How Much Ground Beef For Chili?

This is the best quick chili recipe because it uses basic ingredients, is low in fat, high in protein and fiber, and only takes 35 minutes to make from start to finish.

Sometimes you just need an easy, quick chili recipe to work with when you’re in a rush for comfort food, even though my family and I love beef chili recipes that can take all day to prepare. Thats where my homemade ground beef chili recipe comes in!.

This is a simple chili recipe with so much flavor. The chili is made with traditional, simple ingredients like ground beef and a combination of pinto and black beans. It is filling and high in protein for a meal that will keep you full and motivated.

The best thing about my hamburger chili recipe is that it can be made in just one pot in 35 minutes. It really could not be any easier than that!.

Video: How to Make the Best Beef Chili 1:07

The long, leisurely simmer is what really distinguishes this meaty chili. Slowly, tomatoes, peppers, onions, and garlic thicken the chili until it is nearly creamy.

Although you can shorten it to around 45 minutes, if you’re not in a rush, you should let it simmer for up to 1 1/2 hours. Youll will be rewarded with fantastic, deep flavor.

Naturally, as with all good chili, the second or third day is always when it tastes the best.

For Outstanding Chili, Make Your Own Chili Powder

To save a step, I use pure ground chili powders like ancho and chipotle powders instead of puréeing reconstituted dried chilies, as most “from scratch” recipes do.

Use the powder sparingly because chipotle peppers, which are dried, smoked jalapenos, are much hotter than ancho chilies, which are dried poblano peppers with an earthy flavor.

I prefer to add those “extra” flavors myself because generic chili powder is a combination of chilies and other seasonings like dried onion and garlic.

Ways to Adapt Beef Chili

• The recipe only calls for a small amount of chili powder, but if you prefer it hot, you can increase the heat by adding more chipotle powder.
• If you happen to have black, kidney, or pinto beans on hand, use them in this recipe; they can also be combined.
• Additionally, you could add diced zucchini, diced squash, or even carrots and celery if you want to sneak in a few extra vegetables, though I don’t typically go this far. I love it as is.
• If you’d prefer, substitute ground turkey, pork, or a combination for the beef.

Best Chili Toppings

Regarding the “go-withs,” there are many topping options. Place them in bowls so that each person can choose their own. Here are a few of my top contenders:

• Sour cream
• Shredded sharp cheddar or Monterey jack
• Chopped onions
• Chopped radishes
• Shredded lettuce
• Fresh cilantro
• Chopped jalapeños

What to Serve With Beef Chili

While the chili simmers, prepare a pan of cornbread so that you can have a hearty meal available whenever you are.

Freezing Leftover Chili

Chili leftovers can be frozen for up to three months or kept for at least a week in the refrigerator.

Reheat the frozen soup straight from the freezer in a saucepan over low heat, or let it thaw overnight in the refrigerator before reheating.

More Chili Recipes to Try!

You can substitute 1 tablespoon plus 1/4 teaspoons of chili powder if you don’t have ground ancho or chipotle powder.

For the chili:

• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 pounds lean ground beef
• 1 teaspoon salt
• 1 tablespoon ancho chili powder, or to taste
• 1/4 teaspoon chipotle chili powder, or to taste
• 1 tablespoon ground cumin
• 2 teaspoons oregano
• 2 sweet bell peppers (red, orange, yellow, or mixed), diced
• Whole, peeled tomatoes in a single (28-ounce) can, or the equivalent in crushed or puréed tomatoes
• 2 cups water
• 2 (15-ounce) cans of rinsed and drained kidney beans or black beans
• 1 cup fresh or frozen corn kernels

For the garnishes:

• Sour cream
• Grated sharp cheddar
• Thinly sliced radishes
• Sliced scallions
• Chopped onions
• Avocado slices
• Shredded lettuce
• Chopped fresh jalapeños
• Fresh cilantro

• Cook the beef, onions, and garlic by heating the oil in a sizable, heavy-bottomed pot over medium heat. While frequently stirring, add the onions and garlic and cook for 6 minutes, or until the onions soften. Add the beef and salt. Cook the meat for 5 minutes, breaking it up with a potato masher or the edge of a spoon, or until it is no longer pink. Sally Vargas .
• The ancho and chipotle powders, cumin, and oregano should be added to the pot along with the peppers. Cook, stirring, for 1 minute. Stir in the bell peppers. Sally Vargas Sally Vargas .
• Tomatoes should be puréed before being added. To do this, pulse the tomatoes and their juices in a blender for five seconds. Bring the water and them into a boil in a pot.
• Cook the chili: Reduce the heat and simmer the mixture for at least 45 minutes or as long as 1 1/2 hours, depending on how flavorful you like your liquid to be. If the mixture seems too thick while cooking, add additional hot water, 1/2 cup at a time. Sally Vargas .
• Beans and corn should be added, and they should be heated through after 5 minutes of stirring. If desired, taste and add more salt or chili powder.
• Set out bowls of your preferred garnishes for serving when serving with garnishes. When frozen, this chili can last for up to three months and keeps for about a week when refrigerated.

Nutrition Facts (per serving)
512	Calories
29g	Fat
32g	Carbs
35g	Protein

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories	512
% Daily Value*
Total Fat 29g	37%
Saturated Fat 10g	50%
Cholesterol 93mg	31%
Sodium 567mg	25%
Total Carbohydrate 32g	11%
Dietary Fiber 10g	35%
Total Sugars 8g
Protein 35g
Vitamin C 34mg	170%
Calcium 245mg	19%
Iron 5mg	27%
Potassium 1130mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Easy Ground Beef Chili Recipe

FAQ

How much ground beef per person for chili?

A good starting point for the quantity of ground beef per serving of chili is roughly 1/2 cup of ground beef per serving. Each serving of 1 cup (8 ounces) of chili contains approximately 4 ounces, or 113 grams, of ground beef.

How much chili powder for 5 pounds of meat?

I advise you to begin with 2 teaspoons per pound of meat. Although I personally prefer a chili that is very heavily spiced, I only use about 14 cup per pound of meat.

Do you drain the fat from ground beef for chili?

Don’t drain the beef because it will release a lot of fat and liquid; you can skim the fat off later. Add the cumin, oregano, coriander, smoked paprika, cinnamon (if using), ancho, chipotle, and chipotle chili powders. Cook for 1 to 2 minutes, stirring frequently, until well combined and fragrant.

Is 80 20 ground beef good for chili?

The best ground chuck is 80/20, but leaner beef can also be used. While the beef is the star, you also need some vegetables, such as white onion, green bell pepper, red bell pepper, garlic, and corn. The typical chili flavor is created using chili powder, cumin, sea salt, basil, and cayenne pepper.