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A bowl of hearty ground beef chili topped with shredded cheddar cheese, placed beside a slice of cornbread.

Hearty Ground Beef Chili

An easy, budget-friendly one-pot ground beef chili with three kinds of beans, diced tomatoes with chiles, and just the right amount of heat. Make it on the stovetop or in the slow cooker, and freeze the extras.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp light olive oil
  • 1 medium onion diced
  • 1 lb ground beef
  • 1 can diced tomatoes with chiles
  • 2 tbsp chili seasoning homemade or a Lawry's packet
  • 1 can great northern beans undrained
  • 1 can dark red kidney beans undrained
  • 1 can chili beans or pinto beans undrained
  • 1 tbsp hot sauce optional; Tapatio or your favorite
  • sharp cheddar cheese or light sour cream for topping

Equipment

  • Large Pot or a Crockpot for the slow cooker option

Method
 

Stovetop
  1. Heat the olive oil in a large pot and sauté the diced onion until soft and tender, 5-7 minutes. Add the ground beef and cook until browned.
  2. Add the diced tomatoes with chiles and the chili seasoning. Stir together; the mixture should be nice and thick.
  3. Add the great northern beans, kidney beans, and chili or pinto beans with their liquid. Do not drain; the liquid is needed for simmering.
  4. Stir in the hot sauce if using. Cook on medium-high until it begins to boil, then reduce to low and simmer for 30 minutes, stirring occasionally so it does not stick.
  5. Serve topped with sharp cheddar cheese or light sour cream.
Slow Cooker Option
  1. Cook the onion and ground beef as directed, then transfer to the Crockpot. Add the seasoning and canned goods and cook on LOW for 5-6 hours.

Notes

  • Freezer-friendly: make a double batch and freeze the second portion in gallon zip-top bags. Thaw overnight in the fridge or under warm running water.
  • Meatless version: use more beans and add a diced zucchini.
  • Serve with skillet cornbread or fluffy yeast rolls.