A hearty and comforting quick chili made with ground beef, beans, tomatoes, and warm spices, perfect for easy weeknight dinners or make-ahead meals.

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

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Heat a large stockpot over medium-high heat and add the ground beef. Cook, stirring frequently, until browned and crumbly. Drain excess grease.
Add the diced onion and minced garlic to the pot and cook until the onion is soft and translucent.
Stir in the diced tomatoes with green chile peppers, kidney beans, pinto beans, diced tomatoes, tomato sauce, and water until well combined.
Add chili powder, sugar, hot pepper sauce, cumin, salt, and black pepper. Stir thoroughly.
Bring the chili to a boil, then reduce heat to low and simmer for about 30 minutes, stirring occasionally, until thickened and flavorful.
Serve hot with desired toppings or sides.

Adjust spice level by increasing or decreasing chili powder and hot sauce.

Swap beans with black or white beans if preferred.

This chili tastes even better the next day after flavors develop.

Freeze leftovers for up to 3 months in airtight containers.