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This thick and hearty classic chili comes together in 30 minutes! Or if needed you can easily make this in the slow cooker. Juicy ground beef and beans are simmered in a tomato sauce seasoned with a simple, yet bold homemade seasoning blend.
All about this Classic Easy Chili Recipe…
- This ground beef chili recipe comes together in 30 minutes making it a perfect weeknight family dinner that everyone will love.
- Control the spice: depending on who you are cooking for you may want a more mild chili or a spicier chili. Easily control the amount of spice by adding cayenne or hot sauce.
- Slow Cooker OR 30 Minute meal: there are directions included to make this in the slow cooker or on the stovetop. This lets you set this up in the morning to enjoy later or if you have time in the evening for a 30 minute meal you can follow the stovetop directions.
Ingredients:
Notes on Some Ingredients:
- Ground Beef: 80/20 is a good choice flavor-wise. Drain any excess grease after cooking the meat. You can always substitute for ground turkey or chicken if desired.
- Light Brown Sugar: this helps cut through the acidity with the tomatoes and gives a balanced flavor. You could substitute with honey, or leave out if a no sugar meal is needed.
- Beans: use beans that have no salt added, this allows you to control the salt. If you have regular canned beans you will need to taste the chili before adding salt to ensure that it’s not over salted. Avoid cans that are labeled Chili beans since these are beans that come with added flavoring in a chili sauce.
How to make (step-by-step):
- Step 1: Cook the beef: regardless if you are making this recipe in a slow cooker or on the stovetop the beef needs to be cooked first. Break the meat up and cook until browned and no longer pink. Cook the onion with the meat until it’s softened.
- Step 2: Combine the additional ingredients. Add the seasonings to the meat and allow to cook to bloom the flavors, then either add the meat to the slow cooker, or using the same pot add in the beans, green chiles, tomato sauce and brown sugar.
- Step 3: Simmer, let the chili come to a low simmer, then cover and cook for another 10 minutes. OR cook on low in a slow cooker for 4-6 hours.
Expert Tips:
- Drain and rinse beans: this will remove excess salt and starch and can also remove any metallic flavoring that may come from being canned.
- Freezing: allow to cool to room temperature and then store in freezer safe containers or bags. This can be stored in the freezer for 2-3 months. Defrost in the refrigerator overnight and reheat in a pot over medium until heated through.
- Variations & Substitutions: Chili is a great recipe to sneak in extra veggies. Add in some potatoes, carrots, celery, zucchini, sweet potato, squash or mushrooms.
- Broth: this chili is thick and hearty, and to make it that way we are not using any broth. If you want a more broth-y chili you can add 1-2 cups of beef broth or even a beer.
FAQ’s:
What do you top chili with?
Some popular options include: shredded cheese, sour cream, sliced green onion, diced onion, cilantro, crackers or chips, avocado, and lime wedges.
Is it spelled chili or chilli?
It can be spelled either way. Chili is the typical way you will see it spelled in the US. Other European countries will use a chilli spelling.
What is the spice level?
I would say this particular recipe is mild. If you are concerned about heat feel free to start with less chili powder and add to taste. If you are wanting more heat feel free to add a diced jalapeño and sauté with the onions.
More Recipes to enjoy:
Easy Chili Recipe
Quick and filling, this easy chili recipe can be made in the slow cooker or as a one pot 30 minute meal. Loaded with ground beef, beans, chiles and more this hearty chili is perfect for loading up with all your favorite toppings.
Ingredients
- 1 pound ground beef
- 2 cloves garlic minced
- 1/2 yellow onion diced
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomato
- 1 (7 ounce) can diced green chiles
- 1 (15 ounce) can kidney beans drained and rinsed
- 1 (15 ounce) can black beans drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon brown sugar
Toppings
- sour cream
- cheese shredded
- green onion
Instructions
Slow Cooker Directions:
- Cook Beef: Add the ground beef and onion to a medium size skillet. Cook over medium heat until the onion is soft and the beef is completely cooked. Add the garlic and cook an additional 30 seconds.
- Drain: Remove from heat, drain grease, and add meat mixture to the crockpot.
