This Easy Chili Recipe is packed with tender ground beef, bold spices, beans, and savory broth. It delivers the perfect balance of smoky, spicy, and comforting flavors. In under 30 minutes, you'll have a rich and thick chili that tastes like it simmered all day.
Updated October 2025: Recipe tested and photographed with new expert tips and comprehensive FAQs for the best Easy Chili Recipe experience! Original recipe shared October 16, 2024.
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I've spent years perfecting this easy chili recipe through countless batches and reader feedback here at Simply LaKita. My secret? A pinch of ground cinnamon that balances the spices without making it sweet, plus a specific layering technique that builds incredible depth of flavor in just 30 minutes. This recipe has become a reader favorite, with thousands of families telling me it's replaced their old chili standby. Whether you're a chili purist or love experimenting with toppings, this foolproof recipe delivers every single time.
Top it with sour cream, shredded cheese, and green onions, then serve with my homemade cornbread for the ultimate cozy dinner. Let's get started!
If you're craving more ground beef recipes, try making an Easy Hamburger Casserole or Old Fashioned Hamburger Gravy. For another chili variation, make a pot of White Chicken Chili.
Why You'll Love This Chili Recipe
- Stovetop Simple - This chili is easy to make right on the stovetop, making it a quick meal without special equipment or long cooking times.
- Bold & Flavorful - Packed with bold spices and hearty ingredients, this chili delivers deep layers of flavor that develop as it simmers.
- Pure Comfort - Perfect for chilly days or when you need a warm, comforting meal, this chili is like a bowl of coziness, bringing a sense of home in every bite.
- Weeknight Winner - Ready in just 30 minutes from start to finish, this recipe fits perfectly into busy schedules without sacrificing flavor.
Before You Begin
What You'll Need
⏱️ Time: 30 minutes total (5 min prep, 25 min cooking)
👨🍳 Difficulty: Easy (perfect for beginners!)
🍲 Equipment: Large pot or Dutch oven, wooden spoon
🍽️ Serves: 6 people (about 1.5 cups each)
The Secret Ingredient
The game-changer in this recipe is ground cinnamon. Trust me on this! It adds warmth and depth without any sweet or "cinnamony" taste. The cinnamon works alongside the chili powder and cumin to create a complex, balanced flavor profile that makes people say "what makes this so good?" You can also use my homemade chili seasoning blend for even more control over the flavor.
Quick Substitution Guide
- Ground Beef: Swap for ground turkey, ground chicken, or Italian sausage
- Beans: Use any combination of kidney, pinto, black, or chili beans (or omit for Texas-style)
- Spice Level: Start with less chili powder for mild, add cayenne for spicy
- Thickness: This recipe makes thick chili, add extra broth for a soupier version
Classic Chili Recipe Ingredients
This chili uses simple pantry staples you probably already have on hand:
The Base
- Ground Beef (1 lb) - I love using 80/20 for the best flavor. Ground turkey, ground chicken, or a mix of ground beef and ground Italian sausage can be used as substitutes.
- Onion (½ cup) - Diced white or yellow onion adds an earthy and slightly sweet aromatic flavor.
- Green Bell Pepper (1 cup) - Adds a slightly sweet and peppery flavor. Yellow or red bell peppers can be substituted.
- Garlic (2 cloves) - Fresh minced garlic adds intense, earthy flavor. Feel free to use more or substitute with jarred garlic.
The Flavor Builders
- Diced Tomatoes (14.5 oz can) - I love using fire-roasted tomatoes to add a bit of smoky flavor to the chili.
- Tomato Paste (3 oz) - This gives the chili a slightly tart and savory flavor while helping to thicken it.
- Beans (16 oz can) - I prefer chili beans because they're loaded with additional seasoning, but kidney beans (light or dark), pinto beans, or black beans all work well.
- Beef Broth (1.5 cups) - Forms the soup base. Keep in mind this chili recipe is on the thicker side. You can substitute with chicken broth, vegetable broth, or water and beef bouillon.
The Seasoning Mix
You can use my homemade chili seasoning blend or any store-bought chili seasoning you prefer. If making it from scratch, you'll need:
- Salt, ground black pepper, garlic powder, onion powder
- Paprika, seasoned salt, chili powder
- Cumin, cayenne pepper, and sugar
- Ground Cinnamon - The SECRET ingredient that makes this chili exceptional!
