This is the kind of chili that’s easy to throw together, packed with flavour, and even better the next day. Ground beef, two kinds of beans, colourful veggies, and a smoky little kick from chipotle make this a hearty one-pot meal. The maple syrup balances out the acidity of the tomatoes, while a splash of beer or beef broth adds extra depth.
Top with shredded cheddar, a dollop of sour cream, sliced green onions, or fresh cilantro. Feeling brave? Throw on a few extra jalapeños. Serve with tortilla chips, crusty bread, or a side of rice.
Leftovers? Chili tastes even better the next day, and it freezes beautifully for those nights when you don’t feel like cooking. I usually double this recipe because it’s an awesome way to feed the fam quickly when you need a night off in the kitchen. Future you will thank you!
I was a little late to the game when it came to serving chili with tortilla chips, but now I’m a convert! The crunchy, salty chips pair beautifully with the rich, hearty chili. It’s one of those combinations that just works — like they were meant to be together.
And of course, you can’t go wrong with a thick slice of my hearty, crusty no-knead bread for dunking. Sometimes, you just need a good piece of bread to mop up every last bit of chili. No judgment here if you go back for seconds!
Now, about that little phrase I slipped in earlier: “giddy up!” If you’re a Seinfeld fan, you caught the Kramer reference. Let’s just say that if you got the reference, we might be around the same age. And if you didn’t? Well, you’re young and I’m kinda old. Okay, boomer. I’ll stop now. 😂
In a nutshell
Brown the beef and onion → add the garlic and veggies → stir in the tomatoes, beans, spices, and liquid → cover and simmer for at least 30 minutes → grab a bowl and dig in!
Best Easy Chili Recipe
6
servings15
minutes45
minutes1
hourKeep the screen of your device on
Ingredients
1 lb ground beef
1 medium onion, diced
3 cloves garlic, crushed or minced
½ jalapeño, finely diced (remove the seeds for less heat)
green bell pepper, diced
2 tbsp tomato paste
1 (8 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can whole kernel corn (optional)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp chipotle chili powder
1 tsp paprika
1 tbsp maple syrup
⅛ tsp cayenne pepper
1 cup beer, beef broth, or water
1 tsp kosher salt, or to taste
Freshly cracked black pepper, to taste
Directions
- Brown the beef and onion. Heat a Dutch oven over medium heat. Add the ground beef and diced onion, breaking up the beef as it cooks. Cook until the beef is browned and the onion has softened. Drain excess fat if necessary.
- Add the aromatics and veggies. Stir in the garlic, green bell pepper, and jalapeño. Cook for another 2–3 minutes, until fragrant and slightly softened.
- Build the tomato base. Add the tomato paste and stir it into the beef mixture. Cook for 1–2 minutes to deepen its flavour.
- Add the tomatoes. Stir in the tomato sauce and diced tomatoes, making sure to scrape up any tasty bits from the bottom of the pot.
- Add the beans and corn. Stir in the kidney beans, black beans, and optional corn.
- Season the chili. Add the chili powder, cumin, chipotle chili powder, paprika, maple syrup, cayenne, salt, and freshly cracked black pepper. Pour in your beer, beef broth, or water and stir everything together. A little trick I like is to rinse the tomato and bean cans with some of the water and add it to the pot. No need to waste those last bits of goodness!
- Simmer. Bring the chili to a gentle simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, stirring occasionally. If you have extra time, let it simmer for 45–60 minutes for an even deeper flavour. If it gets thicker than you’d like, add a splash of water or broth.
- Taste and serve. Give it a taste and adjust the salt, pepper, or heat as needed. Serve hot with your favourite toppings.
Notes
- I’ve made chili numerous times, and I find these measurements result in good flavour and a moderate level of heat. I do tend to like things a touch spicier than most, so adjust accordingly.
- The chili purists might turn their noses up at adding corn, but I like it! I’m not claiming this is the be-all and end-all of authentic chili recipes. I find the natural sweetness of the corn helps balance the spicy heat, and those little pops of texture are a nice bonus.
