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5 from 1 review

Thick & Hearty Ground Beef Chili with Beans & Beer

DF Dairy-Free GF Gluten-Free
Posted by Jess Larson on October 30th, 2025
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I don’t do bland, soupy chili, and this Classic Ground Beef Chili recipe is anything but that! Mega-thick and hearty with beans in every bite, each spoonful delivers stick-to-your-ribs comfort guaranteed to warm you up from the inside out. The key is a slow, 90-minute simmer to coax all the rich flavor from ground beef, smoky chipotle peppers, lots of spices, and beer. Pile your bowl high with your favorite chili toppings for the ultimate comfort on a cold day. An instant winner!

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A bowl of chili topped with shredded cheddar cheese, jalapeño slices, cilantro, and tortilla chips, with a spoon inside. Surrounding items include a drink, sour cream, guacamole, and chips on a green tabletop.
Photography by Gayle McLeod
Prep: 15 min
Cook: 1 hour 45 min
Serves: 10-12

This Homemade Beef Chili Is Worth Every Slowly Simmered Second 

Classic beef and bean chili is one of those dishes that brings out everyone’s strongest opinions. As a self-proclaimed expert on all things hearty soups and chili, I’m throwing my hat into the ring with what I believe to be the most perfect ground beef chili there is!

My version is thick enough to scoop with a tortilla chip, rich enough that every bite delivers layers of smoky, bold flavor, and hearty enough that it sticks to your ribs and keeps you satisfied. 🤤

Here’s what I learned through all of my recipe testing: a deeply flavorful ground beef chili requires a full 90-minute simmer. This is not the wimpy beef chili you may have tried in the past! Low-and-slow cooking allows the spices, chipotle peppers, and beer to really infuse all their flavor into caramelized ground beef and beans.

A bowl of chili topped with shredded cheese, sliced jalapeños, tortilla chips, and fresh cilantro, with a spoon in the bowl. A small dish of sour cream and a glass of drink are visible in the background. this Recipe for Later!
Whether you’re making beef chili for game day with friends or in your pajamas as the snow falls, this recipe is a total classic you’ll come back to time and time again!

This is the kind of chili you make on a wintry Sunday when you have time to let it slowly simmer on the stove while you cozy up with a book or play in the snow. But the best part is how a pot of beef chili has the magical ability to bring everyone together.

One spoonful takes me back to when my family would come home after hours of ice fishing or skiing, with frozen fingers and rosy cheeks, only to be greeted by the warm smell of the chili Mom left simmering all day. 🥰 It truly doesn’t get more comforting and homey than this!

Key Ingredients

An overhead view of chili ingredients on a green tiled surface, including ground beef, kidney and black beans, diced tomatoes, chopped onions, bell peppers, spices, lime, garlic, oil, and seasonings.
This beef chili recipe uses simple ingredients like ground beef, canned beans, chipotle peppers, and tomatoes. For maximum flavor, I use a heavy hand of dried spices, Worcestershire sauce, beer, and a touch of lime juice to brighten it up.
  • The best ground beef for chili? I tested this recipe with 80/20 and 85/15 lean ground beef, and both worked well. A higher fat content promotes even browning of the meat—a key step for rich flavor! Avoid anything leaner than 85%—it will leave your chili tasting flat. 
  • Prefer a shredded beef chili over ground beef? Try my Tender Braised Beef Chili made with melt-in-your-mouth bites of chuck roast, instead.

🌶️ Some chefs swear by using dried chiles and freshly ground spices for their from-scratch beef chili, but you don’t have to! I find that the canned ingredients and pantry spices still deliver plenty of bold, smoky chili flavor with a bit more convenience and ease.

Soup Season Essentials

How to Make a Mega-Flavorful Chili with Ground Beef 

This one-pot chili recipe is all about building rich flavors every step of the way. Once you put in a few minutes of chopping and browning, the stovetop takes care of the rest with an hour-long simmer. This hands-off time is the secret to the best beef chili ever—don’t rush it!

Cooked ground beef in a white pot on a green tiled surface, with a metal spoon with a red handle resting inside, making a clear space among the browned meat.
Brown ground beef in a large heavy-bottomed pot, breaking it into bite-sized crumbles, and cooking until deeply golden and nearly caramelized. This process, called the Maillard reaction, creates the base of flavor for the entire pot of chili.

