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Everyone needs an easy chili recipe. With only 7-ingredients, this homemade chili recipe is simple, fast and full of flavor.
Everyone needs a go-to easy chili recipe. With only 7-ingredients, this classic, homemade recipe is easy to make and can easily be in a weeknight dinner rotation.
In case you’re wondering, yes, we know most chili recipes are more complicated than this one. We have a fond place in our hearts for more time consuming recipes that claim to be the best chili recipes, and we even have some on our blog (check out our 3-bean chili recipe).
But, we also love basic, simple recipes that are just plain good. You know the type of recipe we’re talking about — the recipes you don’t have to spend half-a-day in the kitchen creating. If you’re like us and like simple and tasty recipes, this one is for you.
Ingredients
- Ground beef
- White onion
- Fire roasted diced tomatoes (15 oz cans)
- Chili powder
- Ground cumin
- Garlic powder
- Red kidney beans (15 oz cans). Or, youcan also use a combo of black beans, kidney beans, and pinto beans.
- Optional toppings: shredded cheese, chopped green onions, sour cream.
How to make easy chili (step-by-step instructions)
In a large pot over medium-high heat, cook the ground beef and onions meat is browned and onion is tender.
Next, add the two tablespoons chili powder, one tablespoon cumin, one tablespoon garlic powder, fire roasted diced tomatoes and beans.
It’s important to point out that the amount of liquid in fire roasted tomatoes varies by brand. We’ve tried numerous brands, and aren’t loyal to a specific one. However, for this recipe, if your brand of fire roasted tomatoes doesn’t have much liquid, you may need to add approximately 1/2 -1 cup water to the stockpot as it simmers. Otherwise, there won’t be enough liquid in the pot and the chili will burn.
Bring the mixture to low boil, and then reduce heat to a gentle simmer. Cook uncovered for 20-25 minutes, and stir occassionally. Season with salt and pepper to taste. Serve immediately in bowls and enjoy!
Tips for making chili
- Beef: We typically use grass fed beef that is 85-90% lean for this recipe since it has lots of flavor and not too much grease. If you use beef with a higher fat content, be sure to drain the grease before cooking the recipe, or you can skim the grease from the top.
- Tomatoes: We’ve learned by trial and error that the amount of liquid in fire roasted tomatoes varies by brand. If you realize your chili needs more liquid, you may need to add about 1/2-1 cup water or beef broth as it simmers so that the chili doesn’t burn.
- Beans: Red kidney beans are our favorite bean for chili, but you could also try a combination of other beans like black beans or pinto beans.
- Spiciness:This is a mild chili. If you prefer a spicier chili, add some hot sauce, cayenne pepper or red pepper flakes at the end. Adjust seasonings to taste and desired spiciness.
- Toppings:We like a variety of chili toppings on the side such as shredded cheddar cheese, sour cream, green onions, diced tomatoes, tortilla strips and avocado.
- Serving:We’re big fans of serving chili on baked potatoes, or in a big bowl with a side of cornbread.
Recipe variations
This is an EASY chili recipe, so variations may not apply. However, if you want to try other flavor combinations it would be easy to do:
- Vegetables: You could add some veggies like bell pepper or corn
- Beans: You could use any variation of bean such as black bean or pinto beans
- Protein: This recipe also works with ground turkey, but of course, beef is always our favorite protein!
How long does chili last in the fridge?
Chili is one of our favorite leftover meals. Allow any leftovers cool completely, then store in the fridge in an airtight container. It will keep for 3-4 days.
How to freeze chili
Chili freezes beautifully! Once chili is completely cooled, freeze it in a freezer-safe airtight container or gallon sized resealable freezer bag for up to 3 months. When ready to use, thaw the bag or container overnight in the refrigerator, then reheat the chili on the stovetop in a large soup pot over medium heat, and bring it to a simmer. Add any additional liquid as needed.
7-Ingredient Easy Chili
Clover Meadows Beef
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 8
Ingredients
- 1 pound ground beef
- 1 small white onion diced
- 2 cans fire roasted diced tomatoes (15 oz)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 2 cans red kidney beans (15 oz), drained and rinsed (You can also use a combo of black beans, kidney beans, pinto beans, etc)
- Water, as needed (The amount of liquid in fire roasted tomatoes varies by brand. If your brand of fire roasted tomatoes doesn't have much liquid, you may need to add approximately 1/2 -1 cup water to the stockpot as it simmers. You could also use beef broth if you have it on hand)
- (optional toppings: shredded cheese, chopped green onions, sour cream, etc.)
Instructions
In a large stockpot over medium heat, combine the beef and onion and saute until meat is browned and onion is tender.
Add remaining ingredients to the stockpot, and stir to combine. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Serve immediately, garnished with optional toppings if desired. Or, store in a sealed container for up to 3 days.
Have beef questions? We’re here to help!
Do you want to learn more about beef? You can contact us or below are a few popular beef posts and recipes you may like. In addition, we have an entireebookabout beef that goes through purchasing and preparing beef from a farmers perspective.
- Buying a Cow. How Much Beef Is It?
- Slow Cooker Pepper Steak
- Prime Rib Roast with Garlic Herb Butter
- Liver and Onions (2 different ways)
We have a weekly e-newsletter where we share about farm happenings, when our next beef availability is, and all things beef. When you do, you’ll get acheat sheetwith 9-must-ask questions before buying beef directly from a farmer.
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