This is the classic beef chili recipe I grew up with, and it's the best to warm up on a chilly winter night! Make it on the stovetop or slow cooker for a healthy, high-protein winter meal that will last you into leftovers the next day.
This recipe is my take on the tried-and-true beef chili my mom made for our family growing up, and it's still one of my favorites for warming up on a cold night.
I feel like this might be a Midwest thing, but we used to serve it with elbow noodles stirred in and scoop it up with Saltine crackers. I've never met anyone else who does that, which makes me wonder… were we the only ones?!
Either way, this ground beef chili has all the comforting classics: lean ground beef, kidney beans, and plenty of veggies for a hearty, balanced meal. It's one of those recipes that makes great leftovers for lunch the next day and fills your kitchen with cozy, simmering aromas that make it feel like home, whether it's a weeknight or a slow Saturday.
Quick Summary: This is a cozy, family-style ground beef chili recipe made with lean beef, beans, and veggies. It's hearty, nourishing, and perfect for cold nights or easy weekend cooking! I also love alternating it with ground turkey & sweet potato chili to keep chili nights interesting all winter long.
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Key Ingredients & Notes
- Lean ground beef or sirloin - Around 90% is a sweet spot for preventing the beef from drying out.
- Aromatics - Onion, celery, and garlic create a flavorful base.
- Canned tomatoes - We'll use a few different pantry tomato products here: paste, sauce or juice, and diced tomatoes. For tomato paste, I prefer the kind that comes in a tube because it tastes less metallic, and it keeps much longer (no need to worry about what to do with the rest of your can of tomato paste).
- Spices and flavorings - A blend of usual chili suspects (cumin, chili powder, oregano), along with some savory-sweet contributors like coconut sugar and Worcestershire.
Toppings & Serving Ideas
Best Toppings for Chili
I'm a firm believer that toppings make any and ALL soups next-level, so these are a must! The faves at our house are:
- Shredded cheese (cheddar or Jack, usually)
- Sour cream or Greek yogurt
- Fresh cilantro
- Avocado
- Tortilla chips
- Ritz crackers (my partner & his son love these on chili)
What to Serve with Chili
If you're going for simplicity, this chili doesn't need a lot on the side! Some crusty sourdough and a simple green salad for some extra veg are both great and something you can prep while the chili simmers.
If you're feeling above and beyond, cornbread is a classic for pairing with chili. Make your favorite homemade version!
Make this Recipe More Sustainable
When possible, look for local or grass-fed beef from a nearby farm, farmers market, or local co-op. These options typically come from smaller operations that prioritize animal welfare and regenerative grazing practices.
If that's outside your budget (or just not available), look for the "Certified Humane," "American Grassfed," or "USDA Organic" labels in grocery stores. Even choosing one of those certifications can make a difference in how the cattle were raised.
Another great option? Buy in bulk or from the freezer section. Many local farms and co-ops sell ground beef in larger quantities or frozen packs, which are usually more affordable and create less packaging waste.
If you're just starting to think about sustainable meat, don't stress about doing it perfectly. Small swaps, like choosing local, grass-fed, or bulk when you can, add up over time.
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📖 Recipe
Easy Ground Beef Chili with Beans (One Pot!)
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Ground beef chili that's healthy and flavorful with lean ground beef, kidney beans, and lots of veggies! This one-pot chili makes for a high-protein, cozy dinner recipe with leftovers for the next day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- ½ cup celery, finely diced
- 1 clove garlic, minced
- 2 pounds lean ground beef or sirloin (around 90% lean is great)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ½ teaspoon ground cumin
- 2 tablespoons chili powder
- 4 tablespoons tomato paste
- ¾ cup tomato juice or sauce
- 1 14-ounce can petite diced tomatoes
- 1 16-ounce can dark red kidney beans, rinsed and drained
- 1 4-ounce can diced green chili peppers
- 2 cups beef broth
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- Suggested toppings: shredded cheddar, sour cream, Greek yogurt, avocado or green onions, tortilla chips
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Instructions
- Sauté aromatics. Preheat olive oil in a large soup pot over medium heat. Add onion, celery and garlic and sauté until softened and translucent, 5-7 minutes.
- Add beef & spices. Add the ground beef, salt, pepper, oregano, cumin, and chili powder. Sauté until the beef is completely browned and cook through.
- Tomato paste. Add the tomato paste and sauté for 2-3 minutes.
- Add remaining ingredients & simmer. Add tomato sauce, diced tomatoes, kidney beans, green chilies, beef broth, sugar, and Worcestershire. Stir to combine. Bring to a boil and then simmer on low for 20-30 minutes (longer for best flavor!).
- Serve. Serve scooped hot into bowls with your favorite toppings.
Equipment
Buy Now → Notes
- Storage & freezing instructions. Store cooled leftover chili in an airtight container in the fridge for up to 5 days. Freeze for up 3 months. Thaw in the fridge and reheat on the stove when ready to enjoy.
- Beef/sirloin. A little bit of fat is good here for juiciness and flavor! 90% lean, or close, is a good starting point.
- Slow cooker. You can make classic beef chili in the slow cooker, too! Just partially brown the beef instead of fully browning to avoid drying it out. Then, add all the ingredients in the order listed, cover, and cook on high for four hours or low for eight hours.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 417
- Sugar: 9.6 g
- Sodium: 1153.2 mg
- Fat: 14.4 g
- Carbohydrates: 32.3 g
- Fiber: 7.7 g
- Protein: 41 g
- Cholesterol: 94.9 mg
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