There’s nothing quite like a steaming bowl of easy chili recipe simmering on the stove when the weather turns cool. Growing up in the Midwest, Betty learned early that the best comfort foods don’t have to take all day; sometimes the simplest recipes become the ones we reach for again and again.
I still remember those crisp autumn evenings on the farm when Grandma would throw together a pot of chili before the sun went down. The kitchen windows would fog up from the steam, and the whole house smelled like cumin and warmth. She’d say, “Betty, good food doesn’t need fancy; it just needs heart.” That’s exactly what this chili brings to your table. With mostly pantry staples and minimal chopping, you’ll have a rich, flavorful dinner ready in 45 minutes. The secret? A generous handful of brown sugar that ties everything together in the most beautiful way. Time to get that pot on the stove!
What Makes This Easy Chili Recipe So Special
This isn’t just another weeknight dinner; it’s the kind of recipe that earns a permanent spot in your rotation. After years of making chili for family gatherings and busy Tuesday nights alike, I’ve learned what truly matters: flavor without fuss, and results you can count on every single time.
- Ready in just 45 minutes from start to finish, perfect when you need dinner on the table fast
- Minimal prep work required; you’ll only chop one onion, then it’s mostly opening cans and measuring spices
- Secret ingredient transforms the flavor; brown sugar adds unexpected richness and depth that pulls every element together beautifully
- Incredibly flexible cooking methods; make it on the stovetop or set it in the slow cooker and forget about it
- Uses ingredients you likely have; ground beef, canned beans, and spices from your pantry create magic
- Family-approved every time; even picky eaters come back for seconds of this classic comfort bowl
Betty always said the best recipes are the ones you actually make, not the ones that sit pretty in a cookbook. This easy chili recipe delivers big flavor without demanding your whole evening.
Ingredient Spotlight
Ground beef forms the hearty foundation of this chili, providing rich, meaty flavor that makes every spoonful satisfying. I always use an 80/20 blend because that bit of fat adds depth, and it’s incredibly forgiving; even if partially frozen, it’ll work beautifully.
Brown sugar is the secret weapon here, adding a subtle sweetness that balances the acidity from tomatoes and rounds out all the spices. Start with a couple tablespoons if you’re skeptical, then add more to taste; I promise it transforms this from good chili to unforgettable chili.
Fire-roasted tomatoes and green chiles bring a smoky, slightly charred flavor that makes this taste like it’s been simmering for hours. Betty discovered that fire-roasted ingredients add complexity without extra work, though regular versions work perfectly fine too.
Roasted red peppers contribute sweetness and a silky texture that distinguishes this easy chili recipe from the standard pot. I prefer Mezzetta’s deli-sliced variety because you can simply drain and dump; no chopping required.
Kidney beans provide heartiness and help stretch this meal to feed a crowd. Two cans give you that perfect ratio of beans to meat, creating a chili that’s substantial but not overwhelmingly bean-heavy.
Cumin and chili powder are the backbone spices that deliver that unmistakable chili flavor we all crave. In my kitchen, I prefer using quality spices that haven’t been sitting in the cabinet for years; fresh spices make a noticeable difference.
Beef broth creates the perfect consistency and adds another layer of savory depth. I keep Better Than Bouillon Beef Base in my fridge and simply mix it with water for instant, flavorful broth that tastes homemade.
How to Make Easy Chili Recipe Step by Step
Step 1. I always start by heating my large soup pot over medium-high heat, then adding the ground beef and chopped onion together; they’ll cook in about 7-10 minutes, and you’ll want to crumble the beef as it browns until no pink remains and the onion turns translucent.
Step 2. Betty taught me to drain that grease properly: turn off the heat, tilt the pan to one side, and spoon the grease into a foil-lined bowl, then refrigerate until hardened before tossing in the trash.
Step 3. Add the minced garlic directly to the pot and heat over medium-high for about a minute; you’ll know it’s ready when that amazing aroma fills your kitchen.
Step 4. I’ve learned that this is where the magic starts: dump in the drained and chopped roasted red peppers, fire-roasted diced tomatoes (with their juices), both cans of drained kidney beans, and the fire-roasted green chiles with their liquid.
Step 5. Now add all your spices at once; kosher salt, chili powder, cumin, garlic powder, cayenne pepper, red pepper flakes, and black pepper; then give everything a good stir to distribute those flavors evenly throughout your easy chili recipe.
Step 6. Here’s where you add that secret ingredient: stir in the brown sugar, starting with a half cup if you’re following Betty’s full recommendation, or just a couple tablespoons if you want to taste and adjust as you go.
Step 7. Pour in the beef broth (using 2 cups for classic consistency, though you can adjust for a soupier or chunkier result), and add the tomato paste if you prefer a thicker texture like I do.
Step 8. After years of making this, I discovered the key is bringing everything to a rolling boil over high heat first, then immediately reducing to a low simmer where you see gentle bubbles rising from the center; let it simmer for at least 30 minutes, stirring every few minutes to prevent sticking.
