Easy Beef Chili Recipe

Easy Beef Chili Recipe

How To Make Easy Beef Chili

Savor a spoonful of this hearty and savory classic recipe for beef chili, which is easily cooked with beans, tomatoes, chili powder, and corn.

Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 45 minutes



For Chili:

  • 2tbspolive oil
  • 2medium onions,finely chopped
  • 4clovesgarlic,finely chopped
  • 2lbsbeef,lean ground
  • 1tspsalt
  • 1tbspancho chili powder,or to taste
  • ¼tspchipotle chili powder,or to taste
  • 1tbspcumin,ground
  • 2tsporegano
  • 2sweet bell peppers,red, orange, yellow, or mixed, diced
  • 28ozwhole peeled tomatoes,(1 can) or same amount of crushed, or pureed
  • 2cupswater
  • 15ozkidney beans,(2 cans) or black beans, drained, rinsed
  • 1cupfresh corn kernels,frozen

For Garnishes:

  • sour cream
  • sharp cheddar,grated
  • radishes,thinly sliced
  • scallions,sliced
  • onions,chopped
  • avocado slices
  • lettuce,shredded
  • fresh jalapeños,chopped
  • fresh cilantro


  1. In a large, heavy-bottomed pot over medium heat, heat the oil.

  2. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.

  3. Add the beef and salt.

  4. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.

  5. Add the ancho and chipotle powders, cumin, and oregano to the pot.

  6. Cook, stirring, for 1 minute. Stir in the bell peppers.

  7. In a blender, pulse the tomatoes and their juices for 5 seconds to break them up.

  8. Add them to the pot with the water and bring to a boil.

  9. Lower the heat and simmer for a minimum of 45 minutes or up to 1½ hours, or until the liquid is well flavored (the longer the better).

  10. Add more hot water during cooking, ½ cup at a time, if the mixture seems too thick.

  11. Add the beans and corn and cook, stirring, for 5 minutes, or until hot.

  12. Taste and add more salt or chili powder, if you like.

  13. Set out bowls of your favorite garnishes for serving.


Recipe Notes

  • If there’s no ground ancho and/or chipotle powder, 1 tablespoon plus ¼ teaspoons of chili powder can be used.
  • This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.


  • Calories: 323.48kcal
  • Fat: 10.46g
  • Saturated Fat: 2.47g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 6.17g
  • Polyunsaturated Fat: 1.29g
  • Carbohydrates: 33.14g
  • Fiber: 12.81g
  • Sugar: 4.81g
  • Protein: 26.95g
  • Cholesterol: 47.63mg
  • Sodium: 293.84mg
  • Calcium: 91.14mg
  • Potassium: 1203.96mg
  • Iron: 5.57mg
  • Vitamin A: 84.78µg
  • Vitamin C: 41.00mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to