Best Ground Beef Chili Recipes

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

GROUND BEEF CHILI

Steps:

• In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.

GROUND BEEF CHILI

Steps:

• In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
• Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
• Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
• Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

SLOW COOKER GROUND BEEF CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to the bottom of a slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin. Stir well.
• Cover and cook on Low until flavors have melded, at least 4 hours, up to 8 hours.

SWEET AND SPICY GROUND BEEF CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
• While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
• Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

MEXI GROUND BEEF CHILI MACARONI CASSEROLE

Steps:

• In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
• Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
• Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
• Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
• Add in the cooked macaroni pasta; mix to combine.
• Set oven to 350 degrees F.
• Grease a 13 x 9-inch casserole dish (or larger).
• Transfer the mixture to the casserole dish.
• Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
• Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
• Delicious!

GROUND BEEF CHILI WITH CHOCOLATE AND PEANUT BUTTER

Steps:

• Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.
• Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.
• Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.
• Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.
• Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

BUSH'S QUICK AND EASY GROUND BEEF CHILI

Steps:

• Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
• Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
• Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.

EASY AND QUICK GROUND BEEF AND SALSA CHILI

Steps:

• In a large saucepan, cook the ground beef with onion, garlic, jalapeno and green pepper (if using) .
• Stir in tomato juice, salsa, beans, undrained tomatoes, tomato soup and chili seasoning mix; mix well to combine and bring to a boil.
• Simmer, covered for about 40-45 minutes (can cook longer if desired).
• Serve in bowls and top with grated cheese and onions.

WHO-KNEW???? GROUND BEEF AND CHICKEN CROCK POT CHILI

Steps:

• Brown and drain the hamburger meat in a pan.
• Do the same for the chicken.
• Place into crock pot with remaining ingredients, stir well and cook on low for 8-10 hours or high for 4-6. (I used the high setting due to lack of time).
• Enjoy with cornbread and an ice-cold Newcastle.

INSTANT POT SLOW-COOKED GROUND BEEF AND COCOA CHILI

Steps:

• Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, bell pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.
• Add the chili powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.
• Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.
• When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.
• Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.
• Do Ahead
• Chili will keep, in an airtight container in the refrigerator, for up to 4 days.

GROUND BEEF CHILI

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and jalapenos; saute until tender, 5 to 7 minutes. Transfer to a large pot.
• Add ground beef to the same skillet; cook and stir over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to the large pot and add crushed tomatoes, tomato sauce, pinto beans, kidney beans, chili powder, and cumin. Simmer over low heat for 1 hour.

STEEL CITY GROUND BEEF AND STEAK CHILI

Steps:

• Heat 3 tablespoons of the oil in a large Dutch oven over high heat.
• Season the meat with salt and pepper, and saute until browned on all sides.
• Sprinkle with the cumin and stir well.
• Deglaze the pan with the beer and bring to a boil.
• In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft.
• Add the garlic and cook for 2 minutes.
• Add the hot peppers and cook until soft, about 5 minutes.
• Add the chipotle puree, and the rest of the spice mixture and cook an additional 2 minutes.
• Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender.
• Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender.
• Remove from the heat, and adjust seasonings.

SLOW COOKER VEGETARIAN CHEESY CHILI MAC WITH OPTIONAL GROUND BEEF

Steps:

• Combine the tomatoes, beans, onion, garlic, and spices in your Crock Pot. If you're going for the full-on meat version, go ahead and brown your pound of hamburger in a separate frying pan, drain, and add that now, too. You'll add meat later if you're going half veggie/half carnie.
• Cook on low for about 7 - 9 hours. But it's pretty forgiving if you need to cook it for longer.
• Boil the macaroni according to package directions, but cut the time short by a minute or so to make sure it's just nice and al dente, or else the noodles might swell up to epic and less appetizing proportions in the finished product.
• Stir the macaroni, along with half the cheese, into the Crock Pot with the chili.
• For the half veggie/half carnie adaptetarian version, here's where you split it. If you're going all vegetarian or all meat, ignore this step and move on to Step 6. Move half of the cheesy chili maccy goodness into a medium casserole dish. Brown your half pound of hamburger in a separate frying pan, drain it, and stir the hamburger into the mixture in the casserole dish. Sprinkle over the top with half the remaining cheese, and bake the meaty version at 350 degrees for 20 minutes.
• Sprinkle all the remaining cheese over the Crock Pot mixture, cover with the Crock Pot lid, and cook for another 20 - 30 minutes, until the cheese is melted.
• Now get cozy, and enjoy!

VELVEETA® CHEESY GROUND BEEF CHILI & RICE

Steps:

• Brown meat in large skillet on medium-high heat; drain.
• Add chili, tomatoes and water to skillet; stir. Bring to boil.
• Stir in rice and VELVEETA; cover. Remove from heat. Let stand 5 min. Stir until VELVEETA is melted.

GROUND BEEF CHILI & CORNBREAD STUFFING BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and cumin. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
• Bake 30 min. or until heated through.

SLOW COOKER GROUND BEEF CHILI

Steps:

• COOK ground beef until done and drain well. Add to slow cooker. Add leftover meats of your choice. We recommend at least some smoked meats such as ham for flavor. You can use chicken, ribs, etc. We do not recommend seafood.
• ADD onion, garlic, peppers, tomatillos, canned tomatoes, tomato paste, TACO BELL� Hot Restaurant Sauce, drained beans, and beer. Mix thoroughly.
• ADD half the cilantro (put aside remaining cilantro for garnish) and juice of lime.
• ADD dry ingredients (chili powder, cumin, oregano, pepper, cinnamon, Chipotle Chile, and sugar). Let cook on high for 1 hour then reduce to medium for 5 to 6 hours.
• GARNISH with 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, cilantro, chopped green onion, and a dollop of sour cream.

GROUND BEEF CHILI

Steps:

• 1. PREP: Chop Onion; PREHEAT: large saucepan on medium-high 2-3 minutes. Place beef, chili powder, seasoned salt, pepper, & onion in pan; cook 4-5 minutes, stirring to crumble meat, or until meat is brown.
• 2. STIR: in remaining ingredients. Bring to a boil, stirring often.
• 3. REDUCE: heat to low; cook and stir to blend flavors.Serve