Easy Chili Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
9 cups
-
Calories
295 kcal
-
Course
Main Course
-
Cuisine
American
Easy Chili Recipe
Description
The Easy Chili Recipe focuses on layering flavors starting with softened onions to mellow acidity, followed by browned ground beef combined with garlic and diced peppers. A mixture of spices coats the meat, providing warmth and complexity. Tomato paste, hot sauce, Worcestershire, and brown sugar deepen the flavor. Broth and bouillon enrich the base, while crushed and diced tomatoes plus kidney beans contribute to the chili's body and texture.
The cooking method involves simmering to marry flavors and thicken the chili, with occasional stirring to prevent settling. This technique results in a balanced chili with a tender meat texture and a mildly spicy kick that can be adjusted by increasing the hot sauce or cayenne.
Serve the chili garnished with sour cream, cheese, and crunchy tortilla chips or Fritos to add creamy and crispy contrasts to the hearty stew. Leftovers reheat well, and the chili can be made ahead or adapted for crock pot use.
Optional substitutions include ground turkey for a leaner version, and broth variation between chicken and beef based on preference. Drain kidney beans to control sodium without rinsing if desired. Adding tomato sauce during storage helps if the chili thickens too much.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 lbs. ground beef 90% lean
- salt
- black 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 ground cumin each
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1 pinch red pepper flakes
Garnish Options
- cheddar cheese shredded cheddar cheese; lime wedges; Fritos or tortilla chips
- sour cream
- lime
- fritos
- tortilla chips
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
- This recipe makes about 9 cups of chili, with nutritional info calculated per cup.
- For more heat, increase hot sauce and cayenne pepper gradually, tasting to adjust.
- Ground turkey is a suitable substitute for ground beef for a leaner option.
- Chicken broth adds a contrasting flavor but can be swapped or combined with beef broth.
- Draining kidney beans reduces sodium; rinsing is optional.
- Chili can be made 2 days in advance and reheated on the stove.
- If chili thickens during storage, add tomato sauce or passata to adjust consistency.
- For crock pot cooking, start on the stove through step 4, then transfer all ingredients to the slow cooker and cook 3-4 hours on high or 6-8 hours on low.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 660mg | 28% |
| Potassium | 1084mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1083IU | 22% |
| Vitamin C | 31mg | 34% |
| Calcium | 92mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
