We all have those nights where cooking feels like a chore. You know the ones, you get home late, the energy levels are low, and the idea of tackling a mountain of dishes makes takeout look incredibly tempting. But I have a secret weapon for you: this easy chili recipe! I developed this version during a particularly hectic week when I needed something hearty but didn’t have the time or energy for complicated preparation.
This isn’t just any chili; it is a “dump-and-go” lifesaver that delivers big, bold flavors without the fuss. While I love a slow-simmered Sunday sauce, sometimes you need a dinner that respects your schedule. This recipe is perfectly vibrant, totally crave-worthy, and proves that you don’t need hours in the kitchen to whip up a wholesome meal. You can have this bubbling away in minutes, filling your home with that undeniable, cozy aroma that brings everyone to the table. It is minimal prep, maximum flavor, and about to become your new weeknight favorite!
Table of Contents
The Easiest Chili Ever (Dump-and-Go Recipe)
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced (about 2 to 2½ cups)
- 4 large cloves garlic minced
- Kosher salt divided for seasoning at each step
- 1 pound lean ground beef 94% lean recommended
- ¼ cup chili powder adjust to taste
- 1½ tablespoons dried oregano Mexican oregano preferred
- 1 tablespoon granulated sugar
- 2 14.5-ounce cans fire-roasted diced tomatoes with juices
- 2 cups low-sodium beef broth
- 1 12-ounce jar roasted red bell peppers, drained and chopped (about 1 cup)
- 1 to 2 4-ounce cans diced green chiles (use 1 for mild, 2 for spicy)
- 2 15-ounce cans kidney beans, drained and rinsed
Instructions
- Build the Aromatic Base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the diced onion along with ¾ teaspoon kosher salt. Cook, stirring occasionally, until the onions begin to soften and turn translucent, about 3 minutes.
- Brown the Beef: Add the minced garlic, ground beef, and another ¾ teaspoon kosher salt to the pot. Using a wooden spoon, break up the beef into small crumbles. Cook until the meat is almost completely cooked through but still shows a little pink, about 4 minutes.
- Bloom the Spices: Stir in ¼ cup chili powder, 1½ tablespoons dried oregano, and 1 tablespoon sugar. Cook, stirring constantly, for about 2 minutes to “bloom” the spices and awaken their essential oils.
- Add Tomatoes & Simmer: Pour in both cans of fire-roasted tomatoes (with juices), beef broth, chopped roasted red peppers, and the diced green chiles. Stir to combine, scraping up any browned bits from the bottom. Increase heat to high to boil, then reduce to a gentle simmer. Cook uncovered for 5 minutes.
- Add Beans & Finish: Stir in the drained and rinsed kidney beans. Simmer for an additional 5 minutes to heat the beans through. Taste and add more salt if needed.
- Serve: Ladle into bowls and top with shredded cheese, sour cream, cilantro, or tortilla chips.
Notes
- Slow Cooker Option: Brown the beef and onions (steps 1-3), then transfer to a slow cooker. Add remaining ingredients (except beans) and cook on Low for 6-8 hours. Stir in beans during the last 30 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Ingredients for This Easy Chili Recipe
Here is everything you need to pull this together. I’ve kept the list pragmatic and accessible. You likely have most of these items in your pantry right now!
- 2 tablespoons olive oil
- 1 large yellow onion, diced (you’re looking for about 2 to 2½ cups)
- 4 large cloves of garlic, minced (don’t be shy with the garlic!)
- Kosher salt (we will use this for seasoning at each step)
- 1 pound lean ground beef (I recommend 94% lean so you don’t have to drain lots of grease)
- ¼ cup chili powder (adjust this slightly based on how fresh or spicy your brand is)
- 1½ tablespoons dried oregano (opt for Mexican oregano if you can find it; it adds a lovely citrusy note)
- 1 tablespoon granulated sugar (this is the secret to balancing the acidity!)
- 2 (14.5-ounce) cans fire-roasted diced tomatoes with their juices
- 2 cups low-sodium beef broth
- 1 (12-ounce) jar roasted red bell peppers, drained and chopped (about 1 cup)
- 1 to 2 (4-ounce) cans diced green chiles (use 1 for a mild family-friendly version, or two if you like it zippy)
- 2 (15-ounce) cans kidney beans, drained and rinsed
How to Make the Easiest Chili Ever
Get ready, because this comes together faster than you might expect. This one-pot chili method is designed to build layers of flavor quickly, so you get that “simmered all day” taste in a fraction of the time.
- Build the Aromatic Base: Heat two tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the diced onion, along with ¾ teaspoon of kosher salt. You want to cook this, stirring occasionally, until the onions begin to soften and turn translucent. This usually takes about 3 minutes. This initial step is vital because the salt draws moisture out of the onions, intensifying their natural sweetness and creating a solid foundation for the rest of the dish.
- Brown the Beef Now, add your minced garlic, the pound of ground beef, and another ¾ teaspoon of kosher salt to the pot. Grab a wooden spoon or a sturdy spatula and break the Beef into small crumbles as it cooks. You want to keep cooking and crushing the meat until it is almost completely cooked through. It’s totally fine if it still shows a little pink, usually about 4 minutes in. Don’t stress about getting it perfect here; the Beef will finish cooking with the liquid later. At this point, the garlic should be fragrant, and the Beef Should Be nicely browned in spots.
- Bloom the Spices. This is where the magic happens! Stir in the ¼ cup chili powder, 1½ tablespoons dried oregano, and that one tablespoon of sugar. Cook this mixture, stirring constantly, for about 2 minutes to “bloom” the spices. I love this step because it awakens the essential oils in the dried spices, intensifying their flavors and removing any raw, dusty taste. The sugar helps balance the acidity of the tomatoes we are about to add and enhances the overall depth. Your kitchen should smell absolutely incredible right now!
