Easy Chili Recipe

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

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

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings: cups

Calories: 295kcal

Author: Stephanie

Ingredients

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

Seasoning

2 tablespoons chili powder
1 teaspoon Each: ground cumin, dried oregano, salt, mustard powder
1/4 teaspoon cayenne pepper
1 pinch red pepper flakes

Garnish Options

Shredded cheddar cheese, sour cream, lime wedges, and Fritos or tortilla chips.

US Customary - Metric

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

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.
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 recipe next. 😁

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