Easy Ground Beef Chili – slow cooker or stove top

Easy classic Ground Beef Chili loaded with seasoned ground beef, beans, and a rich tomato sauce with bold spicy flavor. Quick stove top cook option or hands-off slow cooker.

I’ve been making this Ground Beef Chili for more than 30 years – so long I don’t even look at the recipe anymore. It’s about as close to perfection as a bowl of chili can be.

It’s spicy, hearty – loaded with seasoned ground beef and beans – the kind of meal you crave watching a football game with friends or need on a cold winter day.

This is an easy Ground Beef Chili recipe. Whip it up on the stove or in the slow cooker – you won’t regret it. Once fall its, it’s always in my dinner rotation. No worries if you’re a single or small household – this chili freezes like a dream and reheats easily.

Why I love this recipe:

• I’ve made it many, many times – perfecting it for the best bowl of ground beef chili you’ll have.
• It freezes well – great for a quick lunch or dinner.
• Stove top and slow cooker options.
• It’s hearty with a spice level you adjust so it’s just what you’re craving.

Ingredients needed to make Ground Beef Chili:

• ground chuck
• onion 
• celery
• salt and pepper
• McCormick chili seasoning (homemade chili spice mix below)
• tomato sauce
• canned diced tomatoes
• kidney beans
• white vinegar
• lime juice
• cilantro

How to make Ground Beef Chili:

Add ground beef to large hot pot. Sear beef, breaking it up with a wooden spoon then stir in package of Chili Seasoning (or homemade recipe below).

Add diced onions and celery. Cook 3-4 minutes or until they tender. Drain any excess fat.

Stir in tomato sauce, diced tomatoes with their juices and canned beans (drain but don’t rinse). Cover, bring to a boil and simmer 20 minutes stirring occasionally.

Stir in vinegar and lime juice. Continue cooking 5-7 more minutes uncovered until the chili reaches your desired thickness.

Stir in diced cilantro. Serve hot with your favorite toppings.

Homemade Chili spice seasoning:

• 2 tablespoons chili powder
• 1 1/2 tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried organo
• 2 teaspoons cumin

Subs and variations:

Increase the spice level by adding a sprinkle of chili flakes or ground cayenne pepper or a splash of hot sauce.

Give it a little zing with an extra squeeze of lime juice.

Swap ground meat – any ground meat works well including chicken and turkey.

Beer – adding alcohol to chili builds deep flavor and balances the spiciness of the chili. Add to cooked ground beef, scraping any browned bits from the bottom of the pot. Cook over low heat letting it reduce.

Serving suggestions:

For me, the toppings are everything! Here are a few of my favorites and if I’m setting up a Chili Bar, I serve the chili with most of these options. It’s a fun, self-serve way to entertain.

• sour cream or plain greek yogurt
• diced avocado or guacamole
• shredded cheddar cheese
• Lime wedges
• oyster crackers
• cornbread or corn muffins
• Fritos corn chips

Storage and reheating:

This chili refrigerates and freezes like a dream.

Store in an airtight container in the fridge up to 3 days. I freeze mine in single-serve containers (about 16 ounces) – perfect for lunches. Freezer bags also work well. It’ll keep well in the freezer up to 3 months.

More chili recipes: 

How to set up a Chili Bar

Slow Cooker White Chicken Chili

Turkey Lentil Chili

Slow Cooker Buffalo Chicken Chili

Enjoy!