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Easy Chili

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This hearty, one-pot chili is rich with deep tomato flavor and tender ground beef, thickened naturally as it simmers. A balanced blend of chili powder, cumin, and smoked paprika gives it a warm, smoky depth, while kidney beans add texture and protein. Perfect for a cozy weeknight dinner, it comes together in under an hour with mostly pantry staples.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound (454 g) ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion (about 7 oz / 200 g), finely diced
  • 1 medium green bell pepper (about 6 oz / 170 g), seeded and finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 can (14.5 oz / 411 g) diced tomatoes, undrained
  • 1 can (8 oz / 227 g) tomato sauce
  • 1 can (15.5 oz / 439 g) kidney beans, drained and rinsed
  • 1 cup (240 ml) low-sodium beef broth
  • Optional garnishes: shredded cheddar cheese, sliced green onions, sour cream, chopped fresh cilantro

Instructions

  1. 1. Place a large heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers and a small piece of onion sizzles immediately when added, the oil is ready. Swirl the pot to coat the bottom evenly.
  2. 2. Add the ground beef to the pot, breaking it apart with a wooden spoon or spatula into small, even crumbles. Cook without stirring too often to encourage browning, about 5 to 6 minutes, until the beef is no longer pink and has developed a deep brown crust. If you stir constantly, the meat will steam rather than sear, losing flavor. Drain off all but 1 tablespoon of rendered fat from the pot, leaving the browned bits on the bottom.
  3. 3. Reduce the heat to medium and add the diced onion and bell pepper. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables soften and the onion turns translucent. The moisture released will help deglaze the pan, lifting the flavorful browned bits from the bottom.
  4. 4. Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Stir constantly for 30 to 45 seconds until the spices are fragrant and coat the meat and vegetables evenly. Be careful not to let the garlic burn, as it will turn bitter.
  5. 5. Pour in the undrained diced tomatoes and the tomato sauce, scraping the bottom of the pot with a wooden spoon to release any remaining browned bits. These bits are packed with umami and will deepen the chili’s flavor.
  6. 6. Add the drained kidney beans and the beef broth. Stir everything together until well combined. Bring the chili to a gentle boil over high heat—you should see small bubbles breaking the surface across the entire pot, not just at the edges.
  7. 7. Once boiling, reduce the heat to medium-low to maintain a steady simmer. The surface should show occasional lazy bubbles. Cook uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly. If it seems too thick at any point, add a splash of broth or water to reach your desired consistency.
  8. 8. After 20 minutes, taste the chili and adjust seasoning with additional salt and pepper if needed. If the chili is too acidic, a pinch of sugar (about 1/2 teaspoon) can balance the tomatoes. For a spicier kick, add a dash of cayenne or hot sauce.
  9. 9. Remove the pot from the heat and let the chili rest for 5 minutes before serving. This resting time allows the flavors to settle and the texture to become more cohesive. Ladle into bowls and garnish as desired—shredded cheddar, green onions, sour cream, or cilantro all work beautifully.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Chili freezes exceptionally well—cool completely, transfer to a freezer-safe container or bag, and freeze for up to 3 months. Reheating: Thaw overnight in the refrigerator. Reheat in a saucepan over medium heat, stirring occasionally, until bubbling (about 10 minutes). Alternatively, microwave in a covered bowl at high power for 2–3 minutes, stirring halfway through.

Nutrition

Keywords: easy chili, weeknight chili, ground beef chili, kidney bean chili, American chili, stovetop chili, chili recipe, one-pot chili, comfort food, hearty chili

Find it online: https://copycatkitchenco.com/easy-chili/