There’s something uniquely satisfying about a pot of chili simmering away on the hob, filling the house with a warm, spicy aroma. It’s the kind of meal that signals comfort and cosiness, especially as the evenings draw in. Whenever a chilly evening rolls around, this is the recipe I turn to; it’s my secret weapon for a meal that feels both special and straightforward. This isn’t just any ground beef chili recipe; it’s one I’ve tweaked over the years to achieve a truly deep and savoury flavour profile, with a subtle smokiness and just the right amount of warmth that builds with every spoonful.

What makes this particular chili stand out is the careful layering of spices and a couple of secret ingredients that elevate it from a simple weeknight meal to something you’d be proud to serve to guests. The beef becomes incredibly tender, the beans hold their shape, and the sauce is rich and thick, clinging beautifully to a spoonful of fluffy rice. It’s a hearty, nourishing dish that everyone seems to love. It works beautifully for a relaxed weekend dinner with the family, and if you’re looking for other satisfying meals, my Low Carb Chicken Casserole is another fantastic option.

We’re going beyond the basic chili powder mix here, using individual spices that we’ll ‘bloom’ to unlock their full potential. The result is a robust and memorable ground beef chili that I hope will become a firm favourite in your home, just as it is in mine.

Recipe Overview

This ground beef chili recipe delivers a rich, smoky, and deeply savoury sauce with tender beef mince and creamy kidney beans. The flavour is complex, thanks to a blend of classic spices and a touch of dark chocolate that adds depth without sweetness. After a few tries, I found that letting it simmer for the full hour is non-negotiable for the best flavour—it truly allows everything to meld together.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Ground Beef Chili Recipe

• Genuine Flavour: The combination of smoked paprika, a hint of dark chocolate, and a slow simmer creates a wonderfully deep and complex sauce. It’s savoury, slightly smoky, and has a gentle warmth that is immensely satisfying.
• Ready in about 75 minutes: While it benefits from a slow simmer, the active cooking time is less than 20 minutes, making it a brilliant weekend project that doesn’t require you to be chained to the stove.
• Flexible Recipe: This chili is very forgiving. You can easily swap the red kidney beans for black beans or pinto beans. Want more heat? Add an extra fresh chilli or a pinch of cayenne pepper along with the other spices.
• Great for Casual Gatherings: It works wonderfully for a casual get-together with friends, a Bonfire Night meal, or for batch-cooking and stocking the freezer for busy weeks ahead.
• Family Tested: My family always gets excited when they smell this simmering. The kids especially love customising their bowls with a big dollop of soured cream and a sprinkle of cheese. It always gets compliments.

Ground Beef Chili Recipes

⏱️ 15 min prep  •  🍳 80 min cook  •  👥 4 servings

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Ingredients You’ll Need

Using good quality ingredients will make a noticeable difference in the final dish. I recommend using lean beef mince with around 10-15% fat content, as it provides plenty of flavour without making the chili greasy. For the chopped tomatoes, I find Mutti Polpa tomatoes have a brilliant, rich flavour and texture that works perfectly here.

• 500g lean beef mince
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, deseeded and diced
• 1 red chilli, deseeded and finely chopped (adjust to your heat preference)
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin red kidney beans, drained and rinsed
• 300ml beef stock
• 15g dark chocolate (at least 70% cocoa solid) or 1 tsp unsweetened cocoa powder
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper

Sara’s Tip: Don’t skip the dark chocolate! It might seem like an odd addition, but it’s a game-changer. It doesn’t make the chili sweet at all; instead, it adds an incredible depth and a velvety smoothness to the sauce that truly sets this recipe apart.

How to Make This Ground Beef Chili

The process for making this ground beef chili is straightforward. It’s all about building layers of flavour, from sautéing the vegetables to blooming the spices and letting it all simmer gently to perfection.

1. Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion, red pepper, and fresh chilli. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
3. Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-7 minutes, until the mince is browned all over. I find that letting it catch a little on the bottom of the pan builds a lovely fond that adds extra flavour.
4. Stir in the tomato purée, smoked paprika, ground cumin, dried oregano, and ground coriander. Cook for 1 minute, stirring constantly. This step toasts the spices and deepens their flavour.
5. Pour in the chopped tomatoes and beef stock. Add the Worcestershire sauce and a generous seasoning of salt and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
6. Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and let it cook for 45 minutes. Stir it every 15 minutes or so to prevent it from sticking.
7. Remove the lid and stir in the drained kidney beans and the dark chocolate. Continue to simmer gently, uncovered, for a final 15 minutes. This allows the sauce to thicken up nicely and for the beans to heat through. The chocolate should be completely melted and incorporated.
8. Taste the chili and adjust the seasoning with more salt and pepper if needed. Serve hot with your favourite toppings.

