The Best Easy Chili Recipe
A fantastic, hearty bowl of chili packed with lean beef, beans, and rich spices. The perfect comfort food for busy weeknights.
Ingredients
Chili Ingredients
- 2 pounds lean ground beef Look for 90% lean if possible.
- 1 whole onion Finely diced for even cooking.
- 1 whole jalapeño Seeded and finely diced.
- 4 cloves garlic cloves Freshly minced for best flavor.
- 2.5 tbsp chili powder Divided use; adjust to your taste.
- 1 tsp ground cumin Adds a warm, earthy depth.
- 1 whole green bell pepper Seeded and neatly diced.
- 1 can (14.5 oz) crushed tomatoes Forms the rich, thick base.
- 1 can (19 oz) red kidney beans Drained and rinsed thoroughly.
- 1 can (14.5 oz) diced tomatoes Keep the juices in the can.
- 1.5 cups beef broth Low sodium preferred.
- 1 cup extra beef broth Replaces the liquid from the original recipe.
- 1 tbsp tomato paste Concentrates the tomato flavor.
- 1 tbsp brown sugar Optional, but balances the acidity.
- salt and black pepper To taste. Season gradually as you cook.
Instructions
- Place the raw ground beef in a large bowl. Sprinkle 1 ½ tablespoons of the chili powder right over it and use your hands or a wooden spoon to mix it well.
- Place a heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Drop the seasoned beef, diced onion, minced jalapeño, and minced garlic into the hot pot.
- Break the meat apart and let everything cook together for 7 to 8 minutes until the beef is fully browned and onions are translucent. Carefully drain any excess grease.
- Toss in the diced green bell pepper, crushed tomatoes, diced tomatoes (with juices), rinsed kidney beans, 1 ½ cups of beef broth, extra cup of broth, tomato paste, cumin, remaining chili powder, and brown sugar.
- Give everything a gentle but thorough stir. Ensure the tomato paste dissolves completely into the liquid. Bring the entire mixture up to a gentle boil.
- Reduce the heat to low. Leave the pot uncovered and let it simmer for at least 45 minutes to let the excess moisture evaporate and naturally thicken the sauce.
- Stir the pot occasionally. Near the end of the cooking time, taste the broth carefully and add salt and black pepper until perfectly seasoned.
Notes
Serve with fresh toppings like freshly grated cheddar cheese, a dollop of sour cream, chopped fresh cilantro, a squeeze of fresh lime juice, or crunchy tortilla chips. Leftovers can be stored in an airtight container in the refrigerator for up to four days.