This hearty, flavorful, and easy-to-make beef chili is a comforting supper your whole family will enjoy.
Ground beef is a versatile ingredient that works in countless dishes. I enjoy using it in both new creations and classic favorites. One of my go-to meals with ground beef is chili — it’s filling, full of flavor, and very adaptable. Eat it with tortilla chips, spoon it over rice, tuck it into a wrap, or serve it alongside mashed potatoes — it’s always satisfying.
My first experience with chili was actually a vegan version a friend brought to a potluck. I remember eyeing the huge pot thinking it could feed an entire team, and though it looked a bit intimidating, the flavors surprised me. It was complex, bright, and addictive — I went back for seconds. That inspired me to make my own chili, though I usually prefer the traditional beef version. I’m not picky about the cut of meat; I typically buy whatever is on sale.
For canned goods, don’t stress about brand names — the dish is so flavorful that generic canned tomatoes and beans work perfectly. I like to stock up during store sales or at budget-friendly markets. This recipe calls for a few key spices: cumin and a Mediterranean-style blend. I also add a touch of a hot spice blend for heat, but you can omit it if you prefer milder chili. If you don’t have a premade Mediterranean blend, substitute a combination of paprika, smoked paprika, garlic powder, onion powder, and black pepper.
When browning the meat, a potato masher is a handy tool for breaking it into small pieces as it cooks. This chili also freezes well, so I often double the recipe: half for dinner and half for the freezer.
Serve this chili however your family likes — over rice, with tortilla chips, in wraps, with mashed potatoes, or even over lettuce for a lighter option.
Flavorful and Robust Beef Chili
Ingredients
- 1 tbsp oil
- 2 lb ground beef
- 1 onion, diced
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 1 15-oz. can white beans, drained
- 1 15-oz. can black beans, drained
- 1 cup chicken stock, or 1 cup hot water mixed with 1–2 tsp chicken soup mix
- 1 tsp Mediterranean-style spice blend
- 1/2 tsp hot spice blend (optional; add more for heat or omit for mild)
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
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In a large pot, heat the oil over medium heat. Add the diced onion and sauté until it begins to brown, about 8–10 minutes.
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Add the ground beef and brown, breaking it up as it cooks with a potato masher or spatula.
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Once the meat is no longer pink, stir in the tomato sauce, diced tomatoes, drained beans, chicken stock (or hot water with soup mix), cumin, Mediterranean-style blend, hot spice blend if using, and salt and pepper. Bring to a boil, then lower the heat and simmer gently for 35–40 minutes to meld the flavors.
Notes
If you don’t have a premixed Mediterranean spice blend, substitute with a mix of paprika, smoked paprika, onion powder, garlic powder, and black pepper. For the heat, replace a commercial hot blend with a pinch of cayenne pepper as desired.
Recipe by Faigy Murray