This is a straightforward lean ground beef chili — browned beef, canned tomatoes, beans, and a focused set of spices simmered into a thick, protein-rich pot of food. The honest reason to make it is that one batch covers several meals, reheats without any fuss, and tastes better on day two than it does fresh.
The technique that matters
Browning the ground beef properly is the one step worth slowing down for. Use a wide pan over medium-high heat, spread the beef out, and leave it alone for a couple of minutes before breaking it up — you want actual browning on the meat, not steaming. That caramelization builds the savory depth that carries the whole pot. The second thing that matters is draining excess fat before adding your liquids. Lean beef produces less fat than regular ground beef, but there’s still enough to make the finished chili greasy if you skip this step. Tilt the pan, spoon it off, or use a slotted spoon to transfer the beef — whatever works. Both steps happen in the same pan, so nothing extra to wash.
Ingredient notes
- Ground beef fat percentage: 90/10 or 93/7 lean-to-fat works well here. Anything leaner than 93/7 can turn grainy during the simmer — it’s not worth it.
- Canned tomatoes: Fire-roasted diced tomatoes add a bit more depth than standard diced. Either works; fire-roasted just gets you there faster.
- Beans: Kidney and black beans both hold their shape through a long simmer. Cannellini beans are softer and will partially break down, which thickens the chili but changes the texture noticeably.
- Chili powder: This is a spice blend, not pure ground chiles — brands vary a lot in heat and salt content. Taste before adding the full amount if you’re using a new brand.
Keeping and reheating
Stored in an airtight container, this chili keeps in the fridge for up to 4 days. For longer storage, freeze it in individual portions — it holds well for up to 3 months. Reheat from frozen in a covered saucepan over low heat, stirring occasionally, or microwave in 2-minute bursts, stirring between each. Add a small splash of water or beef broth if it’s thickened up too much during storage. Skip the garnish — not worth the extra dish.
Troubleshooting
- Chili is watery after simmering: Remove the lid and let it cook uncovered for the last 10–15 minutes. The liquid will reduce and the chili will thicken without any other changes needed.
- Beef is crumbly and dry: This usually means it cooked too long at too high a temperature. Keep the simmer low — small bubbles, not a rolling boil — and check it at the minimum cook time.
- Spices taste raw or sharp: The spices need direct heat to bloom. If you added them to the liquid without toasting them briefly in the pan first, stir them in and let the chili simmer uncovered for another 10 minutes to mellow them out.
- Chili tastes flat even after seasoning: A small amount of apple cider vinegar or a squeeze of lime added at the end brightens the whole pot. Add it a little at a time — you’re not looking for sourness, just lift.
- Beans turned mushy: Canned beans are already fully cooked and only need to warm through. If they went in at the start of a long simmer, they’ll break down. Add them in the last 20 minutes instead.
Warm Up With This Extraordinary Lean Beef Chili
Ingredients
1 pound ground beef (minced beef) - at least 93% fat-free
1 large yellow onion - chopped
2 cloves garlic - crushed
1 can tomato - 16 ounces
2-3 tablespoons chili powder (chilli powder in British English) - depending on your preference
2 teaspoons salt
1 teaspoon Worcestershire sauce
½ teaspoon chili sauce (chilli sauce in British English)
1 can red kidney beans - 15 ounces drained, - ½ cup pasta – shells elbow - your choice!
Instructions
- Cook and stir ground beef, onion and garlic in a large saucepan until beef is light brown. This whole recipe gets cooked in one pot, so make sure you have enough room! For a finer ground meat texture, add a little water gradually to your ground meat as you continuously break apart the meat. I’ll fill a small cup of water and pour a little at a time as needed. Sometimes I just like the meat finer, and it also helps you to be sure you can see it is all cooked through. Since the remaining moisture is mostly water, I don’t drain it so that it will help boil the pasta later on. Stir in tomatoes (don’t drain), chili powder, salt and sauces. Heat to boiling, reduce heat. Cover and simmer for about an hour.
- Heat again to boiling and stir in pasta. Return to simmer until pasta is cooked thru. Add beans since they are cooked the least amount of time to avoid breaking.
Notes
Nutrition
Frequently asked questions
Can I use regular ground beef instead of lean?
Yes, but plan to drain more fat after browning. Regular 80/20 ground beef will produce a noticeably greasier chili if you don’t drain thoroughly — tilt the pan and spoon off the excess before adding any liquid.
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). In practice, it should show no pink anywhere in the meat — break up a larger piece and check the center before moving on.
Can I make this in a slow cooker?
You can, but brown the beef in a skillet first and drain the fat before transferring — skipping that step leaves the chili greasy and the beef pale. Cook on low for 6–7 hours or high for 3–4 hours after that.
What’s the best way to serve this if I want to stretch it further?
Spoon it over a baked potato or cooked rice — both absorb the liquid well and turn a single serving into a full meal. Cooked pasta works too if you want a chili-mac style dish.
Try these next
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Hearty Beef Cauliflower Bake
- Creamy Beef Spinach Pasta
