This ground beef chili is a classic recipe that is simple and quick to make. Ready in 30 just minutes, the flavors are bold, comforting and crowd-pleasing.
It can be quick and fast to make or you can simmer it longer for deep flavor; either way it is delicious.
Recipe highlights
This chili recipe is simple and quick! You only need 30 minutes, there is minimum chopping required and it comes together in one pot.
The flavors in this basic chili are bold, this chili tastes like it took hours to make but in reality is a quick and easy recipe.
The leftovers taste even better and that is why I like to make a double batch of this recipe and freeze it to eat at a later time.
Ingredients
For this simple chili recipe you will need some pantry staples, fresh ground beef and spices.
- Ground beef: I like using lean ground beef but you can use a higher fat ratio beef for even more flavor.
- Chopped onion: I start the chili with chopped onion that is cooked until almost caramelized.
- Tomato paste: Adds depth of flavor to the broth and it is a shortcut to make this chili taste like it simmered all day long.
- Diced tomatoes: Use the variety you prefer, I personally love fire roasted tomatoes for another extra layer of flavor.
- Beans: I like a combination of pinto, black and kidney beans. You can choose any variety that you like but a red bean is always classic in a chili recipe.
Recipe method
Cook the ground beef
I like to start sautéing the onions in some avocado oil until they are deeply golden brown.
Then I add the spices, garlic and tomato paste and let them cook for about 2 minutes.
I add the beef and add salt and pepper. I like to layer the salt so that way both the beef and the broth are flavorful and seasoned.
Add the tomatoes and beans
After the beef has cooked and I have tasted for seasoning, I add the diced tomatoes. At this point I also add the broth (I like to add water and bouillon).
Then add the beans and let it simmer for about 10 minutes. Taste the broth and add more salt as needed and let it simmer for another 15-20 mins.
Chili toppings
I love to add many toppings to my chili. It reminds me of Colombian bandeja paisa where we serve beens with avocado, rice, plantains, fried egg and hogao.
For this chili I used sour cream, avocado, cilantro and cheese.
Reheating and storage
This chili tastes even better the next day. I feel like all the ingredients get plenty of time to meld together and that is why this chili is an amazing make-ahead recipe.
Allow the chili to cool down completely before storing in the fridge.
I like to store the leftover chili in a glass container with an airtight lid. Store in the fridge for up to 5 days.
To reheat, simply add the chili to a sauce pan and use medium heat over the stovetop. You can also use the microwave.
Simple Chili Recipe with Ground Beef
Equipment
- 1 Heavy bottom pot Such a Dutch oven
Ingredients
- 1 Tablespoon Avocado oil
- ½ Cup Onion diced
- 3 Cloves garlic Minced
- 1 Tablespoon Tomato paste
- 1 Tablespoon Ancho Chile powder
- ½ Teaspoon Oregano
- ½ Teaspoon Cumin
- 1 Teaspoon Smoked paprika
- 1 Lb. Ground beef
- 1 14.5 ounce Can fire roasted tomatoes
- 1 Tablespoon Beef or chicken bouillon only if using water and not beef/chicken stock
- 2 cups water or beef/chicken stock instead of water and bouillon
- 1 14.5 ounce Pinto beans I highly recommend using a bean mix
- 1 cup Cheddar cheese grated
- 1 Avocado
- 1 Tablespoon Cilantro chopped
- ½ cup Sour cream
Instructions
- Heat the oil in heavy bottom pot such a Dutch oven over medium-high heat.
- Add the onion and cook, stirring occasionally, for 4 minutes or until softened and slightly golden brown.
- Add the garlic and cook for one more minute until fragrant.
- Add the tomato paste and cook for about 2 minutes stirring constantly.
- Mix the cumin, oregano, Ancho chile powder and paprika and add it to the pot.
- Add the can of tomatoes with its juices and the water with bouillon or beef stock.
- Increase the heat and bring the chili to a boil. Add the drained beans.
- Place the lid on the pot slightly open and simmer for another 15-20 minutes. Or until you reach the desired thickness for your chili. As it cools down it will thicken.
- Serve with cheddar cheese, avocado, cilantro and sour cream.
Marylin
This was absolutely perfect for a cool fall evening! It was super easy to make and everyone loved it. I should’ve made a double batch because they were all asking for seconds!