Easy Chili Recipe
This classic chili recipe is easy to make on the stovetop or in the Slow Cooker! This savory chili sauce is loaded with juicy ground beef, beans, bell peppers, tomatoes, and the best flavor enhancers.
Be sure to try my White Chicken Chili and Chili Mac recipes next!
Easy Chili Recipe
This chili recipe has the absolute best flavor combination. It’s so easy to put together, and from there it’s left to simmer, reduce, and concentrate. It incorporates simple flavor enhancers that make all the difference.
Worcestershire sauce is one such ingredient. It adds umami and enhances the other flavors in the dish. Mustard powder is another secret weapon, along with hot sauce.
The quantity of hot sauce used in this recipe doesn’t make the dish spicy– in fact, you won’t even know it’s in there. But it is one of my favorite flavor boosters that I use in everything from mac and cheese to soup recipes.
This is a great base that you can use to get creative with. Kick up the heat if you’re a spice lover. Toss in some mushrooms or play with different bean combinations. This also works great with ground turkey or a ground beef/ground sausage combination!
PS- Be sure to try my White Chicken Chili and my Chili Con Carne recipes next. 😁
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook onions in olive oil for 8 minutes. (This jump-start allows them to release some of their natural sugars which is a nice way to offset the acidity of the tomatoes.)
Increase heat and cook and crumble the ground beef for 5 minutes. Add bell peppers, jalapeno peppers, and garlic and cook for 3 more minutes. Drain grease.
Add the seasonings, tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Toss to season and coat the beef evenly.
Add chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot. Add the beef bouillon, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 45 minutes, stirring occasionally.
Add the drained kidney beans and simmer for 15 more minutes or until desired consistency is obtained.
Taste and add seasonings as needed. Let it rest for 5 minutes prior to serving, it will thicken even further. Serve with cornbread!
Crock Pot Method
- Cook and season the ground beef/onions/peppers/garlic and deglaze with chicken broth as outlined in steps 1-4 in the recipe card below this post.
- Transfer the meat mixture to the slow cooker along with the beef bouillon, crushed tomatoes, diced tomatoes, and kidney beans.
- Cook on high for 3-4 hours or on low for 6-8 hours.
Do You Rinse Kidney Beans for Chili
- You’ll want to drain the kidney beans, but rinsing them is optional. Doing so will reduce the amount of sodium that gets carried into the dish.
- I choose to let mine sit in the strainer for awhile, but I don’t rinse them.
What to Add to Chili
- Beans: Black beans, Pinto beans, and Kidney beans are the best options for chili.
- Vegetables: Mushrooms, zucchini, celery, corn, carrots, parsnips, and sweet potatoes are all good vegetable options for chili.
- Meat: Ground turkey, beef, sausage, pork, and/or veal are all good meat choices/combinations.
- Garnishes: Sour cream, shredded cheese, lime wedges, diced avocado, Fritos, and tortilla chips.
Pro Tips
- The Worcestershire sauce, mustard powder, and hot sauce act as flavor enhancers and can’t be tasted outright. The hot sauce won’t make it spicy, I use Frank’s hot sauce for this recipe.
- Spice Lovers: If you like heat, I would double or triple the hot sauce and use a little more cayenne as well. Consider adding additional spice gradually and tasting until desired level is obtained.
- Chicken Broth: I like the depth of flavor from using chicken broth as it adds a nice contrast to the beef, but feel free to use beef broth or a combination of both.
- Make-Ahead Meal: This is a great recipe to make up to 2 days ahead of time and reheat on the stove top when ready to eat! If needed, an 8 oz. can of tomato sauce (or passata) can be added as the chili may thicken more during storage.
- This chili is great for making my chili mac recipe and leftovers are perfect for baked chili cheese dogs!
- Want to make a version with chunky beef? Try my Chili Con Carne!
- 📘 Find this recipe on page 140 of my 2nd cookbook, Let’s Eat!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Le Creuset 4.5 quart Dutch Oven– This is the one I use for this recipe, it’s the perfect size and it conducts heat really well.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Chefs Knife– I have this one. It’s high quality and affordable.
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Tried This Recipe?
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Easy Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 lbs. ground beef, 90% lean
- Salt/pepper
- 3 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar, optional
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 cup chicken broth, see notes
- 1 cube beef bouillon, or 1 tsp better than bouillon
- 28 oz. crushed tomatoes
- 14.5 oz. diced tomatoes, undrained
- 16 oz. Kidney Beans, drained
Seasoning
- 2 tablespoons chili powder
- 1 teaspoon Each: ground cumin, dried oregano, salt, mustard powder
- 1/4 teaspoon cayenne pepper
- 1 pinch red pepper flakes
Garnish Options
- Shredded cheddar cheese, sour cream, lime wedges, and Fritos or tortilla chips.
Equipment
- 4.5 Quart Dutch Oven
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and let them soften for 8 minutes, stirring occasionally. (This allows them to release their natural sugars which is a nice offset to the acidity from the tomatoes. They also are very soft and subtle in the chili.)
- Season the ground beef with salt and pepper. Increase heat to medium-high. Add the ground beef and cook and crumble it for 5 minutes. Add the garlic and bell/jalapeno peppers and cook for 3 more minutes.
