Homemade Ground Beef Chili Recipe for Cold Nights

🌶️ Homemade Ground Beef Chili

Servings

6–8 people

Prep time

15 minutes

Cook time

45–60 minutes

Total time

About 1 hour

🛒 Ingredients

For the chili:

• 2 lb (900 g) ground beef
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) diced tomatoes
• 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed
• 1½ cups beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp black pepper
• ½–1 tsp salt, to taste
• ¼ tsp cayenne pepper, optional
• 1 tbsp Worcestershire sauce, optional
• 1 tsp brown sugar, optional
• 1 tbsp olive oil, if needed

For serving:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Fresh cilantro
• Diced avocado
• Jalapeños
• Tortilla chips or crusty bread

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👩‍🍳 Step-by-Step Instructions

1. Prepare your ingredients

Chop the onion and bell pepper, mince the garlic, and drain and rinse the kidney beans.

Have all your spices measured before you begin. This makes the cooking process much easier.

2. Brown the ground beef

Place a large heavy-bottomed pot or Dutch oven over medium-high heat.

Add the ground beef and cook for about 7–10 minutes, breaking it apart with a wooden spoon as it cooks.

Cook until the beef is nicely browned and no longer pink.

If there is a large amount of excess fat, carefully drain some of it. Leave a little behind because it adds flavor.

3. Add the onion and bell pepper

Add the chopped onion and bell pepper to the browned beef.

Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add the garlic

Add the minced garlic.

Cook for 30–60 seconds, stirring constantly.

Be careful not to burn the garlic because burnt garlic can make the chili bitter.

5. Add the tomato paste and spices

Add:

• Tomato paste
• Chili powder
• Cumin
• Smoked paprika
• Oregano
• Black pepper
• Salt
• Cayenne pepper, if using

Stir everything together and cook for about 1–2 minutes.

This step helps toast the spices and tomato paste, giving the chili a deeper, richer flavor.

6. Add the tomatoes

Pour in the crushed tomatoes and diced tomatoes.

Stir well, scraping the bottom of the pot to loosen any browned bits.

Those browned bits contain lots of flavor.

7. Add the beans and beef broth

Add the drained kidney beans and beef broth.

Stir everything together until well combined.

If you’re using Worcestershire sauce, add it now.

8. Bring the chili to a simmer

Increase the heat slightly and bring the mixture to a gentle boil.

Once it begins bubbling, reduce the heat to low.

You want the chili to simmer gently rather than boil aggressively.

9. Simmer slowly

Cover the pot partially with a lid and let the chili simmer for 30–45 minutes.

Stir every 10–15 minutes to prevent anything from sticking to the bottom.

For an even richer flavor, you can simmer it for 60–90 minutes on low heat.

The longer it gently simmers, the more the flavors develop.

10. Taste and adjust

After simmering, taste your chili.

Adjust the seasoning according to your preference.

• Too bland? Add a little more salt or chili powder.
• Want more heat? Add cayenne or chopped jalapeño.
• Too acidic? Add ½–1 teaspoon brown sugar.
• Too thick? Add a little beef broth.
• Too thin? Simmer uncovered for another 10–15 minutes.

11. Let it rest

Turn off the heat and let the chili rest for 5–10 minutes before serving.

This allows the flavors to settle and the chili to thicken slightly.

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🧀 How to Serve

Ladle the hot chili into bowls and add your favorite toppings.

A great combination is:

Chili → shredded cheddar → sour cream → green onions → cilantro → jalapeños

⭐ Tips for the Best Chili

Brown the beef well. Don’t simply boil the meat in the tomatoes. Proper browning creates much more flavor.

Don’t rush the simmer. Even 45 minutes makes a noticeable difference, while 1–2 hours can make it even richer.

Use smoked paprika. It adds a subtle smoky flavor without needing smoked meat.

Make it ahead. Chili often tastes even better the next day after the flavors have had time to develop.

For thicker chili: Simmer uncovered near the end.

For spicier chili: Add cayenne, jalapeño, chipotle peppers, or hot sauce.

For a milder chili: Leave out the cayenne and use mild chili powder.

🥶 Perfect Cold-Night Version

For an especially cozy bowl, simmer the chili for about 1 hour, then serve it piping hot with cheddar cheese, sour cream, green onions, and warm cornbread. It’s filling, inexpensive, and makes excellent leftovers.