Easy Ground Beef Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 Bowls
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Calories
551 kcal
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Course
Main Course
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Cuisine
American
Easy Ground Beef Chili
Description
This chili recipe starts by browning ground beef with beef bouillon or kosher salt, adding depth and savoriness. A mixture of chili powders including chipotle, pasilla, and ancho, plus cumin, coriander, oregano, paprika, and optional cinnamon brings smoky and warm spice complexity. Tomato paste and crushed tomatoes contribute acidity and body. Minced onion, red or poblano pepper, and garlic provide aromatics and texture.
After mixing in beer or an alternative liquid, it simmers uncovered for 40 minutes to concentrate flavors. The addition of kidney beans and a masa harina slurry thickens the chili and adds a subtle corn flavor typical in Mexican-style chili. A finishing touch of fresh lime juice brightens the dish. The final result is a chili with a balance of spicy, smoky, and savory notes and a thick, satisfying texture.
The chili can be served as a main dish with sides like cornbread or rice. Its richness and spice level make it suitable for chilly days or whenever a comforting, flavorful stew is desired.
For storage, chili keeps well refrigerated in an airtight container for a few days or can be frozen for months. It reheats thoroughly on the stove and may be adjusted with extra water as needed to reach the desired consistency. Making the chili ahead allows flavors to deepen further.
Ingredients
- 2.5 pounds ground beef 85 percent lean
- 1 (40.5-oz) red kidney beans canned, drained and rinsed
- 2 tablespoons beef bouillon Knorr brand, or kosher salt (2 to 3 tsp
- 2 tablespoons olive oil
- 1 large yellow onion minced, or 2 medium
- 1 red bell pepper minced, or poblano pepper
- 6 cloves garlic , minced
- 1 oz crushed tomatoes
- ¼ cup tomato paste
- 1 tablespoon ancho chili powder (use less if you prefer a milder chili)
- 1 tablespoon pasilla chili powder or ground ancho chili
- 1 tablespoon chipotle chili powder (use less if you prefer a milder chili)
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 teaspoon oregano dried
- 1 teaspoon paprika smoked or regular
- 1 tablespoon brown sugar or sub with molasses or honey
- ¼ teaspoon black pepper ground
- ¼ teaspoon chile de arbol or ½ teaspoon red pepper flakes
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground cinnamon , optional
- (1) oz beer or sub with 1 cup of water, dark Mexican beer such as Dos Equis, or 1 cup red wine Malbec
- 2 tablespons masa harina optional, such as Maseca
- 1 tablespoon lime juice fresh
- kosher salt , to taste
Instructions
- Place a large pot on the stovetop and add the olive oil. Preheat the oil over medium-high heat. Add in the ground beef and beef bouillon and cook the beef until it’s well browned, stirring and breaking up for about 10 to 12 minutes. Drain off the excess fat.
- Lower the heat to medium, add chipotle powder, oregano, coriander, cinnamon, ancho chili powder, pasilla chili powder, paprika, ground cumin, and garlic powder, and cook frequently stirring for 2 minutes. Stir in the tomato paste and cook, stirring for 2 minutes.
- Add the yellow onion and poblano to the pot and cook them until they’re tender about 10 minutes. Next, add the crushed tomatoes, beer, and brown sugar and bring to a boil, then reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally.
- Place the masa harina in a small bowl. Add ¼ cup water and stir together with a fork. Dump the masa mixture into the chili. Add the beans and bring back to a simmer, stirring constantly, and cook for 20 minutes.
- If your mixture becomes thicker than you prefer, you can add the water gradually until the chili reaches your desired consistency. If it’s too thin, continue simmering until it reaches your desired thickness.
- Once your chili has reached the desired consistency, add the lime juice, taste the chili, and adjust the seasonings as needed. Add kosher salt and pepper to your preference.
- Ladle the chili into bowls. Serve with shredded Mexican blend cheese, chopped cilantro, tortilla chips, chopped onion or green onions, and lime wedges.
Notes
- Store leftover chili in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat thoroughly on the stovetop over medium heat until hot before serving.
- Make the chili a day ahead to allow flavors to blend; if it thickens too much, add water to adjust consistency.
- When freezing, cool chili completely before transferring to freezer-safe containers.
- Defrost frozen chili in the refrigerator for up to 12 hours before reheating.
User Reviews
Overall Rating
5
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