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Easy Beef Chili
This one-pot chili comes together in three simple steps. The key is building layers of flavor by properly browning the meat and allowing the spices to bloom before simmering.
Step 1: Brown the Meat
Begin by placing a large pot or Dutch oven on the stovetop over medium-high heat. Add the ground beef and cook until fully browned, about 5-7 minutes, breaking it apart with a wooden spoon as it cooks. This browning creates a rich, caramelized flavor that forms the foundation of your chili.
Drain off any excess fat or oil, then remove the cooked beef from the pot into a separate bowl and set aside.
Step 2: Build the Flavor Base
To the same pot, add olive oil and allow it to heat over medium-high. Add the diced onion, green bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften and the garlic becomes fragrant. This aromatic base is what gives the chili its depth.
Return the cooked ground beef back to the pot. Add the can of diced tomatoes (with their juices) and the can of beans.
Step 3: Season and Simmer to Perfection
Sprinkle in your chili seasoning mix and the ground cinnamon. Give it a good stir with a wooden spoon to ensure every ingredient is coated with those beautiful spices.
Add the tomato paste and beef broth, stirring everything together until well combined.
Reduce the heat to low, cover the pot with a lid, and allow the chili to simmer for 20 to 25 minutes. During this time, the flavors will meld together beautifully and the chili will thicken to the perfect consistency. Give it an occasional stir to prevent sticking.
Carefully remove the lid, taste, and adjust seasonings if needed. Serve warm with your favorite toppings!
📖 Recipe
Easy Chili Recipe
Video
Equipment
- 1 large pot or Dutch oven (5-6 quart capacity)
- 1 wooden spoon
Ingredients
- For the Base:
- 1 pound ground beef (80/20 or 90/10)
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- For the Chili:
- 14.5 ounces canned diced tomatoes (with juices)
- 16 ounces canned beans (drained or with liquid, your choice)
- 3 ounces tomato paste
- 1 ½ cups beef broth
- Seasoning Blend:
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon seasoned salt
- 1 ½ tablespoons chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon (secret ingredient!)
- 1 tablespoon granulated sugar
- For Serving (Optional):
- Shredded cheddar cheese
- Sour cream
- Green onions, sliced
- Fresh cilantro
- Cornbread
Instructions
- Brown the ground beef. Place a large pot or Dutch oven over medium-high heat. Add 1 pound ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon, until fully browned. Drain any excess fat, transfer beef to a bowl, and set aside.
- Sauté the vegetables. In the same pot, add 1 tablespoon olive oil and heat over medium-high. Add ½ cup chopped onion, 1 cup diced green bell pepper, and 2 cloves minced garlic. Sauté for 5 minutes until vegetables are softened and garlic is fragrant.
- Combine base ingredients. Return the cooked ground beef to the pot. Add 14.5 ounces diced tomatoes (with juices) and 16 ounces beans.
- Add seasonings. Sprinkle in the chili seasoning blend: ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon seasoned salt, 1 ½ tablespoons chili powder, ¼ teaspoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, and 1 tablespoon sugar. Stir well to coat everything evenly.
- Add liquids and simmer. Stir in 3 ounces tomato paste and 1 ½ cups beef broth until fully combined. Reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes, stirring occasionally, until chili is thick and flavors have melded.
- Serve and garnish. Remove lid and taste, adjusting seasonings if needed. Ladle into bowls and top with shredded cheddar cheese, sour cream, green onions, and your favorite toppings. Serve with cornbread or crackers. Enjoy!
Notes
- Ground meat options: Ground turkey, ground chicken, ground pork, or a mix of ground beef and Italian sausage all work well. For very lean meats, add an extra tablespoon of olive oil.
- Bean varieties: Use kidney beans (light or dark), pinto beans, black beans, chili beans, or a combination. For Texas-style chili, omit beans entirely and increase beef to 1.5 pounds.
- Tomato options: If you don't have fire-roasted diced tomatoes, regular diced tomatoes work fine. You can also use 14.5 oz crushed tomatoes.
- Broth substitute: Use chicken broth, vegetable broth, or water mixed with beef bouillon cubes.
- Custom seasoning: Replace individual spices with 2-3 tablespoons of store-bought chili seasoning, or use my homemade chili seasoning blend.
- Mild chili: Reduce chili powder to 1 tablespoon and omit cayenne pepper.
