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A bowl of chili with a dollop of sour cream, shredded cheese, and green onions on top. A spoon on the side along with a bowl of sliced jalapenos.
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Chili Recipe

My easy-to-make Chili Recipe is packed with ground beef, beans, and plenty of flavor!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 376kcal
Author John Kanell

Equipment

  • Large Dutch oven

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped (280g)
  • 1 bell pepper green or red, chopped (140g)
  • 4 garlic cloves minced
  • 1 pound ground beef (450g)
  • 1 tablespoon tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1½ teaspoons dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground black pepper
  • 1 (14.5-ounce/411g) can diced tomatoes
  • 1 (8-ounce/226g) can tomato sauce
  • 1 (16-ounce/454g) can red kidney beans rinsed and drained
  • 1 (16-ounce/454g) can pinto beans rinsed and drained
  • 2 cups beef broth (480mL)

To serve:

  • Shredded cheese
  • Sour cream
  • Tortilla or corn chips
  • Sliced green onions

Instructions

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute.
  • Add the ground beef and cook for about 5 minutes, breaking into small pieces with a wooden spoon until no longer pink.
  • Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic.
  • Stir in the diced tomatoes, tomato sauce, kidney and pinto beans, and beef broth. Scrape the bottom of the Dutch oven to loosen any browned bits and bring to a simmer.
  • Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, 25 to 30 minutes. Season with more salt and pepper to taste. Serve topped with shredded cheese, sour cream, tortilla crisps, and sliced green onions, if you like.

Video

Notes

  • Serving a crowd? Consider setting up a buffet station for your guests to serve themselves. Set up your chili in a slow cooker to keep it warm. Then, lay out all your favorite toppings so everyone can make their own ideal bowl. To keep your chili bar fresh for a while, place toppings in the wells of a muffin tin nestled inside a 9x13 filled with ice; this will keep your perishable toppings cold and separated.
  • Make the chili ahead for the best flavor. As with most soups and stews, chili tends to taste even better the next day! I like to make a batch on my meal prep day and then enjoy it later in the week.
  • If your chili gets too thick, add a splash of broth (or beer!) to thin it back out to your preferred consistency.

Nutrition

Calories: 376kcal | Carbohydrates: 37g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 829mg | Potassium: 1007mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1612IU | Vitamin C: 29mg | Calcium: 108mg | Iron: 6mg