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Simple Chili (45 Minutes!)
4.5 from 114 votes

Simple Chili (45 Minutes!)

This Simple Chili recipe combines ground beef, roasted red peppers, fire-roasted diced tomatoes, kidney beans, and a blend of spices to create a hearty, savory chili. The use of fire-roasted ingredients adds a smoky depth, complemented by cumin, chili powder, and a touch of cayenne for mild heat. Brown sugar balances the flavors, while beef broth contributes to a rich texture. This chili comes together in about 45 minutes, making it suitable for a comforting meal that satisfies with robust flavor and a thick, stew-like consistency.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6
Calories: 544 kcal
Course: Main Course
Cuisine: American

Ingredients

For the chili
  • 1 pound ground beef
  • 1 large onion chopped
  • 1 tablespoon garlic smashed and minced
  • 1 (12-oz) jar red bell pepper drained and chopped, roasted
  • 1 (15-oz) can diced tomatoes not drained, fire roasted
  • 2 (15-oz) cans Kidney Beans drained
  • 1 (7-oz) can green chile not drained, diced, fire roasted
  • 2 teaspoons kosher salt
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 to 1 cup brown sugar
  • 2 cups beef broth
  • 2 tablespoons tomato paste optional
Garnish ideas
  • sour cream
  • cheddar cheese shredded
  • green onion chopped
  • white onion chopped
  • cilantro for Tex-Mex flavor
  • lime for Tex-Mex flavor, wedges
  • tortilla chips for Tex-Mex flavor

Instructions

    Cup of Yum
  1. In a large soup pot, add 1 pound ground beef and 1 chopped onion. Heat over medium high heat for 7-10 minutes, crumbling and breaking up the ground beef. Turn off the heat when the ground beef is all browned and the onion is translucent.
  2. Drain the grease from the pot. I usually just tilt the pan to the side and spoon the grease into a foil-lined bowl. (Then I refrigerate the grease until hardened and toss in the trash.)
  3. Add 1 tablespoon minced garlic to the pot and heat over medium high heat for about 1 minute until it is fragrant.
  4. Drain the jar of roasted red peppers and chop if necessary. Add the chopped red pepper, fire roasted diced tomatoes, two cans kidney beans, and fire roasted diced green chiles. (None of these ingredients have to be fire roasted, by the way! I just love the flavor it adds!)
  5. Add in all the spices: 2 teaspoons kosher salt, 2 teaspoons chili powder, 2 teaspoons cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper. Stir it all together.
  6. Add 1/2 to 1 cup brown sugar. I did not think I would like this much sugar, but I was totally wrong. Try it.
  7. Add 2 cups beef broth, or more or less if you want a soupier or chunkier chili.
  8. Add in 2 tablespoons of tomato paste, if you like a thicker texture. I like to use this tomato paste that comes in a tube, so that I don't have extra waste from opening a can. You can usually find the tubes at the grocery store.
  9. Once all the ingredients are added, bring the mixture to a boil over high heat. Reduce the heat to a low simmer, with some slow bubbles coming up from the center. Let simmer for about 30 minutes, or longer if you have time, it's only going to get better. Stir every few minutes so it's doesn't stick on the bottom.
  10. Turn off the heat. At this point I like to cheat and add a big ol dollop of sour cream to the whole pot, and stir it in. Who can say no to a little creamy goodness? But you can also just serve the sour cream at the table (or do both. Live a little.) I usually add in a handful of shredded cheddar too. Totally optional.
  11. Top with sour cream, cheese, chopped green onions, chopped white onion. Serve with Sweet Cornbread!
  12. If you would like to take it in a Tex-Mex direction, top with all of the above plus cilantro, lime wedges, and crushed tortilla chips. HEAVEN. I don't serve this with cornbread if I do Mexican toppings usually, but you do you.
Slow Cooker Instructions
  1. Follow instructions through step 3 (sautéing the garlic). Add the ground beef mixture and all other ingredients (not garnishes) to a slow cooker. Cook on low heat for 6-8 hours, or on high for 3-4 hours.

Notes

  • Drain the fat after browning the ground beef to reduce greasiness.
  • Fire-roasted vegetables add a smoky flavor but can be substituted with regular canned versions.
  • Beef broth can be replaced with water and beef base for similar richness.
  • Adjust brown sugar amount between 1/2 to 1 cup to balance chili heat.

Nutrition Information

Serving 1g Calories 544kcal (27%) Carbohydrates 68g (23%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 53mg (18%) Potassium 1244mg (26%) Fiber 14g (56%) Sugar 22g (44%) Vitamin A 768IU (15%) Vitamin C 50mg (56%) Calcium 167mg (17%) Iron 9mg (50%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 544

% Daily Value*

Serving 1g
Calories 544kcal 27%
Carbohydrates 68g 23%
Protein 29g 58%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 53mg 18%
Potassium 1244mg 26%
Fiber 14g 56%
Sugar 22g 44%
Vitamin A 768IU 15%
Vitamin C 50mg 56%
Calcium 167mg 17%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.