Best Easy Chili Recipe

I just made the Best Easy Chili Recipe and, no joke, it’s a ridiculously saucy beef-and-bean powerhouse that gets dinner done in under 30 minutes so you should be jealous.

I’m obsessed with this Best Easy Chili Recipe because it’s loud, meaty, and honest. I love the way ground beef browns into sticky bits and the tomatoes give it a bright, saucy backbone.

It’s the kind of beef chili recipe you want after a long day when nothing fussy will do. And yes, it hits that deep, spiced note without making me babysit the pot.

I keep coming back to it on repeat. Quick Ground Beef Recipes rarely taste this full-bodied and easy.

Serious comfort in a bowl. Big, messy, and totally satisfying.

I eat it cold for breakfast sometimes.

Ingredients

• Plus olive oil, aids browning.
• Basically ground beef, hearty protein.
• Onion gives sweet savory base.
• Plus green pepper, adds crunch.
• Garlic brings punchy aromatics.
• Chili powder adds warm heat.
• Cumin gives earthy warmth.
• Smoked paprika adds subtle smoke.
• Oregano lends herbal depth.
• Salt enhances everything, taste.
• Pepper brings bright bite.
• Red pepper flakes kick heat.
• Tomato paste adds concentrated tomato.
• Diced tomatoes give body, juice.
• Broth keeps it saucy.
• Kidney beans add creamy heft.
• Black or pinto beans, extra protein.
• Brown sugar tames acidity.
• Worcestershire adds umami depth.
• Lime juice brightens at finish.
• Cheddar melts for gooey topping.
• Sour cream cools spicy bites.
• Green onions add fresh pop.
• Cilantro finishes with herb vibrance.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 pound (450 g) ground beef, 80 20 or 85 15 works best
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced (optional but i usually add it)
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional for heat
• 2 tablespoons tomato paste
• 1 (28 ounce) can diced tomatoes, with juices
• 1 cup beef broth or water
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans or pinto beans, drained and rinsed
• 1 teaspoon brown sugar or a pinch, to balance acidity
• 1 tablespoon Worcestershire sauce
• Juice of 1 lime, optional for finishing
• Shredded cheddar cheese, for serving (optional)
• Sour cream or Greek yogurt, for serving (optional)
• Sliced green onions or chopped cilantro, for garnish (optional)

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering, then add 1 pound ground beef and cook, breaking it up with a spoon, until nicely browned and no longer pink, about 6 to 8 minutes. Drain off excess fat if there’s a lot.

2. Push the beef to one side, add the diced medium yellow onion and the diced green bell pepper to the empty side (you can skip the pepper if you want), and cook until softened, about 4 minutes. Stir in 3 minced garlic cloves for the last 30 seconds so it doesnt burn.

3. Stir everything together and add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you like heat. Cook the spices for 1 minute to wake them up.

4. Mix in 2 tablespoons tomato paste and let it caramelize for about a minute, stirring so it doesnt stick. That deepens the flavor.

5. Pour in 1 (28 ounce) can diced tomatoes with their juices and 1 cup beef broth or water, scraping the bottom of the pot to release any browned bits. Bring to a low simmer.

6. Add the drained and rinsed beans: 1 (15 ounce) can kidney beans and 1 (15 ounce) can black beans or pinto beans. Stir to combine.

7. Add 1 teaspoon brown sugar (just a pinch will do), 1 tablespoon Worcestershire sauce, then reduce heat and simmer uncovered for 12 to 15 minutes so flavors marry and the chili thickens a bit. Stir occasionally and mash a few beans against the side with your spoon if you like thicker chili.

8. Taste and adjust salt, pepper, or crushed red pepper flakes. If its too acidic, a little more brown sugar helps. If it looks too thick add a splash of water or broth.

9. Remove from heat and stir in the juice of 1 lime if using for a bright lift. Let sit 5 minutes so it settles.

10. Serve topped with shredded cheddar, a dollop of sour cream or Greek yogurt, and sliced green onions or chopped cilantro if you like. Refrigerate leftovers up to 4 days or freeze for longer.

Equipment Needed

1. Large heavy pot or Dutch oven for browning and simmering
2. Wooden spoon or sturdy spatula for breaking up the beef and stirring
3. Chef’s knife and cutting board for chopping onion, pepper and garlic
4. Measuring spoons and measuring cup for spices, tomato paste and broth
5. Can opener and a colander or fine mesh strainer to drain the beans and excess fat
6. Rubber spatula or spoon to scrape and deglaze the bottom of the pot
7. Citrus juicer or fork for squeezing the lime
8. Cheese grater or small bowl for toppings like cheddar, plus serving ladle

FAQ

Best Easy Chili Recipe Substitutions and Variations

• Ground beef: swap with 1 pound ground turkey or chicken for a leaner chili; or use 1 pound plant based crumbles for vegetarian; or use 2 extra cans of beans and skip the meat for a budget friendly, meatless option.
• Kidney beans: use cannellini or great northern beans for a milder taste; or pinto beans for a more classic southwestern vibe; or black beans if you want a firmer, earthier bite.
• Tomato paste: replace with 1/2 cup tomato sauce or 3/4 cup crushed tomatoes if you dont have paste, reduce broth a little to keep thickness; or stir in 1 to 2 teaspoons ketchup in a pinch to add concentrated tomato flavor.
• Worcestershire sauce: use 1 tablespoon soy sauce plus 1 teaspoon apple cider vinegar for similar umami and tang; or 1 tablespoon balsamic vinegar plus a pinch of sugar will also work if youre out of Worcestershire.

