Classic Ground Beef and Bean Chili Recipe

Nothing beats the cozy comfort of a steaming bowl of classic chili with ground beef and beans on a chilly day. This straightforward recipe combines simple, wholesome ingredients—onions, carrots, celery, garlic and a trio of canned beans—simmered in a seasoned tomato base. It’s perfect for family dinners, game day gatherings, or an easy weeknight meal. Pair it with cornbread, biscuits, or crusty sourdough for a satisfying, crowd-pleasing dinner.

I asked my Facebook community what their favorite chilly-day meal is, and the most popular answer was chili. This recipe is a longtime favorite in our home as well. It originally came from a friend who cooked at the year-round camp and conference center where we lived and worked for many years. She called it her “tried and true” chili—beloved by hundreds of campers—and one of its best features is that leftovers often taste just as good or even better the next day.

Why You’ll Love This Classic Chili

Simple, everyday ingredients. Everything in this chili is easy to find at any grocery store and likely already in your pantry.

Customizable heat and flavor. This basic chili is an excellent starting point. Use different beans, reduce or increase the chili powder and hot sauce, or swap lean ground beef for ground turkey or chicken to suit your tastes.

Cozy comfort food. A pot simmering on the stove fills the house with warm, inviting aromas—perfect for cool fall and winter evenings.

Makes a generous batch. This recipe yields plenty for leftovers and freezes well. Make it ahead, thaw overnight, and let it simmer on low in a slow cooker for an easy reheated meal.

Ingredients Needed for Chili with Ground Beef & Beans

(A printable recipe card with exact measurements is shown below in the ingredients section.)

• Ground beef: Use lean or extra-lean ground beef. Ground turkey or chicken can be substituted if you prefer.
• Fresh vegetables: Dice onions, celery, carrots and red bell pepper. These add flavor, texture and nutrition—this recipe is a great way to use leftover produce.
• Garlic: Fresh minced garlic adds depth of flavor.
• Seasonings: Chili powder, cumin and dried oregano form the spice base; hot sauce is optional for extra heat.
• Ketchup: A spoonful adds a touch of sweetness and rounds the tomato flavor—one home cook’s small but tasty secret.
• Canned ingredients: Diced tomatoes, red kidney beans, black beans, baked brown beans (or another canned bean), and sliced mushrooms complete the pot and make this chili hearty.

Step-by-Step Instructions

1. Prepare vegetables: Dice onions, celery, carrots and red pepper into pieces roughly 1/4″ in size so they cook evenly.
2. Brown the meat: In a large stockpot or Dutch oven, brown 1 pound of ground beef over medium-high heat. Season with salt and pepper while cooking and break up the meat into small pieces with a spatula. Drain excess fat when the meat is fully cooked.
3. Sauté the vegetables and spices: Add the diced onions, celery, carrots, red pepper and 2 cloves of minced garlic to the pot with the browned beef. Stir in 2 tablespoons chili powder, 1 teaspoon cumin and 3/4 teaspoon dried oregano (adjust to taste). Sauté until the onions are translucent and the vegetables begin to soften; season again with salt and pepper to taste.
4. Add canned ingredients: Stir in one 28-ounce can of diced tomatoes, a drained and rinsed 19-ounce can of red kidney beans, a drained and rinsed can of black beans, one can of baked brown beans (do not drain), and a drained can of sliced mushrooms. Mix thoroughly. Add 1 tablespoon ketchup and, if desired, a splash of hot sauce—taste and adjust the heat as you go.
5. Simmer: Bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Reduce heat to medium-low, cover and simmer for at least 30 minutes to allow the flavors to meld. Simmer longer if you have time—this deepens the flavor.

How to Serve: Make a Chili Bar

Chili works wonderfully as a self-serve “chili bar” so guests can customize their bowls. Offer a selection of toppings and sides such as:

• Grated cheese (cheddar, Monterey Jack, Havarti)
• Sour cream or plain yogurt
• Corn chips, tortilla chips or Fritos
• Crackers
• Cornbread, sourdough, buns or baking powder biscuits with butter
• Sliced avocado or fresh tomato
• Jalapeño slices for extra heat
• Oven-baked rice or steamed rice as a hearty base

Ingredients (Printable List)

• 1 pound lean ground beef
• 2 cups diced onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped red pepper
• 2 cloves garlic, minced
• 2 tablespoons chili powder (adjust to taste)
• 1 teaspoon cumin
• 3/4 teaspoon dried oregano
• 1/4 teaspoon hot sauce (optional)
• 1 tablespoon ketchup
• 1 (28 oz) can diced tomatoes
• 1 (19 oz) can red kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can brown/baked beans (do not drain)
• 1 can sliced mushrooms, drained

Nutrition Information (per serving)

Yield: 8 servings. Serving size: 1.

Calories: 339 • Total fat: 8g • Saturated fat: 3g • Trans fat: 0g • Unsaturated fat: 4g • Cholesterol: 50mg • Sodium: 253mg • Carbohydrates: 40g • Fiber: 12g • Sugar: 8g • Protein: 28g.

Other Chili Variations to Try

• White Chicken Chili
• Turkey Pumpkin Chili
• Buffalo Chicken Chili (inspired by a popular TV chef-style)

Tips and Notes

• Taste as you go and adjust spices to match your preferred heat level.
• If you prefer a thicker chili, simmer uncovered for a bit longer; for a soupier consistency, add a splash of beef or chicken broth.
• Chili often tastes better the next day—store leftovers in the refrigerator or freeze in portions for quick future meals.

Enjoy this warm, satisfying classic chili any time you want an easy, flavorful dinner that feeds a crowd or provides ready-made leftovers. It’s flexible, forgiving and full of comforting flavor.