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Ground Beef Chili Recipe
Ground Beef Chili Recipe photo by Taste of Home

Ground Beef Chili Recipe

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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.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 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

Nutritional Facts

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


  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).
Originally published as Ground Beef Chili in Taste of Home February/March 2001, p25

Nutritional Facts

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

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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."

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