Chili
Warm up with our easy chili recipe packed with ground beef, kidney beans, and a blend of savory spices. This easy one-pot chili recipe is perfect for a fall night in and is sure to become a family favorite!
There’s nothing quite like a warm, hearty recipe on a cool, crisp night, and this one is a family favorite in our house. I love how easy this chili comes together. It’s filled with lean ground beef, kidney beans, and a blend of spices like chili powder, cumin, and paprika.
We think it tastes even better the next day, making it perfect for leftovers. John and I like to top ours with a sprinkle of cheddar cheese, a dollop of sour cream, and a handful of crushed tortilla chips, saltine crackers, or corn chips for a litte something extra.
If you’re in the mood for more chili-inspired dishes, you might also love our three bean chili, chili cornbread casserole, Instant Pot chili, or frito pie with chili.
Ingredients You’ll Need
- Ground beef: Adds a rich, meaty base to the chili.
- Onion and green bell pepper: Provide a sweet and savory flavor that complements the spices.
- Garlic: Enhances the overall taste.
- Kidney beans: Adds a creamy texture and some protein.
- Diced tomatoes with green chiles: Brings a bit of heat and acidity.
- Tomato sauce: Creates a rich, thick base for the chili.
- Chili powder, cumin, paprika, oregano: The essential spices that give this dish its warm, smoky, and slightly spicy flavor.
- Salt and pepper: To season and enhance all the other flavors in the recipe.
- Optional toppings: Shredded cheese, sour cream, chopped green onions, and crushed tortilla chips.
How to Make It
- Cook the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
- Sauté the Veggies: Add the diced onion, green bell pepper, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
- Add the Remaining Ingredients: Stir in the kidney beans, diced tomatoes with green chiles, tomato sauce, chili powder, cumin, paprika, oregano, salt, and pepper.
- Simmer: Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes or longer, stirring occasionally, until the flavors meld together.
- Serve: Ladle the chili into bowls and top with your favorite toppings like cheddar cheese, sour cream, or even some avocado and crushed tortilla chips.
How do you add depth of flavor to chili?
There are several ways to add depth to chili, and it’s all about personal preference. Some strong coffee, espresso powder, or cocoa powder bring out some rich undertones without adding the flavor of the extra ingredient.
How can you change the thickness of chili?
To thicken it, simmer uncovered to let excess liquid evaporate, or mash some of the beans to release their natural starches. To thin it out, add liquid like broth or water, and adjust the seasonings to maintain the flavor.
Storage
Fridge
To store any leftovers, transfer them to an airtight container and place them in the fridge. They’ll keep for up to 4 days.
Freezer
You can freeze the chili for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight.
Reheating
To reheat, use the stovetop over medium-low heat, stirring occasionally until heated through. If the chili has thickened too much while storing, add a splash of water or broth to reach the desired consistency. You can also reheat it in the microwave at half power, stirring every minute until hot.
More Dinner Recipes
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 15 ounces kidney beans, drained and rinsed
- 15 ounces diced tomatoes with green chiles, like Rotel
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
- In a large pot, cook the ground beef over medium heat until browned; drain excess fat if needed.1 pound ground beef
- Add the diced onion, green bell pepper, and minced garlic to the pot; cook until vegetables are softened.1 medium onion1 green bell pepper2 cloves garlic
- Stir in the kidney beans, diced tomatoes with green chiles, tomato sauce, chili powder, cumin, paprika, oregano, salt, and pepper.15 ounces kidney beans15 ounces diced tomatoes with green chiles15 ounces tomato sauce2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon smoked paprika1 teaspoon salt½ teaspoon dried oregano¼ teaspoon ground black pepper
- Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 30 minutes, stirring occasionally.
- Taste, and add more salt and pepper if desired.
- Serve the chili in bowls and top with shredded cheese, sour cream, chopped green onions, and crushed tortilla chips if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of chili. Actual calories will vary.
- See our nutrition disclaimer.
- We don’t use broth in this recipe based on our preference, but feel free to add beef or chicken broth if you’d like a thinner chili. You may want to add a little broth to the chili while it simmers if it appears to thicken too much.
- Some brands of chili powder is spicier than others. If desired, start with less and add more once the chili finishes cooking for more heat.