Name: Easy Chili Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 1/2 white onion (diced); 1 poblano (seeded and diced); 1 jalapeno (seeded and diced); 4 minced garlic cloves; 1 pound (85/15) ground beef; 2 tablespoons chili powder; 2 1/2 tablespoons light brown sugar; 1 tablespoon cumin; 1 tablespoon onion powder; 2 tablespoons tomato paste; 14.5 oz can crushed tomatoes; 14.5 oz can fired roasted diced tomatoes; 1 cup unsalted beef broth; 14.5 oz can kidney beans (drained and rinsed); 14.5 oz can pinto beans (drained and rinsed); salt and pepper to taste; shredded cheddar; sour cream; fritos; thinly sliced jalapenos; thinly sliced green onion

Chili being served in a bowl with toppings on the side.

What’s warm, comforting, super filling, and incredibly easy to make? Our easy chili recipe! This simple bean and beef chili checks every box for a cold-weather, comforting, hearty soup recipe that’s simple to throw together any day of the week.

Our chili is loaded with beef and beans and has a spicy kick from jalapeno and poblano peppers, packing enough heat to leave you feeling warm and cozy. You’ll love how customizable this recipe is and how easy it is to throw together, taking only 15 minutes of prep time and simmering just long enough to let all the flavors meld together.

For an easy weeknight meal, serve this chili with a batch of buttermilk biscuits or cornbread. It’s also perfect for freezing, so you can easily add it to dishes like Frito Pie, serve it over french fries or nachos, or spoon it on top of a baked potato!

How to Make Our Easy Chili Recipe

Ingredients

Process

Place a dutch oven over medium-high heat. Once hot add oil.
Add onion, poblano, and jalapeño and sauté until onion becomes slightly translucent, 5 to 6 minutes. Add garlic and stir.

A pot on a stove with oil in it being heated.

A pot on a stove with chopped vegetables being cooked.

Add beef, break up into small pieces, and brown, 3 to 4 minutes. Season with salt and pepper.
Add chili powder, sugar, cumin, and onion powder. Stir until fully and evenly incorporated.

A pot full of cooked meat and some vegetables to make chili.

A pot with spices, meat, and vegetables being cooked down to make a chili recipe.

Stir in tomato paste. Continue to stir until it turns a deep red color, 2 to 3 minutes.
Add crushed tomatoes, diced tomatoes, and beef broth. Season with salt and pepper and bring to a boil.

A chili recipe being made in a pot with a spoon in it.

Once chili is boiling, lower heat to medium-low. Semi cover pot and simmer for 15 minutes.
Uncover and add beans.

Chili being simmers in a big pot on the stove.

Chili on the stove with beans added to it.

Gently stir in beans. Simmer uncovered for an additional 10 minutes. Season with salt and pepper.
Ladle chili into bowls.

Topping Ingredients

Topping Assembly

Top chili with sour cream, shredded cheddar, green onions, sliced jalapenos, and corn chips.

Variations

One of our favorite things about this classic beef chili recipe is how easy it is to make it your own. Here are some substitutions and additions you can make so that this chili works for you and your family.

If you love chili but want to skip the beef, there are plenty of other options! You can do a 1:1 swap for ground turkey, chicken, or pork or even use rotisserie chicken instead, which will cut down on cooking time.
Use a plant-based beef crumble or lentils for protein and swap the beef broth for vegetable broth for an easy vegetarian chili.
Add more veggies. Feel free to add anything from bell peppers, zucchini, carrots, diced sweet potatoes, corn, or peas to this chili. Just add them to cook along with the peppers and onion.
Switch up the heat. If you want this chili to be milder, swap the jalapeno pepper with a sweet green or red pepper. You can also ramp up the heat by leaving the seeds in the jalapeno or by adding a pinch of cayenne pepper or hot sauce.
You can easily make this chili thinner by adding more broth or thicker by letting it simmer uncovered for additional time.
Use any combination of pinto, kidney, navy, or cannellini beans in this recipe. Skip the “chili beans” since we have all the flavor and spice you need in this recipe.

A chili recipe being served in a bowl with toppings on the side.

Storing Leftovers

Refrigerator

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat the chili in the microwave (covered!) for 60-90 seconds or until warmed through. You can also heat the chili on the stovetop over low heat. Stir in a splash of broth if it becomes too thick while reheating.

Freezer

Chili makes an incredible freezer meal. Just wait for the chili to completely cool, then add it to an airtight container or a freezer bag. Keep the chili in the freezer for up to 3 months.

We recommend freezing chili flat in a freezer bag. It unthaws much quicker this way and takes up less space in the freezer.

To reheat from frozen, just let the chili thaw in the refrigerator overnight, then heat on the stove over low until warmed through. Add a splash of beef broth to the chili to thin it out if needed.