This easy chili recipe is a weeknight classic made with simple ingredients. It comes together fast in one pot, then simmers into a thick, hearty dinner that’s worth the wait.
Holly’s Recipe Highlights
- Why Make It: This is my go-to chili for hectic weeknights, chilly snow days, or game days when we want something hearty.
- Flavor: Rich, savory, and perfectly spiced, this chili delivers bold beefy flavor with every comforting, hearty bite.
- Recommended Tools: A large pot or Dutch oven lets the chili simmer evenly.
- Time-Saving Tip: I love making extra so it can be portioned for lunches, frozen for later, or shared with a neighbor for an easy, comforting meal.
Weeknight Winner Ingredients
- Beef: Using 80/20 ground beef gives the best flavor, but 90/10 works too. Just add a splash more broth if the chili feels dry. Or use seasoned ground beef for extra delicious flavor.
- Vegetables: Fresh minced garlic tastes best, though jarred works in a pinch if you use a little extra. Yellow or white onion, diced small, melts into the chili, and green bell pepper adds sweetness and texture, but can be skipped or swapped for red or yellow for a milder flavor.
- Beans: Rinse canned beans well and feel free to swap in black beans or pinto beans if preferred.
- Seasonings: Chili powder brings the main flavor, while oregano and basil add a cozy, slow-simmered taste. For a little extra depth, add a pinch of cumin or smoked paprika.
- Sauce: Tomato sauce, diced tomatoes, and beef broth create that classic chili base, thickening as it simmers.
Chili Variations
- Protein Swap: Replace the ground beef with ground turkey, but add an extra spoonful of chili powder for flavor.
- Spice Level: As written, this is a mild-to-medium chili. Add extra chili powder or hot sauce to bump up the heat.
- Flavor Tweaks: Add corn for sweetness or a pinch of brown sugar if the tomatoes taste sharp, and adjust the beans to be light with one can or heavy with an extra can.
How to Make Easy Chili
- Brown the beef, onion, and garlic. Then drain the fat.
- Add the remaining ingredients and simmer (full recipe below).
Top it with crushed chips, sharp cheddar cheese, fresh cilantro, avocado, and a dollop of sour cream, and serve it with jalapeno cornbread or Mexican corn salad.
Holly’s Chili Cheat Codes
- For a thicker sauce, you can let it simmer uncovered or stir in a cornstarch slurry (equal parts cornstarch and water) and simmer for 2–3 minutes.
- This chili tastes even better after resting. Let it cool for 10 minutes before serving to let the flavors meld and the sauce thicken.
- To slow cook, brown and drain the beef first, then cook on low 6–8 hours or high 3–4 hours, adding broth gradually to prevent it from getting too thin.
Leftovers That Love You Back
To store leftover chili, let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To freeze leftovers, cool completely, then store in an airtight container or freezer bag in the freezer for up to 3 months for best quality.
Reheat this easy chili on the stovetop over medium-low with a splash of broth, or microwave it in short bursts, stirring between.
Game Day Comfort Food Spread
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Easy Chili
Equipment
Ingredients
- 1½ pounds ground beef
- 4 cloves garlic minced
- 1 onion diced
- 1 green bell pepper diced
- 1 (15.5 ounce) can red kidney beans drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with juices
- 14 ounces tomato sauce
- 1 cup beef broth
- 1½ tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
- Brown beef in a large pot over medium high-heat with garlic and onion. Cook until no pink remains and drain the fat.
- Add remaining ingredients and bring to a boil.
- Once boiling, turn down to a simmer and cook uncovered for 45-55 minutes or until it thickens.
Notes
- Thicken chili by simmering it for a bit longer. Or mix equal amounts of cornstarch with water and stir it into the chili and simmer.
- If chili is too thick, add a bit more beef broth.
- Modify the level of spice by adding more or less chili powder. Add hot sauce, more chili powder, or even jalapenos for added heat.
- Refrigerate chili in a sealed container for up to 4 days.
- Freeze cooked and cooled chili in an air-tight container for up to 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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