I keep this quick chili in my back pocket for nights when only a big, bold bowl of spiced beef, hearty beans, and rich tomato goodness will do. It tastes like it simmered all day, but it’s ready in under 30 minutes.
I’m obsessed with this easy chili because it hits hard without acting fancy. The ground beef turns rich and savory, the kidney beans make every bite feel loaded, and that tomato base pulls everything together like it knows exactly what it’s doing.
I love a bowl that’s thick, bold, a little messy, and ready for all the toppings I can pile on. But honestly, it doesn’t need much.
Big flavor, simple ingredients, zero fuss. And the best part?
It tastes like I spent way more time on it than I actually did. A weeknight win, straight from my favorite pot.
Ingredients
- Ground beef makes it hearty, cozy, and honestly why everyone grabs seconds.
- Olive oil helps the veggies soften without tasting greasy or heavy.
- Onion brings that sweet, savory base chili really needs.
- Green bell pepper adds a little crunch and fresh diner-style flavor.
- Garlic makes everything smell amazing before the pot even gets going.
- Chili powder and cumin give it that classic, no-confusion chili taste.
- Smoked paprika adds a gentle smoky vibe without needing a grill.
- Oregano, salt, and pepper keep the whole pot balanced and not bland.
- Cayenne is optional, but it’s great if you like a small kick.
- Worcestershire sauce adds deep, savory flavor that tastes like it simmered forever.
- Brown sugar softens the tomato bite and keeps things mellow.
- Diced tomatoes, sauce, and broth make it saucy, rich, and spoonable.
- Kidney and pinto beans add fiber, texture, and real staying power.
- Plus, toppings make every bowl feel fun, creamy, cheesy, or fresh.
Ingredient Quantities
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth or water
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro
How to Make this
1. Heat olive oil in a large pot over medium heat. Add diced onion and green bell pepper and cook until softened, about 4 to 5 minutes.
2. Stir in minced garlic and cook 30 seconds until fragrant.
3. Push vegetables to the side, add ground beef and cook, breaking it up, until no longer pink, about 5 to 7 minutes. Drain excess fat if desired.
4. Add chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper and cayenne pepper if using; stir and cook 1 minute to bloom the spices.
5. Stir in Worcestershire sauce and brown sugar until combined.
6. Add diced tomatoes, tomato sauce and beef broth or water; bring to a simmer.
7. Add drained and rinsed kidney beans and pinto beans, stir to combine.
8. Reduce heat and simmer uncovered 15 minutes to meld flavors and thicken slightly, stirring occasionally.
9. Taste and adjust seasoning with more salt, pepper or cayenne if needed.
10. Serve hot with optional toppings such as shredded cheddar, sour cream, sliced green onions and chopped cilantro.
Equipment Needed
1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Can opener
6. Colander or mesh strainer
7. Measuring spoons
8. Measuring cup
9. Ladle or large serving spoon
10. Small bowls for toppings
FAQ
Best Easy Chili Recipe Substitutions and Variations
- 1 pound ground beef: swap with 1 pound ground turkey or chicken for leaner chili, or 1 pound plant-based crumbles for vegetarian option
- 1 (15 ounce) can kidney beans: use black beans or cannellini beans, or drained chickpeas for a different texture
- 1 (8 ounce) can tomato sauce: replace with 1 cup crushed tomatoes or 1 cup salsa for a chunkier, zestier base
- 1 cup beef broth or water: substitute with 1 cup vegetable broth for a milder flavor or 1 cup beer for depth and richness
Pro Tips
1. Brown the beef until it has some dark caramelized bits before adding the spices. Those browned bits add a lot of savory depth, so don’t rush them and break the meat up only enough to get good contact with the pan.
2. Bloom the spices in the hot oil for a full minute after adding them. That quick toast wakes up the flavors and makes the chili taste much brighter than just dumping spices in.
3. If time allows, simmer longer than 15 minutes. An extra 20 to 30 minutes on low will meld flavors and thicken the chili naturally. Stir occasionally and add a splash of broth or water if it reduces too much.
4. Consider your fat management based on texture preference. Skimming most but not all fat keeps the chili silky. If you want a leaner bowl, drain the pan; if you want richer mouthfeel, leave a little fat behind.
5. Taste for balance at the end and adjust with small amounts of salt, acid or sweetness. A squeeze of lime or a teaspoon of vinegar brightens it; a pinch more brown sugar tames too much acidity; a final sprinkle of kosher salt lifts all the flavors.
Best Easy Chili Recipe
I keep this quick chili in my back pocket for nights when only a big, bold bowl of spiced beef, hearty beans, and rich tomato goodness will do. It tastes like it simmered all day, but it’s ready in under 30 minutes.
6
servings
362
kcal
Equipment: 1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Can opener
6. Colander or mesh strainer
7. Measuring spoons
8. Measuring cup
9. Ladle or large serving spoon
10. Small bowls for toppings
Ingredients
-
1 pound ground beef
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
1 green bell pepper, seeded and diced
-
3 cloves garlic, minced
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon cayenne pepper, optional
-
1 tablespoon Worcestershire sauce
-
1 teaspoon brown sugar
-
1 (14.5 ounce) can diced tomatoes
-
1 (8 ounce) can tomato sauce
-
1 cup beef broth or water
-
1 (15 ounce) can kidney beans, drained and rinsed
-
1 (15 ounce) can pinto beans, drained and rinsed
-
Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro
Directions
- Heat olive oil in a large pot over medium heat. Add diced onion and green bell pepper and cook until softened, about 4 to 5 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Push vegetables to the side, add ground beef and cook, breaking it up, until no longer pink, about 5 to 7 minutes. Drain excess fat if desired.
- Add chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper and cayenne pepper if using; stir and cook 1 minute to bloom the spices.
- Stir in Worcestershire sauce and brown sugar until combined.
- Add diced tomatoes, tomato sauce and beef broth or water; bring to a simmer.
- Add drained and rinsed kidney beans and pinto beans, stir to combine.
- Reduce heat and simmer uncovered 15 minutes to meld flavors and thicken slightly, stirring occasionally.
- Taste and adjust seasoning with more salt, pepper or cayenne if needed.
- Serve hot with optional toppings such as shredded cheddar, sour cream, sliced green onions and chopped cilantro.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 360g
- Total number of serves: 6
- Calories: 362kcal
- Fat: 18.5g
- Saturated Fat: 6.7g
- Trans Fat: 0.2g
- Polyunsaturated: 1.2g
- Monounsaturated: 7.5g
- Cholesterol: 48mg
- Sodium: 610mg
- Potassium: 680mg
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 3.7g
- Protein: 20g
- Vitamin A: 800IU
- Vitamin C: 14mg
- Calcium: 78mg
- Iron: 2.5mg