- Add tomatoes and simmer. It’s time for the “dump and go” part! Pour in both cans of fire-roasted tomatoes (including their juices), the beef broth, chopped roasted red peppers, and the diced green chiles. Stir everything together thoroughly, making sure to scrape up any browned bits stuck to the bottom of the pot, as these are pure flavor. Increase the heat to high to bring the mixture to a rolling boil, then immediately reduce the heat to maintain a gentle simmer. Let the chili simmer uncovered for 5 minutes. This allows the flavors to meld beautifully and the liquid to reduce just enough to get that glossy, rich texture.
- Add Beans & Final Simmer Stir in your drained and rinsed kidney beans, distributing them evenly throughout the pot. Bring the mixture back to a gentle simmer and cook for an additional 5 minutes. This ensures the beans heat through thoroughly and absorb some of that flavorful broth without becoming too soft. Before serving, taste the chili and adjust the seasoning with a pinch more salt if needed. Brands of chili powder vary widely in salt content, so this final taste test is essential to getting it perfect.
- Serve & Garnish: Ladle the hot chili into deep bowls and set up your toppings bar! I personally love serving this with shredded cheddar cheese that melts into the hot sauce, a dollop of cooling sour cream, and fresh cilantro for a pop of brightness. Crushed tortilla chips add a fantastic crunch, and if you have them, diced avocado or sliced green onions are brilliant additions. You can serve this immediately, but honestly, this is one of those meals that tastes even better the next day!
Tips & Variations for Your Easy Chili Recipe
One of the reasons this is my go-to easy chili recipe is that it is incredibly forgiving. Here are a few ways you can adapt it to fit your pantry or your schedule.
- Spice Level Adjustments: If you are cooking for kids or those with sensitive palates, consider using one can of mild green chiles and reducing the chili powder slightly. If you want it to pack a punch, opt for the “hot” variety of green chiles or throw in a pinch of cayenne pepper during the spice blooming step.
- The Crockpot Method: If you’re looking for an actual crockpot chili recipe that allows you to leave the house, you can easily adapt this one! Brown the Beef, onions, and garlic in a skillet first (steps 1-3), then transfer that mixture to your slow cooker. Add the remaining ingredients (except the beans) and cook on Low for 6-8 hours or High for 3-4 hours. Stir in the beans during the last 30 minutes of cooking to keep them firm.
- Vegetarian Option: You can easily make this a simple chili recipe for vegetarians by swapping the ground beef for two extra cans of beans (black beans or pinto beans work great) or a bag of frozen meatless crumbles. Be sure to use vegetable broth instead of beef broth to keep the dish entirely plant-based.
- The “Secret” Ingredient: I used fire-roasted tomatoes in this recipe because they add a smoky depth that mimics the flavor of long cooking times. If you can’t find them, regular diced tomatoes work fine, but you may want to add ½ teaspoon of smoked paprika to achieve a similar flavor.
Storage & Meal Prep
This chili is a meal prep champion. It stores beautifully in the refrigerator for up to 4 days. In fact, the flavors often “marry” and get deeper after a night in the fridge. You can also freeze individual portions in airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stovetop or in the microwave.
Nutritional Note
Nutritional information is approximate and may vary based on ingredients used. Generally, this is a high-protein meal that offers a good fiber content, thanks to the beans and vegetables.
What to Serve With This Easy Chili
While this chili is definitely a meal in itself, pairing it with the right side dish can turn a weeknight dinner into a feast.
- Classic Cornbread: There is nothing quite like crumbling a piece of sweet, moist cornbread into a spicy bowl of chili. The sweetness balances the heat perfectly.
- Baked Potatoes: For a hearty “chili mac” vibe without the pasta, ladle this chili over fluffy baked potatoes. It’s an affordable and filling way to stretch the meal further.
- Fresh Green Salad: Since the chili is rich and savory, a crisp green salad with a zippy lime vinaigrette cuts through the heaviness and adds a nice fresh crunch to the meal.
- Nachos: If you have leftovers, spread tortilla chips on a baking sheet, top with the chili and cheese, and bake until bubbly for the ultimate quick chili recipe repurposing hack!
Frequently Asked Questions
How to make a quick, easy chili?
The key to a quick chili is using high-impact convenience ingredients, such as canned beans and fire-roasted tomatoes. By using ingredients that are already cooked or processed for flavor (like the roasted peppers), you shave hours off the simmer time. This recipe is designed to be ready in about 30 minutes while still delivering bold flavor.
What is the secret to delicious chili?
I believe the secret is “blooming” your spices. Instead of simply dumping raw chili powder into the liquid, cooking it in the fat (oil and meat drippings) for a minute or two releases the essential oils, creating a much deeper and more complex flavor profile. Also, that tablespoon of sugar is a game-changer for balancing the acidity of the tomatoes!
What’s the secret ingredient to add to chili?
Aside from the sugar mentioned above, many people swear by adding a small square of dark chocolate, a splash of soy sauce, or even a little cinnamon. For this dump-and-go version, I rely on the roasted red peppers. They add a natural sweetness and a silky texture that makes the sauce feel richer without the addition of cream or heavy fats.
Conclusion
I really hope you give this easy chili recipe a try the next time you’re staring into the pantry, wondering what to make. It’s one of those reliable, comforting dishes that delivers every single time with minimal effort. Whether you whip it up on the stovetop or adapt it as a crockpot chili recipe, it’s sure to become a regular in your rotation.
I’d love to hear how it turns out for you! Did you stick to the recipe or add your own twist? Please let me know in the comments below. I am always looking for new inspiration from fellow home cooks. Happy cooking!
