Easy Chili – A Hearty One-Pot Classic for Any Night

Easy Chili is a timeless comfort dish that combines ground beef, tender beans, tomatoes, and bold spices into a rich, savory stew — all simmered in one pot. It’s warm, filling, and perfect for feeding a crowd, meal prepping, or cozy nights at home.

Originating from the American Southwest, chili has taken on countless forms, but this version stays close to tradition with simple pantry ingredients and big flavor. The best part? It requires minimal prep and can be on the table in under an hour.

Whether topped with shredded cheese, served over rice, or ladled into a steaming bowl with cornbread on the side, Easy Chili is a recipe everyone should have in their back pocket.

Ingredients Overview

The beauty of chili is how everyday ingredients come together to create something bold and satisfying. Here’s what you’ll need:

• Ground Beef: Use 85/15 or 90/10 lean ground beef for a good balance of flavor and fat. Turkey or plant-based ground can also work.

• Canned Beans: Kidney beans and black beans are classic, but pinto or cannellini beans also work well. Choose low-sodium versions when possible and rinse before using.

• Crushed or Diced Tomatoes: These create the saucy base. Fire-roasted tomatoes add smoky depth, while crushed tomatoes create a thicker consistency.

• Tomato Paste: Deepens the tomato flavor and helps thicken the chili.

• Onion & Garlic: Essential aromatics that bring depth and warmth to the dish. Sautéing them with the meat builds the first layer of flavor.

• Chili Powder: The star of the spice blend. Use a quality blend for best results.

• Ground Cumin: Adds earthiness and warmth.

• Paprika: For color and subtle sweetness or smokiness if using smoked paprika.

• Oregano: A pinch of dried oregano brings a subtle herbal note.

• Beef Broth or Water: Helps simmer everything together and develop a rich base.

• Salt & Black Pepper: Season to taste and adjust toward the end for full flavor.

Optional Add-Ins:

• Jalapeño or Chipotle Peppers: For heat and smoky flavor.

• Corn kernels: For a touch of sweetness and texture.

• Cocoa powder or dark chocolate: Adds complexity without tasting sweet.

Substitutions:

• Use ground turkey or chicken for a lighter version.

• For a vegan chili, omit meat and use extra beans or lentils.

• Add butternut squash or sweet potato for a fall-inspired twist.

Step-by-Step Instructions

This chili is beginner-friendly but full of depth thanks to proper layering. Here’s how to make it:

1. Brown the Meat
   In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium heat. Add ground beef and cook for 6–8 minutes, breaking it up as it browns. Season lightly with salt and pepper.

2. Sauté the Aromatics
   Add diced onion and cook for 4–5 minutes, until softened. Stir in minced garlic and cook for 30 seconds, just until fragrant.

3. Build the Flavor Base
   Stir in tomato paste, chili powder, cumin, paprika, and oregano. Cook for 2–3 minutes to bloom the spices and deepen the flavor.

4. Add Tomatoes & Beans
   Pour in crushed or diced tomatoes (including juice), drained beans, and beef broth. Stir everything together, scraping the bottom to release any browned bits.

5. Simmer Gently
   Bring chili to a low simmer. Cover loosely and cook for 25–30 minutes, stirring occasionally. If it thickens too much, add a splash of broth or water.

6. Adjust Seasoning & Serve
   Taste and adjust salt, pepper, or spice level. If desired, stir in a teaspoon of cocoa powder or a few dashes of hot sauce. Serve hot with your favorite toppings.

Chef Tips:

• Let the chili simmer gently — not boil — to avoid toughening the meat.

• Chili always tastes better after sitting for a while. Consider making it ahead or letting it rest 10–15 minutes before serving.

• For extra flavor, add a squeeze of lime or splash of vinegar at the end.

Tips, Variations & Substitutions

• Slow Cooker Option: Brown the beef and aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

• Instant Pot Version: Use sauté mode for the meat and onions, then pressure cook on high for 15 minutes and natural release.

• Thicker Chili: Simmer uncovered the last 10–15 minutes.

• Thinner Chili: Add more broth or water and simmer with the lid on.

Dietary Variations

• Low-Carb/Keto: Omit beans and use ground beef, extra veggies, and more meat or mushrooms.

• Vegan/Vegetarian: Skip meat and double the beans. Add mushrooms, lentils, or plant-based crumbles for texture.

• Gluten-Free: Most versions are naturally gluten-free — just check broth and spice blends.

Serving Ideas & Occasions

Easy Chili is incredibly versatile and can be served in many cozy, crowd-pleasing ways:

• With Toppings: Shredded cheddar, sour cream, avocado, scallions, or jalapeños.

• Over Rice or Quinoa: For a hearty, filling bowl.

• With Cornbread or Tortilla Chips: A classic pairing that never fails.

• Stuffed in Potatoes or Peppers: Spoon into baked potatoes or bell peppers and bake for a second meal.

• For Gatherings: Great for game day, potlucks, or weeknight family dinners.

Leftovers reheat beautifully and taste even better the next day.

Nutritional & Health Notes

Chili offers a balance of protein, fiber, and complex carbs, especially when made with beans and lean meat.

• Protein: From the beef and beans.

• Fiber: Beans provide bulk and help with satiety.

• Vitamins & Minerals: Tomatoes, onions, and spices all contribute antioxidants and micronutrients.

To lighten it up:

• Use ground turkey or chicken.

• Skip toppings like sour cream or cheese, or use light versions.

• Load up on vegetables and reduce meat if preferred.

A typical 1½ cup serving with lean beef and beans averages:

• 350–400 calories

• 25–30g protein

• 10–12g fiber

• Low sugar and packed with flavor

FAQs

Q1: Can I make chili ahead of time?
Absolutely. Chili actually tastes better the next day. Store in the fridge for up to 4 days or freeze for 3 months.

Q2: How do I make it spicier?
Add chopped jalapeños, chili flakes, or chipotle in adobo. Taste as you go to avoid overpowering the dish.

Q3: What kind of beans are best?
Kidney, black, or pinto beans are traditional. A mix adds texture and color.

Q4: Can I freeze chili?
Yes! Let it cool completely and store in airtight containers or freezer bags. Thaw in the fridge and reheat gently.

Q5: What’s the best meat for chili?
Ground beef is classic, but you can use ground turkey, pork, or even a beef chuck roast for a slow-cooked version.

Q6: How do I thicken chili naturally?
Simmer uncovered, mash some beans into the sauce, or stir in a spoonful of cornmeal.

Q7: Can I make this vegetarian?
Yes. Replace the meat with extra beans, lentils, mushrooms, or plant-based ground. Use vegetable broth instead of beef.

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