Savory ground beef, tender beans, juicy tomatoes, warm spices, and perfectly cooked veggies come together in this to-die-for Ground Beef Chili. Ready in just 20 minutes, this dish is perfect for cozy weeknights, fall get-togethers, and meal prepping!
Best ground beef chili recipe
This Ground Beef Chili is the ultimate comfort food. Delicious year round, it’s packed with feel-good flavors such as savory beef, rich beans, and aromatic garlic, onion, pepper, and chili powder. Serve a bowl alongside Buttermilk Cornbread or Jalapeno Biscuits for a filling lunch or in a bread bowl with a side of sweet potato fries, roasted broccoli and brussels sprouts for a well-rounded dinner.
I’m willing to bet that this chili recipe will be one of the fastest you ever make. Cooked in one pan and made with pantry-staple ingredients, it’s ready to eat in only 20 minutes! Forget about hours of slow cooking or messy cleanup.
To my fellow meal preppers: you’ll want to add this recipe to your repertoire. When the leftovers are stored away and the flavors are left to mingle, the overall dish just gets better. This means that second and even third day chili is even more delicious than when it’s hot and fresh!
How to make chili on the stove
Forget about the Instant Pot or crockpot; this chili’s made in just one large pot on the stove. Follow the three easy steps below and in no time, you’ll have the world’s easiest and best beef chili:
Add the ground beef, minced garlic, onion, and green pepper to your pot or large pan. Cook over medium heat until the beef has browned.
Pour in the diced tomatoes, tomato sauce, both kinds of beans, corn, salt, and chili powder. Stir to combine and then let it simmer over high heat for 10 minutes.
Serve your chili in deep bowls and top with cheddar cheese or sour cream and enjoy!
Can I make it in a slow cooker?
Absolutely! Making ground beef chili in the slow cooker is perfect for those times when you just want to set it and forget it. Here’s how it’s done:
- Begin by browning your beef with minced garlic, onion, and green pepper in a skillet over medium heat.
- Once the beef is cooked and the veggies are soft, transfer the mixture to a slow cooker and add in the remaining ingredients. Give everything a good stir.
- Slow cook your chili on Low for 5 to 6 hours before serving.
Recipe tips and substitutions
- Switch things up as much as you like. Use only one kind of bean instead of two, add extra corn or more bell peppers, or give it a kick of spice with a diced jalapeño!
- Get creative with your toppings! Ground beef chili with beans pairs well with everything from the classic cheddar cheese and sour cream to corn chips and green onions or even sweet cornbread crumbled up!
- For a super filling version of this chili, try serving it in a bread bowl!
- Want Vegetarian Chili? Try my Slow Cooker recipe!
How to store and freeze chili
To store: Place the leftover chili in an airtight container and store in the fridge for up to 3 days.
To freeze: After the chili has cooled, place it in an airtight container or ziploc bag. It freezes well for up to 6 months.
To reheat: Place the cold or frozen chili in a pot on the stove or into a microwave-safe dish. Add a sprinkle of water and reheat over medium heat or in 30 second increments in the microwave. Stir it often and, once it reaches your desired temperature, enjoy!
More hearty dinner recipes to try
- Crockpot Beef Stew
- Slow Cooker Meatballs with Spaghetti
- Homemade Chicken Noodle Soup
- Slow Cooker Spare Ribs
- Slow Cooker Minestrone Soup
Pin for later:
Easy Ground Beef ChiliPrint
- 1 pound lean ground beef
- 1 clove garlic minced
- 1 small onion diced
- 1 green pepper diced
- 1 14.5 ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- 1 15 ounce can kidney beans undrained
- 1 15 ounce can black beans undrained
- 1 cup corn (from can or frozen)
- 1/2 teaspoon salt
- 2 tablespoons chili powder
- Add ground beef, minced garlic, onion and green pepper into a medium-sized pot. Cook on medium high heat until beef is browned, about 10 minutes.
- Add in diced tomatoes, tomato sauce, kidney beans, black beans, corn, salt and chili powder, mixing to combine. Bring to a boil and then reduce heat and simmer for 10 minutes.
- Serve in bowls with optional toppings such as shredded cheese, sour cream, chopped jalapeño peppers and cilantro.
Make sure to check out my Web Story recipe!