Ground Beef Chili is one of those comforting dishes that wraps around you like a warm blanket on a chilly evening. With a savory blend of spices, tender beef, and delectable beans, it strikes a perfect balance between hearty and delicious. This recipe features roasted poblanos, vibrant beans, and a hint of cocoa powder that sets it apart from the typical chili you might find in a can. You’ll find yourself craving its rich, complex flavor again and again.

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My very first experience cooking chili happened on a crisp autumn day, when I decided to experiment with a basic recipe. As the aroma swirled through the kitchen, it became evident that this would be a staple in my home. Not only is this ground beef chili simple to whip up, but it also invites you to customize it to your taste. Whether you’re hosting a game day gathering or looking for a satisfying weeknight meal, this recipe delivers on every level. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Ground Beef Chili
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Ground Beef Chili

Why You’ll Love This Recipe

Simple & Quick: With a total cook time of just 80 minutes, it’s an easy weeknight dinner.
Irresistible Flavor: The combination of spices creates a rich and warm taste that will leave you wanting more.
Eye-Catching Appeal: Vibrant colors from the peppers and beans make this dish not only tasty but also beautiful.
Flexible Serving: Perfect for cozy family dinners, game-day snacks, or meal prep for the week ahead.
Diet-Friendly Options: Can easily accommodate gluten-free and dairy-free preferences by selecting appropriate ingredients.

Ingredients You’ll Need

3 poblano peppers: Adds a smoky sweetness; roasting enhances their flavor. If you can’t find poblanos, any mild pepper will do.
1 tablespoon neutral oil: Used to brown the meat; it helps to achieve a good sear. Can substitute with olive oil if desired.
1 1/2 lbs grass-fed ground beef (85/15): Provides a rich flavor and balanced fat content. Using lean ground beef can reduce calories.
1 yellow onion, diced: For flavor and sweetness; shallots can be a great substitute if you want a different taste.
1 jalapeño, diced: Adds a gentle kick; deseed for less heat, or use any variety of fresh chili.
1 1/2 tablespoons ancho chile powder: Brings a deep, rich flavor; substitute with regular chili powder if necessary.
1 tablespoon brown sugar: Balances the heat and adds a subtle sweetness; feel free to use maple syrup as a substitute.
1 tablespoon paprika: Provides a warm color and sweetness; smoked paprika can enhance the overall flavor.
1 tablespoon guajillo chile powder: Adds a unique flavor profile; it can be replaced with chipotle powder for a smoky heat.
1 1/2 teaspoons ground cumin: Essential for that earthy, warm taste; can be left out but will lose depth.
2 teaspoons onion powder: Intensifies the onion flavor; fresh onions can be added but may alter the texture.
1 teaspoon garlic powder: Offers a subtle garlicky flavor; if you have fresh garlic on hand, it can be used instead.
2 teaspoons Dutch process cocoa powder: This surprising ingredient deepens the chili’s flavor. Avoid using sweetened cocoa powder.
15 oz can fire-roasted diced tomatoes: Adds acidity and texture; regular diced tomatoes can work, but the flavor will be less smoky.
2 teaspoons Worcestershire sauce: Enhances umami; use soy sauce for a gluten-free option.
2 tablespoons yellow mustard: Adds a tangy depth; Dijon mustard could also be used for a stronger flavor.
2 tablespoons hot sauce: Adjust based on your heat preference; Sriracha or any favorite brand will work.
15 oz can black beans, drained: Adds texture and protein; kidney beans can be an alternative if you prefer.
15 oz can red kidney beans, drained: Classic chili addition that offers a delightful bite; feel free to switch out beans as desired.
2 cups beef broth: The liquid base for your chili; vegetable broth could be used for a lighter option.
1 1/2 cups refried beans: Creates a creamy texture; skip if you prefer a more broth-heavy chili.
Kosher salt and freshly cracked pepper: Essential for seasoning; adjust to taste.

