Delicious Chili Recipe That’s Super Easy to Make!
chili recipe cravings hit me hardest when I open the fridge, see a lot of maybes, and still want dinner on the table fast. I’ve tried every shortcut, every simmer trick, and every way to stretch a pound of meat. What I’ve learned is this: a cozy pot of chili can be simple without tasting basic. You can make it with pantry staples and it will still taste like it simmered all afternoon. Today I’m sharing the exact method I use on busy nights so you can do the same. 
How to Make Chili
When I’m tired and hungry, I don’t want fussy directions. I want a plan that works every time. That’s why this is the pot I reach for when friends drop by or when I’m meal prepping for the week. I call it my Delicious Chili Recipe That’s Super Easy to Make! It uses straightforward ingredients, builds big flavor fast, and leaves room for your own twist. If you can chop an onion and open a can, you can pull this off like a pro.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green or red bell pepper, diced
- 3 cloves garlic, minced
- 1 to 1.5 pounds ground beef or turkey
- 2 to 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 can (14 to 15 oz) crushed or diced tomatoes
- 1 can (8 oz) tomato sauce or puree
- 1 to 2 cups low sodium beef or chicken broth, as needed
- 2 cans beans, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Optional boosters: 1 teaspoon cocoa powder, 1 teaspoon fish sauce, a splash of apple cider vinegar, a pinch of sugar
Step-by-Step
- Warm the pot: Heat olive oil in a heavy pot over medium heat. Toss in onion and bell pepper. Cook until they soften and smell sweet, about 5 minutes. Stir in garlic and cook 30 seconds.
- Brown the meat: Add the ground beef or turkey. Break it up with a spatula and cook until browned. Season lightly with salt and pepper. Tip out excess grease if you want a leaner chili.
- Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 to 45 seconds until fragrant. This wakes up the spices and gives a deeper flavor.
- Build the base: Pour in tomatoes, tomato sauce, and 1 cup broth. Add the beans. Stir well. If it feels too thick, add more broth now or later.
- Simmer and adjust: Bring to a gentle bubble. Lower the heat and simmer 20 to 30 minutes, stirring every so often so nothing sticks. Taste, add salt if needed, and try optional boosters. A small splash of vinegar brightens everything.
- Finish and serve: Ladle into bowls. Top with shredded cheese, sour cream, chopped green onion, or jalapeños. I like a squeeze of lime for a fresh pop.
Pro tip: If you want a cozy side that feels just as comforting, check out this Cozy Santa Fe Soup. It’s a great partner when you’re feeding a crowd and want more options on the table.
“I made this on a Sunday, and my family ate it happily for three days. We all agreed it tastes even better the next day. Minimal effort, big payoff.”
How Do I Add More Flavor to Chili?
If your pot tastes okay but not wow, a few small moves will make a big difference. You don’t need specialty ingredients or an extra hour. You just need to build layers and finish strong. Here’s how I boost my Delicious Chili Recipe That’s Super Easy to Make! when I want a little extra sparkle.
Fast Flavor Moves
Toast your spices in oil for a minute before liquids go in. It’s a simple step that wakes up the chili powder and cumin. Add a little acidity at the end. A teaspoon of apple cider vinegar or lime juice makes the flavors pop. Try umami boosters. A teaspoon of cocoa powder gives subtle depth without making it taste like chocolate. A few drops of fish sauce or a dash of soy sauce do wonders in the background. Don’t be shy with salt but add it in stages. Season at the start, then again after simmering. Salt brings everything together.
If you love a smoky vibe, use smoked paprika or a chipotle pepper in adobo. If you’re heat shy, go easy on the chili powder at first and add more after tasting. The best chili is about balance, not bravado.
And if you’re planning dessert to go with your bowl, these Mexican dessert recipes are the perfect sweet finish after a hearty, spicy dinner.
What Beans Go in Chili?
People get opinionated about beans. I get it. I’ve tried most combos, and here’s what works best in my kitchen. Kidney beans hold up to a long simmer. Pinto beans are creamy and mellow. Black beans bring a little earthiness and look great in the bowl. If you can’t decide, mix two types for better texture.
Canned beans are great for weeknights. Rinse them so they don’t bring excess salt or starch. If you love cooking from dry beans, go for it. Cook until tender but not mushy. You want them to keep their shape in the pot.
