Smoky Hamburger Meat Chili

Highlighted under: Big Meals | Filling Recipes

When chilly evenings roll in, nothing beats a warming bowl of chili. A few weeks ago, I decided to use up some ground beef I had in the freezer, and stumbled into a smoky hamburger meat chili that turned out to be a hit with everyone at the dinner table. It’s hearty and satisfying, and honestly, the smokiness really does wonders for the usual flavors you'd expect from chili. If you’ve got a busy weeknight ahead, this is a simple go-to recipe that practically makes itself.

Created by

The Queeniesrecipes Team

Last updated on 2026-03-18T11:13:53.587Z

The other night, I had a moment where I thought I’d burnt my chili beyond saving. I had it simmering and got distracted by a phone call. When I returned, the bottom was sticking and the smell was not great. I salvaged it by adding more diced tomatoes and a splash of broth, which helped bring it back to life—whew! Pro tip: always have extra diced tomatoes on hand just in case.

Chili is such a forgiving dish, and I'm always experimenting with what I have on hand. This time, I added a bit of smoked paprika to amp up that smoky flavor. If you love a good kick, you can throw in some chopped jalapeños or a dash of cayenne—whatever suits your fancy!

What to Know Before You Start

This chili is all about layering flavors, so don’t rush through the steps. Each part, from browning the beef to sautéing the veggies, builds the base for that smoky warmth. If you can, allow the chili to sit for a while before serving. It tends to taste even better the next day after the flavors have mingled a bit longer. If you’re vegan or plant-based, feel free to swap the ground beef for lentils or a meat substitute, and use vegetable broth instead.

Using quality ingredients can make a difference here, especially when it comes to the spices. I really like smoked paprika—it gives such a nice depth of flavor. If you’re not into spicy food, you might want to adjust the chili powder to your taste to keep things more mild while still enjoying that nice smoky kick.

Ingredients

Here’s everything you need to gather up:

For the Chili

1 lb ground beef (I like 80/20 for flavor)
1 medium onion, diced
1 bell pepper, diced (any color you like)
3 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes (I prefer Del Monte)
2 tbsp tomato paste
2 cups beef broth
1 tbsp smoked paprika
1 tsp cumin
1 tsp chili powder
Salt and black pepper to taste

Instructions

Ready to make some chili magic? Let’s get started:

Cook the Beef

In a large pot over medium heat, add the ground beef. Cook it for about 5-7 minutes until it’s browned. Make sure to break it up with a wooden spoon so that it cooks evenly. Drain any excess fat if there’s too much—nobody wants greasy chili.

Sauté the Veggies

Add the diced onion and bell pepper to the pot, cooking for another 5 minutes. You want them nice and soft, so keep stirring. The aroma starts to fill the kitchen and it's really something. You can toss in the minced garlic in the last minute of cooking to prevent burning.

Mix in the Flavor

Now, stir in the smoked paprika, cumin, and chili powder, mixing well until everything’s coated. You’ll get a lovely, smoky scent wafting up. Add the tomato paste next, and don’t be shy about scrapping the bottom of the pot to mix everything together well.

Add Everything Else

Pour in the canned tomatoes and beef broth, followed by the drained and rinsed kidney beans. Give it a good stir to combine. Bring it to a simmer on low heat and cover—it’s going to bubble gently for about 30 minutes. Honestly, I usually crank it up a little high in the beginning just to get things moving, but keep an eye on it so it doesn’t stick.

Final Touches and Serve

After it simmers, taste it for seasoning and adjust salt and pepper as needed. At this point, it’ll be thick and satisfying. Serve it hot, and I love topping mine with shredded cheese and a dollop of sour cream!

Scaling Up for a Crowd

If you’re planning to serve a larger group, this recipe doubles easily—just make sure to use a pot big enough to accommodate everything. You might need to increase the simmering time a bit to ensure all those flavors meld together well. When entertaining, I sometimes prep everything in advance and then let the chili do its thing while I focus on sides or entertaining guests.

A great way to bulk this up even more is by adding corn or diced zucchini for extra texture. I also like to put out a toppings bar with options like sliced jalapeños, avocado, or even some crunchy tortilla chips to make it fun. Everyone can customize their own bowl, and it really adds a nice touch to the gathering.

Questions About Recipes

→ Can I use turkey instead of beef?

You can, but I wouldn't—ground turkey tends to be drier and can change the texture. If you do use turkey, I’d recommend adding more broth or some olive oil.

→ What's the best way to reheat leftovers?

I usually use the stove on medium-low, stirring occasionally. If it’s too thick, you can add a splash of water or broth to loosen it up. Honestly, it tastes even better the next day!

→ Can I freeze this chili?

Absolutely! Just let it cool down first, then transfer it to an airtight container. It keeps well for about 3 months. When you're ready, just thaw it in the fridge overnight and reheat it.

→ What can I serve with this chili?

Cornbread is a classic! But I also love it with tortilla chips or over rice. You could even serve it with a simple green salad on the side.

→ Can I make this vegetarian?

Sure thing! Just swap the beef for some lentils or extra beans, and use vegetable broth instead of beef broth. You'll get a hearty and delicious chili, too.