Easy Beef Chili
Easy beef chili recipe with ground beef, beans, and spices bloomed in the pan for real depth of flavor. A one-pot ground beef dinner ready in under an hour.
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Easy Beef Chili is the dinner I make when I want something warm and filling without babysitting a pot all afternoon. Ground beef, canned tomatoes, and two cans of beans simmer together into a thick, spoonable dinner in under an hour, all in one pot.
The step that actually makes this taste like more than a can of tomatoes and some ground beef is blooming the spices. Chili powder and cumin get stirred straight into the hot beef fat for a minute before any liquid goes in, and that short toast wakes up flavors that stay flat and dusty if you just dump them into simmering liquid.
I use two kinds of beans, kidney and pinto, because the mix gives the chili more texture than one bean alone. Neither is required over the other, it’s really about what’s in the pantry, but the combination is what a lot of classic chili recipes lean on.
Why You’ll Love This Recipe
- Real depth of flavor. Blooming the chili powder and cumin in the beef fat gives it a toasted, rounder taste.
- One pot, one hour. Everything cooks together in the same pot, start to finish.
- Freezer-friendly. It tastes even better the next day and freezes well for busy weeks.
- Endlessly toppable. Cheese, sour cream, green onions, whatever’s in the fridge works.
Easy Beef Chili Ingredients
Chili powder loses potency fast once opened. If yours has been in the cabinet more than a year, use a little extra, or the chili will taste flatter than it should even with the blooming step.
- 2 lbs ground beef (85/15)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup beef broth
- Shredded cheddar, for serving
Recipe Variations
- For a spicier chili, add a diced jalapeno with the onion or a pinch of cayenne with the spices.
- Swap the beans for whatever’s in the pantry, black beans and white beans both work.
- No time to simmer 45 minutes? It’s still good after 20, just a little thinner.
How to Make Easy Beef Chili
- Brown the beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion, breaking it up as it cooks, about 6-8 minutes. Drain off the excess grease.
- Bloom the spices: Add the garlic, chili powder, cumin, oregano, salt, and pepper directly to the pot. Stir and cook for about 60-90 seconds until fragrant.
- Add the rest: Stir in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth.
- Simmer: Bring to a simmer, then reduce the heat to low and cook uncovered for 30-45 minutes, stirring occasionally, until thickened to your liking.
- Serve: Ladle into bowls and top with shredded cheddar.
Recipe FAQs
Do I Really Need to Bloom the Spices, or Can I Just Dump Everything in at Once?
You can skip it, but the chili powder and cumin will taste flatter and a little raw. The extra minute in the hot fat makes a real difference in flavor.
Can I Make This in a Slow Cooker Instead?
Yes. Brown the beef and bloom the spices on the stovetop first, then transfer everything to a slow cooker and cook on low for 4-6 hours.
My Chili Turned out Thin. How Do I Thicken It?
Simmer it uncovered a little longer, the liquid reduces as it cooks. A tablespoon of tomato paste stirred in also helps thicken it fast.
Can I Use Ground Turkey Instead of Ground Beef?
Yes, it works well. Ground turkey is leaner, so you may not need to drain much grease after browning.
Can I Double This, and What Should I Serve It With?
It doubles easily in a large pot, just simmer a little longer to thicken. Cornbread, shredded cheese, and a dollop of sour cream round it out.
Cooking Tips
- Drain the beans well before adding them. Extra liquid from the cans thins out the chili and dilutes the flavor.
- Let it simmer the full 30-45 minutes if you have the time. The flavors deepen a lot in that last stretch.
- Taste before serving and adjust the salt. Canned beans and tomatoes vary a lot in sodium between brands.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 5 days. It tastes even better on day two.
To freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute bursts.
How to Serve Easy Beef Chili
Easy Beef Chili is great with cornbread, over a baked potato, or spooned over rice. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Easy Beef Chili proves the difference between average chili and good chili usually comes down to one extra minute at the stove.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Easy Beef Chili
Ingredients
- 2 lbs ground beef 85/15
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans drained and rinsed
- 1 (15 oz) can pinto beans drained and rinsed
- 1 cup beef broth
- shredded cheddar for serving
Instructions
- Brown the beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion, breaking it up as it cooks, about 6-8 minutes. Drain off the excess grease.
- Bloom the spices: Add the garlic, chili powder, cumin, oregano, salt, and pepper directly to the pot. Stir and cook for about 60-90 seconds until fragrant.
- Add the rest: Stir in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth.
- Simmer: Bring to a simmer, then reduce the heat to low and cook uncovered for 30-45 minutes, stirring occasionally, until thickened to your liking.
- Serve: Ladle into bowls and top with shredded cheddar.