Pro Tips

1) Brown the beef properly and don’t rush it. Let it get some dark bits on the bottom before breaking it up, those browned bits add real flavor. If there’s a lot of fat, drain most of it but leave a little for flavor.

2) Bloom your spices. Toss them in the hot pan for 30–60 seconds after the onions and garlic so they “wake up.” It makes the chili taste way more complex. Also, caramelize the tomato paste a bit; that deepens the whole sauce.

3) Texture balance: mash a few beans against the side of the pot if you want a thicker, creamier chili, or add a splash of broth if it’s too thick. If you’re using the green pepper and want it softer, add it earlier; for more bite, add it later.

4) Brighten at the end and taste aggressively. A squeeze of lime or a tiny pinch more brown sugar can fix acidity. Always taste and adjust salt and heat before serving. Leftovers taste better the next day, so make a little extra if you can.

Best Easy Chili Recipe

Recipe by James Level

0.0 from 0 votes

I just made the Best Easy Chili Recipe and, no joke, it’s a ridiculously saucy beef-and-bean powerhouse that gets dinner done in under 30 minutes so you should be jealous.

Pin

Servings

6

servings

Calories

360

kcal

Equipment: 1. Large heavy pot or Dutch oven for browning and simmering
2. Wooden spoon or sturdy spatula for breaking up the beef and stirring
3. Chef’s knife and cutting board for chopping onion, pepper and garlic
4. Measuring spoons and measuring cup for spices, tomato paste and broth
5. Can opener and a colander or fine mesh strainer to drain the beans and excess fat
6. Rubber spatula or spoon to scrape and deglaze the bottom of the pot
7. Citrus juicer or fork for squeezing the lime
8. Cheese grater or small bowl for toppings like cheddar, plus serving ladle

Ingredients

• 1 tablespoon olive oil

• 1 pound (450 g) ground beef, 80 20 or 85 15 works best

• 1 medium yellow onion, diced

• 1 medium green bell pepper, diced (optional but i usually add it)

• 3 cloves garlic, minced

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt, more to taste

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper flakes, optional for heat

• 2 tablespoons tomato paste

• 1 (28 ounce) can diced tomatoes, with juices

• 1 cup beef broth or water

• 1 (15 ounce) can kidney beans, drained and rinsed

• 1 (15 ounce) can black beans or pinto beans, drained and rinsed

• 1 teaspoon brown sugar or a pinch, to balance acidity

• 1 tablespoon Worcestershire sauce

• Juice of 1 lime, optional for finishing

• Shredded cheddar cheese, for serving (optional)

• Sour cream or Greek yogurt, for serving (optional)

• Sliced green onions or chopped cilantro, for garnish (optional)

Directions

• Heat 1 tablespoon olive oil in a large pot over medium-high heat until shimmering, then add 1 pound ground beef and cook, breaking it up with a spoon, until nicely browned and no longer pink, about 6 to 8 minutes. Drain off excess fat if there's a lot.
• Push the beef to one side, add the diced medium yellow onion and the diced green bell pepper to the empty side (you can skip the pepper if you want), and cook until softened, about 4 minutes. Stir in 3 minced garlic cloves for the last 30 seconds so it doesnt burn.
• Stir everything together and add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you like heat. Cook the spices for 1 minute to wake them up.
• Mix in 2 tablespoons tomato paste and let it caramelize for about a minute, stirring so it doesnt stick. That deepens the flavor.
• Pour in 1 (28 ounce) can diced tomatoes with their juices and 1 cup beef broth or water, scraping the bottom of the pot to release any browned bits. Bring to a low simmer.
• Add the drained and rinsed beans: 1 (15 ounce) can kidney beans and 1 (15 ounce) can black beans or pinto beans. Stir to combine.
• Add 1 teaspoon brown sugar (just a pinch will do), 1 tablespoon Worcestershire sauce, then reduce heat and simmer uncovered for 12 to 15 minutes so flavors marry and the chili thickens a bit. Stir occasionally and mash a few beans against the side with your spoon if you like thicker chili.
• Taste and adjust salt, pepper, or crushed red pepper flakes. If its too acidic, a little more brown sugar helps. If it looks too thick add a splash of water or broth.
• Remove from heat and stir in the juice of 1 lime if using for a bright lift. Let sit 5 minutes so it settles.
• Serve topped with shredded cheddar, a dollop of sour cream or Greek yogurt, and sliced green onions or chopped cilantro if you like. Refrigerate leftovers up to 4 days or freeze for longer.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 380g
• Total number of serves: 6
• Calories: 360kcal
• Fat: 18.7g
• Saturated Fat: 5.9g
• Trans Fat: 0.08g
• Polyunsaturated: 1.3g
• Monounsaturated: 10g
• Cholesterol: 60mg
• Sodium: 760mg
• Potassium: 580mg
• Carbohydrates: 24g
• Fiber: 7g
• Sugar: 3.3g
• Protein: 27g
• Vitamin A: 2000IU
• Vitamin C: 22mg
• Calcium: 100mg
• Iron: 2.5mg