This incredibly flavorful Ground Beef Chili has won first place in multiple chili cook-offs over the years. I don’t want to brag or anything, but it really is THAT good! There’s ground beef, two types of beans, fire roasted tomatoes, and both jalapeño and charred poblano peppers for a nice kick of heat. And my big secret? I add refried beans to my chili to make it nice and thick!
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The Award-Willing Chili Recipe I’m Obsessed With
I know food bloggers throw around labels like “the best” fairly often, but trust me when I say this is the BEST turkey ground beef chili recipe you will ever make.
It’s thick, has the perfect ratio of meat to beans, and has a nice kick of heat to it that’s absolutely essential in any batch of homemade chili. This is the exact chili recipe that I’ve submitted to several chili cook-offs, and it’s won first prize on multiple occasions.
My recipe has several special tricks for building flavor that completely take this chili to the next level! I always use grass-fed ground beef because it has the perfect ratio of fat to flavor. Then, we roast poblano peppers to add in for a bit of spice. And making your own chili seasoning blend makes all the difference in the world! Skip the pre-made blend and hit the bulk spice section of your grocery store. The best part? My chili recipe comes together on the stove in under an hour!
Jenny’s Tips for Making the Best Ever Beef Chili
Add yellow mustard to deepen the flavor and add acidity. I know that you think that adding yellow mustard to chili is nuts, but it’s my secret ingredient that takes this ground beef chili to the next level! It adds a savoriness and some acidity to the chili that just makes the flavor so, so good.
Skip the generic “chili powder” and use ancho chili powder instead. Regular “chili powder” is more of an all purpose chili seasoning that often contains cumin, onion, garlic, and salt. Ancho chile powder is actual dried ancho chilies that have been toasted and ground into a powder. The flavor is smoky, sweet, and slightly earthy — so much more nuanced and interesting than “chili powder!”
Refried beans thicken the chili like you wouldn’t believe! If you like your chili thick and almost creamy, refried beans will be your new best friend. I love to make Instant Pot refried beans if I have time, but canned works just fine too.
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Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Ground beef. I love to use 85/15 grass fed ground beef for this chili recipe because it has a great ratio of fat to flavor. You could swap in any ground beef though.
- Poblanos. Roasted poblanos add tons of flavor, but you could add them in raw or swap in canned roasted green chilies in a pinch.
- Onion. Any onion works here, but I love yellow onion.
- Spices. Instead of using a pre-made chili seasoning mix, I prefer to make my own. This is a great opportunity to visit your store’s bulk spice section to stock up on the cheap.
- Beans. I am firmly pro-bean in chili! I like using a mix of black and red kidney beans but you could swap in your favorites here.
- Fire roasted tomatoes. These add so much more flavor than plain diced tomatoes.
- Refried beans. This is one of my secret ingredients! It thickens the chili and makes it extra hearty.
How to Make Ground Beef Chili in Under an Hour
- Roast the poblanos. Charring or roasting the poblanos before adding them to the chili really adds another layer of flavor! You can char them over a gas burner on the stove, or roast them under the broiler if you don’t have a gas oven.
- Brown the meat. I like to break the meat up really finely as it cooks so that the pieces are small and just melt into the chili. Use a wooden spoon to really chop the meat finely.
- Add the spices and remaining ingredients. Add the spices to the ground meat and cook everything for a minute or two. This really lets the flavors in the spices flavors come out. Then, you just add in the remaining ingredients and bring everything to a gentle simmer.
- Simmer the chili. After the chili is simmering, cover it and let it simmer for about 45 minutes. This really brings all the flavor together. Then, add in the refried beans and simmer for an additional 10 minutes. Ladle the chili into bowls and top with your favorite chili toppings!
Side Dishes that Pair Well with Ground Beef Chili
Cornbread and chili go hand in hand, but a hearty green salad is also a good choice. I also love to mix chili with mac and cheese to make an incredible new dish with leftovers!
- Pumpkin Cornbread Muffins
- Cheddar Jalapeño Cornbread
- Simple Skillet Cornbread
- Baked Mac and Cheese
- Stovetop Mac and Cheese
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Easy Chili Recipes to Try
Vegetarian 5-Bean Chili
30-Minute Turkey Chili
White Chicken Chili
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Classic Ground Beef Chili
Ingredients
- 3 poblano peppers
- 1 tablespoon neutral oil
- 1 1/2 lbs grass fed ground beef (85/15)
- 1 yellow onion, diced
- 1 jalapeno, diced
- 1 1/2 tablespoons ancho chile powder
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon guajillo chile powder
- 1 1/2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoons garlic powder
- 2 teaspoons dutch process cocoa powder
- 15 oz can fire roasted diced tomatoes
- 2 teaspoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 tablespoons hot sauce
- 15 oz can black beans, drained
- 15 oz can red kidney beans, drained
- 2 cups beef broth
- 1 1/2 cups refried beans
- kosher salt and freshly cracked pepper
Instructions
- Roast the poblanos. Using tongs, roast the poblano peppers over a gas flame until charred all over. Alternately, place the peppers on a baking sheet and broil under high heat until blistered. Transfer the peppers to a ziplock bag or heat-safe mixing bowl and cover with plastic wrap. Once the peppers are cool enough to handle, peel them, remove the seeds, and dice them.
- Brown the meat. In a large dutch oven, heat the oil over medium heat. Add the ground beef and use a wooden spoon to break it up as it cooks. Add in the onion, diced poblano, and jalapeno and cook for 2-3 minutes, until the onion is starting to soften. Add in the ancho chile powder, guajillo chile powder, paprika, brown sugar, cumin, garlic powder, onion powder, and cocoa powder and cook for another minute.
- Add the remaining ingredients. Stir in the diced tomatoes, mustard, worcestershire, hot sauce, beans, and broth and bring to a simmer. Stir in a heavy pinch of salt, lower the heat, cover, and simmer for 45 minutes. Then, uncover the chili and stir in the refried beans (if using), and simmer for another 10 minutes. Season to taste with salt and pepper and ladle into bowls. Top with your favorite chili toppings.
Slow Cooker Instructions
- To make this recipe in a slow cooker: Follow the instructions for roasting the poblanos. Brown the meat in a pot and then add the onions and poblanos. Add the meat, onion, and peppers to a slow cooker and add in all the remaining ingredients, except for the refried beans. Cook on low for 6-8 hours, or high for 3-4 hours. Add the refried beans and simmer for another 20 minutes.
Storage Instructions
- Any leftover chili can be stored in the fridge in an airtight container for 5 days. Chili can also be frozen for up to 3 months in a freezer-safe container or ziplock bag.
Nutrition
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