Classic Ground Beef Chili
There’s something deeply comforting about a pot of chili slowly simmering on the stove—the kind of meal that fills the kitchen with warmth and the air with rich, savory spice. This Classic Ground Beef Chili brings together the best of tradition and flavor: two types of beef for depth, layers of chili powder and cumin for warmth, and tender kidney beans to round it all out.
Each ingredient plays a role in creating a dish that’s not only hearty and nourishing, but also incredibly satisfying on a cold night or game day.
This is the kind of chili that doesn’t rush. It’s built layer by layer—browning meat to lock in richness, blooming spices in rendered drippings, and finishing with a simmer that melds everything into one bold, balanced bowl. Whether served with cornbread, over rice, or topped with cheese and sour cream, it delivers pure comfort with every bite. It’s simple, reliable, and deeply flavorful—just as a classic chili should be.
Why People Will Love This Recipe
Rich, slow-built flavor – This chili layers spices, aromatics, and two types of beef to create a bold, deeply satisfying taste that feels like it’s been simmering all day—even if it hasn’t.
Comfort in every bite – Warm, hearty, and familiar, this dish offers emotional comfort as much as it does nourishment—perfect for cozy nights or when you need a bowl of something that feels like home.
Balanced and full-bodied – The combination of savory meat, tangy tomatoes, creamy beans, and a hint of sweetness creates a beautifully balanced flavor profile with depth and dimension.
Ideal for gatherings – Whether for a casual family dinner or a crowd-pleasing game day meal, this chili feeds many and brings people together around the table.
Customizable and forgiving – From spice level to toppings to side pairings, it welcomes personal touches without losing its heart. It’s a recipe you can make your own—and it still turns out delicious.
Make-ahead friendly – The flavor improves over time, making it perfect for batch cooking, meal prep, or leftovers that taste even better the next day.
Deeply satisfying – With protein-rich beef, hearty beans, and a thick, stew-like texture, it’s the kind of meal that leaves you full, comforted, and content.
Key Ingredients That Make This Chili Exceptional
Ground Beef Chuck & Sirloin – The combination of these two cuts creates a rich, meaty base—chuck brings fat and flavor, while sirloin adds lean texture and tenderness. Together, they give the chili a balanced, hearty mouthfeel.
Chili Powder & Cumin – These are the soul of the chili. Chili powder delivers warmth and earthy depth, while cumin adds a smoky, slightly nutty aroma that lingers in every bite. Toasting them in beef drippings builds bold, complex flavor.
Onions & Garlic – These aromatics form the foundation of the dish, providing sweetness, savoriness, and depth as they caramelize. They’re the unsung heroes that round out the spice and meat.
Diced Tomatoes & Tomato Sauce – These add acidity, body, and brightness to the chili, balancing the richness of the meat and infusing the stew with a slow-simmered character—even when it comes together quickly.
Kidney Beans – Their creamy, tender texture provides a satisfying contrast to the beef and helps absorb the flavors of the chili. They add protein, fiber, and heartiness to every spoonful.
Pickled Jalapeño Brine – A secret ingredient that adds a tangy kick and subtle heat, enhancing the chili’s depth without overpowering it. It lifts the entire flavor profile with just a small splash.
Brown Sugar – Just a touch brings a hint of molasses-like sweetness, rounding out the acidity of the tomatoes and deepening the overall flavor in a way that’s barely noticeable—but absolutely essential.
Expert Tips for Classic Ground Beef Chili
Use two types of ground beef for depth: Combining chuck (rich and fatty) with sirloin (lean and meaty) gives your chili a balanced texture and full-bodied flavor that one cut alone can’t provide.
Toast your spices in the fat: After browning the meat, toast the chili powder and cumin in the reserved drippings to unlock their natural oils and deepen their flavor. It’s a small step that makes a big difference.
Deglaze for extra flavor: After sautéing the onions and garlic, consider adding a splash of broth or tomato juice to deglaze the bottom of the pot. This lifts up browned bits for added richness.
Simmer low and slow if you can: While the recipe works with a short cook time, letting it simmer for 30–60 minutes allows the flavors to meld beautifully and thickens the chili naturally.
Balance the acidity: The brown sugar and jalapeño brine aren’t just for flavor—they help balance the acidity of the tomatoes and give the chili a smooth, round finish.
Adjust thickness to your liking: For thicker chili, mash a portion of the beans or let it simmer uncovered. For thinner chili, stir in a bit of broth or extra tomato sauce.
Make it ahead: Chili always tastes better the next day. The extra time in the fridge allows the spices and ingredients to fully marry and deepen the flavor.
Customize with toppings: Offer a variety of toppings like cheddar cheese, sour cream, diced red onion, avocado, jalapeños, or crushed tortilla chips to let guests personalize their bowl.