Step 9. Betty’s finishing touch is optional but delightful: turn off the heat and stir in a big dollop of sour cream and a handful of shredded cheddar right into the pot for extra creaminess throughout.
Step 10. Serve your easy chili recipe hot, topped with sour cream, cheese, and chopped onions, alongside sweet cornbread for the ultimate comfort meal.
Keeping This Chili Fresh
This easy chili recipe actually tastes better the next day after all those flavors have had time to mingle and deepen. I typically store leftovers in an airtight container, sturdy Ziploc bag, or even leave it right in the original pot with a tight lid; it’ll stay fresh in the refrigerator for up to 5 days. Betty always made extra because she knew we’d be reaching for those leftovers all week long.
For longer storage, this chili freezes beautifully for up to 3 months in freezer-safe containers. I often divide it into single-serving portions so I can grab just what I need for a quick lunch or solo dinner. When you’re ready to enjoy it, thaw overnight in the fridge or let it sit on the counter for a couple hours; it’s perfectly fine if it’s still slightly frozen when you start reheating.
For the best texture, I reheat chili gently on the stovetop over low heat, stirring occasionally and adding a splash of water if it seems too thick. The microwave works in a pinch, but watch it closely and stir halfway through to ensure even heating. After making this recipe countless times, I’ve found that low and slow reheating prevents scorching and keeps those beans tender rather than mushy.
Perfect Partners for Easy Chili Recipe
- Sweet and buttery cornbread provides that classic sweet-savory contrast that makes every chili dinner feel complete; the soft, crumbly texture is perfect for soaking up every last drop of sauce.
- Creamy macaroni and cheese creates the ultimate comfort food combination, and kids especially love having both on their plate for a hearty, satisfying meal.
- Crispy cheese quesadillas offer a Tex-Mex twist and give you something to scoop up the chili while adding extra melty cheese to every bite.
- Baked potatoes loaded with all the fixins make this a complete meal when you top those spuds with chili, sour cream, cheese, and green onions.
- Simple green salad with tangy vinaigrette cuts through the richness and adds a fresh, crisp element; Betty always insisted on having something green on the table.
- Fluffy white rice or creamy potato soup alongside makes for an extra filling spread that satisfies even the hungriest appetites.
In my family, we often serve this easy chili recipe with grilled cheese sandwiches for dunking; choose whatever sounds good to you and makes your people happy.
FAQs
Can I use ground turkey instead of ground beef? Absolutely! I recommend using ground turkey that’s at least 93/7 to maintain moisture, and you might want to add an extra tablespoon of beef broth or a touch more brown sugar since turkey is leaner and milder than beef.
Why does this recipe call for so much brown sugar? The brown sugar is Betty’s secret; it adds richness and rounds out the acidity from the tomatoes while pulling all the spices together into a harmonious flavor profile, though you can certainly start with less and adjust to your taste preferences.
Can I make this easy chili recipe spicier? To increase the heat, I suggest doubling the cayenne pepper or adding extra red pepper flakes, or you can stir in some diced jalapeños or a splash of your favorite hot sauce at the end.
How do I prevent the chili from sticking to the bottom of the pot? Betty’s solution is maintaining a proper simmer (not too high) and stirring every few minutes throughout that 30-minute cooking time; if you notice sticking, reduce your heat slightly.
Can I make this ahead for a party? Many home cooks find success making this a day or two ahead since the flavors actually improve with time; just store it in the fridge and reheat gently on the stove before serving.
What if I don’t have fire-roasted ingredients? Regular canned tomatoes, green chiles, and fresh bell peppers work perfectly fine; the fire-roasted versions just add an extra smoky depth, but they’re not essential to making delicious chili.
Easy Chili Recipe (45 Minutes!)
Ingredients
Equipment
Method
- In a large soup pot over medium-high heat, add the ground beef and chopped onion. Cook for 7-10 minutes, crumbling and breaking up the beef until fully browned and the onion is translucent. Turn off the heat.
- Drain the grease by tilting the pan to one side and spooning the grease into a foil-lined bowl. Refrigerate the grease until hardened, then discard.
- Add the minced garlic to the pot and heat over medium-high for about 1 minute until fragrant.
- Add the drained and chopped roasted red peppers, fire roasted diced tomatoes with their juices, drained kidney beans, and fire roasted green chiles with their liquid. Stir to combine.
- Add all the spices: kosher salt, chili powder, cumin, garlic powder, cayenne pepper, red pepper flakes, and black pepper. Stir everything together thoroughly.
- Stir in the brown sugar, starting with 1/2 cup (or just a couple tablespoons if you prefer less sweetness), and add more to taste.
- Pour in the beef broth and add the tomato paste if using. Stir to combine all ingredients.
- Bring the mixture to a boil over high heat, then reduce to a low simmer with slow bubbles rising from the center. Let simmer for 30 minutes, stirring every few minutes to prevent sticking.
- Turn off the heat. Optional: stir in a big dollop of sour cream and a handful of shredded cheddar cheese for extra creaminess.
- Serve hot, topped with sour cream, shredded cheese, and chopped green onions. Pair with sweet cornbread for the perfect comfort meal.
