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A Dutch oven filled with Meaty Chili with Kidney beans, peppers, and a chili sauce with a ladle on the side.
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Easy Chili Recipe

This easy chili recipe is a classic meal that can be made on the stovetop or in the Crock Pot! This savory chili sauce is loaded with juicy ground beef, beans, bell peppers, tomatoes, and the best flavor enhancers.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 9 cups
Calories: 295kcal
Author: Stephanie

Ingredients

Seasoning

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

Chili

  • 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

Topping Options

  • Shredded cheddar cheese, sour cream, lime wedges, and Fritos or tortilla chips.
US Customary - Metric

Instructions

  • Combine the seasonings and set aside. Measure out remaining ingredients before beginning.
  • 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 combined seasonings (from step 1) 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

Pro Tips:
  • 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 and Chili Cornbread Casserole 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.

Nutrition

Calories: 295kcal | Carbohydrates: 26g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 660mg | Potassium: 1084mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1083IU | Vitamin C: 31mg | Calcium: 92mg | Iron: 7mg