Real-Deal Ground Beef Chili

Name: Real-Deal Ground Beef Chili
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/4 tsp cayenne (optional); 2 lb ground beef (80/20); 1 large onion, diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) pinto beans, drained; 1 cup beef stock; 1 tbsp soy sauce; 1 tsp brown sugar; Salt to taste

Original recipe · Serves 6 · About 1 hour 15 minutes

Good chili isn't about a long list of ingredients — it's about three techniques: browning the beef hard for flavor, blooming the spices in fat so they taste roasted instead of raw, and giving it enough simmer time to come together. Do those and even a weeknight pot tastes like it cooked all afternoon.

⏱️ 75 minutes 🍽️ Serves 6 📊 Easy 🥩 Ground beef

Instructions

Brown the beef hard. Heat a heavy pot over medium-high. Add the beef and a pinch of salt and let it sit undisturbed a couple minutes before breaking it up. You want real browning — those crusty bits are pure flavor. Cook until no pink remains, then spoon off all but about 2 tbsp of fat.
Soften the vegetables. Add the onion and bell pepper to the beef and cook 5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute, letting the paste darken slightly.
Bloom the spices. Add the entire spice blend and stir constantly for about 60 seconds. Cooking the spices in the fat wakes up their oils — this single step is what separates flat chili from deep, roasted-tasting chili.
Build the pot. Add the crushed tomatoes, both beans, beef stock, soy sauce, and brown sugar. Stir and scrape up anything stuck to the bottom. Bring to a simmer.
Simmer low. Partially cover and simmer gently for at least 45 minutes, stirring now and then. The chili will darken and thicken. Taste and adjust salt and heat near the end.
Rest, then serve. Let it sit 10 minutes off the heat — like most stews, it tastes better after a short rest. Serve with your favorite toppings.

Three flavor boosters

Soy sauce adds savory depth without tasting like soy — trust it.
A square of dark chocolate or a spoon of cocoa stirred in late rounds out the edges.
Make it a day ahead. Chili is genuinely better on day two as the flavors marry.

Toppings & serving

Set out sharp cheddar, sour cream, sliced scallions, pickled jalapeños, and a wedge of lime. Serve over rice, with cornbread, or piled onto a baked potato. It also makes a great base for nachos or chili dogs later in the week.

Storage

Keeps 4 days refrigerated and freezes beautifully for up to 3 months. Reheat gently, adding a splash of stock if it has thickened too much.

Want the technique behind "blooming" spices? It's in our cooking guides. Or explore the full recipe library.