This is the best Quick and Easy Chili recipe. Yup, that’s right! It’s a hearty and healthy meal that really is quick and easy to make!
Simple instructions, and flavorful ingredients that are easy to find, make this a quick easy chili recipe worth keeping at the front of the recipe box. It has all the distinctive chili ingredients that make it taste so good. Beef, peppers, garlic, kidney beans, diced tomatoes and tomato sauce, along with the perfect amount of seasoning are simmer together to keep every hungry tummy happy.
Quick And Easy Chili
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What Is Chili?
- Chili con carne (AKA chili), is usually a one-pot meal made of ground beef, in a tomato base with a spicy kick to it generally from hot pepper. The dish originated in Texas or Mexico and ingredients vary by geographic region.
- It is such a popular dish on the menu because it is so simple, so flavorful, hearty and filling.
- This particular recipe is super easy to toss together, making it perfect for busy days or to take along to a party or potluck.
Ingredients and Variations
BEEF: Use ground beef with this recipe and brown it until no pink remains. Remember to fry it with onions and garlic. Or use a seasoned ground beef for extra delicious flavor!
VEGETABLES: Green pepper and canned diced tomatoes are the vegetables tossed into the pot. But don’t stop there! Add whatever vegetables that are on hand or that the family loves.
BEANS: Red kidney beans are a high source of fibre and protein. Black beans, pinto beans or even brown beans are all delicious additions to chili, just use what is on hand or is preferred.
SAUCE: Beef broth and tomato sauce are cooked with the beef and vegetables giving the chili its distinctive red and sweet base. Toss in some chili powder and the chili is complete.
How Do You Make Chili?
Cook up this one-pot meal for an easy-to-make and easy-to-clean-up dish.
- Brown the beef, onion, and garlic.
- Add the remaining ingredients and cook (as per the recipe below).
In the Crock Pot or slow cooker: Brown the meat, onion, and garlic in a saucepan. Add the meat and all the ingredients into the crock pot. Cook on low for 4-5 hours.
Frequently Asked Questions:
How To Make Chili Thicker – If the chili is too watery there are two options. Simmer the chili until the water has evaporated. Or mix equal parts of cornstarch with water in a bowl and mix this into the chili. Cook for another hour or so, or until thickened.
How To Make Chili Less Spicy or More Spicy – Chili powder is the secret powder that gives this chili its kick. To make it less spicy add less chili powder and for a spicier dish add more powder. Dice and add real chilis or a splash of tabasco for even more intense flavor. Serve it with some optional cheese or sour cream to help take the edge off the spicy flavor.
How Long Does It Last In The Fridge – Chili will last in the refrigerator for 4-5 days, if any lasts that long before being eaten!
Can You Freeze Chili – Chili is so great for freezing. So make a double batch, toss it into an air-tight container and pull it out for those busy nights. It will keep in the freezer for 2 months.
What Goes Good With Chili?
Chili goes great with some fresh Dinner Rolls or even a slice of Jalapeno Cornbread. And it’s delicious with a side garden salad or an Easy Broccoli Salad. Or use this chili recipe to make a Chili Cheese Dog for a special treat that everyone will love!
Other Easy One Pot Meals!
- One Pot Creamy Garlic Pasta – add chicken or shrimp!
- Cheesy Ground Beef Pasta – 5 minute prep.
- Ground Beef and Broccoli Stir Fry – serve with rice or noodles.
- Creamy Beef Mushroom Stroganoff – a favorite recipe.
- Taco Spaghetti Recipe – ready in just 30 minutes.
Quick and Easy Chili
- 1 ½ pounds ground beef
- 4 cloves garlic minced
- 1 onion diced
- 1 green pepper diced
- 15 ounces red kidney beans drained & rinsed
- 14 ounces diced tomatoes
- 14 ounces tomato sauce
- 1 cup beef broth
- 1 ½ Tablespoon chili powder
- ½ teaspoon oregano
- ½ teaspoon basil
- 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.
- Thicken chili by simmering it for a longer time. Or mix equal amounts of cornstarch with water and stir into 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 if desired.
- Refrigerate chili in a sealed container for 4-5 days.
- Freeze cooked and cooled chili in an air-tight container for about 2 months.