615 ground beef chili recipes

This comes out almost black in color and is VERY HOT!

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

I've been making Headquarters Chili since before leaving Philly for Vegas in 1991. I use turkey meat, sometimes over rice, sometimes as Sloppy Joes, sometimes as a Tamale Pie. Traditionally I make it for Presidents' Day, but this year I'm doing it for Super Bowl Sunday. It keeps me off the Vegas Strip that replaces our lost Las Vegas Zoo.

Straightforward ground beef chili with onions, tomato sauce, diced bell peppers, and chili powder thickened with cornmeal during the final 15 minutes of simmering.

Everyone loves my hearty ground beef and bean chili!

Louisiana-style crawfish chili with ground beef, bacon drippings, and a kick of cayenne. A bayou twist on classic chili that simmers low and slow until the crawfish meat surrenders to the broth.

Skinny chili: leaner microwave chili with ground beef, tomatoes, red pepper, and a classic cumin-oregano-chili-powder spice base. Fast weeknight chili ready in about 20 minutes, no stovetop required.

Chili Krieghauser with ground beef, French onion soup, kidney beans, and a splash of cola plus cocoa for unexpected depth. The midwestern-style cookoff chili with a secret ingredient list.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

This quick and savory chili tastes wonderful on its own or with a crusty bread bowl.

Cincinnati Skyline chili with cinnamon, allspice, and cumin simmered for 3 hours. A unique Midwest-style chili with warm spices that's built for topping spaghetti or coneys.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.