I never thought I’d love white chili with ground beef more than my go-to chicken version, but this recipe completely changed my mind. After testing this at least six times with my family, I can honestly say the ground beef adds such a rich, hearty flavor that makes this chili incredibly satisfying on cold New Orleans evenings. If you’re curious about my original white bean chicken chili Giada-inspired recipe, that’s where my white chili obsession started!
Table of contents
Hearty White Chili with Ground Beef
Rich and comforting white chili made with ground beef, white beans, and green chilies - perfect for cozy family dinners.
Ingredients
- 1 pound ground beef (90/10)
- 1 tablespoon neutral oil, as needed
- 1 yellow onion, peeled and diced
- 1 red bell pepper, trimmed, seeded, and diced
- 1 green bell pepper, trimmed, seeded, and diced
- 1 jalapeño, trimmed and small-diced
- 2 tablespoons butter
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- ½ teaspoon cayenne powder, more or less to taste
- 3 tablespoons tomato paste
- 2 cups water or beef stock
- 4.5-ounce can chopped green chilies
- 14.5-ounce can fire-roasted crushed tomatoes
- 15-ounce can light red kidney beans, drained
- 2 tablespoons brown sugar, plus more to taste
- Salt and pepper to taste
Instructions
- Heat large pot over medium-high heat and brown ground beef until crumbly, about 15 minutes. Season with salt and pepper, then transfer to bowl.
- Add oil to pot if needed, reduce heat to medium. Sauté onion, bell peppers, and jalapeño for 8-10 minutes until soft. Season with salt and pepper.
- Melt butter into vegetables, then stir in chili powder, cumin, paprika, garlic powder, and cayenne. Cook 1 minute until aromatic.
- Return beef to pot and mix well. Add tomato paste, mashing it into meat for 3-5 minutes until darkened.
- Pour in water or stock, scraping up any stuck bits. Add green chilies, crushed tomatoes, kidney beans, and brown sugar.
- Bring to boil, then reduce heat and simmer 45 minutes, stirring occasionally, until thickened.
- Taste and adjust seasonings before serving.
Notes
- Use 85/15 ground beef for richer flavor
- Make ahead: Refrigerate up to 4 days or freeze up to 3 months
- For less heat, reduce cayenne or omit jalapeño seeds
- Great served over baked potatoes or with cornbread
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 430Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 77mgSodium: 523mgCarbohydrates: 32gFiber: 7gSugar: 12gProtein: 30g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need to make this comforting chili that’s become a regular in our dinner rotation:
- 1 pound ground beef (I always use 90/10 ground beef for this recipe because it gives you the perfect balance of flavor and leanness. According to the USDA FoodData Central, this lean ratio provides about 26 grams of protein per serving while keeping the fat content manageable – something I appreciate when I’m feeding my growing kids. Trust me, I’ve tried fattier blends and they make the chili too greasy.)
- 1 tablespoon neutral oil (if needed)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, small-diced
- 2 tablespoons butter
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- ½ teaspoon cayenne powder
- 3 tablespoons tomato paste
- 2 cups water or beef stock
- 4.5-ounce can chopped green chilies
- 14.5-ounce can fire-roasted crushed tomatoes
- 15-ounce can light red kidney beans, drained
- 2 tablespoons brown sugar
- Salt and pepper to taste
- Large heavy-bottomed pot or Dutch oven
Detailed Cooking Instructions
Time needed: 1 hour and 15 minutes
Hearty white chili made with ground beef, peppers, and white beans in a rich tomato base.
- Brown the ground beef
Heat large pot over medium-high heat. Brown ground beef until crumbly, about 15 minutes. Season with salt and pepper, then transfer to bowl.
- Sauté the vegetables
Add oil if needed, reduce heat to medium. Sauté onion, bell peppers, and jalapeño for 8-10 minutes until soft. Season with salt and pepper.
- Add spices
Melt butter into vegetables, then stir in chili powder, cumin, paprika, garlic powder, and cayenne. Cook 1 minute until aromatic.
- Combine beef and tomato paste
Return beef to pot and mix well. Add tomato paste, mashing it into meat for 3-5 minutes until darkened.
- Add liquids and simmer
Pour in water or stock, scraping up stuck bits. Add green chilies, crushed tomatoes, kidney beans, and brown sugar. Bring to boil, then simmer 45 minutes until thickened.
Tips & Tricks
- Don’t skip browning the beef properly – those crispy bits add incredible flavor to the final chili.
- Use 85/15 ground beef if you want richer taste, but drain excess fat before adding vegetables.
- Make this a day ahead – the flavors get even better overnight in the fridge.
- If it’s too thick, add more beef stock; if too thin, simmer uncovered for extra 15 minutes.
- For mild version, remove jalapeño seeds and reduce cayenne to 1/4 teaspoon.
- Want to try other variations? My crockpot white chicken chili is perfect for busy days, and my white chili with pork offers another delicious protein twist.
You Might Also Like
If you’re loving this ground beef version, you’ll want to try my other white chili recipes! My white bean chicken chili Giada-inspired recipe is where this whole obsession started – it’s lighter but just as satisfying. For busy days, my crockpot white chicken chili practically makes itself while you’re running around with the kids. And if you want to try something totally different, my white chili with pork has become a surprising family favorite!
Frequently Asked Questions
Absolutely! Ground beef works wonderfully in white chili and adds a rich, hearty flavor that’s different from chicken but equally delicious.
White chili typically uses white beans, green chilies, and lighter colored ingredients instead of red tomatoes and kidney beans, creating a milder but flavorful alternative.
The biggest mistake is not browning the meat properly or skipping the spice blooming step. Both add essential flavor depth to the final dish.
White chili typically includes white beans, green chilies, onions, garlic, cumin, and either chicken or ground beef in a lighter broth base.
Variations & Add-Ins
- Make it a low-carb version by serving over cauliflower rice instead of with bread or potatoes.
- Add a can of corn for extra sweetness and texture that kids especially love.
- Use ground turkey instead of beef for a leaner protein option.
- Stir in 4 oz of cream cheese during the last 10 minutes for an extra creamy finish.
- For a spicy kick, add diced poblano peppers along with the other vegetables.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Omit butter, use olive oil instead |
| Vegan | No | Replace beef with lentils or plant protein |
| Keto | No | Remove beans and brown sugar |
| Nut-Free | Yes | No modifications needed |
Storage, Freezing & Reheating
- Fridge: Keeps 4-5 days in a sealed container in the refrigerator.
- Freezer: Freeze up to 3 months in freezer-safe containers, leaving 1 inch headspace.
- Thawing: Thaw overnight in the fridge for best texture and even reheating.
- Reheat: Warm gently on stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals.
- Food Safety: I learned this the hard way after a kitchen mishap years ago – the USDA recommends never leaving cooked chili at room temperature for more than 2 hours. In our humid New Orleans climate, I actually stick to 1 hour to be extra safe with my family.
- Add a splash of beef broth when reheating if the chili has thickened too much.
Save This Recipe for Later
This white chili with ground beef has become such a family favorite! Save it to your Pinterest board so you can make it whenever you’re craving something hearty and comforting.
Pin it here