Classic Ground Beef Chili

I like to use 80/20 or 85/15 ground beef because the fat adds flavor and keeps the meat from tasting dry. If you prefer leaner beef, 90/10 works too. Just know that a little fat goes a long way when it comes to making a flavorful pot of chili. Drain any excess grease after browning the beef.

Kidney beans and pinto beans are classic choices. Black beans work great, too! I love using a combination because you get different textures in every bite. Use what you have on hand. Just be sure to drain and rinse canned beans unless the recipe calls for the liquid.

The easiest way is to let it simmer uncovered so the excess liquid can evaporate. You can also mash some of the beans against the side of the pot to naturally thicken everything. Don't go pouring in a bunch of extra broth from the start. You can always add more liquid, but fixing watery chili takes more work.

I recommend simmering chili for at least 20 to 30 minutes after everything is combined. If you have more time, let it go for 45 minutes to an hour on low heat. The longer it simmers, the more those flavors develop. Just stir occasionally and add a splash of broth if it gets too thick.

Seasoning! You need more than a sprinkle of chili powder and a prayer. I like a combination of chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cooking your spices briefly with the browned beef and vegetables also helps bring out their flavor. Taste as you go because nobody wants a big pot of bland chili.

That depends on how much heat you add. If you don't want spicy chili, don't add cayenne pepper.

Absolutely! If you're not a fan of beans, leave them out. You can add more ground beef to keep the chili hearty. You may also need to reduce the amount of broth or tomatoes so the chili doesn't turn out too thin.

Yes! Ground turkey or ground chicken will work. Just know that beef naturally has a richer flavor, so you may want to bump up the seasonings when using leaner meat. I recommend using ground turkey that isn't completely fat-free for the best texture.

Usually, it needs more seasoning, salt, or time to simmer. Start by tasting it and adjusting the salt. You can also add more chili powder, cumin, or smoked paprika. A small splash of Worcestershire sauce can add savory depth. Don't assume you need more heat when what you're really missing is flavor.

Yes! Brown the ground beef first, then add it to the slow cooker with the remaining ingredients. Cook on Low for 6 to 8 hours or High for 3 to 4 hours. Since slow cookers trap moisture, I recommend using less broth than you would for stovetop chili. Nobody wants chili soup when they asked for chili.

Please do! Chili is one of those meals that often tastes even better the next day. The seasonings have more time to settle in, and the flavors really come together. It's perfect for meal prep, busy weeknights, and feeding a crowd without spending all day in the kitchen.

Store leftover chili in an airtight container in the refrigerator for 3 to 4 days. Let it cool slightly, then refrigerate it promptly, within 2 hours of cooking. Reheat it on the stove or in the microwave until it's hot throughout, reaching 165°F.

I freeze this chili all of the time using these silicone freezer molds. I recommend freezing it in individual portions so you can grab exactly what you need. Let it cool, transfer it to freezer-safe containers or bags, and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator and reheat when you're ready to eat. Or reheat it from frozen using the microwave and defrost setting.