For my Delicious Chili Recipe That’s Super Easy to Make!, I reach for a blend of kidney and pinto. It feels classic and hearty without getting heavy. If you prefer bean-free chili, skip them altogether and add more meat or chopped vegetables like zucchini or mushrooms. Chili is flexible. Make it yours.
How Long Does Homemade Chili Last In the Fridge?
Chili keeps well, which is one reason it’s always on my meal prep list. Store your pot in shallow containers so it cools quickly. In the fridge, it’s good for 3 to 4 days. Reheat gently on the stove or in the microwave until it’s steaming hot. Aim for an internal temperature of 165°F for safety.
If you’re dealing with leftovers from the Delicious Chili Recipe That’s Super Easy to Make!, freeze them in portioned containers for up to 3 months. Label with the date so you actually remember to enjoy them. Thaw overnight in the fridge when you can, or use the microwave on low power. Don’t leave cooked chili out at room temperature longer than 2 hours. That’s one food safety rule I always stick to.
Variations
Once you’ve made the base version a couple times, you’ll probably want to riff. That’s the fun part. Swap the ground beef for ground turkey to lighten it up. Use a mix of sausage and beef for a richer, bolder flavor. Keep it vegetarian by skipping the meat and doubling the beans, then add diced sweet potato or corn for variety. Love chicken? Try a white chili using chicken, white beans, green chiles, and a little cream or yogurt.
For a smoky twist, add chopped chipotle peppers in adobo or a few drops of liquid smoke. For sweetness, add a small diced carrot or a pinch of brown sugar. Ready to turn up the heat? Stir in cayenne or fresh jalapeño. If you want a week of effortless lunches, make a double batch of this Delicious Chili Recipe That’s Super Easy to Make! and pack it with rice, quinoa, or baked potatoes.
Serving Suggestions
- Top with shredded cheddar, sour cream, and scallions.
- Serve over rice or macaroni for a chili bowl that sticks with you.
- Scoop with corn chips or toasted cornbread for crunch.
- Layer over baked potatoes with a squeeze of lime.
- Pair with a bright salad or roasted veggies for balance.
Looking for more easy lunch ideas to go with your leftover bowls? These simple Italian lunch recipes make great sides and next-day meals.
Common Questions
How do I thicken chili without cornstarch? Let it simmer uncovered so liquid reduces. You can also mash a spoonful of beans in the pot or add a few crushed tortilla chips.
Can I make it in a slow cooker? Yes. Brown the meat and sauté the aromatics first for better flavor. Then transfer everything to the slow cooker and cook on low 6 to 8 hours.
What if my chili is too salty? Add more tomatoes or a splash of water and simmer. A squeeze of lime or a pinch of sugar can help balance, too.
Can I use chicken instead of beef? Absolutely. Ground chicken works well. For a white chicken version, use white beans and green chiles with chicken broth.
How spicy is this? Mild to medium by default. Start with less chili powder, then add more after tasting so you land on your perfect heat level.
Ready to Scoop Into a Cozy Bowl?
You’ve got everything you need to make a pot that tastes like a weekend, even on a weeknight. Keep it simple, build flavor as you go, and trust your taste buds. If you want more ideas or want to compare techniques, I love the approach from Spend With Pennies, this hearty guide from The Kitchn, and the crowd pleasing version on Allrecipes. Most of all, have fun with it, taste as you go, and make it your own. I can’t wait to hear how your pot turns out. 
Delicious Chili
Ingrédients
Method
- Heat olive oil in a heavy pot over medium heat. Toss in onion and bell pepper. Cook until they soften and smell sweet, about 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Add the ground beef or turkey. Break it up with a spatula and cook until browned. Season lightly with salt and pepper. Tip out excess grease if you want a leaner chili.
- Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 to 45 seconds until fragrant.
- Pour in tomatoes, tomato sauce, and 1 cup of broth. Add the rinsed beans. Stir well.
- If it feels too thick, add more broth now or later.
- Bring to a gentle bubble. Lower the heat and simmer for 20 to 30 minutes, stirring every so often so nothing sticks.
- Taste, add salt if needed, and try optional boosters like a splash of vinegar.
- Ladle into bowls and top with shredded cheese, sour cream, chopped green onion, or jalapeños.
