Easy Chili Recipe

Looking for the ultimate easy chili recipe? This one-pot, hearty chili is packed with bold flavors, protein-rich ingredients, and a perfect balance of spice. Ideal for busy weeknights or cozy family dinners, this recipe will quickly become your go-to comfort meal. Whether you’re craving a classic ground beef chili or want to spice things up, this versatile recipe delivers every time.

Ingredients

Base Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 lbs. ground beef (90% lean)
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 green bell pepper, seeded and diced
• 1 jalapeno pepper, seeded and diced

Flavor Boosters:

• 3 tablespoons tomato paste
• 1 tablespoon brown sugar (optional)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce

Liquids:

• 1 cup chicken broth (see notes)
• 1 cube beef bouillon or 1 teaspoon Better Than Bouillon
• 28 oz. crushed tomatoes
• 14.5 oz. diced tomatoes (undrained)

Beans:

• 16 oz. kidney beans, drained

Seasonings:

• 2 tablespoons chili powder
• 1 teaspoon each: ground cumin, dried oregano, salt, mustard powder
• ¼ teaspoon cayenne pepper
• 1 pinch red pepper flakes

Garnish Options:

• Shredded cheddar cheese
• Sour cream
• Lime wedges
• Fritos or tortilla chips

---

Instructions

1. Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 8 minutes, stirring occasionally, until softened and slightly caramelized. This helps balance the acidity of the tomatoes and enhances the overall flavor.
2. Cook the Beef: Season ground beef with salt and pepper. Increase heat to medium-high and add the beef to the pot. Cook for 5 minutes, breaking it into crumbles. Add minced garlic, bell pepper, and jalapeno pepper. Cook for an additional 3 minutes.
3. Drain and Season: Remove excess grease from the pot. Add chili powder, cumin, oregano, salt, mustard powder, cayenne pepper, and red pepper flakes. Stir well to coat the beef and vegetables with the seasonings.
4. Incorporate Sauces and Tomato Base: Stir in tomato paste, brown sugar (if using), Worcestershire sauce, and hot sauce. Mix until the ingredients are evenly distributed.
5. Add Liquids and Tomatoes: Pour in chicken broth and use a silicone spatula to scrape up any browned bits from the bottom of the pot. Add the beef bouillon cube, crushed tomatoes, and diced tomatoes. Stir to combine.
6. Simmer: Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot and cook for 45 minutes, stirring occasionally to prevent sticking and ensure even cooking.
7. Finish with Beans: Add drained kidney beans and simmer for an additional 15 minutes or until the chili reaches your desired consistency. Adjust seasonings to taste.
8. Rest and Serve: Remove from heat and let the chili rest for 5 minutes before serving. It will thicken slightly as it cools. Serve with cornbread and your favorite garnishes.

---

Why You’ll Love This Recipe

• Rich Flavor: A perfect blend of spices, tomato base, and aromatics creates a deep, hearty flavor.
• Customizable Heat: Adjust the spice level with jalapenos, cayenne, or hot sauce.
• Crowd-Pleaser: Ideal for gatherings, game nights, or cozy family dinners.
• One-Pot Wonder: Minimal cleanup with everything cooked in one pot.

---

Tips

• Caramelize Onions: Don’t rush sautéing the onions; their sweetness balances the dish.
• Deglaze Properly: Use chicken broth to scrape up the flavorful bits stuck to the pot.
• Simmer Time: Allow enough time for flavors to meld; the longer it cooks, the better it tastes.
• Thickness: For a thicker chili, simmer uncovered for the last 10 minutes.

---

Variations and Substitutions

• Protein Options: Swap ground beef for ground turkey, chicken, or plant-based crumbles.
• Beans: Use black beans or pinto beans for variety.
• Vegetarian Version: Omit beef and use extra beans or lentils. Substitute chicken broth with vegetable broth.
• Spice Level: Add more jalapenos or hot sauce for extra heat.

---

FAQs

• Can I make this ahead of time? Yes! Chili often tastes better the next day as the flavors deepen. Store in an airtight container for up to 4 days in the refrigerator.
• Can I freeze chili? Absolutely! Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• What can I use instead of kidney beans? Black beans, pinto beans, or chickpeas are excellent substitutes.

---

Serving Suggestions

• Pair with warm cornbread, biscuits, or crusty bread.
• Add a dollop of sour cream and sprinkle shredded cheddar cheese for creaminess.
• Serve with lime wedges for a zesty finish and crunchy tortilla chips on the side.

Enjoy your comforting and flavorful homemade chili!