Tips From My Kitchen

• Temperature Control: Always maintain a gentle simmer, never a rapid boil. This slow, low cooking is what makes the beef incredibly tender and allows the flavours to meld together seamlessly without the sauce catching and burning.
• The Secret Step: I learned that ‘blooming’ the spices is a critical step. By frying the dry spices and tomato purée in the pan for a minute before adding the liquids, you awaken their aromatic compounds. This simple action makes a huge difference to the depth of the final dish.
• Make-Ahead Magic: This ground beef chili is one of those wonderful dishes that tastes even better the next day. The flavours have more time to settle and deepen. You can easily make it a day or two in advance; just let it cool completely before storing it in the fridge.
• Storage and Freezing: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This chili also freezes exceptionally well. Portion it into freezer-safe containers and it will keep for up to 3 months. To serve, thaw it overnight in the fridge and reheat gently on the hob or in the microwave.

Equipment You’ll Need

• Large, heavy-based pan or Dutch oven
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

What to Serve With This Ground Beef Chili

Half the fun of a good chili is the toppings! It’s a meal that’s meant to be customised at the table. It’s just as satisfying as my popular Garlic Parmesan Chicken Pasta Recipe, and just as versatile.

• Rice or Grains: Fluffy long-grain white rice is the classic choice for soaking up that delicious sauce. Brown rice or even quinoa also works wonderfully.
• The Toppings Bar: I love to set out little bowls of grated mature cheddar cheese, a big dollop of soured cream or thick Greek yoghurt, finely sliced spring onions, and fresh coriander leaves. For those who like an extra kick, some sliced pickled jalapeños are a must.
• Drink Pairing: The smoky and rich notes of this chili pair beautifully with a full-bodied red wine, such as a Malbec or a Spanish Rioja. If you prefer beer, a dark ale or a stout stands up well to the bold flavours.

Frequently Asked Questions

Ground Beef Chili

A rich and hearty ground beef chili, slow-simmered with aromatic spices, beans, and a touch of dark chocolate for an incredibly deep and complex flavor. A perfect, comforting one-pot meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 465

Ingredients Method Notes

Ingredients

  

• 500 g lean beef mince
• 1 large onion finely chopped
• 2 cloves of garlic minced
• 1 red bell pepper deseeded and diced
• 1 red chilli deseeded and finely chopped (adjust to your heat preference)
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin red kidney beans drained and rinsed
• 300 ml beef stock
• 15 g dark chocolate at least 70% cocoa solid or 1 tsp unsweetened cocoa powder
• 1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper

Method

 

1. Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion, red pepper, and fresh chilli. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
3. Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-7 minutes, until the mince is browned all over. I find that letting it catch a little on the bottom of the pan builds a lovely fond that adds extra flavour.
4. Stir in the tomato purée, smoked paprika, ground cumin, dried oregano, and ground coriander. Cook for 1 minute, stirring constantly. This step toasts the spices and deepens their flavour.
5. Pour in the chopped tomatoes and beef stock. Add the Worcestershire sauce and a generous seasoning of salt and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
6. Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and let it cook for 45 minutes. Stir it every 15 minutes or so to prevent it from sticking.
7. Remove the lid and stir in the drained kidney beans and the dark chocolate. Continue to simmer gently, uncovered, for a final 15 minutes. This allows the sauce to thicken up nicely and for the beans to heat through. The chocolate should be completely melted and incorporated.
8. Taste the chili and adjust the seasoning with more salt and pepper if needed. Serve hot with your favourite toppings.

Notes

Serve hot with your favourite toppings like sour cream, grated cheese, or fresh coriander. This chili also freezes well for up to 3 months.

I truly hope this becomes one of your go-to ground beef chili recipes. It’s a dish filled with warmth and robust flavour, ideal for sharing with people you love. Give it a try, and please let me know how you get on in the comments below. I always love hearing how my recipes work out in your kitchens!