Skip to Recipe

• What Is Ground Beef Chili?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Homemade Ground Beef Chili Recipe

There’s nothing quite like a big pot of homemade chili simmering on the stove, filling the kitchen with warm, smoky spice. This ground beef chili is proof that you don’t need a long ingredient list or a big grocery bill to make something truly comforting. With pantry spices, canned tomatoes, and a pound of ground beef, you can feed a hungry family for just a few dollars a bowl.

What Is Ground Beef Chili?

Ground beef chili is a classic American comfort dish made by browning ground beef with a blend of warm spices, then simmering it with tomatoes, beans, and a splash of liquid until thick and rich. It’s a cousin to Texas-style chili but leans into a more home-style, family-friendly version with beans and a slightly sweeter, milder heat that kids can enjoy too.

What makes this recipe special is the homemade spice blend, built from pantry staples like chili powder, cumin, garlic, and oregano, rather than a store-bought packet. It gives you full control over the heat level and lets you stretch a single pound of ground beef into a hearty, satisfying meal for the whole table.

Tips for Cooking and Prepping

#1: Toast your spices before adding liquid

Stirring the chili powder, cumin, and other spices into the browned beef for about 30 seconds before adding any liquid wakes up their flavor and keeps the chili from tasting flat or dusty.

#2: Buy chili powder and cumin in bulk

Since this recipe uses a generous amount of chili powder, buying it in a larger bag or bulk bin instead of small jars can save real money if you make chili often — this is exactly why the recipe includes a big-batch seasoning mix option.

#3: Rinse your canned beans well

Draining and rinsing the kidney beans removes excess sodium and the thick canning liquid, which keeps your chili from tasting overly salty or gluey.

#4: Use beer for depth, broth for budget

A splash of beer adds a subtle malty richness, but beef broth works just as well and is often cheaper if you don’t already have beer on hand — either option works great in this recipe.

#5: Thicken with masa harina, not cornstarch

Mixing masa harina with water before stirring it in gives the chili a slightly corn-forward flavor and silky thickness that’s closer to traditional chili than a cornstarch slurry.

#6: Make a double batch of the spice mix

If you cook chili regularly, mix up the large-batch seasoning blend once and store it in a jar — then you can skip measuring out ten spices every time you make chili.

Recipe Variations and Substitutes

This chili recipe is easy to adjust based on what’s in your pantry or fridge. Swap the ground beef for ground turkey or ground chicken for a leaner version, or use pinto beans or black beans instead of kidney beans if that’s what you have on hand. If you like your chili extra hearty, stir in a cup of frozen corn or diced bell pepper along with the tomatoes, and feel free to dial the cayenne and red pepper flakes up or down depending on how much heat your family can handle.

Serving Suggestions

Ladle this chili into bowls and top it with shredded cheddar cheese, a dollop of sour cream, sliced green onions, or diced avocado. For a filling family dinner, serve it alongside warm cornbread, over a bed of rice, or with a handful of crushed corn chips or tortilla chips for scooping and crunch.

Storing, Make-Ahead, and Freezing Tips

Chili is one of those dishes that actually tastes better the next day, since the flavors have more time to meld. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in freezer-safe containers or bags for up to 3 months — just thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it’s thickened up too much.

FAQs

Can I make this chili without beer?

Yes, simply substitute the 12 ounces of beer with 12 ounces of beef broth for a family-friendly, alcohol-free version that’s just as flavorful.

Is this ground beef chili very spicy?

As written, it has a mild-to-medium heat from the cayenne pepper, but you can leave out the optional red pepper flakes for a milder chili or add extra for more heat.

What can I use instead of masa harina to thicken chili?

If you don’t have masa harina, a cornstarch or all-purpose flour slurry mixed with water works as a substitute, though masa harina adds a subtle corn flavor that’s more traditional to chili.

Can I make a big batch of the chili seasoning ahead of time?

Yes, the recipe includes a large-batch spice mix version so you can mix up a jar of chili seasoning in advance and use about 1/3 cup per batch of chili, which saves time on busy weeknights.

How can I stretch this recipe to feed more people?

Add an extra can of beans, a can of corn, or serve the chili over rice to bulk up the meal and stretch a single pound of ground beef across more servings without much added cost.

Homemade Ground Beef Chili Recipe

Prep time: 10 min | Cook time: 25 min | Total time: 35 min | Servings: 6

Ingredients

For the Chili

• 1 pound ground beef, lean
• 1 tablespoon oil

For the Spice Blend

• 1/4 cup chili powder
• 1 1/4 teaspoons Mexican oregano (can substitute Italian oregano)
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 – 1/2 teaspoon red pepper flakes (optional, for extra spice)

For the Chili Base

• 1 (15-oz) can tomato sauce
• 1 (15-oz) can diced tomatoes
• 1 (15-oz) can kidney beans, drained and rinsed
• 12 ounces beer or beef broth

For Thickening

• 1/4 cup masa harina, mixed with 1/2 cup water

Instructions

1. Add the ground beef to a large pot or Dutch oven, breaking it up with a spoon. Cook over medium-high heat until browned and no longer pink, about 5 minutes. Drain any excess fat if needed.
2. Stir in the chili powder, Mexican oregano, granulated garlic, ground cumin, onion powder, paprika, salt, cayenne pepper, and optional red pepper flakes. Let the spices toast for about 30 seconds to enhance their flavor.
3. Pour in the diced tomatoes, tomato sauce, drained kidney beans, and beer or beef broth. Stir well to combine everything.
4. Reduce the heat to a simmer and cook uncovered for 15 minutes, stirring occasionally.
5. To thicken the chili, mix the masa harina with the 1/2 cup water until smooth, stir it into the pot, and cook for an additional 5 minutes.
6. Ladle the chili into bowls and top with your favorite garnishes. Serve with cornbread, corn chips, or over rice for an extra hearty meal.

If you make chili often, whip up the large-batch spice mix (1 1/2 cups chili powder, 7 teaspoons Mexican oregano, 6 teaspoons granulated garlic, 6 teaspoons cumin, 6 teaspoons onion powder, 3 teaspoons salt, 3 teaspoons paprika, 1 1/2 teaspoons cayenne, and 1 1/2-3 teaspoons red pepper flakes) and store it in a jar — just use 1/3 cup of the mix in place of the individual spices in this recipe.