There’s nothing quite like a big pot of chili simmering away on the stove. It’s cozy, filling, and perfect for feeding a hungry crowd. This Hearty Ground Beef Chili is loaded with three kinds of beans, tender vegetables, bold spices, and a splash of red wine for depth of flavor.
Unlike thin, watery chili recipes, this one is thick, rich, and balanced — meaty but with plenty of beans and veggies to keep it wholesome. Whether you’re serving it for Sunday supper, game day, or a cold winter night, this recipe is one of those stick-to-your-ribs meals that feels like a hug in a bowl.
Why This Chili Works Every Time
This chili is hearty without being heavy, flavorful without being too spicy, and flexible enough to fit your pantry. Using three types of beans adds variety and texture, while the frozen veggies make it easy and economical. The splash of red wine deepens the flavor, scraping up all those tasty browned bits from the beef. The end result? A one-pot meal that’s rich, balanced, and satisfying enough to stand alone — but also perfect with skillet cornbread or biscuits.
Variations to Try
One of the best parts about chili is how customizable it is. Here are a few ways to make it your own:
- Smoky: Add 1 teaspoon smoked paprika or a dash of liquid smoke.
- Spicy: Stir in cayenne pepper, hot sauce, or chopped jalapeños.
- Cheesy: Top with shredded cheddar or pepper jack just before serving.
- Tex-Mex Style: Add corn, bell peppers, and a touch of taco seasoning.
- Slow Cooker: After browning beef and onion, let it simmer in the slow cooker for deeper flavor.
Storage & Freezer Tips
This chili is a meal prep hero.
- Refrigerator: Store leftovers in an airtight container up to 4 days. Flavors actually deepen overnight, making it even better the next day.
- Freezer: Portion cooled chili into freezer bags or containers. It freezes beautifully for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
- Batch Cooking: Double the recipe and freeze half for a ready-to-go dinner. Perfect for busy weeknights when you want homemade comfort without the fuss.
Serving Ideas
- Top with shredded cheddar, sour cream, or diced green onions.
- Pair with skillet cornbread or crusty bread.
- Spoon over baked potatoes or rice for a hearty twist.
FAQs
Q: Can I make this chili ahead of time?
Yes! Chili tastes even better the next day as the flavors deepen. Store in the fridge up to 4 days.
Q: Can I use fresh vegetables instead of frozen?
Absolutely — just dice and add them when you would the frozen ones.
Q: What’s the best ground beef for chili?
80/20 (lean/fat) has the best balance of flavor and richness, but you can use leaner beef if preferred.
Q: Can I make this in a slow cooker?
Yes — brown the beef and onion first, then transfer everything to the slow cooker. Cook on low 6–8 hours or high 3–4 hours.
Q: Can I make it vegetarian?
Yes, skip the beef and double the beans/veggies, using vegetable broth instead of beef broth.
Hearty Ground Beef Chili Recipe
Ingredients
Method
- Brown the beef: In a large pot or Dutch oven, cook ground beef over medium heat until fully browned. Drain excess grease.
- Add onion & seasonings: Stir in diced onion. Cook 4–5 minutes until softened. Add garlic powder, chili powder, paprika, cumin, salt, and pepper. Mix well.
- Deglaze with wine: Pour in red wine, scraping up any browned bits from the bottom of the pan. Simmer 2–3 minutes.
- Add beans & veggies: Stir in kidney, pinto, and black beans, along with mixed vegetables.
- Add broth & simmer: Pour in beef broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally.
- Adjust & serve: If chili is too thick, add more broth. Taste and adjust seasoning with extra salt and pepper. Serve hot with cornbread, biscuits, or over rice.
Notes
- Make it spicy: Add a diced jalapeño or a pinch of cayenne for heat.
- Thicker chili: Simmer longer uncovered to reduce liquid.
- Wine substitution: If you prefer, swap wine with an extra cup of broth.
- Freezer-friendly: Store cooled chili in airtight containers up to 3 months.
