Quick Chili with Ground Beef Recipe

You’re hungry. You’re busy. And you’re tired of pretending that “meal prep” doesn’t just mean “eating leftovers for three days.” Enter: Quick Chili with Ground Beef.

This isn’t some fancy, simmer-all-day nonsense. It’s fast, stupidly flavorful, and requires zero culinary skills. Got 30 minutes?

Congrats, you’ve got dinner. Skip the takeout menus—this chili is your new weeknight hero.

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Why This Recipe Slaps

This chili isn’t just good—it’s “lick-the-bowl-clean” good. The secret? Layered flavors without the fuss. Ground beef brings richness, spices pack a punch, and tomatoes add just enough tang.

Plus, it’s customizable. Want it spicy? Add jalapeños.

Need extra carbs? Dump in some corn chips. It’s the culinary equivalent of a cozy blanket—comforting, reliable, and impossible to mess up.

Ingredients (AKA The Magic List)

1 lb ground beef (80/20 for maximum flavor)
1 onion, diced (white or yellow, no one’s judging)
3 garlic cloves, minced (or 1 tbsp pre-minced, because adulting is hard)
1 bell pepper, diced (any color, but red adds sweetness)
1 can (15 oz) diced tomatoes (fire-roasted if you’re fancy)
1 can (15 oz) kidney beans, drained (or black beans, because rules were made to be broken)
2 tbsp chili powder (the MVP of this recipe)
1 tsp cumin (for that smoky depth)
1 tsp paprika (smoked or regular, your call)
1 cup beef broth (or water in a pinch)
Salt and pepper (to taste, or until your ancestors whisper “enough”)
Optional toppings: shredded cheese, sour cream, green onions, avocado, or crushed tortilla chips

Step-by-Step Instructions (AKA How to Not Burn Dinner)

Brown the beef. Heat a large pot over medium-high heat.
Add the ground beef and cook until no pink remains (about 5–7 minutes). Drain excess fat if you’re health-conscious or leave it if you’re living your best life.
Sauté the veggies. Toss in the onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
Pro tip: If the onions make you cry, blame capitalism.
Spice it up. Stir in the chili powder, cumin, paprika, salt, and pepper. Let the spices toast for 30 seconds—this unlocks their flavor. Your kitchen should smell like a Tex-Mex dream.
Add the liquids and beans. Pour in the diced tomatoes, beef broth, and drained beans.
Stir like you mean it.
Simmer. Reduce heat to low and let it bubble for 15–20 minutes. Stir occasionally to prevent sticking. Use this time to scroll TikTok guilt-free.
Serve. Ladle into bowls and pile on toppings.
Cheese is non-negotiable. Fight me.

Storage Instructions (Because Leftovers Are Life)

Store cooled chili in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave (no shame).

For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen—just add a splash of water to loosen it up.

Why This Recipe Is a Win

This chili checks all the boxes: fast, cheap, filling, and customizable. It’s perfect for weeknights, meal prep, or feeding a crowd.

Plus, it’s packed with protein and fiber, so you’ll actually feel full instead of raiding the snack cabinet an hour later.

IMO, it’s the ultimate “I have no time but want to eat like a human” meal.

Nutrition Stats (For the Macro-Curious)

Per serving (1/4 of the recipe, without toppings): 320 calories, 18g protein, 22g carbs, 18g fat, 6g fiber. FYI, these numbers are estimates—unless you’re weighing every bean, in which case, relax.

Common Mistakes to Avoid (AKA How to Not Ruin Dinner)

Overcrowding the pot. If you dump everything in at once, you’ll steam instead of sauté. Patience, grasshopper.
Skimping on spices. Chili powder is the backbone.
Don’t be shy.
Boiling instead of simmering. Aggressive heat = burnt bottom. Low and slow wins the race.
Forgetting to taste. Season as you go. Your future self will thank you.

Alternatives (Because Variety Is the Spice of Life)

Vegetarian? Swap beef for lentils or plant-based crumbles.
Spice lover? Add cayenne, chipotle, or a diced jalapeño.
Low-carb? Skip the beans and add zucchini or mushrooms.
Short on time? Use pre-diced veggies or canned chili-ready tomatoes.

FAQs (Because You Asked)

Can I make this in a slow cooker?

Absolutely.

Brown the beef and sauté the veggies first, then dump everything in the slow cooker on low for 6–8 hours or high for 3–4 hours. Easy peasy.

What if I don’t have beef broth?

Water works, but broth adds depth. No broth?

Use bouillon cubes or even a splash of beer (for science).

Is it okay to use ground turkey instead?

Sure, but it’ll be leaner. Add a tablespoon of oil to compensate. Flavor-wise, it’s still a winner.

Can I freeze this chili?

Yep!

Freeze in portions for easy reheating. Just thaw overnight or microwave straight from frozen (add a little water to loosen it up).

Final Thoughts

This Quick Chili with Ground Beef is the ultimate no-brainer meal. It’s fast, flexible, and foolproof—perfect for nights when cooking feels like a chore.

Whip it up, load it with toppings, and pat yourself on the back for adulting like a pro. Now go forth and conquer dinner.