- Spicy chili: Add ½ teaspoon cayenne, diced jalapeños, or your favorite hot sauce. Add gradually and taste as you go.
- Brown meat properly: Break beef into small crumbles and cook until deeply browned for maximum flavor development.
- Don't skip the cinnamon: It's the secret ingredient that adds warmth and balances spices without tasting sweet.
- Simmer time matters: The longer the chili simmers (up to 45 minutes), the more the flavors develop. If simmering longer, add extra broth as needed.
- Taste and adjust: Every chili powder brand varies in heat level. Always taste before serving and adjust salt, pepper, and spices to your preference.
- Better the next day: Chili improves as it sits. Make it a day ahead if possible for even better flavor.
- Thicker chili: Simmer uncovered for an extra 10-15 minutes to evaporate liquid, or mash some beans against the side of the pot.
- Thinner chili: Add an extra ½ to 1 cup beef broth during cooking for a soupier consistency.
Storage Instructions
Refrigerator Storage: Allow chili to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for 3-4 days. The chili will thicken as it sits and tastes even better the next day! Freezer Storage: Chili freezes exceptionally well. Cool completely, then transfer to airtight freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. For easier portions, freeze in individual serving sizes. Reheating:- Stovetop: Transfer chili to a saucepan and reheat over medium heat, stirring occasionally, until heated through. Add a splash of broth if needed.
- Microwave: Place in a microwave-safe bowl and heat for 1-2 minutes, stirring halfway through.
- From frozen: Thaw overnight in the refrigerator, then reheat. Or reheat from frozen over low heat, stirring frequently.
How to Serve Easy Chili
The best part about chili is making it your own! I love setting up a topping bar so everyone can customize their bowl exactly how they like it.
Classic Toppings
- Cheese - Sharp cheddar, mild cheddar, pepper jack, or smoked gouda all work beautifully
- Sour Cream - Adds creaminess and balances the spicy flavors perfectly
- Onions - Freshly chopped red onion or sliced green onions (scallions) add color and bite
- Fresh Herbs - Cilantro, parsley, or chives add bright, fresh flavor right before serving
Creative Additions
- Sliced Jalapeños - Fresh or pickled for extra heat
- Avocado or Guacamole - Diced avocado adds creaminess and healthy fats
- Tortilla Chips or Strips - For that satisfying crunch
- Lime Wedges - A squeeze of fresh lime brightens the entire bowl
- Hot Sauce - My personal favorite finishing touch!
Perfect Pairings
This chili pairs wonderfully with crusty bread, cornbread (try my homemade cornbread recipe), or crackers for soaking up every last bit. For a complete meal, serve alongside a simple green salad or coleslaw.
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Expert Tips for Perfect Chili
🥩 Brown Your Meat Properly
Make sure to break up the ground beef completely and let it cook until it's fully browned with some caramelization. Don't rush this step, it creates the rich, meaty flavor foundation for your entire pot of chili.
🫘 Choose Your Beans Wisely
I prefer chili beans because they come pre-seasoned and often include a bit of tomato sauce, which adds extra flavor. But kidney beans, pinto beans, or black beans all work beautifully. You can even mix two types for a varied texture! If you're in the "no beans in chili" camp, simply omit them and increase your ground beef to 1.5 pounds.
⏰ Time Makes It Better
Chili gets better with time as the flavors meld together. If you can make it a day ahead and let it sit in the fridge overnight, you'll be rewarded with even deeper, more complex flavors. Even letting it simmer an extra 10-15 minutes beyond the recipe time will improve it.
👅 Taste and Adjust
Every brand of chili powder has a different heat level and flavor profile. Always taste your chili before serving and adjust the seasonings to your preference. You may need to add a bit more salt, ground black pepper, or chili powder, depending on your ingredients.
🌶️ Control the Heat Level
This recipe creates a medium-spiced chili that most people find perfectly balanced. If you like it spicier, add extra cayenne pepper, diced jalapeños, fresh chilies, or a few dashes of hot sauce. Start small and add gradually, you can always add more heat, but you can't take it away!
💧 Adjust the Consistency
This recipe creates a thick, hearty chili that holds its shape in the bowl. If you prefer a thinner, soupier chili, add more beef broth or water during the simmering process. For an even thicker chili, simmer uncovered for an extra 10 minutes to reduce the liquid, or mash some of the beans against the side of the pot with your spoon.
