Name: Easy Ground Beef Chili - Quick & Hearty Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 lbs lean ground beef; 1 onion, diced; 1 jalapeño, seeded and diced; 4 cloves garlic, minced; 2 1/2 tbsp chili powder, divided; 1 tsp cumin; 1 green bell pepper, diced; 14.5 oz crushed tomatoes; 19 oz red kidney beans, drained and rinsed; 14.5 oz diced tomatoes with juice; 1 1/2 cups beef broth; 1 cup non-alcoholic beer alternative; 1 tbsp tomato paste; 1 tbsp brown sugar (optional); Salt and pepper to taste

Ground Beef Chili is more than just a meal; it’s a comforting embrace in a bowl, a culinary hug that warms you from the inside out. There’s a reason why this hearty classic has earned its place as a go-to for so many of us. It’s that irresistible combination of rich, savory ground beef mingling with tender beans and a symphony of aromatic spices that ignites pure satisfaction.

What makes Ground Beef Chili so special?

Perhaps it’s the way the ingredients meld together, each bite offering a slightly different, delightful nuance. Maybe it’s the inherent versatility – a blank canvas for your personal touch, whether you prefer it fiery hot, subtly sweet, or loaded with extra veggies. Or maybe, just maybe, it’s the sheer uncomplicated joy of creating something so deeply flavorful and soul-satisfying with ingredients you likely already have in your pantry. Today, we’re diving into a recipe that captures all that goodness, promising a batch of the most delicious and comforting ground beef chili you’ve ever made.

Ingredients:

2 lbs lean ground beef.
1 onion, diced.
1 jalapeño, seeded and diced.
4 cloves garlic, minced.
2 1/2 tbsp chili powder, divided.
1 tsp cumin.
1 green bell pepper, diced.
14.5 oz crushed tomatoes.
19 oz red kidney beans, drained and rinsed.
14.5 oz diced tomatoes with juice.
1 1/2 cups beef broth.
1 cup beer.
1 tbsp tomato paste.
1 tbsp brown sugar (optional).
Salt and pepper to taste.

Cooking Your Delicious Ground Beef Chili

Browning the Beef and Aromatics

Begin by placing a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the pot is hot, add your 2 lbs of lean ground beef. Break up the meat with a spoon and cook, stirring occasionally, until it’s nicely browned all over. This process typically takes about 8-10 minutes. You’re looking for that rich, deep brown color which indicates the Maillard reaction has taken place, adding immense flavor to our Ground Beef Chili. Once the beef is browned, carefully drain off any excess grease. This step is crucial for a less oily chili and a cleaner flavor profile.
Now, add your diced onion and diced jalapeño to the pot with the browned ground beef. If your pot seems a little dry, you can add a tablespoon of olive oil before adding the vegetables to prevent sticking. Sauté these aromatics for about 5-7 minutes, stirring frequently, until the onion becomes translucent and slightly softened. The jalapeño will start to release its fragrant oils, infusing the beef with a gentle warmth. Don’t be afraid to let them pick up some of the browned bits from the bottom of the pot – that’s pure flavor!
Next, add your minced garlic and 1 tablespoon of the chili powder, along with the cumin. Stir well and cook for another minute until the garlic is fragrant. Be careful not to burn the garlic, as this can make it bitter. Cooking it for just a minute releases its essential oils and enhances the overall aroma and taste of the chili. This short sauté melds the spices with the beef and vegetables beautifully.

Building the Flavor Base

Incorporate the diced green bell pepper into the pot. Stir everything together and cook for an additional 5 minutes, allowing the bell pepper to soften slightly. The green bell pepper adds a lovely fresh crunch and a touch of sweetness that balances the richness of the beef and the spice of the jalapeño. It’s important to give it a little time to cook down so its flavor can meld with the other ingredients.
Now it’s time to introduce the liquids and tomatoes. Add the crushed tomatoes, drained and rinsed red kidney beans, diced tomatoes with their juice, beef broth, beer, and tomato paste. Stir everything thoroughly to combine, making sure to scrape any browned bits from the bottom of the pot. The tomato paste acts as a thickener and deepens the tomato flavor, while the beer adds a subtle complexity and helps tenderize the meat. The beef broth provides a savory foundation, and the combination of crushed and diced tomatoes gives the chili a wonderful texture.
Season your Ground Beef Chili generously with salt and pepper to taste. This is a critical step as proper seasoning enhances all the other flavors. Taste as you go and adjust as needed. Add the remaining 1 1/2 tablespoons of chili powder now. If you’re using the brown sugar, stir it in at this point as well. The brown sugar, though optional, helps to round out the acidity of the tomatoes and add a subtle sweetness that complements the savory and spicy elements.

Simmering to Perfection

Bring the chili to a simmer over medium heat, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. You’ll notice the chili thickening as it cooks. If it becomes too thick for your liking, you can add a little more beef broth or water to reach your desired consistency. Aim for a hearty, thick chili that coats the back of a spoon. This slow simmer is where the magic truly happens, allowing all those wonderful ingredients to become one cohesive and delicious dish.

Conclusion:

And there you have it – a delicious and hearty bowl of classic Ground Beef Chili, ready to warm you from the inside out! We’ve walked through the simple steps to create a flavor-packed chili that’s perfect for any occasion, from a cozy weeknight dinner to a lively game day gathering. The beauty of this recipe lies in its adaptability; it’s a fantastic base that can be customized to your exact preferences. So go ahead and experiment with different spice levels, bean types, or even add in your favorite vegetables. The most important ingredient, as always, is a sense of fun and a willingness to get cooking!

For serving, I love to top this Ground Beef Chili with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and some freshly chopped cilantro. A side of cornbread or warm tortilla chips is also a must for scooping up every last drop of this incredible chili. Don’t be afraid to get creative with your toppings – avocado, jalapeños, or even a fried egg can take it to the next level!

Frequently Asked Questions:

Can I make this Ground Beef Chili ahead of time?

Absolutely! In fact, Ground Beef Chili often tastes even better the next day as the flavors have more time to meld. Simply cool it completely, store it in an airtight container in the refrigerator for up to 3-4 days, and reheat gently on the stovetop or in the microwave.

How can I make this chili spicier?

There are several ways to add heat to your Ground Beef Chili! You can increase the amount of chili powder, add a pinch of cayenne pepper, incorporate some diced jalapeños or serrano peppers with the onions and garlic, or even add a dash of your favorite hot sauce during the simmering process.

What if I don’t have kidney beans?

No problem! This recipe is very forgiving. You can easily substitute kidney beans with other types of beans like pinto beans, black beans, cannellini beans, or even a mix of your favorites. Just ensure they are drained and rinsed before adding them to the pot.