I love this recipe because it’s simple, flexible, and packed with bold flavor. It doesn’t require long simmering times, yet it still develops a rich, comforting taste. I can easily adjust the spice level to suit my mood, and it’s a great make-ahead meal for busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pounds ground beef 1 onion, finely diced 3 cloves garlic, minced 2 (14.5 ounce) cans diced tomatoes with green chile peppers 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can pinto beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 1 cup water 2 tablespoons chili powder or to taste 2 tablespoons white sugar or to taste 1 tablespoon hot pepper sauce or to taste 1 tablespoon ground cumin or to taste 1 tablespoon salt or to taste 1 teaspoon ground black pepper
Directions
I begin by heating a large stockpot over medium-high heat. I add the ground beef and cook it, stirring frequently, until it’s fully browned and crumbly. Once cooked, I drain off the excess grease.
Next, I add the diced onion and minced garlic to the pot and cook them with the beef until the onion turns soft and translucent.
I then stir in the diced tomatoes with green chile peppers, kidney beans, pinto beans, diced tomatoes, tomato sauce, and water. I mix everything well so the ingredients are evenly combined.
I add the chili powder, sugar, hot pepper sauce, ground cumin, salt, and black pepper. I stir again, bring the chili to a boil, then reduce the heat to low.
I let the chili simmer gently for about 30 minutes, stirring occasionally, until it thickens and the flavors come together.
I serve it hot and enjoy it on its own or with my favorite sides.
Servings and Timing
This recipe makes about 8 servings. I usually need around 10 minutes to prep and about 40 minutes to cook, so it’s ready in roughly 50 minutes total.
Storage/Reheating
I store leftover chili in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stovetop over low heat or in the microwave, stirring occasionally. I think it tastes even better the next day after the flavors have had time to develop.
FAQs
Can I make this chili spicier?
I add extra chili powder or hot pepper sauce when I want more heat.
Can I make it milder?
I reduce the chili powder and skip the hot pepper sauce for a milder version.
Can I use a different type of bean?
I sometimes swap in black beans or white beans depending on what I have.
Is this chili good for meal prep?
I love making it ahead because it stores and reheats very well.
Can I freeze this chili?
I freeze it in airtight containers for up to 3 months and thaw it in the fridge before reheating.
What can I serve with quick chili?
I enjoy it with cornbread, rice, nachos, or over a baked potato.
Can I use ground turkey instead of beef?
I’ve used ground turkey, and it works well with the same seasonings.
Do I need to drain the canned tomatoes?
I don’t drain them because the juices add flavor and help form the sauce.
How thick should the chili be?
I let it simmer longer if I want it thicker, or add a little water if it gets too thick.
Can I double the recipe?
Yes, I double it easily when cooking for a crowd or for leftovers.
Conclusion
Quick Chili is one of my favorite easy dinners because it’s hearty, flavorful, and incredibly versatile. With simple ingredients and bold spices, it’s a comforting meal I enjoy making again and again, whether for family dinners, meal prep, or cozy nights at home.
