My family scoops this ground beef chili up with tortilla chips, so I make it thick and chunky with plenty of beef and beans. A little cocoa powder gives it that simmered-all-day flavor.

beef chili in a white dutchoven. this recipe
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My Kind of Ground Beef Chili

My family eats chili with tortilla chips, so around here, it needs to be thick enough to scoop. That’s what I wanted from this ground beef chili recipe. Plenty of beef and beans, chunky, and no watery spoonfuls.

The cocoa powder, in my opinion, is the star ingredient here. It sounds like something that belongs in brownies, but I promise it works so well in chili. It took a little figuring out, though. I started with ½ teaspoon, but it didn’t add much. A full tablespoon gave it a richer flavor, like it had been simmering all day.

And the little splash of vinegar at the end? It cuts through all that tomato flavor and brightens the whole pot. I add it before adding more salt. Sometimes that’s all your chili needs.

— Katya

Ingredient Notes

See the recipe card below for the full ingredient list and quantities.

  • Ground beef: I tried leaner and fattier beef, and 80/20 is my sweet spot. It gives the chili enough richness without tasting greasy or leaving the meat dry.
  • Kidney and pinto beans: I love using these together. Kidney beans stay nice and firm, while pinto beans add creaminess. Don’t drain either can. There’s no broth in this recipe, so the bean liquid adds moisture.
  • Crushed tomatoes: Diced tomatoes added more chunks than I wanted, so I went with crushed tomatoes for a smoother sauce around everything.
  • Unsweetened cocoa powder: It makes the chili taste like it’s been simmering all day. I promise it won’t taste like chocolate. Use unsweetened baking cocoa.
  • Apple cider vinegar: It cuts through the tomato flavor and brightens the chili. Add it before adding more salt.

My pot of choice: I use a 6-quart pot with a heavy bottom. It gives the vegetables and beef room to cook, and the heavy base helps keep the chili from sticking to the bottom. Still give it an occasional stir, especially as it thickens.

ingredients for beef chili.

How to Make Ground Beef Chili

See the recipe card below for exact measurements and detailed instructions.

onions and peppers inside a pot.

Step 1: Cook the onion, bell pepper, and celery in olive oil until softened.

cooked vegetables with spices inside a pot.

Step 2: Stir in the garlic and tomato paste, followed by the chili powder, cumin, and cocoa powder.

ground beef raw inside a pot.

Step 3: Add the ground beef and cook, breaking it into crumbles, until no longer pink.

crushed tomatoes going inside a pot.

Step 4: Stir in the crushed tomatoes, water, and beans with their liquid.

beans with beef inside a pot.

Step 5: Simmer uncovered until the chili is thick and chunky.

cooked beef chili in a pot with bowl of vinegar going in.

Step 6: Stir in the apple cider vinegar, taste for seasoning, and serve with your favorite toppings.

What to Serve with Ground Beef Chili

We eat this chili with tortilla chips for scooping, plus shredded cheddar and sliced scallions. You can also add sour cream, diced avocado, or jalapeños.

If you want something on the side, try my jalapeño cheddar biscuits or cheese popovers. Leftover chili is also great spooned over a baked potato with cheese and sour cream.

beef chili with cheddar cheese in a bowl.

More Chili Recipes

Three Bean Turkey Chili

How to Make Chicken Chili

Creamy Chicken Chili Over Rice

Chicken Apple Chili

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beef chili in a white dutchoven.

Ground Beef Chili with Beans

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  • Author: Katya Kurmayev
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Main, Soup
  • Cuisine: American
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Description

Thick, chunky ground beef chili with kidney and pinto beans, warm spices, and a little cocoa powder for rich flavor. Made in one pot and perfect for scooping with tortilla chips.

Ingredients

Units Scale
  • 4 Tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon tomato paste
  • 3 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon unsweetened cocoa powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 pounds ground beef (80/20)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, with liquid (dark or light)
  • 1 (15-ounce) can pinto beans, with liquid
  • 1 teaspoon apple cider vinegar

For Serving

  • Shredded cheddar cheese
  • Thinly sliced scallions

Instructions

  1. Heat olive oil in a 6-quart heavy-bottomed pot over medium heat. Add onion, bell pepper, and celery with a pinch of salt. Cook, stirring occasionally, until soft and fragrant, about 6-7 minutes.
  2. Add garlic and tomato paste. Cook until the paste darkens slightly and smells rich, about 1 minute.
  3. Stir in chili powder, cumin, and cocoa powder. Cook for 30-60 seconds, stirring constantly and lowering the heat if needed to prevent scorching
  4. Add the ground beef, and generously season the beef and vegetable mixture with salt and pepper, as this is the last time you’ll season it until the final taste adjustment. Cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes.
  5. Add crushed tomatoes. Fill the empty can halfway with water, swirl to loosen any remaining tomatoes, and pour into the pot. This adds liquid while getting every bit of tomato from the can. Stir in beans with their liquid. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally and scraping along the bottom, until thick and chunky.
  6. Stir in apple cider vinegar, taste, and adjust seasoning as needed. Serve topped with shredded cheddar and sliced scallions.

Notes

  • Ground beef: I use 80/20 beef and don’t drain the fat. If you have excess grease pooling in the pot, you can spoon some off before adding the tomatoes.

  • Leftovers: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth as needed.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 520
  • Sugar: 10g
  • Fat: 29g
  • Saturated Fat: 10g
  • Carbohydrates: 38g
  • Fiber: 12g
  • Protein: 30g
  • Cholesterol: 80mg