Easy Chili Recipe

two bowls of chili topped with sour cream, diced red onion, and fresh parsley. Corn chips siting beside

5 from 1 vote

This easy chili recipe comes together so simply and with easy to find ingredients. You will love the subtle spice and smokey flavor of this delicious and hearty soup.

Prep Time5

Cook Time40

Total Time45

Servings: servings

Calories: 483kcal

Author: Lisa Longley

Ingredients

1 pound ground beef (453.6 grams)
1 yellow onion diced
1 green bell pepper diced
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon kosher salt
1/2 teaspoon ground chipotle
1/4 teaspoon cayenne pepper see note
1/4 teaspoon black pepper see note
28 ounces diced tomatoes undrained (794 grams)
15 ounces tomato sauce (425 grams)
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
15.5 ounces kidney beans drained and rinsed (439 grams)

Instructions

Preheat a large heavy-bottomed pot over medium-high heat. Add in the ground beef, breaking it up as it begins to cook. Once broken up, add the onion, bell pepper, and garlic. Cook until the onions are tender, about 5 to 7 minutes. Drain off any excess grease.
1 pound ground beef, 1 yellow onion, 1 green bell pepper, 2 cloves garlic
Season the meat with chili powder, cumin, ground chipotle, and cayenne pepper. Stir in the tomatoes, tomato sauce, Worcestershire sauce, liquid smoke, and kidney beans. Bring to a roaring boil.
2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon kosher salt, 1/2 teaspoon ground chipotle, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, 28 ounces diced tomatoes, 15 ounces tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon liquid smoke, 15.5 ounces kidney beans
As soon as the chili comes to a boil, turn down the heat to a simmer. Continue cooking, uncovered, for 30 minutes. You should only see small intermittent bubbles.
Taste the soup and add more salt and pepper to taste. Top with sour cream, red onions, and cheddar cheese.

Video

Notes

The black pepper and the cayenne pepper both bring heat to this recipe. If you are sensitive to spice, I would suggest cutting these in half or eliminating them completely. You can also fully make the chili and just add pinches of each at the end.

Nutrition