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.
- 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
- sour cream
- cheese shredded
- green onion
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.
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.
- 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.
Serving: 1 | Calories: 307kcal | Carbohydrates: 33g | Protein: 24g | Cholesterol: 47mg