This Easy Chili Recipe comes together quickly, but doesn’t skimp on flavor. Including ground beef, beans, and classic chili seasonings, I’ve turned them into this thick, hearty, and comforting dish. It’s the perfect comfort food meal and always hits the spot!

Chili recipes are like spaghetti sauce, meatballs, and pizza dough—everyone has one, and everyone makes theirs differently. And that’s ok! Obviously I’m very fond of my own.

There are so many variations on chili, I find it’s truly one of those meals that’s hard to mess up. I’ve made countless versions, but this is my favorite easy chili recipe because it’s quick, yet still packed with so much flavor. It turns out thick and hearty, as a good classic chili recipe should be!

How To Make Easy Homemade Chili Step by Step

• Gather the ingredients.

• Sauté the vegetables: Cook 1 medium diced sweet onion and 1 small diced poblano pepper in 2 tbsp of olive oil until tender. This usually takes me 3-4 minutes. Then add 3 cloves of minced garlic, cooking until fragrant.

• Add the ground beef: Add 1 lb. lean ground beef to the pot and cook, breaking it down with a wooden spoon, until it turns brown and no pink remains. Drain off most of the fat in the pan.

• Stir in the tomato paste and seasonings: Stir in 2 tbsp tomato paste, 2½ tbsp chili powder, 1½ tbsp ground cumin, 1½ tsp salt, ½ tsp black pepper, and ¼ tsp cayenne pepper, and mix until well combined.

• Pour in the broth, tomatoes, and beans: Pour in 1½ cups beef broth, one 8 oz. can tomato sauce, a 15 oz. can of diced tomatoes (with their juice), and one 16 oz. can of kidney beans. Stir well.
• Bring the liquid to a boil, then reduce the heat to a gentle simmer. Let the chili cook, uncovered, for about 20 minutes, stirring occasionally to prevent sticking. Taste and adjust seasonings, if necessary.
• Take the pot off the heat and let it rest for 5 minutes.
• Serve: Serve in bowls with your choice of toppings and enjoy!

Recipe Variations

• Use a different meat: The ground beef can be substituted for ground turkey or even chorizo.
• Make vegetarian chili: To make this vegetarian, omit the meat, add 2 tablespoons olive oil, an extra can of beans of your choice, and crumbled extra-firm tofu.
• Adjust the spice level: Adjust the cayenne pepper to make it spicier or less spicy. Or omit it entirely and pass some hot sauce at the table.
• Change the beans: Instead of red kidney beans, use white. Or sub in black beans or a combination of your favorites.
• Add corn: Toss in ½ cup of corn kernels for added flavor and color.

What To Serve With Chili

I love serving this with my easy homemade cornbread or cheese bread to mop up the juices in my bowl. And, for me, no bowl of chili is complete without cheese, a dollop of sour cream, red onions, or sour cream. If I’m in the mood for a touch more spice, I’ll sprinkle my bowl with candied jalapeños.

Proper Storage

• Fridge. Allow any leftovers to cool completely, then store in the fridge in an airtight container. It will keep up to 4 days. 
• Freezer. To freeze, let the cooked chili cool completely, and store it in a freezer-safe airtight container or plastic bag. It will keep in the freezer for up to 3 months.

More Chili Recipes

• Cincinnati Chili
• White Chicken Chili
• Chili Mac
• Mini Bread Bowl Chili