❌ Do not drain the beef fat when you remove the ground beef from the pot! This rendered fat is pure flavor, and it’s essential to bloom the aromatics in the next step. I promise it won’t make your chili greasy!

A pot on a green tiled surface contains chopped onions, red and green bell peppers, and a mound of minced garlic. Small bowls with seasonings and sun-dried tomatoes are nearby.
Sauté onion and bell peppers until soft, then add chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, ground cinnamon, fresh garlic, and chopped chipotle peppers. Giving the dried spices a quick toast (aka, “blooming”) wakes them up for bolder flavor.

🌶️ Canned chipotle peppers in adobo are my favorite pantry shortcut. They have a deeply smoky flavor and add the perfect kick without being overly spicy. For extra heat, toss in a few more peppers; for less, just spoon in a bit of the adobo sauce.

A bottle of beer being poured into a pot of sautéed diced vegetables, including green peppers, red peppers, onions, and celery, on a green tiled surface.
Deglaze the pot by slowly pouring in beer, scraping up any flavorful browned bits from the bottom. Beer is one of my favorite soup and chili season ingredients—it adds an earthiness that plays so well with rich meat and spices!

🍺 The best beer for chili? I love using a full-flavored brown ale or a hop-forward IPA here for a more robust flavor. Use whatever you love to drink!

A pot filled with cooked ground beef, kidney beans, pinto beans, black beans, diced tomatoes, and tomato sauce, with a hand pouring a small cup of dark sauce into the pot, all on a green tiled surface.
Add canned tomato sauce, diced tomatoes, Worcestershire sauce, beans, and the browned beef to the pot. I love using canned chili beans (a blend of black, kidney, and pinto beans) for a mix of colors and textures.

👩🏻‍🍳 Since I looove a thick chili, through recipe testing, I was really focused on nailing the ratio of beef, beans, and liquid to make sure it wasn’t too soupy. The answer was using little to no broth! I just keep some on hand to add a splash if the chili reduces too much. If you prefer a brothier chili, you can add up to 2 cups of beef broth or stock.

A pot of chili with ground meat, beans, tomatoes, and peppers, with a red spoon inside. The pot sits on a green tiled surface next to a small dish holding a halved lime.
Bring the pot of ground beef chili to a boil, then simmer for 1 – 1 ½ hours to give time for all of the flavors to meld together. While you *could* shorten the cook time, you won’t get nearly as robust a flavor. Be patient—it’s absolutely worth it!
A bowl of chili topped with shredded cheese, jalapeño slices, and tortilla chips sits on a green tiled table, surrounded by guacamole, sour cream, a beer bottle, and a spoon on a striped napkin.
I always finish my beef chili with fresh lime juice to balance the smoky-spicy richness with a little brightness. The acid makes all of the other flavors pop, similar to how salt seasons.

Alternate Cooking Methods

If you want to free up your stovetop and let the chili bubble away on the counter, you can also make this ground beef chili recipe in a Slow Cooker or Instant Pot—both are great options if you’ll be out of the house all day! See the Recipe Notes, below, for full instructions.

No Hearty Chili Is Complete Without A Pile of Toppings

A cozy chili night is the perfect excuse to bring out allllll the toppings. I love finishing each bowl with shredded cheese, thinly sliced jalapeño, chopped cilantro, crushed tortilla chips, and a dollop of cooling sour cream or Guac Cart Guacamole.

A bowl of chili topped with shredded cheese, sliced jalapeños, cilantro, and tortilla chips sits next to a glass of dark beer; another bowl and chips are partially visible on a green tiled background.
The deep, developed flavor of this easy beef chili recipe feels like a special treat but is still totally manageable any day of the week. A true winter winner! ❄️✨
A bowl of chili topped with shredded cheese, jalapeño slices, and tortilla chips sits on a green tiled table, surrounded by guacamole, sour cream, shredded cheese, beer, and scattered herbs.
Make a big pot to enjoy while watching the game or anytime you need a hearty dinner to cozy in with.

