Imagine coming home after a long day, craving something warm and hearty but feeling utterly uninspired in the kitchen. That’s where this chili comes in—no fancy techniques, no fuss, just good ingredients simmered until they’re cozy and melded together. It’s the kind of dish that makes you feel like a hero without pulling out every pot in the cabinet. Plus, it’s forgiving—if you’re tired, it’s forgiving; if you’re distracted, it still turns out good.
This recipe is a nod to the chaos of weeknights, the messy spontaneity of cooking, and the joy of tasting something familiar that’s been made just a little better with a pinch of love. I love how it’s a blank slate—add your favorite beans, tweak the heat, or toss in that leftover beer. It’s a dish that adapts to whatever you’ve got and still feels like a warm hug on a cold night.
What really keeps me coming back to this chili, though, is how honest it is. No complicated ingredients, no long marination. Just a simple pot, some patience, and a few good scoops of spice. It’s perfect for those moments when you want a meal that’s warm, filling, and totally unpretentious.
Why I Love This Recipe (And Why You Might Too)
- Made it in a moment of chaos, and it turned out better than expected—proof that simplicity works.
- Relives childhood memories of Sunday dinners with a smoky, meaty aroma filling the house.
- Gets better the next day, the flavors deepening in a way that feels like a quiet victory.
- Perfect for feeding a crowd or just yourself—no fuss, no leftovers wasted.
- It’s my go-to when I want comfort that’s honest and straightforward, no fancy tricks needed.
Ingredient Breakdown — What’s Really Going Into This Chili
- Ground beef: I prefer a fattier cut for richness, but lean works if you don’t want too much grease. If you’re vegetarian, swap in lentils or mushrooms—just add a splash of soy sauce for umami.
- Canned tomatoes: Look for fire-roasted if you want a smoky punch, but plain crushed work fine. Fresh tomatoes can be used in summer—just chop small and cook longer.
- Beans: I love black beans or kidney beans, but pinto or chickpeas are good too. Rinse them well unless you love a bit of starchy broth for thickness.
- Onions & garlic: The base of almost any good chili—sauté until they’re translucent and fragrant, about 5 minutes. Skip if you’re very sensitive to onion or garlic, but it’s a flavor foundation.
- Spices: Chili powder, cumin, smoked paprika—these are your friends. Toast them briefly in the pan for extra oomph, or sprinkle directly if you’re in a hurry.
- Liquid: Beef broth or even beer can deepen the flavor. If you want it thicker, add a spoon of tomato paste or a splash of water with masa harina.
Step-by-Step: How To Make This No-Fuss Chili
Equipment & Tools
- Large heavy-bottomed pot or Dutch oven—holds everything and distributes heat evenly.
- Wooden spoon or silicone spatula—stirs without scratching the pan.
- Measuring spoons and cups—trust me, the spices get better with a little precision.
- Can opener—obvious but often overlooked!
Steps
- Heat your pot over medium heat (about 160°C / 320°F). Add a splash of oil and toss in diced onions. Cook until translucent, about 5 minutes. Smell that sweet, fragrant aroma?
- Push onions to the side. Drop in ground beef, breaking it apart with your spoon. Cook until browned, about 8 minutes. If it’s sticking too much, splash in a little water or broth.
- Stir in minced garlic and spices—about 1 tablespoon chili powder, 1 teaspoon cumin, a pinch of smoked paprika. Cook until fragrant, 1-2 minutes. Watch for a toasty smell and a hint of color.
- Add canned tomatoes, beans, and a splash of broth or beer. Stir well. Bring to a simmer, then lower the heat to medium-low (around 130°C / 265°F). Cover loosely.
- Let it simmer gently for 30-40 minutes, stirring occasionally. The sauce should thicken, and the flavors will deepen. If it gets too thick, splash in more broth; if too thin, uncover and simmer a bit longer.
- Check for seasoning—salt, pepper, maybe a squeeze of lime. When the chili looks rich, dark, and the beans are tender, it’s ready. A little jiggle should reveal a thick, cozy sauce.
Resting & Finishing
Let the chili sit off the heat for 5-10 minutes before serving. It lets the flavors settle and makes the texture even better. Serve with a dollop of sour cream or shredded cheese if you like, but honestly, it’s good as-is.
How to Know It’s Done
- Probe the meat—should reach 70°C / 160°F for safety and tenderness.
- The sauce should be thick enough to coat the back of a spoon.
- Beans should be tender but hold shape, not mushy or falling apart.
Mistakes and Fixes — Keep Your Chili on Point
- FORGOT to brown the beef? Sauté longer or add a splash of broth to lift the browned bits—adds flavor.
- DUMPED too much liquid? Uncover and simmer longer, stirring often until thickened.
- OVER-TORCHED spices? Lower the heat, add a touch of sugar or honey to mellow bitterness.
- FORGOT to taste? Always taste before serving; adjust salt, spice, or acidity accordingly.
Quick Kitchen Fixes & Hacks
- When the chili’s too spicy, splash in a teaspoon of honey or a splash of milk—soothes heat.
- When missing a fresh kick, squeeze some lime or add chopped fresh cilantro—brightens everything.
- Splashed too much water? Stir in a spoonful of tomato paste for richness and color.
- When the sauce is dull, add a pinch of smoked paprika or a dash of soy sauce—boosts umami.
- Craving a smoky flavor? Toss in a chipotle in adobo—instant depth and heat.
Hearty Classic Chili
This simple chili relies on ground beef, canned tomatoes, and beans simmered together with onions, garlic, and spices to create a warm, thick, and comforting dish. The ingredients meld during a gentle simmer, resulting in a rich, hearty texture perfect for cozy nights or feeding a crowd.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- can opener
Ingredients
- 1 lb ground beef preferably fattier for richness
- 1 can crushed tomatoes fire-roasted if available
- 1 can black beans rinsed and drained
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup beef broth or beer adds depth of flavor
- to taste salt and pepper
Instructions
- Heat your large pot over medium heat, then add a splash of oil. Toss in the diced onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
- Push the onions to the side of the pot. Add the ground beef and cook, breaking it apart with your spoon, until browned and cooked through, about 8 minutes. Drain excess fat if needed.
- Add the minced garlic, chili powder, cumin, and smoked paprika to the beef and onions. Cook, stirring constantly, until fragrant and spices are toasted slightly, about 1-2 minutes.
- Pour in the crushed tomatoes, rinsed beans, and beef broth or beer. Stir everything together, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer, then lower the heat to medium-low. Cover loosely and let simmer for 30-40 minutes, stirring occasionally, until the chili thickens and flavors deepen.
- Uncover and taste the chili, then adjust seasoning with salt and pepper as needed. If it’s too thick, add a splash more broth; if too thin, simmer uncovered a bit longer until desired consistency is reached.
- Once the chili looks rich, dark, and the beans are tender, turn off the heat. Let it rest for 5-10 minutes to allow flavors to settle. Serve hot, topped with your favorite garnishes if desired.
Notes
For extra smoky flavor, stir in a chopped chipotle in adobo. This chili tastes better the next day, so make ahead if you can. Feel free to add other favorite ingredients like corn or chopped peppers for variation.
