This hearty ground beef chili combines lean beef, kidney and pinto beans, and a blend of chili powder, cumin, and garlic for bold, comforting flavor. Made with crushed tomatoes and low-sodium beef broth, it’s a one-pot meal perfect for weeknight dinners, meal prep, or game day gatherings. Top with shredded cheddar, sour cream, or crackers for a classic chili experience.

Ingredients

2 tablespoons oil (vegetable, canola, or avocado)
1 cup diced yellow onion
1 small green bell pepper, seeded and diced
1 teaspoon minced garlic
2 pounds ground beef (90% lean)
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon dried oregano
¼ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ to ½ teaspoon red pepper flakes, optional, or to taste
2 cups low-sodium beef broth
28 ounces crushed tomatoes (San Marzano recommended)
1 tablespoon light brown sugar
16 ounces kidney beans, rinsed and drained
16 ounces pinto beans, rinsed and drained

Optional Toppings:

Shredded cheddar cheese
Diced onion
Sour cream
Crackers (saltine, oyster, or Fritos)

Instructions

Heat the oil in a large Dutch oven over medium heat. Add the onion and bell pepper and cook for 4–5 minutes, stirring occasionally, until slightly softened.
Stir in the garlic and cook for another minute, until fragrant.
Add the ground beef and cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Drain any excess grease.
Reduce heat to low and stir in the tomato paste and Worcestershire sauce. Sprinkle the chili powder, cumin, dry mustard, oregano, salt, black pepper, and red pepper flakes over the mixture. Stir to combine and cook for 1–2 minutes.
Add the beef broth, crushed tomatoes, brown sugar, and beans. Increase heat as needed to bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
Uncover and simmer for an additional 10–15 minutes, or until the chili reaches your desired thickness. Adjust seasoning if needed.
Serve hot with optional toppings such as shredded cheese, diced onion, sour cream, or crackers.

Why You’ll Love This Recipe

Rich, hearty flavor with a perfect balance of spices
Easy one-pot meal that’s perfect for weeknight dinners or meal prep
Combines tender ground beef, beans, and vegetables for a filling, protein-packed dish
Customizable heat level and toppings to suit all tastes

Tips

Brown the beef well for extra depth of flavor.
Use San Marzano tomatoes for a smoother, naturally sweet chili.
Adjust red pepper flakes for preferred spice level.
Simmer uncovered at the end to thicken chili to your liking.

Variations and Substitutions

Protein: Swap ground beef for ground turkey, chicken, or plant-based crumbles.
Beans: Use black beans, cannellini beans, or a mix.
Vegetables: Add corn, zucchini, or diced tomatoes for extra texture.
Spice: Add smoked paprika, chipotle, or cayenne for a smoky kick.

FAQs

Can I make this ahead?
Yes, chili tastes even better the next day after the flavors have melded.

Can I freeze chili?
Yes, freeze in airtight containers for up to 3 months. Reheat on the stovetop or in the microwave.

Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables first, then transfer to a slow cooker and cook on low for 4–6 hours.

Serving

Serve chili hot with toppings like shredded cheddar, diced onions, sour cream, or crackers. Pairs well with cornbread, tortilla chips, or a side salad.

Suggestions

Perfect for game day, family dinners, or potlucks.
Make a large batch for meal prep or freezer-friendly portions.
Adjust spices for a mild, medium, or extra-spicy chili depending on preference.