I’ve tried a bunch of different ways to make this dish, but honestly, I always go back to this chili recipe. It’s just ground beef and tasty beans – no weird steps or fancy complications. All you have to do is throw all the ingredients in a pot, let it cook on the stove for a while, and dinner’s ready. This is exactly what you need when you want something warm to eat and don’t feel like spending the whole night in the kitchen.
Ingredients
Yield: 8 Servings
- 2 lbs lean ground beef
- 1 Onion, chopped up
- 1 Green bell pepper, diced (Seeds out)
- 1 Jalapeño, minced (Keep the seeds if you like heat, toss them if you don’t)
- 4 Cloves garlic, minced
- 2 ½ Tbsp chili powder (You’ll use this in two parts)
- 1 Tsp Cumin
- 14.5 oz can crushed tomatoes
- 14.5 oz can diced tomatoes (Keep the juice)
- 19 oz can red kidney beans, rinsed off
- 2 ½ Cups beef broth
- 1 tbsp tomato paste
- 1 tbsp brown sugar (Optional, but it balances the acid)
- Salt and pepper
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Step-by-Step Instructions
Step 1: Take a large soup pot or a Dutch oven and put it over medium high heat. Add the ground meat and mix it with about 1 ½ tablespoons of chili powder. Now add the onion, jalapeño, and garlic too, and cook it until the meat turns brown and is no longer pink. Make sure to drain the fat so the chili doesn’t end up oily.
Step 2: This is the easy part. Just add the rest of the ingredients – the remaining chili powder, cumin, sugar, tomato paste, bell pepper, beans, both cans of tomatoes, and the broth. Stir it well until everything is mixed together.
Step 3: Let it boil, then lower the heat to low and let it simmer uncovered for 45 minutes to an hour. This allows the liquid to reduce and become thick and tasty. (Tip: You can eat it sooner if you’re really hungry, but if you have an hour to wait, the flavor will be much better)
Step 4: Taste the food quickly and add a little salt or pepper if you feel it needs it. Then just pour it into the dishes and top it with whatever you have — cheddar cheese and green onions are my favorite optional extras.
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Why you’ll love this chili recipe
You will love this chili recipe because it’s really inexpensive to make and serves a lot of people – it’s basically an “easy meal” where you do ten minutes of work and then ignore it while it cooks. Plus, leftovers!? Somehow, they get better the next day after being refrigerated, so it’s great for meal prep or an easy lunch.
Let me know if you tried this! Leave a comment and tell me how you decorated it.
Chili Recipe
This chili recipe is the perfect comfort food — it's packed with lean beef, tender beans, and bold spices. It's an easy one-pot meal that serves a crowd and tastes even better the next day!
Ingredients
- 2 lbs lean ground beef
- 1 Onion, chopped up
- 1 Green bell pepper, diced (Seeds out)
- 1 Jalapeño, minced (Keep the seeds if you like heat, toss them if you don’t)
- 4 Cloves garlic, minced
- 2 ½ Tbsp chili powder (You’ll use this in two parts)
- 1 Tsp Cumin
- 14.5 oz can crushed tomatoes
- 14.5 oz can diced tomatoes (Keep the juice)
- 19 oz can red kidney beans, rinsed off
- 2 ½ Cups beef broth
- 1 tbsp tomato paste
- 1 tbsp brown sugar (Optional, but it balances the acid)
- Salt and pepper
Instructions
- Take a large soup pot or a Dutch oven and put it over medium high heat. Add the ground meat and mix it with about 1 ½ tablespoons of chili powder. Now add the onion, jalapeño, and garlic too, and cook it until the meat turns brown and is no longer pink. Make sure to drain the fat so the chili doesn’t end up oily.
- This is the easy part. Just add the rest of the ingredients – the remaining chili powder, cumin, sugar, tomato paste, bell pepper, beans, both cans of tomatoes, and the broth. Stir it well until everything is mixed together.
- Let it boil, then lower the heat to low and let it simmer uncovered for 45 minutes to an hour. This allows the liquid to reduce and become thick and tasty. (Tip: You can eat it sooner if you’re really hungry, but if you have an hour to wait, the flavor will be much better)
- Taste the food quickly and add a little salt or pepper if you feel it needs it. Then just pour it into the dishes and top it with whatever you have — cheddar cheese and green onions are my favorite optional extras.
Notes
- The taste of this hot pepper gets even better the next day! Store it in an airtight container in the fridge for up to 4 days.
- If you want to freeze it nicely, let it cool completely, put it in freezer-safe bags, and freeze it flat for up to 3 months. Thaw it in the fridge overnight before reheating.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 400Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 77mgSodium 283mgCarbohydrates 27gFiber 7gSugar 6gProtein 29g