I can’t wait for you to try this Thick and Hearty Ground Beef Chili! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A bowl of chili topped with shredded cheese, sliced jalapeños, cilantro, and tortilla chips. The chili contains ground meat, beans, tomatoes, and spices, with a spoon resting in the bowl.

Thick & Hearty Ground Beef Chili with Beans & Beer

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: serves 10–12 1x
  • Category: Soup, Stew, & Chili Recipes, Main Dishes, Beef Recipes
  • Method: Stovetop, Slow Cooker, Instant Pot
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

I don’t do bland, soupy chili, and this Classic Ground Beef Chili recipe is anything but that!

Mega-thick and hearty with beans in every bite, each spoonful delivers stick-to-your-ribs comfort guaranteed to warm you up from the inside out. The key is a slow, 90-minute simmer to coax all the rich flavor from ground beef, smoky chipotle peppers, lots of spices, and beer.

Pile your bowl high with your favorite chili toppings for the ultimate comfort on a cold day. An instant winner!

Ingredients

Scale
  • 2–3 tablespoons olive oil, divided
  • 2 pounds 85% lean ground beef
  • kosher salt and ground black pepper, to season
  • 1 large yellow onion, diced
  • 2 bell peppers, diced
  • 8 cloves garlic, finely chopped or grated
  • 3–4 chipotle peppers (from a can packed in adobo sauce), finely chopped
  • 3 tablespoons chili powder (see Recipe Notes)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cinnamon
  • 12 ounces beer of choice (see Recipe Notes)
  • one 16-ounce can tomato sauce
  • two 10-ounce cans diced tomatoes with green chilies (such as Rotel)
  • three 15-ounce cans beans of choice (black, pinto, kidney, etc.), drained and rinsed
  • 3 tablespoons Worcestershire sauce
  • up to 2 cups beef stock/broth (or water)
  • 1 lime, juiced

Instructions

  1. Brown the beef: Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot with a lid (such as a Dutch oven) over medium-high heat. Once hot and shimmering, add the ground beef. Season with 2 teaspoons kosher salt and ground black pepper as desired. Cook 5-7 minutes, breaking into bite-sized crumbles as it cooks, until lightly browned. Transfer to a plate and set aside.A white pot with cooked ground beef and a metal spoon with a red handle sits on a green tiled surface. Some ground beef has been scooped to reveal the bottom of the pot.
  2. Cook the aromatics: If needed, add the remaining 1 tablespoon olive oil to the pot. Add the onion and bell peppers. Season with 1 teaspoon kosher salt and black pepper as desired. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant. Stir in the garlic, chipotle peppers, and all of the seasonings (chili powder – cinnamon). Cook 2-3 minutes, stirring often, until fragrant.A pot with chopped onions, red and green bell peppers, and minced garlic sits on a green tiled surface, surrounded by bowls of spices, salt, and a red sauce.
  3. Deglaze with beer: Slowly pour in the beer, scraping up any browned bits of fond from the bottom of the pot. Simmer 3-4 minutes until slightly reduced.A white pot sits on a green tiled surface, filled with chopped vegetables and spices. A hand pours liquid, likely beer, from a bottle into the pot, blending with the simmering ingredients.
  4. Build the chili and simmer: Stir in the tomato sauce, diced tomatoes (with juices), beans, Worcestershire sauce, and browned beef. If the chili feels too thick, add up to 2 cups beef stock or water. Bring to a boil, then reduce heat to maintain a gentle simmer. Simmer, partially covered, for 60-90 minutes, stirring occasionally, until the chili is thickened and deeply flavorful.A white pot on a green tiled surface contains ground meat, kidney beans, black beans, pinto beans, diced tomatoes, and sauce. A hand is pouring a small cup of liquid into the pot.A pot of chili with ground meat, beans, tomatoes, and peppers sits on a green tiled surface. A red spoon rests in the pot, and a bowl with lime halves and a citrus reamer is nearby.
  5. Finish and serve: Stir in lime juice and adjust seasoning to taste. Serve immediately with your favorite toppings, such as sour cream, smashed avocado or guacamole, shredded cheese, thinly sliced jalapeño, chopped cilantro, crushed tortilla chips, etc. Enjoy!     A bowl of chili topped with sliced jalapeños, shredded cheddar cheese, cilantro, and tortilla chips, surrounded by more chips and garnishes on a green surface.

