladle into bowls and add your favorite chili toppings.
Nutrition
Storage
- Store leftover Ground Beef Chili in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
Recipe Testing Notes
- A longer simmer gives you the best flavor: This chili can be ready in about 30 minutes, but when I have the time, I prefer to let it simmer for at least 1 hour. The chili gets thicker and the flavors have more time to come together.
- You can make it in the slow cooker: Brown the ground beef and onion first, then transfer everything to the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, then taste and season before serving.
More Easy Comfort Food Dinners You'll Love
If cozy, real-life comfort food is your thing, here are a few more favorites to try next.
- Dutch Oven Pot Roast: Tender chuck roast slow-cooked with vegetables in a rich, savory gravy.
- Vegetable Beef Soup: A hearty, broth-forward soup with tender beef and plenty of vegetables.
- Ground Beef Stroganoff: A quick, creamy ground beef dinner that’s ready in about 30 minutes.
- Cheesy Hamburger Helper: A homemade version of the classic with ground beef, tender pasta, and plenty of cheese.
- Beef Stew: Classic beef stew with tender beef, potatoes, and vegetables in a rich, savory broth.
Who’s Stirring the Pot
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Bob T says
excellent chili, especially on a cold day!
Rufus says
Thank you, Bob!
Kelley Sampson says
I’ve never been able to make good chili. Even when I’ve used a recipe it’s always lacking. I reached out to “Rufus” on insta for a good chili recipe and she did not disappoint! This, like every other of her recipes I’ve tried is AMAZING. And I had everything on hand.. nothing crazy in this recipe. I will have this on repeat through calm and winter. SO GOOD!
Rufus says
Thank you, Kelley! I am so glad you liked it! It means the world to me to hear from you. Have a great day!
Kelley Sampson says
FALL and winter *