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Ground Beef Chili Recipe

Ground Beef Chili Recipe

Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. —Shannon Wright Erie, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD:16 servings


  • 3 pounds ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, chopped
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (29 ounces) tomato puree
  • 1 jar (16 ounces) salsa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 to 2 cups water
  • 1/4 cup chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried basil
  • 2 teaspoons ground cumin
  • 2 teaspoons steak sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1-1/2 teaspoons browning sauce, optional
  • Additional chopped onion, optional


  • 1. In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
  • 2. Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired. Yield: 16 servings (4 quarts).

Nutritional Facts

1 cup: 242 calories, 11g fat (4g saturated fat), 57mg cholesterol, 611mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 21g protein

Reviews for Ground Beef Chili

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Reviewed Apr. 6, 2016

"I have been making this recipe for years. This last year I have tweaked the recipe a bit for our family. I take ground version kielbasa meat (out of the casings) and brown that up instead. I also prefer orange and yellow peppers over green so we enjoy it that way. Our family likes a thicker chili so I completely leave out the water that is listed in the recipe and do not drain after the browning and saut?ing step. I often do not have steak sauce so it gets made that way as well. Extremely healthy recipe since there is so little fat in the venison kielbasa meat. One additional note, I have often cooked this all up and put it in a slow cooker on low so the flavors have a chance to all "marry together" and can start it earlier to serve later."

Reviewed Jan. 25, 2016

"Delicious! It compares very favorably to our all-time favorite Chili at a local Restaurant in SC. I want to just keep eating it! I skipped the celery (didn't think it went with it), added 2 garlic cloves & a heaping tsp of sugar. I used 90% lean ground sirloin, & did not drain the onion, green pepper, garlic & beef mixture after sauteing. I didn't want to discard all that flavorful broth & there was really no extra fat layer to have to skim off the top after Chili was done. I haven't made Chili in over 35 years & am delighted with this result. Thanks!"

Reviewed Jan. 3, 2016

"This recipe was terrific. We made pretty much as is and will keep around to modify to our own specific tastes. My 2 yr old and the one I was babysitting gobbled it up. And it was definitely a winner with my husband and I. We didn't have browning sauce on hand as that's something I've never used, but I'm curious to see how it might taste with. Thanks for the awesome recipe!"

Reviewed May. 31, 2015

"Awesome !!!!!"

Reviewed Mar. 9, 2015

"Not a keeper for our family. We just didn't like the flavors at all, especially the celery. To us it just seemed like a bunch of added ingredients that aren't needed."

Reviewed Mar. 2, 2015

"Made this tonight and followed Recipe exactly. This is a keeper"

Reviewed Jan. 18, 2015

"My family's favorite. I leave out the celery though."

Reviewed Nov. 23, 2014

"This was one of the best chili's that I have ever made. I didn't follow the recipe exactly, but it was soooo good.

My variation was that I used 2 cups of No Salt Added Beef stock and I didn't use water. I also didn't use any Steak Sauce as I didn't have any, but it is so flavourful it didn't matter :D I only had one can of kidney beans, so I used black beans as well.
Thanks for the recipe!"

Reviewed Nov. 18, 2014

"I like the fact that it only takes 30 minutes to cook. You can use the basic recipe and pretty much throw in whatever you have and it still turns out great."

Reviewed Oct. 5, 2014

"This has been my only red chili ever since it came out in the magazine 13 years ago. Everyone loves it and requests the recipe. The only thing I change (besides leaving out the optional browning sauce) is that instead of condensed broth + water, I just use 2 cups of beef stock. I started doing this to avoid MSG, and it didn't seem to change the taste. I have four kids, and this makes a LOT. It freezes well, so I always get a second meal out of it later."

Reviewed Sep. 13, 2014

"Love this Chili just as it is. Serve it with some corn bread and add a little shredded cheddar on top. Yum."

Reviewed May. 29, 2014


Reviewed Feb. 2, 2014

"Hi chefgigi,

Originally published as Ground Beef Chili in Taste of Home February/March 2001, p25
Beware the internet!! It can make a fool of anyone. :)"

Reviewed Dec. 3, 2013

"We loved it! I added a tsp or two of sugar with the other ingredients. I added refridgerated salsa instead of jarred stuff, and I think the flavor was enhanced."

Reviewed Jan. 23, 2013

"original recipe? This recipe is verbatim from posted in 2002. the original one is really good though."

Reviewed Jan. 23, 2013

"I made this tonight It was delicious, I didn't have the green pepper so I omitted that, and I did not use cumin I don't like it. Two thumbs up.."

Reviewed Nov. 12, 2011

"LOVE this recipe. It makes a TON of chili! I omitted the celery and doubled the cans of beans using 2 cans of kidney and 2 cans of pinto beans. They list the browing sauce as "optional". I made it without it the first time and it was good. I made it with the browning sauce the 2nd time and it was EXCEPTIONAL! I also make mine in a large stock pot. Put it in the oven on the bottom shelf for 3 hours. This gives the ingredients a good chance to blend.."

Reviewed Oct. 25, 2011

"Exactly the kind of chili recipe I was looking tasty and you can start at any point and just let it simmer as long as you need to. I added some sour cream on top. Yummy!"

Reviewed Aug. 22, 2011

"This chili is very good it is restaurant quality.the only thing i did was leave out celery and cut cumin to 1tsp.thanks for sharing."

Reviewed Jul. 25, 2011

"This was very easy to make, doesn't require a lot of cooking time, and tastes great! The only thing I would change next time is I would omit the celery. It's kind of out of place in this recipe, and I don't care much for celery anyway."

Reviewed Aug. 22, 2010

"I added an extra can of beans as the ratio of ground beef to bean is in the ground beefs favor. I like more beans than meat."

Reviewed Aug. 14, 2010

"Awesome recipe - add a few things to it 1 stick of Jimmy Dean (Sage) 1 can red kidney bean, 1 can white kiney bean, 1 can of pinto beans....instead of chopping onions and use a food processor, added 1 large onion, 3 cloves of garlic, 2 cut up carrot sticks and 2 serrano pepper (including seeds) chopped well and added to while cooking.... I substituted salt for 1 cube of bullion instead... I hope everyone else enjoyed it as much as my family did. Thank you"

Reviewed Jul. 26, 2010

"Very good chili. Would make again."

Reviewed Mar. 8, 2010

"Wonderful recipe! The Worcestershire sauce gave it a unique flavor. I plan on making this recipe a lot!"

Reviewed Jun. 25, 2009

"This has become my only chili recipe... sooo good. I usually put it all together in the crock pot and let it go."

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