The Ultimate Best Easy Chili Recipe: Hot, Thick & Meat-Loaded Comfort Food
The Ultimate Best Easy Chili Recipe: Hot, Thick & Meat-Loaded Comfort Food
Welcome to what might just become your new favorite chili recipe! This hearty, flavorful chili combines perfectly seasoned ground meat with robust beans and a thick, rich broth that’s sure to warm you from the inside out. Whether you’re craving a spicy kick, a meaty mouthful, or that perfect thick consistency that clings to your spoon, this best easy chili recipe delivers on all fronts.
What makes this recipe truly special is its versatility. It works beautifully on the stovetop or in a crock pot, making it perfect for weeknight dinners or game day gatherings. The blend of spices creates a complex heat that builds gradually rather than overwhelming your palate, while the combination of ground meat and beans provides the perfect protein-packed foundation.
Ingredients
- 2 lbs ground beef (85% lean)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for heat)
- 1 teaspoon oregano
- 2 teaspoons brown sugar
- 1 cup beef broth
- Salt and black pepper to taste
- Olive oil for cooking
Step-by-Step Instructions
Stovetop Method
- Brown the Meat: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook until evenly browned, breaking it up with a spoon as it cooks. Drain excess grease.
- Sauté Aromatics: Add diced onion to the pot and cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
- Combine Ingredients: Stir in chili powder, cumin, paprika, cayenne, oregano, and brown sugar. Cook for 1 minute to toast the spices.
- Add Remaining Ingredients: Pour in crushed tomatoes, tomato sauce, beef broth, and drained beans. Stir well to combine.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for at least 45 minutes, stirring occasionally. For best flavor, simmer for 1.5-2 hours.
- Season: Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.
Crock Pot Method
- Brown Meat: Follow steps 1-3 from the stovetop method to brown the meat and sauté aromatics.
- Transfer: Transfer the browned meat mixture to your crock pot.
- Add Ingredients: Add all remaining ingredients to the crock pot and stir to combine.
- Cook: Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Serve: Adjust seasoning before serving.
Expert Tips for the Best Chili Ever
For Thicker Chili
If you prefer an even thicker consistency, mix 2 tablespoons of masa harina or cornmeal with 1/4 cup water to create a slurry. Stir this into your chili during the last 30 minutes of cooking.
Adjusting Heat Level
For milder chili, reduce cayenne pepper to 1/4 teaspoon. For extra heat, add 1-2 diced jalapeños with the onions or increase cayenne to 1 teaspoon. Always taste and adjust gradually.
Meat Variations
While ground beef is classic, you can substitute with ground turkey, chicken, or use a combination of meats. For chunkier texture, consider adding cubed stew meat along with ground meat.
Bean Options
Feel free to experiment with different bean combinations. Black beans, great northern beans, or even chickpeas can add interesting texture variations.
Make-Ahead & Freezing
Chili tastes even better the next day! Store cooled chili in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Frequently Asked Questions
Can I make this chili vegetarian?
Absolutely! Omit the ground beef and use an additional can of beans or 2 cups of cooked lentils. Use vegetable broth instead of beef broth.
How do I prevent my chili from being too watery?
Allow adequate simmering time for liquids to reduce. If needed, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in during the last 15 minutes of cooking.
What are the best toppings for chili?
Classic toppings include shredded cheese, sour cream or Greek yogurt, diced onions, cilantro, avocado, and corn chips. Cornbread makes the perfect side!
Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them separately first. Use 1 cup dried beans (soaked overnight and cooked) to replace each 15 oz can.
How long does chili last in the refrigerator?
Properly stored in airtight containers, chili will keep for 4-5 days in the refrigerator. Reheat gently on the stove or in the microwave.
This best easy chili recipe truly lives up to its name – delivering hot, thick, meaty comfort in every bowl. Whether you’re feeding a crowd or meal prepping for the week, this versatile recipe adapts to your needs while delivering incredible flavor that keeps everyone coming back for more. Happy cooking!
The Ultimate Best Easy Chili Recipe: Hot, Thick & Meat-Loaded Comfort Food
Ingredients
Method
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook until evenly browned, breaking it up with a spoon as it cooks. Drain excess grease.
- Add diced onion to the pot and cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in chili powder, cumin, paprika, cayenne, oregano, and brown sugar. Cook for 1 minute to toast the spices.
- Pour in crushed tomatoes, tomato sauce, beef broth, and drained beans. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for at least 45 minutes, stirring occasionally. For best flavor, simmer for 1.5-2 hours.
- Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.
