This easy chili recipe comes together so simply and with easy-to-find ingredients. You will love the subtle spice and smokey flavor of this delicious and hearty soup.
Chili is one of my favorite recipes to make for the family! It is like the holy grail of nutritious and easy dinners. Made with meat, beans, vegetables, and tomatoes, this simple recipe gives your family a complete dinner that you can feel great about. Not only that, but it is so flavorful and delicious! Your family will love this easy chili recipe.
How to Make Chili
Here is a brief overview of how this homemade chili recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the ground beef. Break up the meat as it cooks. Add the onion, bell pepper, and garlic, and cook until the onions are tender, about five to seven minutes.
- Add the seasonings. Season the meat with chili powder, cumin, ground chipotle, and cayenne pepper. Stir in the tomatoes, tomato sauce, Worcestershire sauce, liquid smoke, and kidney beans. Bring the mixture to a roaring boil.
- Let the soup simmer. Let the chili simmer for about 30 minutes. Taste it and add more salt and pepper as needed. Enjoy!
Liquid Smoke
Liquid smoke is exactly what it sounds like, the smoke that comes off of burning wood in a concentrated liquid form. It is a great way to add a unique and subtle smokey flavor to recipes, from this easy chili recipe to my Chicken Tacos. You can find it at most grocery stores near the condiments, or I linked a great brand below.
Liquid Smoke
How to Serve
This homemade chili is delicious as is, or can be topped with these delicious toppings. I recommend letting each person add the toppings they want to their bowl of chili.
- Sour cream
- Diced red onions
- Shredded cheddar cheese
- Crackers or corn chips
- Cilantro
Make it in the Crockpot
Does anything beat coming home to a hot and ready meal and a kitchen that smells just as delicious? If you want to make this beef chili recipe in the slow cooker, I recommend following the recipe through adding the seasonings to the meat. Then add the meat mixture to your slow cooker with the rest of the ingredients. Cook on low for eight hours or on high for four hours.
Crockpot Chili
How to Make Chili Less Spicy
One of the best parts about making things from scratch is being able to control the flavor. The black pepper and the cayenne pepper both bring heat to this recipe. My kids are sensitive to spice and they eat this classic chili recipe just fine. However, I know that everyone has different preferences. If this chili is too spicy or not spicy enough, by simply increasing or decreasing certain spices, you can make it just right for you and your family.
- To make chili less spicy: If you are sensitive to spice, I would suggest cutting the cayenne pepper and black pepper in half or eliminating them completely. You can also fully make the chili and just add pinches of each at the end.
- To make chili more spicy: Add more cayenne pepper along with some hot diced green chilis.
- To take down the heat in already made chili: If you make this recipe and it does end up being too spicy for you, add teaspoon or two of brown sugar to your bowl. It will take down the heat without making it sweet.
FAQ
Yes, swap the ground beef for ground turkey and follow the recipe as written to make turkey chili.
While this recipe doesn’t contain any gluten, I always recommend double-checking your ingredients to make sure they are safe for someone who can’t have gluten.
Keep the chili in an airtight container in the refrigerator for up to three days. Remember that leftovers should not be reheated more than once so to only reheat the portion you plan to eat.
Yes! Chili is a great soup to freeze. Read my directions for how to do so below.
Variations and Substitutions
- Use ground turkey. If your family prefers ground turkey to ground beef, you can totally use that in this recipe.
- Double the batch. Serving a crowd or want to guarantee leftovers? Make a double or triple batch. Just be sure to double or triple all of the ingredients evenly. Read more on freezing chili below.
- Change out the tomatoes. If your family doesn’t like tomato chunks, use a can of crushed tomatoes instead.
- Add more or less beans. If you don’t like kidney beans, swap them out for a can of black beans or pinto beans or add them in addition to the kidney beans. Be sure to thoroughly drain and rinse your beans to control the salt going into the chili.
Storing and Reheating Leftovers
Store any leftover chili in an airtight container in the refrigerator for up to three days. You can reheat the whole pot over low heat on the stovetop, stirring often, or just an individual portion in the microwave. Be sure to never reheat leftovers more than once.
Another great way to use leftover chili is to make Chili Dogs!
Chili Dogs
Freezing Chili
I love to make a double batch of soups in the colder months to freeze half for busy weeknights and lunches. Prepare the chili according to the recipe card and allow it to cool completely. Transfer the cooled chili to a freezer-safe bag or container, leaving some room at the top for it to expand. I like to freeze it in individual portions that are perfect for grabbing for lunch. Lay them flat in the freezer and freeze for up to three months.
When you are ready to eat your frozen chili, allow it to thaw in the refrigerator then heat in a saucepan on the stovetop over low heat, stirring often, until heated through.
What to Serve with Chili
If you make this homemade chili recipe or any of my other recipes, I’d love to hear what you think and would appreciate it so much if you came back and told me.
Easy Chili Recipe
Ingredients
- 1 pound ground beef (453.6 grams)
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon cayenne pepper see note
- 1/4 teaspoon black pepper see note
- 28 ounces diced tomatoes undrained (794 grams)
- 15 ounces tomato sauce (425 grams)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid smoke
- 15.5 ounces kidney beans drained and rinsed (439 grams)
Instructions
- Preheat a large heavy-bottomed pot over medium-high heat. Add in the ground beef, breaking it up as it begins to cook. Once broken up, add the onion, bell pepper, and garlic. Cook until the onions are tender, about 5 to 7 minutes. Drain off any excess grease.1 pound ground beef, 1 yellow onion, 1 green bell pepper, 2 cloves garlic
- Season the meat with chili powder, cumin, ground chipotle, and cayenne pepper. Stir in the tomatoes, tomato sauce, Worcestershire sauce, liquid smoke, and kidney beans. Bring to a roaring boil.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon kosher salt, 1/2 teaspoon ground chipotle, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, 28 ounces diced tomatoes, 15 ounces tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon liquid smoke, 15.5 ounces kidney beans
- As soon as the chili comes to a boil, turn down the heat to a simmer. Continue cooking, uncovered, for 30 minutes. You should only see small intermittent bubbles.
- Taste the soup and add more salt and pepper to taste. Top with sour cream, red onions, and cheddar cheese.
Notes
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