Classic Ground Beef Chili
Ingredients:
1 pound ground beef chuck
1 pound ground beef sirloin
2 – 3 tablespoons chili powder
1 tablespoon ground cumin
1 ½ cups diced onion one large onion
1 tablespoon minced garlic
2 teaspoons kosher salt
3 16-oz. cans diced tomatoes
1 16-oz. can tomato sauce
3 15-oz. cans light red kidney beans, rinsed and drained
2 tablespoons pickled jalapeños brine
1 tablespoon brown sugar
Instructions:
Heat a large Dutch oven over medium-high heat. Add both ground beef chuck and sirloin, breaking them apart with a spoon as they cook. Sauté for about 8 minutes, or until fully browned and no longer pink.
Use a slotted spoon to transfer the cooked meat to a plate, leaving the drippings in the pot.
Sprinkle in the chili powder and cumin into the reserved drippings. Stir constantly for about 2 minutes to toast the spices and deepen their flavor.
Add the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to let it brown.
Stir in the diced onions and a pinch of salt. Cook for 5 minutes, or until the onions are soft and translucent.
If the pot seems dry, add a tablespoon of oil to help sauté the onions evenly.
Return the browned beef to the pot and season with the kosher salt.
Pour in the diced tomatoes, tomato sauce, and drained kidney beans. Stir everything together, then increase the heat to bring the chili to a gentle boil.
Once boiling, lower the heat to medium-low. Stir in the pickled jalapeño brine and brown sugar, and let the chili simmer for at least 5 minutes, or until you’re ready to serve.
Important Notes for Making Classic Ground Beef Chili
Use quality beef for best results: The blend of chuck and sirloin gives the chili a rich, layered flavor. If using only one type, choose chuck for a more traditional, robust taste.
Don’t skip toasting the spices: Cooking the chili powder and cumin in beef drippings unlocks their full flavor. It’s a key step that builds the chili’s signature depth.
Monitor fat levels: If the beef renders too much fat, spoon off the excess—but leave enough to sauté the aromatics and toast the spices. This fat is packed with flavor.
Let it simmer gently: Once all ingredients are added, keep the heat low to avoid scorching and to allow the flavors to meld. The longer it simmers, the better it gets.
Balance the seasoning at the end: Before serving, taste and adjust salt, spice, or sweetness. Chili flavor can evolve during cooking, so a final seasoning check ensures it’s just right.
Choose your beans wisely: Light red kidney beans are traditional, but you can substitute with dark red kidney beans, pinto beans, or even black beans based on preference.
Storage improves flavor: Chili tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months for future meals.
Estimated Nutrition Information (Per Serving)
Based on 8 servings, approximate values:
Calories: 480 | Protein: 32g | Total Fat: 23g \ Saturated Fat: 8g | Carbohydrates: 36g | Fiber: 9g | Sugars: 10g | Sodium: 980mg | Cholesterol: 75mg
Frequently Asked Questions:
Can I use only one type of ground beef instead of two?
Yes. While combining chuck and sirloin offers both flavor and texture, you can absolutely use just one type based on what you have.
Chuck will give a richer taste; sirloin is leaner and lighter.
Are the beans necessary, or can I leave them out?
You can leave them out if you prefer a beanless chili.
It will still be flavorful, but the texture will be less hearty.
You can also swap them with black beans or pinto beans for variety.
What does the pickled jalapeño brine do in this recipe?
It adds a subtle tang and mild heat that brightens the overall flavor.
It’s a small addition with big impact, but you can omit it or substitute with a splash of vinegar or lime juice if needed.
Can I make this in a slow cooker or Instant Pot?
Yes! Brown the beef and sauté the aromatics first, then transfer everything to the slow cooker (cook on low for 6–8 hours) or Instant Pot (cook on Manual/High for 15–20 minutes with natural release).
What can I serve with this chili?
This chili pairs perfectly with cornbread, rice, tortilla chips, or baked potatoes.
For toppings, try sour cream, shredded cheese, green onions, avocado, or crushed crackers.
Why do you toast the spices in the beef drippings before adding other ingredients?
Toasting the chili powder and cumin in the drippings helps “bloom” the spices, enhancing their depth, aroma, and complexity.
It builds a richer foundation for the entire dish.
Do I need to drain the fat after browning the beef?
Not necessarily. The fat (especially from the chuck) adds flavor and is used to cook the spices and onions.
If there’s an excessive amount, you can drain some—but leave enough to sauté the aromatics.
Why add brown sugar to chili? Won’t it make it sweet?
A small amount of brown sugar doesn’t make the chili sweet—it simply balances the acidity of the tomatoes and adds a subtle depth of flavor, similar to what molasses would do.
What if my chili is too thick or too thin?
If it’s too thick, stir in a little water, broth, or tomato juice.
If it’s too thin, simmer uncovered for 10–20 minutes to reduce and thicken the texture naturally.
How long should I let the chili simmer?
While the recipe works with a short simmer, letting it cook longer (30–60 minutes) on low allows the flavors to meld and intensify.
It also improves the texture and taste of the beef and beans.