This Easy Chili Recipe comes together quickly, but doesn’t skimp on flavor. Made with ground beef, beans, and classic chili seasonings, it’s thick, hearty, and perfect comfort food anytime!
There are so many variations on chili and 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 great flavor. Thick and hearty, like a good classic chili recipe should be!
Can you freeze chili?
Yes! Let the cooked chili cool completely, then store any leftovers in the refrigerator for 4-5 days, in an airtight container. Or wrap it tightly and freeze it for up to 3 months.
- The ground beef can be substituted for ground turkey or even chorizo. Need it vegetarian? Omit the meat, add in an additional 2 tablespoons of olive oil, an extra can of beans of your choice, and crumbled extra firm tofu.
- Adjust the cayenne pepper to make it more spicy or less spicy. Or omit it entirely and pass some hot sauce at the table.
- Instead of red kidney beans, use white. Or sub in black beans or a combination of your favorites.
- Toss in 1/2 cup of corn kernels for added flavor and color.
What to serve with chili
Try taking your chili up a notch by adding some of these toppings:
- Shredded cheddar cheese
- A dollop of sour cream
- Diced red onion
- Sliced pickled jalapeños
- Diced ripe avocado
- Corn chips
- Oyster crackers or crushed saltine crackers
What Goes Well with Chili for Dinner?
How To Make This Easy Chili Recipe
The Best Easy Chili Recipe
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion , diced small
- 1 medium poblano pepper , diced small
- 3 cloves garlic , minced
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 2 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups beef broth
- 8 ounce can tomato sauce
- 15 ounce can petite diced fire roasted tomatoes , undrained
- 16 ounce can red kidney beans , drained and rinsed
- Warm the olive oil in a large pot over medium-high heat. Add in the onion and poblano pepper; cook, stirring occasionally, for 3-4 minutes until the onion becomes translucent. Add in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the pot. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and no pink remains. Drain off most of the fat.
- Stir in the tomato paste, chili powder, cumin, salt, pepper, and cayenne until everything is thoroughly combined.
- Pour in the broth, tomato sauce, diced tomatoes (with their juice), and kidney beans. Stir well.
- Bring the liquid to a boil, then reduce heat to a gentle simmer (low to medium-low.) Cook, uncovered, for about 20 minutes, stirring occasionally to prevent sticking. Taste and adjust seasonings, of necessary.
- Remove the pot from the heat and let rest for 5 minutes.
- Serve in bowls with your choice of toppings and enjoy!