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Rosa’s Award-Winning Easy Beef Chili

Close-up of a steaming white bowl filled with rich, meaty chili containing kidney beans.
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Make this hearty, one-pot beef chili on the stovetop in 30 minutes or set it in your slow cooker for a hands-off meal. This recipe is freezer friendly and pairs well with cornbread.

Ingredients

Scale
  • 2 lbs ground beef (85% lean recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 (15 ounce) cans kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess fat.
  2. Add the chopped onion and bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 minutes.
  3. Stir in the chili powder, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the rinsed beans, crushed tomatoes, tomato sauce, and beef broth to the pot. Stir everything together well.
  5. Bring the chili to a simmer. Reduce the heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1 hour.
  6. If using a slow cooker, transfer the mixture to the slow cooker, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  7. Taste and adjust seasonings before serving. Serve hot with your favorite toppings.

Notes

  • For turkey chili, substitute ground turkey for the ground beef.
  • This recipe freezes well. Cool completely, then store in airtight containers for up to 3 months.
  • Serve this chili with homemade cornbread for a complete meal.

Nutrition

Find it online: https://rosatasty.com/easy-chili-recipe/