Ground Beef Hillbilly Chili is a hearty, comforting dish packed with bold flavors and a bit of a spicy kick. It’s made with simple ingredients like ground beef, beans, tomatoes, and plenty of chili seasoning, all simmered together until thick and tasty. The hearty texture and rich sauce make it the perfect meal to warm you up on a chilly day.
I love this chili because it’s so easy to make and always turns out delicious. It’s the kind of recipe I reach for when I want something filling without spending hours in the kitchen. Plus, it’s super flexible—you can add your favorite toppings or throw in extra veggies if you like. The smell while it cooks always fills the house with those cozy, mouthwatering aromas that make everyone gather around the table.
My favorite way to enjoy Ground Beef Hillbilly Chili is with some warm cornbread or over a bed of rice. It’s also great topped with shredded cheese, a dollop of sour cream, or chopped green onions. Every time I make it, it feels like a little celebration of comfort food, and it’s always a hit when friends or family come over. This chili just has that down-home, stick-to-your-ribs kind of goodness that keeps you coming back for seconds.
Key Ingredients & Substitutions
Ground Beef: I like using 80/20 ground beef for a good balance of flavor and juiciness. If you want a leaner option, try ground turkey or chicken, but add a bit of oil to keep it moist.
Beans: Red kidney beans add great texture and heartiness. If you’re out, pinto or black beans work well too. Just be sure to rinse canned beans to reduce salt and improve taste.
Tomato Ingredients: The mix of diced tomatoes, sauce, and paste gives the chili a rich, thick base. If you prefer a fresher taste, you can swap diced tomatoes for crushed or fire-roasted tomatoes for a smoky flavor.
Spices: Chili powder, cumin, smoked paprika, and cayenne make the chili flavorful and a bit spicy. Adjust cayenne to your heat level—start small if you’re unsure and add more later.
Worcestershire Sauce & Brown Sugar: Worcestershire adds depth, while brown sugar balances acidity. If you don’t have Worcestershire, a splash of soy sauce or balsamic vinegar works well.
How Do You Get the Best Flavor and Texture in Your Chili?
Building flavor step-by-step is key. Here’s how to get it right:
- Sauté Onions & Garlic: Cook onions until soft and translucent before adding garlic to avoid burning it.
- Brown the Beef: Let the beef brown well without stirring too much at first. This develops rich, meaty flavors called the Maillard reaction.
- Toast the Spices: After browning beef, cook the spices for a minute. This releases their oils and boosts aroma.
- Simmer Long Enough: Letting the chili cook low and slow allows flavors to meld and sauce to thicken. Stir occasionally to prevent sticking.
- Taste & Adjust: Near the end, taste the chili and add salt, pepper, or spice as needed for the perfect balance.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this because it heats evenly and is great for simmering the chili.
- Wooden spoon or spatula – perfect for stirring everything and scraping up browned bits from the bottom.
- Can opener – makes opening the beans and tomatoes simple and quick.
- Measuring spoons and cups – helps get the spices just right.
- Serving bowls and spoons – for easy sharing and enjoying your chili.
Flavor Variations & Add-Ins
- Try ground turkey or chicken instead of beef for a leaner version that still tastes great.
- Add a splash of hot sauce or diced jalapeños for extra heat if you like spicy food.
- Mix in corn kernels or chopped bell peppers for more veggies and sweetness.
- Top with shredded cheese, sour cream, or chopped cilantro to add more flavor and creaminess.
Ground Beef Hillbilly Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ground beef
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (8 oz) can tomato paste
- 2 cups beef broth or water
Spices & Flavorings:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- Salt and black pepper to taste
- 2 tbsp vegetable oil or olive oil
For Garnish:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Corn chips or Fritos
Time Needed:
This chili recipe takes about 15 minutes to prepare and cook the initial ingredients, plus about 45 minutes to 1 hour of simmering. Total time is around 1 to 1.25 hours, which allows the flavors to fully blend and the chili to thicken beautifully.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot. Using a spoon or spatula, break the meat into small pieces. Cook until the beef is browned and no longer pink, about 6-8 minutes. Drain excess fat from the pot for a less greasy chili.
3. Add Spices:
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook the spices with the meat for 1-2 minutes to release their flavors.
4. Combine Tomato and Broth Ingredients:
Add the diced tomatoes, tomato sauce, tomato paste, and beef broth to the pot. Stir everything well to combine all the ingredients.
5. Season and Add Beans:
Mix in the Worcestershire sauce and brown sugar to balance the flavors. Then add the drained kidney beans and stir gently to combine.
6. Simmer the Chili:
Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to 1 hour. Stir occasionally to prevent sticking, and let the chili thicken while the flavors meld.
7. Final Taste and Serve:
Give the chili a taste and adjust seasoning with salt, pepper, or more chili powder if desired. Serve hot, topped with shredded cheddar cheese, sour cream, chopped green onions, and a handful of corn chips or Fritos for added crunch.
Enjoy your cozy and delicious Ground Beef Hillbilly Chili!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before cooking. Using thawed beef ensures it browns evenly and cooks through properly.
How Can I Make This Chili Spicier or Milder?
Adjust the cayenne pepper to control the heat—add more for spicier chili or reduce for a milder version. You can also add diced jalapeños or a dash of hot sauce for extra kick.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove or microwave.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge and warm slowly to preserve flavor.
