Easy Chili Recipe

This simple chili recipe has a few more than my usual 10 ingredients, but they are common pantry staples — and most of them you just dump in before simmering.

• Ground Beef – I prefer 85/15 grass-fed beef, but any ground beef works. You can swap in ground turkey, chicken, or sausage. If you want a pork option, try my chile verde instead!
• Beans – I went with a mix of black beans and pinto beans, but kidney beans are good, too. If you’ve got extras, whip up my 3 bean salad or black bean soup!
• Olive Oil – For sautéing. Any heat-safe oil, like avocado oil, works great.
• Aromatics – White onions and garlic. If you want to make this chili recipe extra easy and skip sauteing them, swap in a tablespoon of onion powder and 2 teaspoons of garlic powder. Fresh tastes better, though!
• Tomatoes – Diced tomatoes for the base and a little tomato paste for a concentrated punch. You can use fire-roasted tomatoes for extra flavor, or replace the tomato paste with about 2 cups of tomato sauce.
• Green Chiles – For a mild kick. Feel free to skip them for less heat, or toss in jalapeños for more heat.
• Beef Broth – The beans make this homemade chili super thick, so I added broth to thin it out a bit. Reduced-sodium beef broth works best, but chicken broth or bone broth will do the trick, too.
• Worcestershire Sauce – My little secret ingredient! It adds a rich umami flavor with just a hint of sweetness. I like this gluten-free brand.
• Spices – Chili powder (the most important ingredient for that classic chili recipe taste!), ground cumin, dried oregano, sea salt, black pepper, and an optional bay leaf. Note that U.S. chili powder is actually a blend of spices, so if you’re elsewhere in the world, you might need less if it’s purely chilies. For a smoky kick, toss in some smoked paprika, too!

1. Saute the aromatics. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and sauté until translucent. Add the garlic and cook until fragrant.
2. Brown the beef. Add the ground beef and cook, breaking apart with a wooden spoon, until browned.

3. Add the other ingredients. Dump in the canned tomatoes, tomato paste, green chiles, both types of beans, broth, Worcestershire sauce, chili powder, cumin, oregano, salt, and pepper to the pot. Stir until combined. Place the bay leaf in the middle, if using.
4. Simmer to bring out the flavor. Bring to a boil, then reduce heat to low, cover, and simmer.
5. Serve. Remove the bay leaf. I always serve this easy chili recipe with toppings — see ideas below!

Alternate Cooking Methods

• Instant Pot – Use the Sauté mode to follow the browning steps, then add all the ingredients to the Instant Pot. Pressure cook on the Meat/Stew setting for 35 minutes. Finish with natural release.
• Crock Pot – Saute the aromatics and beef in a skillet, then transfer everything to your slow cooker. Toss the bay leaf in the middle and cook on Low for 6-8 hours or High for 3-4 hours.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Meal prep: Chili recipes tastes even better the next day, so go ahead and make the whole recipe! Just store it in the refrigerator, and it’ll be ready to enjoy whenever you are.
• Reheat: Warm on the stove over medium heat, or pop a bowl in the microwave.
• Freeze: Let the chili cool, then transfer to an airtight container and freeze for up to 6 months. Thaw in the fridge overnight before reheating.

Serving Ideas

This easy chili is already flavorful, but I think the toppings make the dish! Here are some of my favorite ways to serve it:

• Toppings – I like to top it with Mexican cheese blend (but cheddar is great, too), sour cream, avocado, and fresh cilantro (try green onions if you’re not a fan). My baked tortilla chips also taste amazing crumbled on top.
• Cornbread – You can’t go wrong with my almond flour cornbread.
• Salad – Try my Tex-Mex-inspired salads, like taco slaw or avocado corn salad. Or make my taco salad without the beef, since you’ll be serving it with beef chili anyway!
• Potatoes – Pile it over roasted potatoes or French fries for an even more comforting vibe. You can also stuff it inside sweet potatoes or make air fryer baked potatoes while my easy chili recipe simmers on your stove.

My Favorite Dutch Oven For This Recipe

I love this Dutch oven for cooking chili, because it goes beautifully from stovetop to table. You could just use a large pot, though.