Smoky Hamburger Meat Chili

Highlighted under: Home Cooking

Chili has a special place in my heart, and this Smoky Hamburger Meat Chili is my go-to when the weather turns cool. I remember the first time I made it for a gathering — everyone was so happy, and my friend Jake even went back for seconds (and thirds!). There's something comforting about how the smoky flavors combine with the beef and spices, especially on lazy Sunday afternoons when all you want is a warm bowl of goodness. Honestly, it’s so easy and forgiving; I’ve made it with whatever beans I had on hand and it still turns out great. This recipe has become a staple in my home!

Created by

The Chefleoskitchen Team

Last updated on 2026-03-18T11:21:43.094Z

What to Know Before You Start

When making this Smoky Hamburger Meat Chili, it's important to consider your spice tolerance. If you prefer it milder, you can cut back on the chili powder or use a milder brand. Alternatively, if you're like me and enjoy a little heat, adding some diced jalapeños can really make it sing.

You might ask about the beans. I typically use black beans and kidney beans because they hold up well during cooking, but don’t feel boxed in. Pinto beans or navy beans also work well in this chili. Just remember, if you're using dried beans, you'll need to soak and cook them ahead of time.

Ingredients

Gather your ingredients for a warm and hearty meal that feels like a hug.

For the Chili

1 lb ground beef (I like using 80/20 for the extra flavor)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons chili powder (I use McCormick)
1 tablespoon smoked paprika
1 teaspoon cumin
1 cup beef broth
Salt and pepper to taste
Olive oil for cooking

Feel free to add any additional toppings you like, such as cheese or sour cream!

Instructions

Let's get cooking!

Sauté the Aromatics

In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook until it’s soft, about 3-4 minutes. Toss in the minced garlic and sauté for another minute. Just watch it closely so it doesn’t burn!

Brown the Beef

Add the ground beef to the pot, breaking it up with a spoon. Cook until it's browned all the way through, about 5-7 minutes. Drain any excess fat if needed, but don’t worry too much — it adds to the flavor.

Add the Good Stuff

Stir in the black beans, kidney beans, crushed tomatoes, chili powder, smoked paprika, cumin, and beef broth. Bring it to a gentle simmer, stirring occasionally to combine everything.

Season and Simmer

Season with salt and pepper to taste. Lower the heat and let it simmer uncovered for about 20 minutes, or until the chili thickens to your liking. If it gets too thick, just add a bit more broth or water — no biggie!

Serve hot, maybe with some cornbread or crackers on the side.

Serving Ideas

I really love serving this chili with a big spoonful of sour cream or Greek yogurt on top; it adds such a creamy contrast. Shredded cheese is another favorite of mine, especially a sharp cheddar. If you're feeling a bit fancy, a sprinkle of green onions or fresh cilantro can really brighten things up.

Pairing this chili with some warm cornbread or crusty bread makes for a cozy meal. Whenever I have extra time, I like to bake a batch of cornbread to serve alongside; the sweetness of the bread complements the chili so well. Plus, who doesn’t love dunking bread into a hearty bowl of chili?

Make-Ahead Tips

This chili keeps really well, so making it ahead of time is a smart move. I often make a double batch and freeze half for a busy weeknight. Just let it cool completely before transferring it to freezer-safe containers. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove or microwave.

Honestly, I find that chili often tastes even better the next day after the flavors have had time to mingle. So if you can resist, I suggest making it a day ahead. It’s a win-win; less hassle when serving and a more delicious meal to enjoy!

Questions About Recipes

→ Can I use turkey instead of beef?

Sure! Ground turkey works fine, but keep in mind it tends to be a bit drier, so maybe add a little extra broth.

→ How can I make this vegetarian?

You can substitute the beef with a mix of vegetables or lentils. I sometimes throw in extra beans and corn for texture.

→ Can I freeze leftovers?

Yep! Just let it cool completely, then portion it into airtight containers. It’ll keep in the freezer for about 3 months — perfect for a quick meal later!