This ground beef chili with beans is a classic, no-fuss dinner made for busy weeknights, cozy weekends, and anytime you want comfort food that actually fills you up. It’s cooked entirely on the stovetop using simple pantry ingredients, with bold flavor and a flexible base that works for mild, spicy, or fully loaded chili lovers.
If you’ve ever ended up with bland, greasy, or watery chili, this version solves those common problems with a balanced spice blend and an easy simmer method.
Why You’ll Love This
- Easy one-pot stovetop recipe
- Classic chili flavor everyone recognizes
- Family-friendly and customizable
- Great for meal prep and leftovers
- Budget-friendly pantry ingredients
- Includes 7 easy flavor variations
Ground Beef Chili with Beans vs. Chili Variations
- Classic vs. Spicy: same base, heat adjusted
- Thick vs. Soupy: simmer time and liquid control
- Weeknight vs. Game Day: quick cook or longer simmer
- Basic vs. Loaded: toppings and add-ins change the experience
How to Make Ground Beef Chili with Beans
** You can find the full recipe ingredients and instructions on the printable recipe card below.
This chili is made entirely on the stovetop in one pot. You’ll brown the beef, build the flavor with spices, then simmer everything together until thick and hearty.
Method: Stovetop Chili
- Brown ground beef and drain excess grease
- Add aromatics and spices
- Stir in tomatoes, beans, and liquids
- Simmer until thickened and flavorful
- Adjust seasoning before serving
Include timing and visual doneness cues.
Optional Thickening Tip
- Simmer uncovered to reduce liquid
- Mash some beans into the chili
- Add a small cornstarch slurry if needed
What Can Go Wrong (& How to Fix It)
- Too thin → simmer longer or mash beans
- Too thick → add broth or tomato juice
- Bland → increase salt or chili powder
- Greasy → drain beef thoroughly
- Bitter → add a pinch of sugar
Ingredients (& What They Do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Ground beef: hearty base and richness
- Beans: texture and protein
- Tomatoes: acidity and body
- Chili spices: depth and warmth
- Onion/garlic: flavor foundation
Ingredient Substitution
- Ground turkey or tofu crumbles instead of beef
- Different bean varieties
- Adjust spice level without changing structure
Recipe Tips
- Drain the beef well
- Bloom spices before adding liquids
- Simmer longer for a deeper flavor
- Taste at the end, not the beginning
- Chili thickens as it cools
Ground Beef Chili with Beans: 7 Easy Variations
1) Mild Family Chili (Kid-Friendly)
- Use mild chili powder and skip cayenne/jalapeños.
- Finish with extra shredded cheddar to mellow the spice.
2) Spicy Chili (Hot & Bold)
- Add cayenne, chipotle powder, or diced jalapeño.
- Optional: stir in hot sauce at the end to control heat.
3) Thick “Chili Cook-Off” Style
- Simmer uncovered longer to reduce liquid.
- Mash ½ cup beans into the pot (or add 1–2 Tbsp tomato paste).
4) Extra-Bean Hearty Chili
- Add a second bean: black beans or pinto beans.
- Great for stretching the pot for meal prep.
5) Veggie-Packed Chili
- Add bell pepper, corn, zucchini, or carrots (all diced small).
- Increases volume and makes it more “complete meal” friendly.
6) Smoky Chili
- Add smoked paprika and/or chipotle in adobo (a little goes far).
- Optional: swap some diced tomatoes for fire-roasted tomatoes.
7) Creamy Chili (Chili Night Twist)
- Stir in cream cheese (2–4 oz) or a dollop of sour cream at the end.
- Makes a richer, slightly tangy chili that’s great for toppings.
What to Serve With Ground Beef Chili with Beans
Storage
- Refrigerate up to 4 days
- Reheat gently on the stovetop or in the microwave
- Freeze up to 3 months
Time-Saving Swaps
- Pre-chopped onions
- Canned beans and tomatoes
- Make ahead and reheat
Leftover Uses
- Chili dogs
- Chili cheese fries
- Baked potato topping
- Nachos
- Freezer meal portions
People Also Ask (FAQs) for Ground Beef Chili with Beans
Can I make ground beef chili with beans ahead of time?
