This easy homemade chili recipe is filled with hearty beef, beans and lots of flavor! This classic chili is made in one pot in under an hour, making dinner a breeze.
Table of Contents
How to Make Chili
- Combine the ground beef, onion and bell peppers. Saute until meat is browned and the onions are tender.
- Add the remaining ingredients and stir together with a wooden spoon. Simmer at least 30 minutes.
- Serve with all your favorite toppings like cheddar cheese, sour cream, jalapeños, cilantro, lime wedges or green onions.
Tips + Modifications
- Spice. Add a dash more chili seasoning, chili powder, cumin, or red pepper flakes to boost the heat. You could also add in some hot sauce as well.
- Brown sugar. I’ve found that adding a few spoonful’s of brown sugar gives the chili a subtle sweet flavor that tastes delicious. This is optional, but highly recommended!
- Simmer. The longer it simmers, the more flavor it will have. Let it simmer for at least an hour, preferably longer if you have the time.
- Using leftovers. If you have chili leftover serve it on top of tortilla chips, a baked potato or boiled hot dog for a totally new lunch or dinner.
- Additions. You can add a can or corn, pinto beans and diced vegetables such as chopped celery or carrots.
Brown the beef on the stove first, then add the cooked meat and all other ingredients into the crockpot. Turn to low heat and let cook for about 4 to 5 hours.
Chili makes an amazing freezer meal! It holds up really well and is one of my favorite recipes to freeze and reheat.
- Freezing: Allow to cool completely. Add to a zip top bag or freezer container. Don’t fill up your bag or container all the way. Leave a little room for the chili to expand. Store in the freezer for up to 6 months.
- Reheating: Remove from freezer and place in fridge or microwave to thaw. Add to a pot and simmer over low heat until warm.
Freezer tip: If the chili has thickened from freezing, add a few Tablespoons of beef broth when reheating to thin out the consistency.
Piling on the toppings is a must when enjoying a warm bowl of homemade chili! I love how melty and delicious shredded cheese tastes on top, along with a scoop of sour cream and some tortilla strips for an added crunch.
More Easy Chili Recipes:
- 2 pounds lean ground beef
- ¼ cup water
- ½ cup chopped onion
- ½ cup chopped bell peppers
- 1 teaspoon Kosher salt , more to taste
- ¼ teaspoon ground black pepper
- 15 ounce can beef broth
- 15 ounce can tomato sauce
- ½ cup salsa , optional
- 15 ounce can light red kidney beans or pinto beans , rinsed and drained
- 15 ounce can dark red kidney beans , rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 10.5 ounce can Rotel
- 2-3 Tablespoons chili seasoning , about 1 package
- ½ teaspoon garlic powder , more to taste
- 2 Tablespoons light brown sugar , more to taste
Optional toppings: shredded cheese, tortilla strips, sour cream, cilantro
- In a large saucepan over medium-heat, combine the ground beef, onion and bell peppers. Saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if needed.
- Add all other ingredients. Mix well, reduce heat to low and simmer for at least 30-45 minutes, stirring occasionally. Salt and pepper to taste. Add more salsa or chili seasoning if you'd like to take up the heat. Add water or broth to thin it.
- Serve hot with your favorite toppings.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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