Ground Beef Hillbilly Chili is a hearty and comforting dish that’s packed with simple, delicious flavors. This chili features tender ground beef simmered with beans, tomatoes, and just the right amount of spices to give it a nice kick without overwhelming your taste buds. It’s a down-to-earth chili that feels like a warm hug on a chilly day.
I love making this chili when I want something easy but satisfying that fills the whole house with an irresistible smell. It’s one of those recipes where a little simmering time turns basic ingredients into something truly special. I usually double the batch because it tastes even better the next day, and leftovers make great lunches.
My favorite way to serve this chili is topped with shredded cheese and a dollop of sour cream, alongside some crispy cornbread or tortilla chips for dipping. It’s the kind of meal perfect for casual dinners with family or friends, where everyone can dig in and enjoy a cozy, flavorful bowl together.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the chili. I like using 80/20 beef for a good balance of flavor and juiciness. If you want leaner meat, ground turkey or chicken work too, but beef gives the best richness.
Beans: Kidney beans are classic for chili. Pinto beans add a nice creaminess, but feel free to skip or swap with black beans if preferred. Always rinse canned beans to reduce salt and improve texture.
Tomatoes: Diced tomatoes and tomato sauce create a great base. You can use fire-roasted tomatoes for a smoky touch, or add fresh tomatoes in summer for a lighter taste.
Spices: Chili powder is essential and can vary wildly, so pick one you like or mix your own. Ground cumin and smoked paprika add depth. Adjust cayenne pepper to control the heat level.
Cheese: Shredded cheddar and monterey jack melt beautifully on top. If you’re dairy-free, try a plant-based cheese or just skip it and add avocado slices for creaminess.
How Do You Get the Best Flavor When Browning Ground Beef?
Browning your ground beef well is key to a rich chili. Start by heating your oil until hot but not smoking. Add beef in a single layer and let it sear without stirring for a bit.
- Break meat apart with a spatula and keep cooking until you see nice brown bits forming. This adds big flavor.
- Don’t rush draining fat if you want more moisture; if you want less grease, drain it carefully after browning.
- Adding spices right after browning helps toast them and release their aroma, making your chili taste deeper and fresher.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I prefer this because it heats evenly and can handle a long simmer without burning.
- Wooden spoon or spatula – great for stirring the chili and scraping up flavorful bits from the bottom.
- Can opener – needed to open beans, tomatoes, and sauce; quick and easy to operate.
- Measuring spoons and cups – for spices and liquids, ensuring your chili has balanced flavors.
- Serving bowls and spoons – perfect for sharing this hearty dish with family or friends.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version. Chicken adds a different mild flavor that still soaks up all the spices well.
- Mix in diced bell peppers, corn, or jalapenos to add crunch, sweetness, or heat depending on your taste.
- Use different cheeses like pepper jack for extra spice or a shredded Mexican blend for a richer topping.
- Add a splash of Worcestershire sauce or a dash of hot sauce during cooking to deepen the flavor and give it a punch.
Ground Beef Hillbilly Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1 cup beef broth or water (or as needed)
- 1 tablespoon vegetable or cooking oil
For Serving:
- Shredded cheddar cheese
- Shredded monterey jack cheese
- Optional: sour cream, chopped green onions
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and brown the meat and vegetables, plus 30 to 45 minutes simmering time for the flavors to meld together. In total, plan for around 45-55 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
2. Brown the Ground Beef:
Add the ground beef to the pot. Break the meat apart with a spoon and cook, stirring occasionally, until browned and no longer pink, about 6-7 minutes. If there’s excess fat, drain it off to keep your chili from being too greasy.
3. Add the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well and cook for 1-2 minutes. This helps toast the spices to boost their flavor.
4. Combine Remaining Ingredients and Simmer:
Pour in the diced tomatoes, tomato sauce, kidney beans (and pinto beans if using), and beef broth or water. Stir everything together and bring the pot to a gentle simmer. Reduce the heat to low and cover the pot partially. Let it simmer for 30-45 minutes, stirring occasionally, until the chili thickens and the flavors blend.
5. Taste and Serve:
Give the chili a taste test and adjust the seasoning with more salt, pepper, or cayenne pepper if you want it spicier. Serve the chili hot in bowls and top generously with shredded cheddar and monterey jack cheese. You can also add a dollop of sour cream and sprinkle some chopped green onions for a cool, fresh touch if you like.
Enjoy your warm, comforting bowl of Ground Beef Hillbilly Chili!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just be sure to thaw the ground beef completely in the fridge overnight or use the microwave’s defrost setting before cooking to ensure even browning and proper cooking.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add cheese and toppings just before serving.
How Should I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave until hot. You can also freeze chili for up to 3 months; thaw overnight in the fridge before reheating.
Can I Adjust the Heat Level of This Chili?
Definitely! Control the spice by adjusting or omitting the cayenne pepper and using milder or hotter chili powder based on your preference. Adding sour cream on top also helps cool down the heat.