- Drain excess grease. Add the seasonings and toss to coat. Add the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Toss to season and coat the beef evenly.
- Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot.
- Add the beef bouillon, crushed tomatoes, and diced tomatoes. Bring to a boil, then reduce to a simmer.
- Cover partially and simmer for 45 minutes, stirring occasionally to lift any meat that has settled to the bottom. Stir in the drained kidney beans and simmer for 15 more minutes or until desired consistency is obtained.
- Taste and add seasonings as needed. Let it rest for 5 minutes prior to serving (with cornbread!), it will thicken even further.
Notes
- Spice Lovers: If you like heat, I would double or triple the hot sauce and use a little more cayenne as well. Consider adding additional spice gradually and tasting until desired level is obtained. I use Frank's hot sauce for this recipe.
- Ground turkey can be used instead of ground beef for a leaner option.
- Chicken Broth: I like the depth of flavor from using chicken broth as it adds a nice contrast to the beef, but feel free to use beef broth or a combination of both.
- You’ll want to drain the kidney beans, but rinsing them is optional. Doing so will reduce the amount of sodium that gets carried into the dish.
- Make Ahead Meal: This is a great recipe to make up to 2 days ahead of time and reheat on the stove top when ready to eat! If needed, an 8 oz. can of tomato sauce (or passata) can be added as the chili may thicken more during storage.
- This chili is great for making my chili mac recipe and leftovers are perfect for baked chili cheese dogs!
- Want to make a version with chunky beef? Try my Chili Con Carne and be sure to try my White Chicken Chili recipe next. 😁
- 📘 Find this recipe on page 140 of my 2nd cookbook, Let's Eat!
Crock Pot Method
- Follow steps 1-4 on the stovetop as outlined in the recipe card above.
- Transfer the meat mixture to the slow cooker along with the beef bouillon, crushed tomatoes, diced tomatoes, and kidney beans.
- Cook on high for 3-4 hours or on low for 6-8 hours
Nutritional information below is per cup. This recipe makes approximately 9 cups.
I’ve made this recipe a couple of times now, exactly as written and it is soooo good! It’s definitely in the permanent rotation now. Thanks for such a great chili recipe!! I’m off now to look at the remainder of the site now. 🙂
I’m soooo happy that you loved the chili Jenn!!! I can’t wait for you to find more recipe inspiration here! Thank you so much!! 🩷🩷
I’ve finally found a chilie recipe that both me and my husband can agree on the taste and if I make a double batch it provides for a second meal called Cincinnati sketti one of his faves
I love that you guys are enjoying this and getting some mileage out of it! Cincinnati Sketti sounds like something I have to check out!🩷
Yummm, this was soo good! Very easy to make and it tasted so amazing. Thank you!!
You’re very welcome! I’m so happy you liked it! My husband loves this chili and he’s pretty picky when it comes to chili. Thanks so much for taking the time to leave a review!❤️
This was so great!! I made it last night and the Hubs said ‘This is awesome! You could win a contest with this :)’, so needless to say, this will be my ‘go to’ chili recipe from now on. I used Crystal hot sauce since I’m a Louisiana girl and I did probably triple the amount as suggested in the notes, since Crystal isn’t very spicy, but has a great flavor.
I will be making mac & cheese tonight to mix in some of the leftovers for the chili mac. Thanks for an awesome recipe!
I am soooo happy that you and your husband loved the chili Jenn!! You made my day! I’m excited that you’re putting the leftovers to good use with some Chili Mac (I have a great recipe for that as well!!) Thank you so much for taking the time to leave a review, you’re the BEST! 🙂 -Stephanie
This chili received 1st place at our church’s chili cook off! I followed the directions, but used 12 lbs of ground beef! Very, very good!
I am sooo happy that it was a WINNER Connie! That is the best news ever! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
I’m making this for the 2nd time in a week. The oregano and mustard powder were GREAT additives. The chosen flavor enhancers were amazing. Today I’ll add corn.
It was so much better the 2nd day when the flavors came together.
5 star in my POV.
I’m so happy you’re enjoying it Ellois! I love it the 2nd day too! Thanks so much for the great comments and review!🩷
Just made this today. My husband said keep this recipe. Best chili we have had. I used the crockpot instructions.
I’m so happy it’s a keeper Linda! The Crockpot method is extra cozy and delicious. Thanks so much for taking the time to leave a review!💖
Excellent recipe! I swapped out the ground beef for soy crumbles to make it vegetarian and it was great! So flavorful and tasty!
Nice work making it vegetarian! I’m so happy you liked it, thanks so much for the review!❤️
I made this recipe the other day for parents and sibling, first time making chili in general, I didnt have/add a couple certain sauces, But it was Super good regardless and Now my family ask if I can make it again, Amazing recipe Thank you Steph!
Great job Ann! I’m so happy it was such a success, thanks so much for taking the time to leave a comment and review!❤️
Made this chili today, it’s a rainy unusual day in San Diego. The results were amazing. I followed the recipe step by step, I used ground beef and turkey, also red kidney beans and pinto beans. The flavors Merry up beautifully. Made a huge pot. Going to make it for Super Bowl.
I’m soo happy that you loved the chili Fernando!! 🙂 The perfect thing for a rainy day, AND for Superbowl Sunday! Thank you so much for taking the time to leave a review! -Stephanie