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

Ground Beef Chili Recipe

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4.5 25 35
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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
Contest Winning Test Kitchen Approved
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

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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."

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