Let’s cut to the chase: every time I make my ground beef chili recipe, everyone asks for the recipe. There is one secret ingredient that totally changes the game, and I’ll share it with more secrets for the meatiest, heartiest, most comforting bowl of chili!
Whether it’s a cozy Sunday dinner or meal prep for the week, this is the chili I come back to again and again. It’s hearty with lean ground beef and kidney beans, rich with fire-roasted tomatoes and beef broth, and layered with chili powder, cumin, oregano, onion powder, and garlic powder — simple ingredients that build serious flavor.
The magic is in the little details. Toasting the spices and tomato paste in olive oil with minced onion and garlic wakes everything up and adds a deep aroma before the tomatoes go in. A slow simmer lets the flavors meld, a spoonful of brown sugar balances the acidity, cornmeal thickens the pot to that perfect hearty texture, and the beans are stirred in at the end so they stay tender but never mushy. It’s easy, adaptable, and the kind of chili you’ll crave on repeat.
My #1 tip for the best homemade chili? Don’t skip the cornmeal. It thickens the pot beautifully and adds a subtle depth that makes people pause and say, “There’s something special in here…” without quite knowing what it is. Now you know — that little secret is cornmeal.
Best chili toppings
A bowl of chili without toppings is like a sundae without sprinkles. The toppings is where the fun happens! Here are some of my family’s favorite toppings:
- Cheese : My favorite is to add some freshly grated sharp cheddar or Monterey jack, but a crumble of feta is tasty, too.
- Dollop: Sour cream, Greek yogurt, and guacamole or avocado slices all add their own creamy touch.
- Herbs: I love the taste of cilantro or sliced green onions.
- Spice lovers: Top it off with some jalapeño slices, chili flakes, or bust out the hot sauce.
- Crunch : Nacho chips or crispy fried onions can add a satisfying crunch.
How do I store leftovers of this ground beef chili recipe?
First, let the chili cool to room temperature. Then transfer it to an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy it again, heat it up in a pot on the stovetop or a bowl in the microwave.
Can you freeze leftover chili?
Yes, chili freezes wonderfully! Simply pop it in a freezer-proof container and freeze for up to three months. Thaw it out in the refrigerator a day before you want to enjoy it.
Ground Beef Chili (the recipe everyone asks for!)
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Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 medium onion (finely minced)
- ▢ 4 cloves garlic (finely minced)
- ▢ 2 lb lean ground beef
- ▢ 2 tablespoons chili powder
- ▢ 1 tablespoon EACH: onion powder, garlic powder, and ground cumin
- ▢ 2 teaspoons EACH: oregano, salt, and pepper
- ▢ 4 tablespoons tomato paste
- ▢ 28 ounce can diced fire-roasted tomatoes
- ▢ 2 cups beef broth
- ▢ 1 tablespoon brown sugar
- ▢ 4 tablespoons cornmeal (see notes)
- ▢ 15 ounce can kidney beans (drained)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and cook for 30 seconds. 1 tablespoon olive oil, 1 medium onion, 4 cloves garlic
- Add the ground beef and cook, breaking it up as you go, until it is no longer pink, about 10 minutes. If there is a lot of fat in the pot, push the meat to one side and spoon some of it out – don’t remove it all, as it adds flavor. 2 lb lean ground beef
- Stir in the chili powder, onion powder, garlic powder, cumin, oregano, salt, and pepper. Push the meat to the side of the pan and add the tomato paste. Cook, stirring a little, until it has darkened and smells sweet, about 2-3 minutes. 2 tablespoons chili powder, 1 tablespoon EACH: onion powder, garlic powder, and ground cumin, 4 tablespoons tomato paste, 2 teaspoons EACH: oregano, salt, and pepper
- Add the tomatoes, beef broth, and brown sugar and bring to a simmer. Reduce the heat to low, cover the pot, and simmer for 1 hour (2 if you have the time!) Stir the pot occasionally to make sure the chili doesn’t burn to the bottom. 28 ounce can diced fire-roasted tomatoes, 2 cups beef broth, 1 tablespoon brown sugar
- Stir the cornmeal into the chili then let it simmer, uncovered, until it has thickened. This will take 15-30 minutes, depending on how thick you like your chili. Stir in the kidney beans and let them warm through. 4 tablespoons cornmeal, 15 ounce can kidney beans
- Serve the chili with your favorite toppings!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Ground Beef Chili (the recipe everyone asks for!)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , finely minced
- 4 cloves garlic , finely minced
- 2 lb lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon EACH: onion powder, garlic powder, and ground cumin
- 2 teaspoons EACH: oregano, salt, and pepper
- 4 tablespoons tomato paste
- 28 ounce can diced fire-roasted tomatoes
- 2 cups beef broth
- 1 tablespoon brown sugar
- 4 tablespoons cornmeal , see notes
- 15 ounce can kidney beans , drained
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and cook for 30 seconds. 1 tablespoon olive oil, 1 medium onion, 4 cloves garlic
- Add the ground beef and cook, breaking it up as you go, until it is no longer pink, about 10 minutes. If there is a lot of fat in the pot, push the meat to one side and spoon some of it out - don’t remove it all, as it adds flavor. 2 lb lean ground beef
- Stir in the chili powder, onion powder, garlic powder, cumin, oregano, salt, and pepper. Push the meat to the side of the pan and add the tomato paste. Cook, stirring a little, until it has darkened and smells sweet, about 2-3 minutes. 2 tablespoons chili powder, 1 tablespoon EACH: onion powder, garlic powder, and ground cumin, 4 tablespoons tomato paste, 2 teaspoons EACH: oregano, salt, and pepper
- Add the tomatoes, beef broth, and brown sugar and bring to a simmer. Reduce the heat to low, cover the pot, and simmer for 1 hour (2 if you have the time!) Stir the pot occasionally to make sure the chili doesn’t burn to the bottom. 28 ounce can diced fire-roasted tomatoes, 2 cups beef broth, 1 tablespoon brown sugar
- Stir the cornmeal into the chili then let it simmer, uncovered, until it has thickened. This will take 15-30 minutes, depending on how thick you like your chili. Stir in the kidney beans and let them warm through. 4 tablespoons cornmeal, 15 ounce can kidney beans
- Serve the chili with your favorite toppings!
