Ground Beef Hillbilly Chili is a hearty, comforting dish that blends simple ingredients into a bowl full of warmth and flavor. Imagine tender ground beef cooked up with beans, spices, and a little kick of heat—everything simmered together until thick and satisfying. It’s the kind of chili that feels like coming home after a long day.
I love making this chili when I want something straightforward but full of personality. It’s not fancy or complicated, and that’s what makes it so special. The flavors just meld together perfectly, and it’s easy to tweak the heat or spice depending on what you and your family like. Plus, it’s great for feeding a crowd or saving leftovers for busy nights.
My favorite way to serve this Hillbilly Chili is with a sprinkle of shredded cheese and some crunchy tortilla chips on top. Sometimes I even add a dollop of sour cream or a little chopped green onion for an extra touch. This chili always brings everyone to the table, and there’s something so satisfying about sharing a warm bowl of it with friends or family on a chilly evening.
Key Ingredients & Substitutions
Ground Beef: This is the main protein and gives chili its hearty texture. You can swap it with ground turkey or plant-based crumbles for a lighter or vegetarian option.
Beans: Kidney beans add a creamy, firm bite. Pinto beans are optional but add nice variety. Black beans or cannellini beans can work well, too.
Tomatoes: Both diced tomatoes and tomato sauce build the chili’s rich base. If you prefer less sauce, reduce the tomato sauce or add fresh chopped tomatoes instead.
Chili Powder & Spices: Chili powder is key for that classic chili flavor. Feel free to adjust the cayenne for your preferred heat level or skip it for a mild chili.
Cheese Topping: Sharp cheddar and Monterey Jack melt beautifully over the chili. You can also use pepper jack if you want a little extra kick.
How Can You Make Your Chili Thick and Flavorful?
Cooking chili low and slow helps the flavors marry and thickens the sauce naturally. Here’s how to nail it:
- After browning ground beef and toasting spices, simmer the chili uncovered. This lets excess liquid evaporate.
- Stir occasionally to prevent sticking and encourage even cooking.
- If chili still feels thin near the end, mix a small spoon of cornmeal or masa harina into it—this will gently thicken without changing flavor.
- Adjust seasoning at the end. Sometimes it needs a pinch more salt, chili powder, or a dash of sugar to balance acidity.
Patience is key here―giving those flavors time to blend will reward you with a deep, satisfying bowl of chili every time!
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it evenly heats and simplifies cooking everything in one place.
- Wooden spoon or spatula – perfect for stirring the beef and spices without scratching your pan.
- Measuring cups and spoons – helpful for keeping spices and liquids just right.
- Can opener – needed to open the beans, tomatoes, and sauce cans easily.
- Serving bowls and spoons – for dishing out your hearty chili topped with cheese.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or plant-based crumbles for a leaner or vegetarian version.
- Add chopped bell peppers, corn, or jalapeños for extra flavor and texture.
- Use different cheeses like pepper jack or cheddar with herbs for a new twist.
- Spice it up with hot sauce, cayenne, or chipotle peppers to match your heat preference.
Ground Beef Hillbilly Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed (optional)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
Spices & Seasonings:
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 1 tsp sugar (to balance acidity)
- 1 tbsp vegetable oil or olive oil
Toppings:
- Shredded cheddar and Monterey Jack cheese
How Much Time Will You Need?
This chili takes about 10 minutes of preparation and 40 minutes simmering time. Total time is around 50 minutes, giving you a delicious, hearty meal without too much wait.
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-5 minutes. Then add the minced garlic and cook for another minute, stirring to release its flavor.
2. Brown the Beef:
Add the ground beef to the pot. Break it up with a spoon and cook until browned and no longer pink, about 7-10 minutes. If there’s extra fat, carefully drain it off.
3. Add Spices:
Stir in the chili powder, cumin, smoked paprika, salt, black pepper, cayenne (if using), and sugar. Cook everything together for 1-2 minutes to let the spices toast and become fragrant.
4. Combine Remaining Ingredients & Simmer:
Pour in the diced tomatoes, tomato sauce, beef broth, and both types of beans (pinto beans are optional). Stir everything well to mix evenly.
Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally, until the chili thickens to your liking.
5. Final Touches & Serve:
Taste your chili and add more salt or spices if you want. Serve it hot, generously topped with shredded cheddar and Monterey Jack cheese. This chili pairs perfectly with crusty bread or crunchy tortilla chips.
Can I Use Frozen Ground Beef for This Chili?
Yes! Just be sure to thaw it completely in the refrigerator overnight before cooking. This helps it brown evenly and safely.
How Can I Make This Chili Vegetarian?
Simply skip the ground beef and use extra beans or plant-based meat substitutes. You can also add chopped veggies like bell peppers or mushrooms for more texture.
What’s the Best Way to Store Leftovers?
Store chili in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Ground Beef Hillbilly Chili?
Absolutely! Let the chili cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