Equipment

Notes

Jess’ Tips and Tricks:

  • Chili powder: For best results, use American-style chili powder, a seasoning blend of ground dried chiles and spices. If using pure chili powder (like ancho or chipotle), start with ⅓ the amount indicated and adjust to taste—it’s much spicier!
  • Beer: For best results, choose a full-flavored ale (e.g. brown ale, dark ale, hop-forward IPA, etc.)—we really want its robust flavor to come through in the chili.
  • Beans: For variety in flavor and texture, I like using a “chili beans” trio (a combination of black beans, kidney beans, and pinto beans). Feel free to use whatever you love.
  • A note on spiciness: As written, this chili recipe isn’t especially spicy, but it has nice lingering heat. If you’d like to add more spice, toss in a few extra chipotle peppers or a couple of pinches of cayenne pepper. If you’d like less heat, swap the chipotles for a few spoonfuls of adobo (the sauce in the can with the peppers).
  • Easy substitutions for dietary restrictions: To ensure a gluten-free result, be sure to use your favorite gluten-free beer. To ensure a dairy-free result, be sure to serve your chili with your favorite dairy-free toppings (cheese, sour cream/yogurt, etc.).
  • 10-Minute Meal Prep: Nearly all of the active prep work for this beer chili comes from prepping the veggies. Take care of this in advance and you can jump straight in to cooking during the week: dice 1 yellow onion and 2 medium bell peppers, then transfer to an airtight container and store in the refrigerator for up to 5 days.

Alternate Cooking Methods:

  • Crock Pot / Slow Cooker Game Day Beer Chili: Prep the chili according to Steps 1-3. Transfer the deglazed mixture to the slow cooker, along with the beef, Worcestershire sauce, tomatoes, beans, and broth/stock (or water) as directed in Step 4. Slow cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally. If your slow cooker has a searing/browning feature, you can use it to cook the entire recipe (Steps 1-4).
  • Electric Pressure Cooker / Instant Pot Game Day Beer Chili: Use your Instant Pot’s “Sauté” setting to build the chili according to Steps 1-4. Cover and seal the pressure cooker and cook on manual high pressure for 35 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. If the chili seems a little too liquidy, turn on the Sauté setting and let it simmer down a little before finishing as directed in Step 5.

Storage, Reheating, and Freezing:

  • Storage and Reheating: This beer chili is incredibly meal prep/make-ahead friendly – its flavors get even better the longer it sits. To store, transfer cooled chili to an airtight container. Store in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezer Instructions: This beer chili is also incredibly freezer-friendly. Transfer the cooled chili to a freezer container (or divide between multiple freezer containers for smaller portions) and freeze for up to 3 months. Thaw overnight in the refrigerator or, for a quicker thaw, submerge the freezer container in room temperature water. Reheat on the stovetop or in the microwave until warmed through, thinning it out with a splash of water or chicken stock as needed.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A bowl of chili topped with shredded cheese, sliced jalapeños, cilantro, and tortilla chips, with a spoon inside. A drink, lime wedges, and scattered chips are visible on a green-tiled surface nearby.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 11.30.25
    Jeanne Watson said:

    Excellent chili. Made a batch for after Thanksgiving guests. Big hit. Followed recipe as stated but made in slow cooker. Cut back by 1 can of beans cause not a huge fan. Did not need broth as it was perfectly thick. Used a lite IPA as that’s what was on hand. Really nice subtle heat. Topped with shredded cheese, sour cream, green onions and homemade pickled jalapeños. Definately a keeper.

    Reply
  2. 11.28.25
    Sara Lewis said:

    Love this recipe. It is so hearty and tasty. The perfect comfort food for a chilly, windy autumn day. To make it extra autumn inspired I used pumpkin beer, and I actually added a can of pumpkin purée to the recipe. This will be my go to chili recipe from now on.

    Reply
    • 12.1.25
      Emma @ Plays Well With Butter said:

      Those additions sound amazing, Sara! So glad you enjoyed the chili and were able to make it your own!

      Reply