- Slow Cook: Add in all the other ingredients, stir to combine. Cook over low heat for 4-6 hours.
Stovetop Directions:
- Cook Beef: Add the ground beef and onion to a large pot or dutch oven. Cook over medium heat until the onion is soft and the beef is completely cooked. Add the garlic and cook an additional 30 seconds. Drain any grease and return to heat.
- Season: Add the seasonings: chili powder, cumin, black pepper, salt, and garlic powder. Stir to coat the meat and cook about one minute.
- Simmer: Add all other ingredients to the pot, stir to combine and bring to a simmer. Cover and allow to simmer for about 15-20 minutes.
Video
Equipment
Notes
- Ground Beef: 80/20 is a good choice flavor-wise. Drain any excess grease after cooking the meat. You can always substitute for ground turkey or chicken if desired.
- Light Brown Sugar: this helps cut through the acidity with the tomatoes and gives a balanced flavor. You could substitute with honey, or leave out if a no sugar meal is needed.
- Beans: use beans that have no salt added, this allows you to control the salt. If you have regular canned beans you will need to taste the chili before adding salt to ensure that it’s not over salted. Avoid cans that are labeled Chili beans since these are beans that come with added flavoring in a chili sauce.
- Storage: store leftovers in a sealed container in the refrigerator for up to 5 days. Reheat leftovers in a saucepan or in the microwave.
- Freezing: allow to cool to room temperature and then store in freezer safe containers or bags. This can be stored in the freezer for 2-3 months. Defrost in the refrigerator overnight and reheat in a pot over medium until heated through.
Nutrition
Serving: 1 | Calories: 307kcal | Carbohydrates: 33g | Protein: 24g | Cholesterol: 47mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe first published February 16, 2018. Updated September 3, 2021 with new images and information. Recipe is unchanged.
Photography done by the talented @KJandCompany.co
Loved it!! My daughter helped me make it and eat it as well. We did all organic ingredients too!
I made this recipe today (doubled it so I could freeze leftovers, if there are any!) I made a few additions by adding diced green peppers to the sauteeing onions and also added 2 small bay leaves. I did not double the cans of beans as there were plenty with just the 1 can of black beans and 1 can of kidney beans. The house smells heavenly! This chili will pair well with the homemade Focaccia bread I made yesterday!
From one Texas gal to another, “this here’s a keeper!”…Thank you Serena!
Very good and easy! We loved it.
Delicious, and just what I was looking for. Easy to make but with wholesome ingredients. Thanks!
So glad you enjoyed! Thanks.
I’ve made this twice. My go to chili recipe. I used a can of original rotel in place of tomatoes and green chilies. Just dumped it in. In place of the beans I used one can of chili beans not draining. It is quick and delicious. I honestly can’t stop eating it. Top with grated cheese, sour cream and chopped green onions.
So glad you enjoy it!
We just made this tonight on the stove top. My husband said it’s the best chili he has ever had. I might have to agree! Love that it’s pretty quick and simple. We followed the recipe as described.
Thanks so much Sarah! So glad that you enjoyed the chili. Thanks for the review.
Very good and O so easy I did the pot method and make more than the recipe called for I also used all kidney beans because I love ❤️ them so?
Thanks so much Lucy! So glad you enjoyed it!
Awesome recipe! Very close to my homemade version with your great additions.
We just tried this for the first time, and it was awesome! I made it without ground beef though (need to go grocery shopping lol) but was able to add some beef bullion. So if yall try it meatless, I’d do a 7oz can of tomato sauce instead of 14oz. It was super saucy without the meat, so we just mixed in rice. Perfect!
I really appreciate how versatile this recipe is as well! Not only for having a stove top option which is ultra fast (thank you, Jesus! ?) but also because you could throw pretty much anything in here. Carrots, zucchini, corn, whatever. Sky’s the limit!
We will DEFINITELY be making this again!
Thanks so much for the review Pauline! Love the tip for adding less sauce if going meatless. And yes! This recipe is definitely versatile. You can really change it up to make it how you want.
I love this recipe. I’ve made it a couple times now. My husband loves it and even my kids gobble it up!