How to Make Ground Beef Chili

Roast the poblano peppers: Using tongs, roast the poblanos over a gas flame until they are charred all over. Alternatively, place them on a baking sheet and broil under high heat until blistered.
Cool and peel: Transfer the roasted peppers to a ziplock bag or a heat-safe mixing bowl and cover with plastic wrap. Once cool enough to handle, peel off the skins, remove the seeds, and dice the peppers.
Brown the beef: In a large dutch oven, heat the neutral oil over medium heat. Add the 1 1/2 lbs of ground beef, using a wooden spoon to break it apart as it cooks until fully browned.
Add veggies: Stir in the diced onion, roasted poblano, and diced jalapeño. Cook for 2-3 minutes until the onion begins to soften and become fragrant.
Spice it up: Add in the ancho chile powder, guajillo chile powder, paprika, brown sugar, ground cumin, garlic powder, onion powder, and cocoa powder. Cook everything together for an additional minute until the spices are fragrant.
Combine remaining ingredients: Stir in the 15 oz can of fire-roasted diced tomatoes, Worcestershire sauce, yellow mustard, hot sauce, drained black beans, drained kidney beans, and beef broth. Bring the entire mixture to a gentle simmer.
Season and simmer: Add a generous pinch of kosher salt while lowering the heat. Cover and let the chili simmer for about 45 minutes. Uncover, stir in the 1 1/2 cups of refried beans if using, and let simmer for another 10 minutes. Taste and adjust seasoning with more salt and freshly cracked pepper, then ladle into warm bowls.
Slow Cooker Instructions: To prepare in a slow cooker, roast the poblanos first, and then brown the beef in a pot. Add both to the slow cooker along with the remaining ingredients (except refried beans). Cook on low for 6-8 hours or high for 3-4 hours. Finally, stir in the refried beans and let it simmer for 20 additional minutes.

Storing & Reheating

Any leftover ground beef chili can be stored in an airtight container in the fridge for up to five days. For long-term storage, freeze the chili in a freezer-safe container or ziplock bag for up to three months. When you’re ready to enjoy, simply reheat in a saucepan over medium heat until warm, stirring occasionally. You might notice the flavors mellow a bit after freezing, so a splash of broth or hot sauce can help refresh the taste!

Chef’s Helpful Tips

Ensure the oil is hot before adding the beef so that it browns instead of steaming.
If you have a strong preference for spice, leave the seeds in the jalapeño or add more hot sauce.
For a less chunky texture, blend the diced tomatoes slightly before adding them.
If it turns out too thick, add additional beef broth, one cup at a time, until desired consistency is reached.
Take advantage of leftovers! This chili works beautifully in burritos, atop nachos, or over rice.

Ground Beef Chili is not just a dish; it’s an invitation to gather around the table, connect, and savor every spoonful. With its robust flavors and heartwarming goodness, every bite tells a story. Feel free to experiment with the ingredients and make it your own; perhaps a little more spice here, or a splash of this or that. No matter how you serve it, I hope you enjoy every comforting bowl!

Recipe FAQs

Can I make this chili vegetarian?

Certainly! To create a vegetarian version, simply replace the ground beef with a combination of lentils and mushrooms. Use vegetable broth instead of beef broth, and feel free to include extra beans for protein.

How can I adjust the spice level?

If you’d prefer a milder chili, such as for kids, look for milder pepper options or simply reduce the amount of jalapeño and hot sauce you add. Conversely, for a spicier kick, consider adding extra jalapeños or a dash of cayenne pepper.

Is grounding the meat necessary?

Browning the meat is essential; it develops flavors through the Maillard reaction, which adds richness to the chili. If you skip this step, the resulting flavor will be less intense.

Can I freeze this chili?

Absolutely! Ground Beef Chili freezes wonderfully and will stay fresh for up to three months when properly stored. Just allow it to cool completely before transferring to a freezer-safe container.

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