Easy Chili Recipe

Introduction

This easy chili recipe is a hearty and flavorful meal that’s perfect for any day of the week. Packed with ground beef, beans, and bold spices, it’s a comforting dish that’s simple to prepare and loved by all ages.

Ingredients

• 2 tbsp Olive oil
• 1/2 large Onion, chopped
• 8 cloves Garlic, minced
• 2 lb Ground beef
• 2 15-oz cans Diced tomatoes with liquid
• 1 6-oz can Tomato paste
• 1 4-oz can Green chiles with liquid
• 1 15-oz can Black beans, drained and rinsed
• 1 15-oz can Pinto beans, drained and rinsed
• 1/2 cup Beef broth, reduced sodium
• 2 tbsp Worcestershire sauce
• 1/4 cup Chili powder
• 2 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1 medium Bay leaf (optional)

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent.
2. Step 2: Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add the ground beef and cook for 8–10 minutes, breaking it apart with a wooden spoon, until browned.
4. Step 4: Stir in the diced tomatoes (with liquid), tomato paste, green chiles (with liquid), black beans, pinto beans, beef broth, Worcestershire sauce, chili powder, cumin, oregano, sea salt, and black pepper. Mix until well combined. Place the bay leaf in the pot if using.
5. Step 5: Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to allow flavors to meld.
6. Step 6: Remove the bay leaf and serve the chili warm. Top with your favorite garnishes such as sour cream, shredded cheese, avocado, or hot sauce.

Tips & Variations

• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper along with the spices.
• Use ground turkey or chicken instead of beef for a leaner option.
• Add corn kernels for extra sweetness and texture.
• Letting the chili simmer longer enhances the depth of flavor—feel free to cook for up to 2 hours on low heat.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well—transfer to a freezer-safe container and keep for up to 3 months. Reheat on the stove over low heat or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use additional beans or vegetables like mushrooms or bell peppers. You may also want to add vegetable broth instead of beef broth for a vegetarian version.

What toppings go well with chili?

Classic toppings include shredded cheese, sour cream, sliced avocado, chopped green onions, cilantro, and hot sauce. Pick your favorites to add extra flavor and texture.

Easy Chili Recipe

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★★★★★

4.8 from 123 reviews

This easy chili recipe is a hearty and flavorful one-pot meal that combines ground beef, tomatoes, beans, and a blend of spices. Perfect for a cozy dinner, it simmers on the stovetop to develop rich flavors and can be customized with your favorite toppings.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp Olive oil
• 1/2 large Onion, chopped
• 8 cloves Garlic, minced
• 2 lb Ground beef

Tomato and Bean Mixture

• 2 (15-oz) cans Diced tomatoes with liquid
• 1 (6-oz) can Tomato paste
• 1 (4-oz) can Green chiles with liquid
• 1 (15-oz) can Black beans, drained and rinsed
• 1 (15-oz) can Pinto beans, drained and rinsed

Liquids and Sauces

• 1/2 cup Beef broth, reduced sodium
• 2 tbsp Worcestershire sauce

Spices

• 1/4 cup Chili powder
• 2 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1 medium Bay leaf (optional)

Instructions

1. Prepare aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent, softening and releasing its sweetness.
2. Sauté garlic: Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Brown the ground beef: Add the ground beef to the pot. Break it apart with a wooden spoon and cook for 8-10 minutes until nicely browned and no longer pink.
4. Add remaining ingredients: Stir in the diced tomatoes with their liquid, tomato paste, green chiles, black beans, pinto beans, beef broth, Worcestershire sauce, chili powder, cumin, dried oregano, sea salt, and black pepper. Mix everything well. If using, place the bay leaf into the center of the mixture.
5. Simmer the chili: Bring the chili to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 45 minutes to allow the flavors to meld and develop fully.
6. Finish and serve: Remove and discard the bay leaf. Serve the chili warm with optional toppings such as sour cream, shredded cheese, avocado slices, or hot sauce to suit your taste.

Notes

• For a spicier chili, add more green chiles or a pinch of cayenne pepper.
• To make this recipe vegetarian, substitute the ground beef with cooked lentils or plant-based crumbles and use vegetable broth.
• Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
• You can thicken the chili by simmering it uncovered for the last 10-15 minutes if desired.
• Serve with cornbread or crusty bread for a complete meal.

Keywords: easy chili, ground beef chili, stovetop chili, bean chili, hearty chili recipe