Easy Chili Recipe
This Easy Chili Recipe is packed with ground beef, beans, and bold spices. Ready in just 30 minutes, it tastes like it simmered all day! Perfect for busy weeknights.
Servings: 6
Calories: 331kcal
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!
Video
Notes
Ingredient Substitutions:
- 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.
Nutrition
Calories: 331kcal | Carbohydrates: 23g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1100mg | Potassium: 831mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1104IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 4mg
