This is a straightforward ground beef chili built around browned sirloin, canned tomatoes, beans, and chili powder — ready in under an hour. It makes a big batch, reheats well all week, and tastes better on day two than day one. That combination is hard to beat on a busy weeknight.
What makes this version work
Two things actually move the needle here. First, letting the ground sirloin sit undisturbed in the pan for a minute or two before breaking it up — that contact with the hot surface builds a light crust that adds flavor you simply can’t get by stirring constantly. Second, the 45-minute simmer isn’t optional padding; it’s when the chili powder blooms into the fat and liquid and the whole pot pulls together into something cohesive. Cut it short and the spices taste raw and separate. Keep the heat low enough that you see a gentle bubble, not a rolling boil, and stir every ten minutes so nothing scorches on the bottom.
Shopping notes
- Ground sirloin vs. regular ground beef: Ground sirloin (90/10) keeps the finished chili from going greasy, which matters when you’re storing it for several days. Standard 80/20 works but drain the excess fat after browning or the chili will separate in the fridge.
- Chili powder: Brands vary a lot in heat and smokiness. Taste yours before you cook — if it smells sharp and hot rather than earthy, start with less than the recipe calls for and adjust at the end.
- Canned beans: Any variety works. Drain and rinse them to control sodium, especially if you’re planning to eat this across multiple meals.
Mistakes to avoid
- Crowding the pan when browning: If you’re doubling the batch for meal prep, brown the beef in two rounds. One large pile of meat steams instead of sears and you lose the flavor development entirely.
- Adding cold canned tomatoes straight from the fridge: They drop the pan temperature sharply and can make the meat seize. Let cans sit at room temperature while you prep your other ingredients.
- Skipping the fat drain on higher-fat beef: Excess grease sitting on top of stored chili goes rancid faster and makes reheated portions taste off by day three or four.
- Seasoning only at the start: Spices mellow during the simmer. Taste the chili in the last five minutes and adjust salt and chili powder then — this is when you lock in the final flavor.
- Storing it too hot: Let the chili cool for 20–30 minutes before lidding and refrigerating. Sealing a steaming pot traps condensation, dilutes the flavor, and keeps the core temperature in the danger zone longer than it should be.
Leftovers and meal prep
Chili keeps in the fridge for up to four days in a sealed container — the flavor genuinely improves after the first night as the spices settle in. For longer storage, freeze it in individual portions (about 1–1.5 cups each) using freezer-safe containers or zip bags laid flat; it holds well for up to three months. Reheat from frozen in a saucepan over medium-low with a splash of water to loosen it, stirring occasionally until it hits 165°F (74°C) throughout — a thermometer is the honest check here, not just steam. Skip the garnish bar if you’re packing this for lunches — not worth the extra containers. Serve it straight from the pot over rice or with bread and it’s a complete meal with no assembly required.
Easy Beef Chili Recipe
Ingredients
1 pound ground beef (minced beef)
2 cloves garlic - minced
¼ cup chili powder (chilli powder in British English)
1 tablespoon lime juice
½ teaspoon cumin
2 tablespoons Canola oil
2 medium yellow onion - chopped
2 medium green pepper (green capsicum) - cored, seeded, and chopped
8 large Roma tomatoes - or plum tomatoes, chopped
2 cans corn - drained
12 ounce beer - or 1 large bottle
½ cup beef stock (beef broth or beef bouillon)
1 tablespoon paprika - preferably smoked paprika
1 teaspoon salt - or more to taste
1 teaspoon ground black pepper - or more to taste
Instructions
- Toss the beef, garlic, 2 tablespoons chili powder, lime juice, and cumin in a large bowl; cover and refrigerate for 20 minutes, tossing once or twice.
- Place a large pot, lightly oiled, over medium-high heat. Cook beef while breaking up with the back of a spoon until cooked through, about 10 minutes.
- Place the onion, bell peppers, tomato, and corn in the pot; cook until for about 5 minutes.
- Pour in the beer and broth, add the paprika and the remaining 2 tablespoons chili powder, and bring to a simmer over medium-high heat, stirring occasionally. Partially cover, reduce the heat to low, and cook until thickened, about 20-45 minutes. Season with salt before serving.
Nutrition
Common questions
Can I make this chili ahead and freeze it before the week starts?
Yes — this chili is one of the best candidates for Sunday batch cooking. Cool it completely, portion into freezer containers, and freeze for up to three months. Reheat individual portions in a saucepan with a little water over medium-low heat, stirring until fully hot throughout.
How do I know when the ground beef is fully cooked?
Ground beef is safe to eat at an internal temperature of 160°F (71°C) — use an instant-read thermometer if you’re unsure. Visually, the meat should show no pink and any juices in the pan should run clear, but temperature is the reliable check.
Can I substitute ground turkey or chicken for the beef?
You can, and it produces a lighter result. Ground poultry must reach 165°F (74°C) internally, and because it has less fat it can dry out faster, so watch the simmer heat and don’t go above a gentle bubble.
The chili looks too thin after simmering — how do I fix it?
Remove the lid and let it simmer uncovered for an additional 10–15 minutes to reduce the liquid. Alternatively, mash a small amount of the beans against the side of the pot with a spoon — the starch thickens the base quickly without changing the flavor.
More mince recipes to try
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Hearty Beef Cauliflower Bake
- Hearty Beef Mushroom Stroganoff