Yes. Chili tastes even better after it sits because the flavors have more time to blend. Make it 1 day ahead, cool it, refrigerate, then reheat gently on the stovetop (add a splash of broth or water if it thickens too much).
Can I use a different meat instead of ground beef?
Yes. Ground turkey or ground chicken works well for a lighter chili. You can also use ground pork or a 50/50 beef-and-pork mix for a richer flavor. If using lean meat, add a little extra oil when browning so the chili doesn’t taste dry.
How do I store ground beef chili with beans?
Let the chili cool, then store it in an airtight container in the refrigerator. It keeps well for 3–4 days. Reheat in a saucepan [paid link] over medium-low heat, stirring occasionally, or microwave in short bursts, stirring between.
Can I freeze chili with beans?
Yes. Chili freezes very well. Cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator or warm straight from frozen on the stovetop over low heat.
Why did my ground beef chili turn out greasy?
This usually happens when the beef is higher fat and the grease isn’t drained after browning. To fix it, spoon off excess grease from the top or blot with a paper towel. Next time, drain the browned beef thoroughly before adding the remaining ingredients.
How do I thicken ground beef chili with beans?
Simmer uncovered to reduce liquid and thicken naturally. If you need it thicker fast, mash a small scoop of beans into the pot, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer a few minutes until thickened.
Final Thoughts
This ground beef chili with beans is a dependable, flexible recipe that works every time — whether you keep it classic or customize it to match your mood.
Ground Beef Chili with Beans
Ingredients
- 2 pounds lean ground beef , 93% or leaner
- 1 medium onion , diced
- 2 cloves garlic , minced
- 8 oz tomato sauce
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin [See Note 1]
- 1 teaspoon paprika
- 1 tsp salt , more or less to taste
- 1 tsp ground pepper more or less to taste
- 2 cups kidney beans if canned -rinsed and drained
Instructions
- Place the ground beef in a large pot and add the onions and garlic.
- Cook over medium heat until browned.
- Drain off any excess fat, and then pour in the tomato sauce, chili powder, cumin, paprika, salt and ground black pepper.
- Stir together well, cover, and then reduce the heat to low.
- For a quick weeknight meal, simmer over low heat for 25minutes, stirring occasionally.If you have more time, simmer on low for an hour, stirring occassionally.
- If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
- Taste and adjust the seasonings. Add the beans and simmer for 10 minutes.
Notes
- Drain the beef well: After browning, remove excess grease to prevent a greasy chili.
- Simmer for best flavor: Chili thickens and develops deeper flavor as it simmers. If time allows, cook a little longer.
- Taste at the end: Salt and spice levels change as chili reduces, so adjust seasoning just before serving.
- Chili thickens as it cools: If it seems slightly thin, let it rest a few minutes before adding more thickener.
Variations (7 Ways)
-
Mild Chili (Kid-Friendly):
Use mild chili powder and skip cayenne or hot peppers. -
Spicy Chili:
Add cayenne pepper, crushed red pepper flakes, or diced jalapeño. -
Thick Chili:
Simmer uncovered longer or mash ½ cup of beans into the pot. -
Extra-Bean Chili:
Add an additional can of black beans or pinto beans. -
Veggie-Packed Chili:
Stir in diced bell peppers, corn, or zucchini with the tomatoes. -
Smoky Chili:
Use smoked paprika or substitute fire-roasted diced tomatoes. -
Creamy Chili:
Stir in 2–4 ounces cream cheese or a few tablespoons of sour cream at the end.
Nutrition
More Recipes You’ll Love
If you loved this Ground Beef Chili with Beans, you might also enjoy more recipes from our Soups & Stews Collection. Looking for even more ideas? Browse our full set of Recipe Group Boards to find your next favorite meal.
📌 Save this recipe for later
Great for me as a beginner. As I learn to cook more, I will experimwnt with flavors.
Which measurement is the cumin in?
Good Morning to you in Brighton, Massachusetts – the measurement is a teaspoon but really is more or less to taste. I dislike cumin so I use only a very little. You may like more. So the measurement will be more or less according to your own tastes.
Do you have to use cumin? I can’t stand the taste.
Absolutely not! It’s not a favorite.
Very basic chili. A good starting point
I agree! Thank you for stopping in.