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Easy Chili Recipe
Cozy up with this easy chili recipe – a quick, one-pot comfort meal that’s homemade, spicy, and simple to whip up when you need a delicious dinner in under an hour.
I’ve been making chili like this for years, ever since my husband’s grandma first showed me her no-fuss method back in Illinois. What makes this bowl of goodness unique is the perfect balance of ground beef, fire-roasted tomatoes, and just the right hint of cayenne so it warms you from the inside out without overpowering little taste buds. It’s healthy too: lean meat, a can of beans for fiber, and plenty of veggies. And honestly, after running around with grandkids all day, I crave meals that feel homemade yet hardly tie me to the kitchen.
Why You’ll Love This Recipe
- No oven needed—just one pot on the stove for quick cleanup
- Ready in under an hour, even on busy weeknights
- Perfect comfort food that’s rich, hearty, and kid-friendly
- Easily spicy or mild—just tweak the cayenne and chili powder
- Uses pantry staples: canned beans, diced tomatoes, spices
- Homemade taste without fuss—your family will ask for seconds
- Freezer-friendly portions for fast lunches or future dinners
- Ground beef can be swapped for turkey or lentils for variety
- High in protein (around 25 g per serving) and fiber-packed
- Crowd-pleaser at potlucks, game days, and cozy home gatherings
Ingredients
• 1 lb lean ground beef (90/10 lean-to-fat ratio; you can use ground turkey)
• 1 large yellow onion, diced (or sweet onion)
• 3 cloves garlic, minced (fresh for the best aroma)
• 1 can (15 oz) kidney beans, drained and rinsed (or black beans)
• 1 can (15 oz) fire-roasted diced tomatoes
• 2 tbsp tomato paste
• 1 cup low-sodium beef broth (or water)
• 2 tbsp chili powder (mild or hot blend)
• 1 tsp ground cumin
• ½ tsp smoked paprika (adds depth)
• ¼ tsp cayenne pepper (adjust up or down)
• Salt & black pepper to taste
• Optional toppings: shredded cheddar, sour cream, chopped green onions
(Tip: If you’re out of tomato paste, stir in ¼ cup of crushed tomatoes and cook off excess liquid. For vegetarian chili, swap beef for two cups cooked lentils and use veggie broth.)
Directions
- Heat a large Dutch oven or heavy pot over medium heat. Add the ground beef. Break it apart with a wooden spoon, and cook until no pink remains—about 5 minutes. (Tip: Drain excess fat if you like a leaner chili.)
- Toss in the diced onion and minced garlic. Stir and sauté until the onion is translucent, roughly 3 minutes. You’ll smell that garlic right away—use it to know you’re on track.
- Sprinkle the chili powder, cumin, smoked paprika, and cayenne over the meat and veggies. Stir constantly for 1 minute to toast the spices—this step deepens the flavor.
- Stir in the tomato paste until it coats the mixture. Cook another minute, then pour in the beef broth, scraping up any browned bits from the bottom (that’s flavor gold).
- Add the fire-roasted tomatoes and rinsed beans. Bring the pot to a light boil, then reduce heat to low so it simmers gently.
- Let it simmer, uncovered, for 20–25 minutes, stirring occasionally. If you want thicker chili, simmer a few extra minutes.
- Taste and season with salt and pepper. If it tastes flat, add a pinch of sugar or a splash of apple cider vinegar to brighten it up.
- Serve hot in bowls with your favorite toppings. A sprinkle of cheddar and dollop of sour cream takes it over the top.
Servings & Timing
• Yield: Serves 6 (about 1½ cups per serving)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
Variations
• Veggie-Packed Chili: Stir in a cup of diced bell peppers and a zucchini.
• Slow Cooker Chili: Brown meat and veggies, then transfer to crockpot on low for 6 hours.
• White Chicken Chili: Swap beef for shredded chicken, use white beans, omit tomato paste.
• Instant Pot Version: Sauté with lid off, then pressure cook on high for 10 minutes, quick release.
• Spicy Bean Medley: Use a mix of kidney, pinto, and black beans with extra cayenne.
Storage & Reheating
• Fridge: Cool completely, store in airtight containers up to 4 days.
• Freezer: Portion into freezer bags, freeze up to 3 months—thaw overnight in fridge.
• Reheat: Warm on stove over low heat, stirring occasionally, or microwave in 1-minute bursts.
• Make-Ahead: Cook a day before serving—flavors meld overnight, and it tastes even better.
Notes
• Quality chili powder makes all the difference—look for name brands like McCormick or Spice Islands.
• For deeper flavor, add a tablespoon of cocoa powder or dark chocolate at the end.
• A splash of beer instead of broth adds a malty twist—just let it simmer off the alcohol.
• If beans soak up too much liquid, stir in a bit more broth or water toward the end.
FAQs
Q: Can I make this chili ahead of time?
A: Absolutely—you’ll find it tastes even richer the next day once the spices settle.
Q: Is this recipe kid-friendly?
A: Yes—just halve the cayenne and use mild chili powder for little ones.
Q: How can I make it gluten-free?
A: Use certified gluten-free broth and check canned goods to ensure no wheat fillers.
Q: Can I skip the beans?
A: Sure, but you’ll lose some fiber and texture; you might want extra veggies or meat.
Q: What side dishes pair well?
A: Cornbread, tortilla chips, a simple green salad, or on top of baked potatoes.
Q: How do I boost the protein?
A: Add another half pound of beef or top with cheese and Greek yogurt.
Q: Can I double the batch?
A: Yes—just use a larger pot or split between two pans; cooking time stays about the same.
Q: My chili is too thin—what now?
A: Simmer a bit longer with the lid off or stir in a small handful of quick oats for body.
Conclusion
This easy chili recipe hits all the right notes: one-pot simplicity, quick prep, hearty flavor, and a kid-friendly spice level you can tweak any way you like. Give it a whirl on your next busy night, then leave a comment below or share your favorite twist—maybe you’ll inspire my next post on cozy sides and snacks!
Easy Chili Recipe
Instructions
- Add the ground beef. Break it apart with a wooden spoon, and cook until no pink remains—about 5 minutes. (Tip: Drain excess fat if you like a leaner chili.)
- Stir and sauté until the onion is translucent, roughly 3 minutes. You’ll smell that garlic right away—use it to know you’re on track.
- Stir constantly for 1 minute to toast the spices—this step deepens the flavor.
- Cook another minute, then pour in the beef broth, scraping up any browned bits from the bottom (that’s flavor gold).
- Bring the pot to a light boil, then reduce heat to low so it simmers gently.
- If you want thicker chili, simmer a few extra minutes.
- If it tastes flat, add a pinch of sugar or a splash of apple cider vinegar to brighten it up.
- A sprinkle of cheddar and dollop of sour cream takes it over the top.
Notes
For deeper flavor, add a tablespoon of cocoa powder or dark chocolate at the end.
A splash of beer instead of broth adds a malty twist—just let it simmer off the alcohol.
If beans soak up too much liquid, stir in a bit more broth or water toward the end.
