Easy Ground Beef Chili Recipe

Chef Cindy Mooney , On November 24, 2022


Beef Chili Recipe Overview

This ground beef chili recipe makes it easy to make a great tasting beef chili recipe in just one pot! It’s a very healthful way to warm up and settle in on a stormy fall evening. To make the best beef chili recipe purchase good tasting beef or make your own ground beef with a meat that has an 80/20 fat ratio like chuck roast, or sirloin. You can also be creative and use your own blend of beef cuts to make ground beef.

Equipment used in this ground beef chili recipe:

Chili cooking equipment

Beef Chili Cooking Equipment.

  • Large pot

  • Measuring cups

  • Measuring spoons

  • Wooden spoon

  • Knife & cutting board

Ingredients for this ground beef chili recipe:

Chili ingredients

Beef Chili Ingredients.

  • ½ stick butter

  • Olive Oil – 1 tablespoon olive oil

  • All purpose flour – 2 tablespoons

  • Beef – 1 pound ground or grind your own beef

  • Onion – 1 small onion, small diced

  • Celery – 2 stalks, small diced

  • Red Bell Pepper – 1 small diced

  • Ancho or Poblano Chile – 1 small diced

  • Jalapeno – 1 pepper small diced

  • Cumin – 1 tablespoons

  • Chili Powder – 2 tablespoons

  • Paprika – 1 tablespoon

  • Kosher Salt – 1 teaspoon

  • Thyme – ½ teaspoon ground

  • Chicken stock – 2 cups

  • Kidney Beans – One 15 ounce can drained and rinsed

Cooking directions for this beef chili recipe

    Prep the chili peppers for our ground beef chili recipe:

  1. Open chili peppers by cutting off the top and stem, then cut in half lengthwise.

  2. Trim off the inner ribs. This is where the heat-causing oils (capsicum) are mostly stored inside a chili.

  3. Slice the outer skin lengthwise into strips, then cross-cut into small cubes.

    Chili ingredients

    Chili Slicing.

  4. All types of chili peppers can be prepped this way, which makes a milder chili flavor when cooked.

  5. Use gloves, and wash hands really well after handling. The capsicum oil can be transferred by touch and can be really uncomfortable in places where it doesn’t belong.

  6. An alternate way to prepare chili peppers is to roast them in an oven, turning occasionally until the outer skin is blistered. Place in a bowl and cover for a bit, allowing the peppers to steam themselves. When cooled enough to handle, peel the blistered skin off as much as possible, chop the pulp and use this in your recipe. This will yield a more flavorful type of chili, with a lot more of the chili heat.

  7. How to cook beef chili:

  8. Heat a large pot over high heat, add the butter and olive oil.

  9. When the butter is melted and starts to foam, add all the diced veggies (chilis, celery, onion).

  10. Lower the heat to medium and cook until the onions are translucent, and the peppers are soft.

    Chili ingredients

    Chili Cooking Combo.

  11. Turn the heat back up to high, add the ground beef.

  12. Add all seasonings. (Chili powder, paprika, cumin, salt, thyme)

  13. Cook and stir occasionally until the beef is browned and no pink is showing.

    Chili ingredients

    Cook the beef chili on medium heat.

  14. Add the flour and mix well until the flour is dissolved, cook for 3 minutes.

  15. Slowly add the chicken stock and stir well until everything is well blended.

  16. Simmer for 10 – 15 minutes (or longer) to thicken. If you want it thicker, *see below for instructions on making and using a roux

    Chili ingredients

    Simmer the Beef Chili for 10-15 min.

  17. Add the kidney beans and cook just until the beans are hot.

  18. Serve this beef chili recipe with a dollop of sour cream for a delicious stew.

*Making and using a roux for this beef chili recipe

Step 1 Heat a small skillet or pan over medium. Add 1 tablespoon of butter (appx) and melt.

Step 2 When the butter is melted and begins to foam, add an equal amount of flour (appx 1 tablespoon).

Step 3 Whisk and cook for about 90 seconds. The roux will be smooth and slightly browned.

Step 4 To use in the chili for thickening purposes, slowly introduce the roux into the hot chili, stirring or whisking well to dissolve it. Once incorporated and well blended, let the chili cook a few minutes as it gets thicker.

Chef Cindy Mooney

With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.