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This easy chili recipe is thick, hearty, and made with ground beef, kidney beans, black beans, tomatoes, and homemade chili seasoning. Ready in 35 minutes with a slow cooker option.
This easy chili recipe is thick, hearty, and packed with ground beef, beans, tomatoes, and a bold blend of chili spices. It comes together on the stovetop in about 35 minutes, making it a practical dinner for busy weeknights. There’s also a slow cooker option for days when you want to get dinner started early.
What makes this chili work is the simple seasoning blend and the balance of flavors. Chili powder and cumin bring warmth, green chiles add flavor without making the chili too spicy, and a little brown sugar balances the acidity of the tomatoes. The result is a rich, savory chili that’s delicious on its own or piled high with cheese, sour cream, and your favorite toppings.
Why You’ll Love This Easy Chili
- Ready in about 35 minutes. Brown the beef, add the remaining ingredients, and let everything simmer together.
- Thick and hearty. Ground beef, kidney beans, black beans, and tomato sauce make this a filling one-pot dinner.
- A simple homemade seasoning blend. Chili powder, cumin, garlic, salt, and pepper give the chili its familiar, savory flavor.
- Easy to adjust. Keep it mild for the whole family or add cayenne, jalapeño, or hot sauce for more heat.
- Stovetop or slow cooker. Choose the cooking method that fits your day.
- Great for leftovers. Make a batch for dinner, then enjoy the extra chili for lunch or freeze it for another night.
Ingredients You’ll NEed
- Ground beef: I like 80/20 ground beef for its flavor. Brown the beef before adding the other ingredients, then drain excess grease if needed.
- Onion and garlic: These build the savory base. Cook the onion with the beef until softened, then add the garlic near the end so it doesn’t burn.
- Tomato sauce and diced tomatoes: Tomato sauce creates the thick base, while diced tomatoes add texture.
- Diced green chiles: These bring extra flavor without adding much heat. They’re a simple way to give the chili more depth.
- Kidney beans and black beans: Using two kinds of beans adds texture and makes the chili hearty enough for dinner. Drain and rinse them before adding.
- Chili powder and cumin: These are the main spices that give the chili its classic flavor. Use a chili powder you enjoy, and adjust the amount to suit your taste.
- Garlic powder, salt, and black pepper: These round out the seasoning and bring the flavors together.
- Brown sugar: Just a little helps balance the acidity of the tomatoes. It shouldn’t make the chili taste sweet.
How to Make Easy Chili on the Stovetop
- 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.
- 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.
- 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.
Slow Cooker Instructions
The slow cooker is a convenient option when you want dinner waiting for you at the end of the day.
- Brown the ground beef and onion in a skillet until the beef is cooked through and the onion is softened.
- Add the garlic and cook for another 30 seconds.
- Drain excess grease and transfer the beef mixture to the slow cooker.
- Add the remaining ingredients and stir to combine.
- Cover and cook on low for 4–6 hours.
Browning the beef first gives you a flavorful base and helps avoid excess grease in the finished chili.
What to Serve With Chili
A bowl of chili is a meal on its own, but a few toppings and sides make it even better.
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Diced onion
- Jalapeños
- Cornbread
- Crackers or corn chips
- Baked potatoes
For a Tex-Mex-inspired dinner, serve it with cheesy jalapeño cornbread or spoon it over Fritos for an easy Frito pie.
How to Adjust the Spice Level
This recipe is mild enough to serve to a range of tastes, and it’s easy to adjust at the table.
For a milder chili, use a mild chili powder and leave out additional hot peppers.
For more heat, add a pinch of cayenne pepper, a diced jalapeño sautéed with the onion, or your favorite hot sauce.
If you’re cooking for a family with different spice preferences, keep the main pot mild and let everyone add heat to their own bowl.
Make-Ahead, Storage, and Freezing
- Make ahead: Chili is a great recipe to prepare ahead of time. Refrigerate it once cooled, then reheat gently on the stovetop when you’re ready to serve.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Let the chili cool, then transfer it to freezer-safe containers or bags. Freeze for 2–3 months for best quality.
- Reheat: Thaw frozen chili in the refrigerator overnight. Warm it in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if it has thickened too much.
More Chili Recipes to Try
If chili is on the menu, here are a few other House of Yumm recipes to try:
- Award-Winning Turkey Chili: A hearty version made with lean ground turkey, beans, and a flavorful spice blend.
- Ground Beef Chili Without Beans: A quick, Texas-style ground beef chili without beans.
- Authentic Texas Chili: A traditional bowl of red made with chunks of beef and dried chile peppers.
- Weeknight Chuck Roast Chili: A slow cooker chili featuring tender chunks of beef.
Easy Chili Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published February 16, 2018. Updated September 3, 2021 with new images and information. Updated October 1, 2026.
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!