🍳 Make It in Different Appliances
While this recipe is designed for stovetop cooking, it adapts beautifully to other methods:
- Slow Cooker: Brown meat and sauté vegetables first, then transfer everything to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Instant Pot: Use the sauté function for browning meat and vegetables, then pressure cook on high for 10 minutes with natural release.
Storage & Reheating
How to Store Leftover Chili
If you have leftover chili (though it rarely lasts long in my house!), allow it time to cool to room temperature before storing. Transfer to an airtight container and store in the refrigerator for 3 to 4 days. The hearty chili is even better the next day as the flavors continue to develop.
Reheating Instructions
Stovetop (Recommended): When you're ready to serve the leftovers, reheat them in a saucepan over medium heat on the stovetop until warm throughout. Stir occasionally and add a splash of beef broth or water if the chili has thickened too much.
Microwave: You can also reheat individual portions in the microwave in a microwave-safe container for about 1-2 minutes, stirring halfway through.
Freezing Chili
This chili can also be stored in the freezer if you need longer storage time or want to make a big batch for easy future meals. Place cooled chili in an airtight freezer-safe container or heavy-duty freezer bags for 1 to 2 months.
Pro tip: Freeze in individual portions using small containers or even muffin tins (then transfer the frozen portions to freezer bags). This makes it easy to thaw exactly what you need for a quick lunch or dinner.
When you're ready to serve frozen chili, allow it to thaw in the refrigerator overnight for best results, or you can reheat it from frozen over low heat on the stovetop, stirring frequently.
Frequently Asked Questions
Yes! Brown the ground beef and sauté the vegetables on the stovetop first, then transfer everything to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer cooking time allows flavors to develop even more beautifully.
I recommend 80/20 ground beef for the best balance of flavor and texture. The fat content keeps the chili moist and flavorful. For leaner options, try 90/10 ground beef, ground turkey, or ground chicken (just add 1 tablespoon olive oil when browning). For extra richness, use a mix of ground beef and Italian sausage.
Add diced jalapeños or serrano peppers when sautéing the vegetables, increase cayenne pepper to ½ teaspoon, stir in your favorite hot sauce to taste, or use a spicier variety of chili powder. Always add gradually and taste as you go!
Absolutely! For traditional Texas-style "no-bean" chili, simply omit the beans and increase the ground beef to 1.5 pounds. You may want to add an extra ½ cup of beef broth to maintain the right consistency.
While optional, cinnamon is the secret ingredient that makes this recipe truly special. It adds warmth and balances the spices without tasting sweet or "cinnamony" at all. If you're skeptical, I encourage you to try it once. Most people can't pinpoint what makes it taste so good, but the cinnamon is the magic! That said, you can omit it if you prefer, though I highly recommend giving it a try.
Yes, but canned tomatoes are more consistent and convenient for this recipe. If using fresh tomatoes, you'll need about 2 cups diced tomatoes. Keep in mind that the flavor may be slightly less concentrated than using canned.
Simmer the chili uncovered for an additional 10-15 minutes to allow liquid to evaporate naturally. Alternatively, mash some of the beans against the side of the pot with your spoon, or stir in 1-2 tablespoons of tomato paste or masa harina (corn flour used in tamales).
Yes! This recipe doubles beautifully. Just make sure you're using a pot large enough to hold everything comfortably (at least 8-10 quarts for a double batch). The cooking time remains the same.
More Easy Comfort Food Recipes
If you loved this easy chili recipe, you'll definitely want to try these other cozy favorites from my kitchen:
- Easy White Chicken Chili - A creamy, lighter twist on classic chili.
- Easy Hibachi Soup - Restaurant-quality soup at home.
- Lasagna Soup Recipe - All the flavors of lasagna in a cozy bowl.
- One Pot Chicken Noodle Soup - Classic comfort in 30 minutes.
- Italian Sausage and Bean Soup - Hearty and satisfying.
- Tomato Soup with Canned Tomatoes - Silky smooth comfort.
- Potato Kale and Sausage Soup - Perfect for smaller households.
Did You Make This Recipe?
I'd love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and comment below telling me about your experience. Did you add any special toppings? Make any substitutions? Your feedback helps other readers and makes my day!
Don't forget to share your creation! Tag me @simplylakita on Instagram or Facebook so I can see your delicious chili. I feature reader photos in my stories!
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