The Best Ground Beef Chili | Easy Stovetop Recipe (2024)

FAQs

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin."

To enhance the flavor of your chili, brown the meat before adding it to the pot. This step not only caramelizes the meat, but gives your chili more texture, adding a depth that cannot be achieved by simply simmering it in the chili.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Plain white vinegar can work the same magic trick—even balsamic or apple cider vinegar, if you want a suggestion of sweetness too. Not just for stir fries, a few dashes of soy sauce enhances the umami savorof your chili, and is good for adding some meaty depth to veggie chilis too. Liquid aminos can do the same.

Tomato paste may come in a small can (or tube), but it packs a powerful punch and is an essential flavor building block for dishes like chili and beef stew.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Sweet Onion

Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.

Do you drain the ground beef for chili? ›

The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using). Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

So make sure you've got a nice sear—this goes for both diced and ground meat. 2. Wrong. Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them.

Because of beef's hearty, robust nature, flavor-forward spices like garlic and onion or herbs like rosemary and oregano are the best choices for an unforgettable beef dinner. An important thing to consider when selecting seasonings for your meal is that you should be seasoning beef based on the cut.

2Add the onions, and cook, occasionally stirring, until they begin to sweat and soften, about 3 minutes. 3Stir in the garlic, tomato paste, chili powder, ancho chili powder, cumin, oregano, cayenne (or chipotle powder), and 1/2 teaspoon of fine sea salt. Cook for one minute. 4Pour in the tomatoes and 1 ½ cups of stock.

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

Not Cooking It Long Enough

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili.

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.