Easy Chili Recipe
This Easy Chili Recipe is packed with ground beef, bold spices, beans, and savory broth. The perfect balance of smoky, spicy, and comforting flavors.
Servings: 8
Calories: 248kcal
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 16 ounces canned beans
- 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
- 1 tablespoon granulated sugar
- 3 ounces tomato paste
- 1 ½ cups beef broth
Instructions
- Begin the recipe by placing a large pot or Dutch oven on the stovetop over medium-high heat.
- Add the 1 pound ground meat and cook until browned. Drain off any excess fat or oil. Remove it from the pot into a separate bowl and set aside.
- To the same pot add 1 tablespoon olive oil and allow it to heat. Add the ½ cup chopped onion, 1 cup diced green pepper, and 2 cloves minced garlic.
- Allow it to saute until it begins to soften and the garlic becomes fragrant. Return the cooked ground beef to the pot.
- Add the 14.5 ounces diced tomatoes and 16 ounces canned beans.
- Add the chili seasoning mix - 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 tablespoon chili powder, ¼ teaspoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, and 1 tablespoon granulated sugar. Give it a good stir with a wooden spoon.
- Add the 3 ounces tomato paste, and 1 ½ cups beef broth, and stir to combine.
- Reduce the heat to low, cover the pot with a lid, and allow it to simmer for about 20 to 25 minutes. Carefully remove the lid and serve warm.
- Top it with some sour cream, shredded cheddar cheese, and green onions. My favorite way to serve it is with hot sauce and cornbread. Enjoy!
Video
Notes
- Brown your meat in the pot first. Make sure to break up the meat and let it cook until it's fully browned before adding other ingredients for a richer flavor.
- Use your favorite type of beans. Kidney beans, black beans, or pinto beans. I prefer to use chili beans because they're loaded with additional seasoning and usually contain tomato sauce.
- Chili gets better with time, simmer for 20 to 30 minutes. If you can make it a day ahead and let it sit in the fridge overnight, this will intensify the flavors.
- Taste and adjust the seasonings to your preference. You may need to add additional salt, ground black pepper, and chili powder.
- If you like spicy chili, then add some cayenne pepper, jalapeno peppers, fresh chilies, or hot sauce.
- This recipe creates a thick and chunky chili, if you prefer a chili that is thinner and soupier, try adding more beef broth or water.
Nutrition
Calories: 248kcal | Carbohydrates: 18g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 825mg | Potassium: 624mg | Fiber: 5g | Sugar: 6g | Vitamin A: 828IU | Vitamin C: 24mg | Calcium: 66mg | Iron: 3mg
